GumaGumalu Menu

Fragrant rice with boneless chicken, garnished with sliced onions, boiled egg, lemon, fresh herbs, and spices.

Marinated chicken pieces cooked with spices, garnished with fresh cilantro, sliced red onions, and a wedge of lime.

Basmati rice with marinated paneer, topped with fresh cilantro and a lemon wedge.

Basmati rice cooked with roasted chicken, typically includes herbs, spices, and a special gumagumalu masala, giving it a unique taste.

Green chili peppers are batter-fried and stuffed with a mix of onions, cilantro, and spices, typically garnished with chaat masala.

Crispy, golden fritters made from fermented rice and urad dal batter, served with chutney and sambar.

Tender chicken pieces marinated in aromatic spices, roasted in clarified butter, and garnished with fresh curry leaves.

Tender chicken pieces simmered in a rich, spicy Andhra-style curry, garnished with fresh cilantro.

Crispy, battered green chili peppers stuffed with a spiced chickpea filling, served with a side of chopped onions and peanuts.

Shredded cabbage dipped in spiced chickpea batter and deep-fried to crispy perfection.

Baby corn fried and tossed with bell peppers, onions, and a blend of soy and chili sauces.

Spicy paneer cubes cooked in a delectable fusion of tangy sauce and aromatic spices.

Paneer cubes are deep-fried until golden, offering a crispy exterior with a soft interior, typically seasoned with traditional Indian spices.

Crispy cauliflower florets tossed in a tangy, spicy sauce with bell peppers and garnished with fresh cilantro.

Crispy triangular pastries filled with spiced onions.

Mixed vegetable orbs nestled in a savory, tangy Manchurian sauce.

Slices of potato are dipped in a seasoned chickpea flour batter and deep-fried to create this classic Indian appetizer.

Crispy, fried pastry shells filled with a savory blend of potatoes, peas, and traditional Indian spices. Served in a set of eight pieces.

Crispy, battered green chili peppers stuffed with a spiced chickpea filling, served with a side of chopped onions and peanuts.

Eggplant slices dipped in a seasoned chickpea flour batter and deep-fried, served in a set of five pieces.

Deep-fried fritters made with a spiced batter of gram flour, typically including onions and herbs, offering a crispy texture.

Crispy fritters made with a mix of vegetables, seasoned with aromatic spices and herbs.

Golden, crispy dumplings made from spiced lentil and rice batter, served in a portion of five pieces.

Thinly sliced onions mixed with chickpea flour, spices, and herbs, then deep-fried to achieve a crispy texture.

Thin pastry filled with mixed vegetables, rolled and fried, serving five pieces.

Green chili peppers are batter-fried and stuffed with a mix of onions, cilantro, and spices, typically garnished with chaat masala.

Triangular pastry filled with spiced potatoes and peas, deep-fried for a crispy finish.

Chicken dry dish with very little gravy. Prepared with small onions, freshly ground cumin and pepper powder.

Boiled eggs encased in seasoned chickpea flour batter, fried to golden perfection. Served with a side of tangy tomato chutney.

Shrimp marinated in garlic and spices, sautéed with herbs and garnished with fresh cilantro.

Fish slices marinated in traditional Indian spices and shallow fried on a tawa (griddle) for a crispy exterior.

Tender pieces of goat marinated in Andhra-style spices, sautéed with curry leaves and dry chillies.

Crispy fried fish pieces coated in a spiced batter, garnished with fresh cilantro and green chilies.

Prawns stir-fried with a blend of spices, curry leaves, and chillies, inspired by the flavors of Bhimavaram.

Chicken 555 (Gumagumalu Special) typically features boneless chicken marinated in a blend of spices and herbs, fried and then tossed with a unique, house-special sauce and garnished with curry leaves.

Spicy, marinated boneless chicken, fried to perfection

Boneless chicken fried and sautéed with a unique blend of spices, typically including green chilies and curry leaves.

Tantalizing chicken coated in a sweet, spicy, and tangy sauce sauce, and infused with aromatic Indian spices.

Crispy, deep-fried chicken pieces seasoned with aromatic Indian spices, garnished with fresh curry leaves.

Boneless chicken marinated in a blend of Indian herbs and spices, then deep-fried to achieve a crispy texture.

Tender chicken pieces marinated and fried, then sautéed with onions, bell peppers, and green chilies in a savory and tangy sauce.

Marinated chicken pieces cooked with spices, garnished with fresh cilantro, sliced red onions, and a wedge of lime.

Tender chicken pieces marinated in garlic, lightly fried, and tossed with traditional Indian spices.

