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Authentic Homestyle Andhra and Hyderabadi Curries

byAnu's KitchenDelivers within 7km of K.R. PuramStarts from130 per meal boxView full gallery

I cook these curries exactly how I prepare them for my own family, using traditional family spice blends and fresh, local ingredients.

My Nellore style Chepala Pulusu, a tangy fish curry made with a tamarind base and a special blend of ground spices. The flavor gets even better the next day.

A traditional Hyderabadi combination of Bagara rice served with chicken curry and crispy chillu garelu (vada with a hole).

This is my Egg Kheema Masala, a unique and hearty dish made with shredded boiled eggs cooked in a spicy onion-tomato gravy.

A comforting meal of Jeera Rice paired with my Boiled Egg Masala curry. The simple rice perfectly complements the rich and spicy egg curry.

A North Indian favorite from my kitchen: creamy Veg Kofta Curry served with fluffy Jeera Rice. The koftas are soft and melt in your mouth.

A close-up of my Nellore Fish Pulusu, showing a piece of fish simmering in the thick, dark, and tangy gravy.

Another look at my homemade fish curry, showing the texture of the gravy and the fresh cilantro garnish.

Packing individual portions of my fish curry for a bulk order. I ensure every serving is consistent and packed carefully.

Preparing a large order of 8 kgs of my Sunday special Nellore Chepala Pulusu. It's a popular choice for family weekend meals.

About Homestyle Curries: Veg & Non-Veg

When you order my Nellore Chepala Pulusu or home-style chicken curry, keep in mind that I do not use restaurant shortcuts. These gravies are slow-cooked using traditional family spice blends, which means the flavours often develop a richer depth if you gently reheat or let them sit for a short while before serving.

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