Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra Pradesh and Telangana. All three regions — Coastal Andhra, Rayalaseema and Telangana — have distinctive cuisines, where in semi-arid Telangana state region millet-based breads (roti) is predominant staple food, while rice is predominant in irrigated Andhra and Rayalaseema regions and Ragi is popular in Rayalaseema regions which is predominantly semi-arid. Many of the curries (known as koora), snacks and sweets vary in the method of preparation and differ in name, too. Authentic Telugu Cuisine always attracts foodies and there are to be frank only handful of places in Hyderabad that provides this with a up-scale dining experience. We can always argue that Andhra messes deliver it unadulterated version of the authenticity but frankly that's not where we would take our friends and family , do we ? Rayalseema Ruchulu with 4 branches around the city has been quite famous in this cadre and does provide authentic cuisine but appealing to the larger mass. It was only logical for them to also come up with Telugu buffet as it would give a wholesome experience for diners at affordable price and can appreciate as many items as served. So when they approached me to visit and relish their buffet cuisine, how would I even think twice. Well here I'm after a happy and fully filling Telugu buffet bhojanam.

Note: This review experience is based on Management Invite and was on the house & review shared is honest and unbiased in the interest of fellow readers and foodies.

            We #FoodieSquad were invited by Management to taste their buffet menu and this was kick started with Paya Shorba and Kodi Rasam. Paya Shorba was thick and rich with the huge goat trotter pieces made it irresistible to savor. The flavor and spices wre about right but I felt it lacked the pepperish kick to me. Kodi Rasam is not the usual soup you taste but it is rich due to the way it is made to cook and soak in chicken's own fat which makes it rich plain flavorful and bang on freshness levels. Both soups defnitely impressed me to move forward into starters course.

            We then moved onto vegetarian starters which were served on table and included 3 dishes and all 3 were good.Pesarpappu Garelu  was the pick of the day as it was hot , crispy, flavorful and definitely hoggable multiple rounds. It was so flavorful and the mint chutney served with it made it to be had round after round.Palakura Pakodi was good and right flavor touch but lacked heat and as it was mildish cold, it didnt give a punch to me. Veg Manchuraian this was my least pick as it was typical one you get in plethora of places and had too much garlic for me and also a bit high on the saltiness made it not so appealing to me.

     The non-veg counter parts started with Pandu Fish Fry and fresh Fish Fry . Both fish starters were fried perfectly and the flavor was top notch and the freshness along with right pepper spices made it super good. The chicken items quite were disappointing. Pachi Mirchi Kodi kebab which was served multiple rounds was inconsistent and didn't appeal to me neither was it spicy nor was it top notch flavor. Chicken 65 also followed to only give me disappointment as it was the typical one you get everywhere and too artificial taste for me. So starters overall had a mixed feeling in me.

     The starters which were overall pretty impressive stuffed us to the rim but the buffet array in front of us was enticiing and it would be total injustice to leave them out without savoring them.

      We were served a mix of veg and non veg curries including Natu Kodi Pulusu (Country Chicken Curry) , Peethal Iguru (Crab Curry), Guddu Igguru (Egg Curry), Beerakai Tomato Curry and Vankaya Masala  along with Jonna Sangati and Ragi Sangati. Both the sangati variants with ghee and topping gun powder and yummy curries was absolutely delicious Mainly The jonna variant  new and innovative, impressed most of our squad. The curries also got an amazing array of rotis including Chapathi, Jonna Rotte, Sajji Rotte, Ragi Rotte. Most of them were good but would be really good if served hot and steamy. The curries completely made justice and my top pick was Peethala Igguru the cook on the crab meat with the right amount of spices induced into it , one round and you will know how you can easily fall in love with sea food. Literally lip smacking.

     The buffet boosts of even more dishes including regular Khichdi, Plain rice, pappu, sambhar, rice, pachadis and many more. So pleas ensure you have a big appetite if you are planning to hit their buffet as they might as well spoilt you of choices.

     Finally with no more space we had to move onto to final course desserts which had Sabudhana Payasam, Gulab Jamun and Gajar Ka Halwa. I tried only the gulab jamun which looked visually stunning and attractive and also the gjar ka halwa. The jamuns were superbly soft and succulent but could have had more sweetness and the gajar ka halwa was sufficient. They also had fruit custard and fresh fruits as options.

Service & Hospitality:

            The team on an empty house was mostly dedicated to house and were courteous and polite. But I felt it was slow and food was not coming in expected order or timing. since it was a tasting session, their presentation was specific for food photography otherwise I guess their dish served were normal and nothing extra ordinary.

Verdict:

    Rayalseema Ruchulu with its buffet, did quite impress me in the authentic cuisine and the dishes for most part of it and the pricing of 499++ in Weekdays and 599 ++ in weekends seems to be above Just VFM for me. The overall experience proves that this place can be a definite option for people who crave for regional and authentic cuisine at an affordable rate and also try to savor a wide plethora of dishes under one roof. Not a bad option at all and if you like medium spices dishes, this buffet should satisfy you. The only things I felt could have notched the experience are 1) The overall feel of the buffet in a regional setup could be more appealing including servers being more attentive and active and also their attire. and 2) There should few dishes that are MUST TRY and RR special in the buffet which you might not get in other places.

Note: This review experience is based on Management Invite and was on the house & review shared is honest and unbiased in the interest of fellow readers and foodies.

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