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Dig into Rayalaseema delicacies

Special Correspondent
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On a platter:Chefs and a food and beverages expert preparing the buffet for the Rayalaseema Food Festival at Gateway Hotel in Vijayawada on Thursday. —Photo: Ch. Vijaya Bhaskar
On a platter:Chefs and a food and beverages expert preparing the buffet for the Rayalaseema Food Festival at Gateway Hotel in Vijayawada on Thursday. —Photo: Ch. Vijaya Bhaskar

Are people who love hot and spicy food, proud and passionate, or is it vice versa? (Do proud and passionate people love hot and spicy food?)

These are the million dollar questions that are being raised by chefs of The Gateway Hotel.

In the Rayalaseema Food Festival they are launching on Friday, they want the gourmets to transcend regional barriers and revel in the spicy cuisine of the Chittoor, Kadapa, Anantapur, and Kurnool districts.

The region gets its name from the Emperor of South India and great patron of Telugu language Srikrishna Devaraya. The people of the four districts are known for their temper, passion, and courage. One theory is that the hot and spicy food is the source of their temper and aggressiveness.

“The spicy food they love stands testimony to their way of life,” says master chef Rama Krishna. Rayalaseema mutton pulao, miriyala (black pepper) liver, seema kodi (chicken) fry, kamsu pitta mamsam (masala quail), brain (goat/sheep) kheema, Kadapa chicken curry, ‘veinchina mamsam’ (deep fried mutton), Kurnool chepala pulusu, would be served along with raagi roti and sankati at the hotel’s all day dining (24-hour) restaurant GAD buffet only at dinner, he said.

Mr. Rama Krishna and his team of experienced chefs from both Rayalaseema and Andhra regions will prepare delicacies that have made the region famous in the State and the world itself.


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