Yuktha Multicuisine Restaurant specializes in authentic Indian, Andhra, Chinese & Tandoori cuisine.
Yuktha has masters of Indian, Andhra, Chinese & Tandoori cooking creating you a scrumptious treat of Indian delicacies. Our chefs recreate for you, the magic of Indian, Andhra, Chinese and Tandoori cuisine, and we do hope that you cherish both the presentation as well as the taste of our Indian tandoori kitchen, which we proudly present to you.
Whether it is a family get together or a dinner for two, Yuktha Restaurant at Jubilee Hills, Hyderabad is the perfect place to satisfy your hunger for a delicious Indian, Andhra curry or a specialty from the chinese and tandoor. Open 7 days from 12:00am - 11:00pm, Yuktha is a casual dining experience that will keep you coming back for more. Why not contact us
today to book your table, order your next meal or plan your next event at Yuktha.
About Indian Cuisine
India is an ancient land of centuries old traditions, of multiple faiths, of numerous languages and as many dialects, all of which are woven into a rich tapestry of culture that never ceases to amaze. The history of this amazing land can be traced all the way back to one of the earliest civilizations in the world, dating back to over three thousand years.
The cuisine of India is a culmination of eons of historical, religious and geographical influences and each region of the land has its own finely defined cuisine. Yet it is possible to define the salient features of what is considered as being one of the greatest cuisines of the world.
Indian food is characterized by the rich spectrum of spices in which it is cooked, giving the food its inimitable flavour and aroma. Spice, in a culinary sense, embraces dried seeds, berries, bark, rhizomes, flowers, leaves and chillies. Spices have always been considered to be India's prime commodity and the use of spice in India is recorded in Sanskrit texts dating back to over 3000 years. Although the use of spice can be termed as a common denominator, the variation in Indian food from region to region is quite staggering. The key feature of Indian food is that it is regional first and Indian next.
Indian cuisine has evolved to incorporate religious and caste restrictions, weather, geography and the influence of foreign invasions over the years. For example, the Brahmin caste are usually strict vegetarians, but in the coastal states of West Bengal and Kerala, where fresh fish is in abundance, it is a part of their daily diet. South Indians generally speaking, are orthodox in their tastes, probably because eating meat in a hot climate is not very conducive to health. In the North, the weather varies from scorching summers to bitter-cold winters, so, the food there is rich and aromatic. Also, the Mughal influence has added new flavours, meats with cream and butter sauces, lamb marinated in yogurt, meat cooked for several hours to an inimitable silky texture with dates and nuts, saffron flavoured rice cooked with meat, all of which make the North Indian cuisine famous for exotic non-vegetarian food.
About Andhra Cuisine
Telugu cuisine is a cuisine of South India native to the Telugu people . It is also the cuisine of the Telugu-speaking population of Karnataka and Tamil Nadu with slight variations due to local influences. Generally known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions.
The state being the leading producer of red chili, rice and millets in India influences the liberal use of spices — making the food one of the richest and spiciest in the world. Vegetarian as well as meat and seafood (coastal areas) feature prominently in the menus. Dal (lentils), tomato and tamarind are largely used for cooking curries. Spicy and hot varieties of pickles form an important part of Telugu cuisine.
The Coastal Andhra region is dominated by Krishna and Godavari delta regions and is exposed to the long coastline of Bay of Bengal. Hence rice, dal and seafood are the staple diet of the people. This region has its own variations but ultimately the dishes are predominantly rice-based. This region is one of the largest producer of chilis and rice. Nellore region in the southern part of the region has its own unique recipes, which are markedly different from those in the Uttarandhra region. Andhra cuisine is more dominant in restaurants all over Andhra Pradesh as well as Andhra restaurants in cities like Bangalore, Chennai and New Delhi.
Uttarandhra region is the northeastern districts of Srikakulam, Vizianagaram and Visakhapatnam bordering Orissa state in Coastal Andhra. Cuisine of this area has its own distinctive flavours and unique taste, while it shares many similarities with Andhra region cuisine. The people of this region like to eat many of their foods sweeter than other regions of Andhra Pradesh. They often cook lentils in jaggery (referred to as bellam pappu) enjoyed with butter and steamed rice.
Rayalaseema, the southern region of Andhra Pradesh, has some unique dishes in its cuisine. Due to its close proximity to Tamil Nadu and South Karnataka, the cuisine is heavily influenced by Tamil Nadu and South Karnataka cuisines. There are different foods and snacks made in the Rayalaseema region. Some of the main courses include rice, jonna (jowar), ragi roti with a combination of ghee as well as ragi sangati, usually served with spinach or pulusu.