WELCOME TO ANDHRA MESS

Andhra Mess launched in Irving, Texas in November 2016, and has future expansion plans in Dallas, Austin & Houston.

Typically, Andhra food variate based on two of its main regions; coastal Andhra and Rayalaseema. There are typical differences between the kinds of foods that are prepared in both the entities. While rice and fish take core positioning in the coastal parts, Seema region goes simply bonkers over Ragi. Coastal is all about that trademark spicy touch. This is also because this region is one of the largest producers of red chillies. Rayalaseema on the other hand, dabbles with a mixed cuisine derived from its neighbors, Tamil Nadu and southern Karnataka. Seema’s main course is usually rice or Ragi Sankati, served along with Pulusu.

MAMSAM PULUSU

( Mutton Curry in Andhra Style)

Even though people just think that all of South Indian cuisine is same, it is not.

Every State in the South India has it’s own unique taste. Though, if you are not familiar with the cuisines, you will feel all look the same. But they are entirely different and use different ingredients.

We feel in the Andhra cuisine, (We tend to use both Telangana and Andhra Pradesh as Andhra, as I am so used to it and cannot fathom both the States separately), we use more of the sesame seeds and peanuts.

GONGURA KODI

(Gongura Chicken)

Chicken cooked with red sorrel leaves called as Gongura Leaves, which gives tangy flavor to the gravy which is used in many dishes.

OUR CELEBRATIONS

Celebrations at Andhra Mess!!!

OPENING TIMES

MONDAY – THURSDAY

11:30 AM ~ 2.30 PM / 5:30 PM ~ 10 PM

FRIDAY

11:30 AM ~ 2.30 PM / 5:30 PM ~ 10:30 PM

SATURDAY

12:00 PM ~ 3 PM / 6 PM ~ 10:30 PM

SUNDAY

12:00 PM ~ 3 PM / 6 PM ~ 10 PM

CONTACT