When will your restaurant open again? I have missed your food so much during this lockdown😔. Hope you will be functioning back soon.
Aavakay is a restaurant based in Kandivali which serves some of the best dishes from Andhra cuisine. It is one of the very few restaurants that are available in Mumbai and since I love food from Andhra Pradesh, I decided to visit it. The place is very spacious, ambiance is really traditional and their service is outstanding.
Dine in Rating of Aavakay, Kandivali:
Date: 19th August 2018
Time: 7:30pm
Please check the rating for each dish we ordered based on various factors:
1) Aloo 65 – Rs. 175
Quality – 4/5
Portion Size – 4/5
Taste – 3.5/5
Value for Money – 4/5
Overall – 4/5
2) Kanda Bachali Kura – Rs. 199
Quality – 4.5/5
Portion Size – 4.5/5
Taste – 4.5/5
Value for Money – 5/5
Overall – 4.5/5
3) Andhra Veg. Pulao – Rs. 179
Quality – 4/5
Portion Size – 4/5
Taste – 3.5/5
Value for Money – 4/5
Overall – 4/5
4) Chapathi – Rs. 60 (Rs. 15 x 4)
Quality – 4/5
Portion Size – 4/5
Taste – 4/5
Value for Money – 4.5/5
Overall – 4/5
Ambiance: 3.5/5
Service: 4/5
Zomato Gold: Yes (1+1 Free | Dish no. 3 was the free dish)
The owner of the restaurant welcomed us and gave us suggestions of various dishes based on our taste preference. In appetizer, we ordered Aloo-65 which was spicy, delicious and tasted perfect with chapathi. In the main course we ordered Kanda Bachali Kura which is a gravy based dish Pohi Leaves & Yam. This dish had right amount of spice, excellent overall taste and we all loved every bite of it. This dish can make you fall in love with the Andhra cuisine instantly. They do have Punjabi dishes also but I would recommend here to stick to Andhra special dishes. We also tried their Veg. Andhra Pulao which was also delicious, very low on oil and had lot of vegetables making it a perfect dish to end the meal with. They provide a special box containing masalas and pickle on the table and each thing in that box makes your dish super delicious.
Thank you again for such a wonderful experience.
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