Rajugari kodi pulao — the starchy-gooey-mildly-spicy pulao whose origin can be traced to an eatery in West Godavari became famous in Hyderabad after Raju garu, a well-known caterer introduced it in his catering menu.

Tandoori Fish   | Photo Credit: Sanjay Borra

When he ventured into the restaurant business he made the dish a novelty and soon, it became a much sought-after one. Now most of the Andhra joints sell this pulao under their most recommended item on the menu. Raju, the man behind Vivaha Bhojanambu (VB) — the over four-year-old ‘homely’ restaurant in Jubilee Hills, has succeeded in making the place popular for its non-vegetarian cuisine within a short span of time.

At the restaurant, the KOT (kitchen order taker) will note down your order with a smile, and vanish into the kitchen after you have specified the level of spice you prefer.

Kodi Chips   | Photo Credit: Sanjay Borra

Diners have two thali options here — vegetarian and non-vegetarian. Non-vegetarians often order a veg thali and order a non-veg dish too. Those who prefer predominantly non-veg food, can go for the non-veg thali that has chicken dry fry, fish curry, spicy mutton curry, dry prawns and egg curry. Regular dishes like pappu, rasam, curd, sweet, dahi vada and a flavoured rice are common to both veg and non-veg thalis. The other dishes in the veg thali comprise a sambar, a curried vegetable, one vegetable korma, a dry fry vegetable and a roti pachchadi (chutney). They serve two unique podis — one made with flax seeds and the other a coarse black powder called gaddi nuvvula podi. Both podis are meant to be eaten with hot rice and ghee, right at the start of the meal.

Jamun delight   | Photo Credit: Sanjay Borra

This popular joint is frequented for the Andhra-style non-veg starters and meats cooked in their signature bamboo technique. Ravi Raju, who manages the daily operations of the place, credits the home grown recipes of his father and the use of Murugan ghee for the crazy rush for meals. “We also set our own curd and make the podis here. Our recipes are of the same standard under the supervision of chef Yadigiri everyday,” says Ravi.

Another big draw here is the home-made sweet offered as an amuse-bouche. During summer their taati munjal shake is a hot seller and the jamun delight being the trans-seasonal go-to dessert.

Loyal customers vouch for VB’s consistently high food quality, too.

Jubilee Hills and Secunderabad

For lunch and dinner

Non veg thali ₹449

Veg thali ₹249