ManaVindhu is a South Indian restaurant in Alpharetta with a Telugu kitchen. We cook Andhra food the way it is made at home: sour gongura, crisp curry leaves, fresh green chilies and slow curries. If an Andhra word on our menu is new to you, you will find it explained below.
Andhra cooking lives in a few Telugu words. Learn these seven and you can read our whole menu. Tap a word to see what it means, how it tastes and every dish we make with it.
గోంగూర
Say itgon-GOO-ra
Sorrel leaves with a sharp, sour taste. Cooked down with red chili, they make a dish that is tangy first and hot after. For many Telugu families, gongura tastes like home.
Gongura on our menu
కూర
Say itKOO-ra
Kura is Telugu for curry. Andhra curries are cooked with bold spices and red chili, and they are made to eat with plain rice. New to Andhra food? Start with the Andhra Chicken.
Kura on our menu
ఉలవచారు
Say itoo-la-va-CHAA-roo
A thick, dark sauce made from horse gram (ulavalu), a small brown lentil. It tastes deep and earthy with a little tang. In Andhra homes it is a slow-cooked, special-day dish.
Ulavacharu on our menu
కరివేపాకు
Say itka-ri-VAY-paa-koo
Curry leaves. In a vepudu (a dry fry), a big handful goes into the pan and fries crisp with the meat, so every bite smells of them.
Karivepaku on our menu
పచ్చిమిర్చి
Say itpach-chi-MIR-chi
Green chilies. These dishes are tossed with fresh green chilies and curry leaves for a sharp, fresh heat. If you love spicy food, start here.
Pachimirchi on our menu
కారప్పొడి
Say itKAA-rap-po-di
Kaaram means chili and podi means powder. Karappodi is a roasted powder of red chilies and lentils, and these dishes are cooked dry and coated in it. It is on our Karappodi Dosa too.
Karappodi on our menu
ఆవకాయ
Say itaa-va-KAA-ya
The famous Andhra mango pickle, made with raw green mango, mustard, red chili and oil. Our avakaya biryanis are made with its spices, so the rice is sour and hot.
Avakaya on our menu
A full Telugu meal on one plate. Rice sits in the middle, with pappu, curries, sambar, rasam, curd and papad around it, the way it is served at home. Many people call it a South Indian thali. In Andhra, we just call it meals.
Veg meals are $17.99 and non-veg meals $19.99, at lunch Tuesday to Sunday.
Distance may take you far from home. My food brings home back to you.
Our chef, Naga Lakshmi Dwarapureddi, cooks the food she grew up with. She dreamed of her own restaurant in 2016, kept that dream alive while raising two boys, and in 2024 moved her family from Omaha to Atlanta to cook for you.
Google reviews that mention gongura, Andhra curry and spice, in our guests’ own words.
Came here to get a taste of home while in college and absolutely loved it. The Vijayawada biryani and Andhra chicken curry were fresh and spiced perfectly.
Ujjwala M.
Gongura Chicken was cooked with fresh gongura leaves and tasted authentic and flavorful. Andhra Chicken Curry was outstanding.
Shalini G.
The gongura added the authentic tangy Andhra flavor that made the biryani stand out. If you’re looking for genuine Andhra-style food, this dish is a must-try.
Thiru P.
I tried the Pachimirchi chicken appetizer and the Vijayawada chicken biryani. I love spicy foods and this did not disappoint.
Doug B.
Pro tip: if you’re wanting less spicy, tell them “very mild”. Mine was mild and that was like a regular Indian medium spice.
Umang D.
The pachi mirchi gobi was great and was spicy. The karevepaku gobi was amazing and had amazing flavor and texture.
Madhan S.
Felt the Guntur style authenticity in Gongura biryani. Must try.
Alagara P.
Very tasty and authentic Andhra food! Chicken items are full of flavor and perfectly cooked.
Sabari J.
Andhra food is known as some of the spiciest cooking in India, with red chili, green chili and spice powders. Not every dish is fiery, though. Ulavacharu and our Andhra curries are rich rather than hot, while Pachimirchi and Karappodi dishes bring the heat. Any dish can be made mild or extra spicy: just ask when you order. One of our guests shared a tip in a Google review: if you want it less spicy, ask for “very mild”.
Yes. All the chicken, goat, mutton, fish and shrimp we cook is halal.
No. We use no MSG and no artificial colors. The heat and the color come from chili, spice powders and fresh leaves.
Gongura is sorrel, a leafy green with a sharp, sour taste. It grows all over Andhra Pradesh and Telangana. We cook it with chicken, goat, mutton, shrimp, fish, paneer and vegetables, and in biryani. See our gongura dishes.
Start with the Andhra Chicken, our Andhra chicken curry, with rice or naan. Add a Gongura Chicken to taste the sour leaf Andhra is famous for, and a Karivepaku Vepudu Chicken as a starter. For vegetarians: Andhra Paneer, Gongura Paneer and Karivepaku Gobi.
Both come from the Telugu states. Hyderabadi food grew up in the city’s royal kitchens: rich, fragrant dum biryani and slow curries. Andhra food is home cooking from the coast and the villages: sour gongura and tamarind, lots of chili, and rice at the center of every meal. We cook both. See our biryanis.
Yes. Almost every Andhra word on this page comes in a vegetarian version: gongura, ulavacharu, karivepaku, pachimirchi and karappodi with paneer, gobi, mushroom or baby corn. See all our vegetarian dishes.
ManaVindhu is a South Indian and Andhra restaurant at 11105 State Bridge Rd, Suite 140, Alpharetta, GA 30022. We serve lunch and dinner Tuesday to Sunday. Guests come from Johns Creek, Roswell, Milton, Cumming and Duluth. See the full menu.
Yes. Gongura dishes, Andhra curries, biryanis and starters can all be ordered for parties and events. See catering, or call (404) 733-7040.
| Day | Lunch | Dinner |
|---|---|---|
| Monday | Closed | |
| Tuesday | 11:30 am – 3:30 pm | 5:30 – 9:30 pm |
| Wednesday | 11:30 am – 3:30 pm | 5:30 – 9:30 pm |
| Thursday | 11:30 am – 3:30 pm | 5:30 – 9:30 pm |
| Friday | 11:30 am – 3:30 pm | 5:30 – 10:30 pm |
| Saturday | 10:00 am – 10:00 pm, all day | |
| Sunday | 10:00 am – 9:00 pm, all day | |
A short drive from Johns Creek, Roswell, Milton, Cumming and Duluth.