Tender chicken pieces marinated in aromatic spices, roasted in clarified butter, and garnished with fresh curry leaves.

Bone-in goat pieces marinated in a special blend of spices, then roasted with ghee to highlight the dish's unique flavor profile.

Shrimp sautéed with tangy gongura (roselle) leaves, typically includes a blend of spices unique to Indian cuisine.

Scrambled eggs mixed with tomatoes, onions, and fresh cilantro, seasoned with Indian spices.

Fluffy omelette infused with a blend of Indian spices, offering a savory start to your meal.

Chicken marinated in a unique blend of spices, deep-fried, and tossed with karapodi masala, making it a signature dish of the Gumagumalu special category.

Diced lamb sautéed with a mix of traditional Indian spices, curry leaves, and onions.

Fish marinated in a special blend of spices unique to the Gumagumalu kitchen, then fried to achieve a crisp exterior while preserving moistness inside.

Shrimp marinated in a blend of Indian spices and fried, often accompanied by curry leaves and sautéed onions.

Steamed dumplings filled with cottage cheese and a blend of spices.

Steamed dumplings typically stuffed with mixed vegetables and spices.

Gongura Chicken Kabab

Boneless chicken breast pieces marinated with mint, cilantro, spices and skewed in tandoor oven.

One chicken leg quarter is marinated in yogurt, lemon juice, spices and skewed in tandoor oven.

Three chicken leg quarters is marinated in yogurt, lemon juice, spices and skewed in tandoor oven.

Tender goat pieces roasted and mixed with fragrant basmati rice, garnished with lemon slices, green chilies, and fresh herbs.

Tender chicken pieces cooked with tangy sorrel leaves, layered with fragrant basmati rice, garnished with boiled egg, sliced onions, and fresh cilantro.

Marinated goat cubes cooked with basmati rice, aromatic spices, and tangy gongura (sorrel) leaves.

Tender mutton pieces cooked with basmati rice and tangy gongura leaves, garnished with fresh cilantro.

Tender paneer cubes and tangy gongura leaves mixed with fragrant basmati rice, garnished with cashews, raisins, and sliced red chili.

Boneless chicken and basmati rice are combined with saffron, herbs, and authentic Hyderabadi biryani masala, typically including a blend of spices.

Basmati rice and chicken are slowly cooked with ulavacharu, a special horse gram sauce, and a blend of traditional Indian spices, offering a unique taste from Andhra cuisine.

Basmati rice and hard-boiled eggs are delicately cooked with a special horse gram sauce, incorporating traditional Indian herbs and spices.

Goat marinated in ulavacharu (horse gram soup) and spices, then slow-cooked with basmati rice in traditional dum style.

Basmati rice and tender lamb pieces cooked with a special sauce made from horse gram, typically includes herbs and spices unique to Indian cuisine.

Aromatic basmati rice cooked with succulent shrimp, spices, and herbs, garnished with fresh cilantro.

Roasted eggplant and fragrant basmati rice cooked with a blend of aromatic spices typically found in biryani.

Fragrant basmati rice with tender goat pieces, aromatic spices, saffron, caramelized onions, and fresh mint leaves.

Fragrant rice with boneless chicken, garnished with sliced onions, boiled egg, lemon, fresh herbs, and spices.

Basmati rice cooked with roasted chicken, typically includes herbs, spices, and a special gumagumalu masala, giving it a unique taste.

Fragrant basmati rice with pieces of chicken, garnished with fresh cilantro, sliced onions, and a boiled egg, served with a side of yogurt sauce.

Aromatic basmati rice with mixed vegetables, garnished with fresh cilantro, sliced onions, and a lemon wedge.

Basmati rice cooked with tender chicken, typically includes gumagumalu (a special blend of spices), herbs, and is garnished with hard-boiled eggs, onions, and lemons.

Fragrant basmati rice layered with spiced minced lamb, garnished with boiled egg, fresh cilantro, and sliced red onions.

Basmati rice cooked with country chicken, typically includes a special blend of spices and herbs unique to the Gumagumalu region.

Basmati rice and paneer cubes cooked with a special horse gram sauce, typically includes Indian herbs and spices.

Tender boneless lamb marinated in a blend of Vijayawada spices, cooked with aromatic basmati rice and herbs.

Boiled eggs and basmati rice cooked with special Vijayawada sauce and aromatic spices, typically includes herbs and a blend of vegetables.

Marinated fish and basmati rice are cooked together with a distinctive Vijayawada sauce, incorporating traditional spices.

