Try new curries or a new Diwali souffle
A NEW JOINT CALLED PRABHA’S SERVES FIERY DELIGHTS
What is the first thing that comes to your mind when you think of south Indian food? Dosa, idli or maybe a veg thali (assorted platter), right? A new hole-in-the-wall Andhra restaurant in Karama aims to change your perspective about ‘southie’ cuisine.
Prabha’s serves flaming hot, fiery fare from the Indian state of Andhra Pradesh and they do a good job of it. They specialise in home-made flavours, and they stick to their promise — be it a simple curry, a dry vegetarian delicacy or a biryani. Each dish is packed with flavour, if a tad pungent. The chillies from this region, I was told, are among the hottest in the country.
We tried their non-veg and veg thalis. The non-veg thali featured Gongura chicken, Natukodi mutton, Vijaywada prawns, chicken chilly, rice, chappatis, a sweet dish and the usual curd, pickles and other condiments. The Vijaywada prawns were the best. Juicy crustaceans immersed in a delectable thick, sour and pungent gravy was a perfect foil for the fresh seafood. The other dish worth mentioning was the Gongura chicken. The combination of the sour gongura (sorrel) leaves and the tangy gravy combined well with the chicken. Have it with some hot steamed rice and a dollop of ghee and you won’t stop at one serving.
The vegetarian thali featured a deliciously dry, ladyfinger dish (fried with a gram flour batter) that went well with the chappati, a pachadi (a side dish of mixed veggies) and traditional Andhra dal (spicier than your regular lentils), besides regulars like sambhar, rasam, curd, sweet dish, rice and chappatis. The highlight of the thali was the tangy rasam, which combined well with rice, served with mango pickle and ‘gunpowder’ (a dry, spicy gram dal and chilli powdered mix).
My knowledgeable colleague, who has his roots in Andhra, told me it’s customary to finish the meal with a serving of curd-rice. It aids digestion, he told me. And it sure did and made some space in my stomach to fit dessert. We tried the double ka meetha (an Indian take on bread pudding). A traditional Hyderabadi dessert, this dish is made with bread, milk, saffron and cardamom. Most delectable.
At Dh12 for the veggie and Dh15 for the non-veg thali... that too unlimited servings... it’s a steal, what more can you ask for.
The biryani at Prabha’s also deserve mention for its low-fat, fieryhot version. Rich in spices and pungent, every morsel is worth the sweating you suffer from consuming this fiery delicacy. Few places do a dish as satisfying, and that too without burning a hole in your pocket: chicken biryani available for Dh12.
Simple, tasty and nostalgic home-style flavours. That’s what Prabha’s promise, and that’s what they deliver.