Spice, tang & whole lot of love on banana leaf

Tejal Sinha

Ugadi, the Telugu New Year, is a time of renewal, joy and most importantly, a feast that reflects the six essential flavours of life—sweet, sour, salty, bitter, pungent and astringent. At Kaadhale, a pure vegetarian restaurant near the Clock Tower in Secunderabad, this spirit was brought to life with an elaborate three-day Vindu Bhojanam, a meal that honored the rich culinary traditions of South India. Served on a fresh banana leaf, the feast was an experience in itself, where every dish told a story of culture, tradition, and exquisite flavors.Y
The meal began with being served the banana along with a marigold flower, followed  by the Ugadi Pachadi, a dish that perfectly embodies the philosophy of the festival. Made with jaggery, raw mango, neem flowers, tamarind, chili and salt, this unique preparation mirrored the different emotions that life brings—joy, challenges, bitterness and surprises. The balance in Kaadhale’s version was flawless, with the tartness of the raw mango complementing the subtle bitterness of the neem flowers, while the jaggery softened the sharp edges with its natural sweetness. It was a refreshing and symbolic start to the meal, preparing the palate for the rich flavors to come.
Following this traditional opening, the feast introduced a selection of appetizers and condiments that celebrated the diverse textures and tastes of South Indian cuisine. The Kosambari Salad was a refreshing delight, made with soaked moong dal, grated carrots, fresh coconut and tempered mustard seeds. Light, crunchy, and subtly sweet, it acted as a cooling contrast to the spice-forward dishes that followed. Accompanying it was Sorakaya Roti Pachadi, a bottle gourd chutney that had a creamy, earthy flavor enhanced by a gentle tempering of mustard seeds, green chilies and curry leaves.
The bold flavours of Andhra Pradesh were evident in the Avakaya, the region’s iconic mango pickle. Aged to perfection, this fiery condiment packed a punch with its mustard-laden spice mix, making every bite an explosion of heat and tang. The Podi, a dry spice powder made from roasted lentils and chilies, was another classic addition, lending a smoky, nutty depth to steaming hot rice when mixed with a dollop of ghee.
No South Indian feast is complete without deep-fried indulgences, and Kaadhale delivered beautifully with its Garelu and Cut Mirchi. The Garelu, crisp on the outside and soft within, were made from urad dal batter, delicately seasoned with black pepper and curry leaves. Their golden-brown crust gave way to a pillowy interior, making them the perfect companion to coconut chutney and sambar. The Cut Mirchi, on the other hand, was a treat for spice lovers—large green chilies, dipped in gram flour batter, deep-fried until crisp, then slit open and sprinkled with a hint of chaat masala for that extra zing.
As the feast moved toward the main courses, the sheer variety of flavors on the banana leaf was a testament to the diversity of Telugu cuisine. The Chikkudukaya Tomato Kura, a broad bean and tomato curry, stood out with its delicate yet robust flavour profile. The beans were tender, absorbing the tangy tomato gravy infused with garlic and green chilies. In contrast, the Gutti Vankaya Kura, a dish revered across Andhra households, brought a rich, nutty depth to the meal. Baby brinjals were stuffed with a decadent masala of roasted peanuts, sesame seeds, coconut, and tamarind, then slow-cooked until they were infused with smoky, velvety flavours.
For rice lovers, the feast presented an array of beautifully prepared options. The Mamidikaya Pulihora, or raw mango rice, was a perfect balance of tartness and spice, where the sharp citrusy notes of grated mango were complemented by the warmth of tempered mustard seeds, dried red chilies, and crunchy peanuts. The Veg Pulao offered a more aromatic touch, its long-grained basmati rice cooked with seasonal vegetables and subtly perfumed with whole spices like bay leaves and cardamom. A simple serving of steamed rice was also available, the ideal base for the comforting dals and stews that followed.
One of the most beloved elements of a traditional Andhra meal is its hearty lentil dishes and Kaadhale did not disappoint. The Gongura Pappu, made from sorrel leaves and toor dal, was a rustic, tangy preparation that highlighted the deep, sour notes of the greens, balanced with the richness of tempered ghee. The Gummadikaya Pulusu, a pumpkin stew cooked in tamarind gravy, brought an element of sweetness to the meal, with the soft, caramelised pumpkin soaking up the flavorful, slightly spicy broth. The classic Sambar, with its thick, tangy lentil base enriched by vegetables, was a warm and comforting addition, while the Rasam, with its peppery, tamarind-infused broth, acted as a digestive elixir.
Adding a crunchy accompaniment to this spread were the Appadam & Chilli, where crispy papads were served with fried green chilies, an irresistible combination that provided a bold, spicy crunch with every bite. The Poori, puffed up and golden, was soft yet flaky, pairing beautifully with the rich gravies and curries.
To conclude this extravagant meal, the desserts were a true indulgence. The Bellam Parannam, or jaggery-infused sweet rice, was a decadent affair, with its velvety texture and deep caramel-like sweetness offering the perfect end to the feast. The Poornam Boorelu, a traditional Andhra sweet, were little dumplings of heaven—crisp on the outside, yet soft and filled with a luscious mixture of jaggery and lentils within. Served warm, they were a nostalgic reminder of festive home-cooked meals.
To cleanse the palate and aid digestion, a generous helping of curd was served alongside a banana, which is customary in South Indian meals, offering a naturally sweet and refreshing end. And finally, no grand meal is complete without Killi (Pan), a fragrant betel leaf preparation that left a lingering freshness in the mouth.
This Ugadi special lunch was more than just a meal—it was a journey through the vibrant flavours of Telugu cuisine, a nostalgic embrace of tradition, and a heartfelt celebration of the festival. Every dish was prepared with authenticity, capturing the essence of a home-cooked festive meal.
For those who appreciate the depth and complexity of South Indian cuisine, this was an experience to cherish, a feast that not only filled the stomach but also warmed the soul.