Ask someone from Andhra Pradesh or Telangana what tastes like home and gongura often comes up. It is the reason several of our dishes taste unlike anything at most Indian restaurants.
A leaf with a bite
Gongura is the Telugu name for the leaves of hibiscus plants, roselle and its relatives. The leaves are sharply sour, a little like sorrel. Cooked down with chilli, garlic and spices, they turn dark and jammy and give a dish a bright, tangy heat.
The best-known use at home is gongura pachadi, a fiery relish eaten with rice. In restaurants across Andhra Pradesh and Telangana, gongura also goes into curries and biryanis.
How it tastes
Think of the way lime lifts a curry, then make it deeper and greener. Gongura dishes are tangy first and hot second. If you like sour and spicy food, this is the corner of the menu to explore.
Tangy first, hot second.
Five ways to try it
Start with gongura chicken, a local favourite. Gongura goat curry is richer. If you would rather have it with rice built in, our gongura biryanis come with chicken, goat or paneer. All are on the hotter side; ask us about heat when you order.