Reviews Tulips

We liked it. Buffet spread could have been better but I liked the quality of the dishes .. I think it was around 900 RS.. loved the starters.. biryani was good. dessert spread was amazing. So many varieties though. Couldn't even eat 2 or 3 of those :) nice service and very good ambience. Good to see them serve beers in the restaurant.. good experience overall.

The authentic, home-style flavours of East Godavari District have been brought to life and manifested under the expert hands of culinary specialist Master Chef Ramakrishna in Godavari Ruchulu. The highlight would be the preparation of traditional dishes like Araku Bamboo Chicken - traditional chicken recipe of tribals of Araku Valley, Visakhapatnam, Andhra Pradesh., Gongura Mamasam - A traditional gongura mutton recipe from the spicy city of Guntur. Gongura (Sorrel leaves) is a leafy vegetable used widely in Andhra cuisine and has a slight sour taste, Natu kodi Vepudu - This is an Andhra style of chicken fry, it can be prepared with country Chicken, Aratikaya Vepudu - is a Andhra style Raw Banana Dry Sabzi. It is a simple recipe but tastes amazing as such or when paired with rice and dal/rasam. Gutti vankaya kura - is a popular stuffed brinjal curry recipe from Andhra Cuisine. Panasapandu Pulao - dum cooked light and fragrant pulao made with kathal or unripe jackfruit. Pesarattu - is a dosa like preparation native to Andhra Pradesh. It is made with green gram eaten as a snack or a breakfast meal. We started off with the Chintachi Royallu Veep, deep fried prawns with chili - a traditional staple of East Godavari District, was extremely tender spicy and moist. The prawns were just perfectly fried and had a great balance of spice without burning your mouth. If you have any fear of spices, this unbelievably tasty Mirapakaya Kodi might just change your mind. Chicken pieces were first braised to pack in flavour, then deep fried to provide crisp edges and a good hit of smokiness. You may not want to share the Kormenichapala Pulusu, a perfectly cooked fish with ridiculously crisp taste, and an unassuming authentic Andhra style rich gravy that brims with flavour. The Mamidakai Kobbari Palhio - rice cooked with fresh coconut & raw mango paints the perfect pairing, and might just be the best thing you'll have that night. Another interesting dish was the Natu Kodi Kura. If one hadn’t read the description, there would be no way that one could have guessed it was made from — Ghuntur chilies & coconut. It was perfectly smooth and juicy when paired with Mamsam Jedipappu Biriyani I found it become more tasty and flavourful. But the winner is the Arukku Bamboo Chicken. It was cooked to perfection. Though a little heavy with lots of spices, the dish was indeed the show-stopper in the main course. The chicken pieces were juicy and almost falls off the bone making you applaud the quality of cooking s well as the marination. Sitting well with delicate traditional spices, the Arukku Bamboo Chicken was nothing short of amazing. Off course, no meal is complete without the desserts. The winner here is the Sugar Putharekulu, an absolutely rural delight. The sugar putharekulu was wrapped in a wafer-thin rice starch layer resembling paper and also stuffed with sugar, dry fruits and nuts add to your breaking of resistance to sweet and a great way to end a fantastic meal.

We had on late night dinner - where all ambience and food was good except service ,only one boy handing the entire cafe ,so it becomes more late to serve what we wished.. There signature chicken was extremely good

The best hotel in Chennai (vadapalani). The food delicious and excellent quality. Working Staff always ready to help and atmosphere was pleasant and good

Best hotel in chennai food quality was excellent food was delicious excellent staff always ready to help.

Went here long back for some function....ambiance was nice....food was okish....service was good....they should have more veg dishes...especially if u r a vegetarian....