Saturday , February 29 2020
Ulavacharu, Koramangala 5th Block, Bangalore Restaurant

Ulavacharu, Koramangala 5th Block, Bangalore Restaurant

Restaurant Name: Ulavacharu, Koramangala Restaurant
Phone: 080 37971816
Address: 104, Vijay Jatti Building, Industrial Area, Koramangala 5th Block, Bangalore, Karnataka India
Time: 11 AM – 11:30 PM
Meals for two: Rs. 900
Cuisines: Andhra, North Indian, Chinese
Facilities: Home Delivery, Outdoor Seating, Table booking recommended, Wifi, Indoor Seating, Smoking Area

Ulavacharu, Koramangala 5th Block, Bangalore: Decor

Ulavacharu is on the first floor of a nondescript building in Koramangala. Arrive here and you’ll realise a fanciful — and expensive — decorator has been at work. There is a Ganesha shrine at the entrance and water feature carved out of a tree trunk. Also, a massive framed photo that is proof President Ramnath Kovind is a patron. Inside, the vast space — it seats 200 people — is broken up into nooks, all done up in antique style in shades of faded green and blue.

Ulavacharu, Koramangala 5th Block, Bangalore: Food

This is a popular brand in Hyderabad, specializing in Andhra food, though there are a bunch of Indo-Chinese and North Indian dishes on the menu. I stuck with the Andhra menu. This is Andhra food as restaurants make and serve it, with a heavy focus on spicy starters. I had the Mokkajonna Veppudu, batter fried strips of baby corn. It didn’t taste of anything in particular. I was told the Bangla Kodi is a hot seller. A piece of chicken is placed on a slice of potato, which is folded over and deep-fried. It seemed to me much ado about nothing. The Mamsam Keema Balls, that Andhra restaurant staple, was pleasing as was the Mamsam Kaju Vepudu.

What you should really go to Ulavacharu, though, is for their pulaos and biryanis. The Raju Gari Kodi Pulao is a signature — a homestyle, pulao that’s quite moist. The pick of the pulaos for me would be the Rayala Vari Kodi Pulao which uses gongura leaves in it. Every biryani and pulao is unique, cooked separately using different ingredients and techniques.

A signboard in the lobby area announced that they do not use additives, synthetic colors and flavor enhancers. This is evident when you taste the pulaos and biryanis which stand apart from the MSG-infused mass-produced ones around.

Ulavacharu, Koramangala 5th Block, Bangalore: Service

It was Saaho release day and much of the staff had played truant I heard. The ones that remained were all at sea.

Plus & Minus:

Go here for the biryani and pulaos. The rest is ordinary and does no justice to the rich culinary traditions of Andhra.

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