Amravathi is a bit of a curate’s egg. A longstanding Andhra-meal landmark from the Reddys of the Savera Hotel, it has come to define the cuisine for many Chennaites. Three decades on, it is packed on weekends over its Banana leaf meals - steaming mounds of rice, drizzled with ghee and a side of fiery Podi served with an Andhra Tuvar dal, seasonal vegetables, Curd, Ulava Charu and signature Andhra pickles. Unfortunately, Amaravathi seems to take its cachet for granted at times - straight-faced service showing up with seafood well past its prime is likely to leave you a bit crabby.
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