Lamb marinated in Vijayawada spices, sautéed and layered with aromatic basmati rice, typically includes a blend of herbs and a special sauce.

Basmati rice with marinated paneer, topped with fresh cilantro and a lemon wedge.

Gongura goat biryani family pack: Basmati rice cooked with tender goat and tangy gongura (red sorrel) leaves, accompanied by a chef's choice chicken appetizer and a sweet dessert.

Ghee-roasted goat biryani, typically accompanied by a chicken appetizer and a sweet dessert, featuring aromatic spices and basmati rice.

Tender goat meat and basmati rice cooked with traditional spices, accompanied by a chicken appetizer and a sweet dessert.

Aromatic basmati rice cooked with tangy gongura leaves and soft paneer cubes, accompanied by a vegetarian appetizer and finished with 4 pieces of gulab jamun.

Natukodi fry biryani family pack typically includes spicy country chicken cooked with traditional spices and served with basmati rice, accompanied by a chicken appetizer and 4 pieces of gulab jamun.

Boneless chicken biryani cooked with ulavacharu, a traditional horse gram soup, typically includes a chicken appetizer and is accompanied by 4 pieces of gulab jamun for dessert.

Basmati rice cooked with tender goat, marinated in ulavacharu (a thick lentil soup), and spices, served with a chicken appetizer and four pieces of gulab jamun.

Fragrant basmati rice layered with mixed vegetables, aromatic spices, and herbs, garnished with fried onions and fresh cilantro.

Tender chicken pieces marinated in spices, mixed with fragrant basmati rice, garnished with fresh herbs, served with a creamy yogurt sauce and a sweet gulab jamun dessert.

Vijayawada Goat Biryani Family Pack Chk apt + 4 pc Gulab jamun

Savory fried rice with scrambled eggs and fresh vegetables.

Aromatic basmati rice stir-fried with eggs, peas, and carrots, seasoned with traditional Indian spices.

Savory fried rice tossed with fresh garden vegetables.

Basmati rice cooked with spicy Guntur chicken, typically includes a blend of aromatic spices and herbs.

Stir-fried basmati rice typically includes mixed vegetables and Andhra spices.

Stir-fried noodles with chicken, typically includes a mix of vegetables and a special blend of sauces for a distinct flavor.

Stir-fried noodles with scrambled eggs, bell peppers, carrots, and spinach, seasoned with Indian spices.

Cheese Naan

Chilli Garlic Naan

Flaky, multi-layered flatbread with a crisp exterior and soft interior.

Plain Naan

Two pieces of whole wheat bread, deep-fried until puffed and golden.

Two pieces of deep-fried whole wheat bread, served with a traditionally spiced curry.

Fluffy deep-fried bread paired with chickpeas in a spiced tomato gravy, garnished with onions and a green chili.

Soft naan bread brushed with melted butter.

Soft flatbread infused with garlic and topped with melted butter.

Malabar paratha is a flaky, layered, unleavened flatbread, also known as the Malabar Paratha or Kerala Paratha. This recipe is also egg free, and sans yeast.

Mixed vegetables simmered in a spicy coconut-based gravy, featuring traditional Kolhapuri spices.

Potatoes and spinach cooked together with onions, tomatoes, garlic, ginger, and a blend of Indian spices.

Chickpeas simmered in a spiced tomato-based sauce, garnished with a slice of red onion, lemon, and cilantro.

Eggplant masala features eggplant simmered in a rich, tomato-based sauce with onions, tomatoes, and a blend of traditional Indian spices.

Stuffed eggplants in a rich, spiced peanut and sesame seed curry, garnished with fresh cilantro and curry leaves.

Spicy and creamy paneer (cheese) curry made with a blend of aromatic spices.

Paneer and potato dumplings, typically includes nuts and raisins, served in a creamy tomato and onion gravy.

Eggplant cooked with a blend of masala spices, typically includes tomatoes, onions, and a variety of herbs, simmered to create a rich curry.

Mixed vegetables cooked with a spicy blend of coconut, sesame, and tomato gravy, typical of the Kolhapuri style.

A medley of nine vegetables, fruits, and nuts in a creamy, cashew-based curry sauce, gently spiced.

Soft paneer cubes in a rich, creamy tomato-based curry, garnished with fresh cilantro.

Paneer Kolhapuri is a spicy dish consisting of paneer cubes cooked in a rich gravy made with onions, tomatoes, and a blend of traditional Kolhapuri spices.

Grilled paneer cubes in a rich, spiced tomato and cream sauce, garnished with fresh herbs.

Paneer cubes simmered in a creamy sauce with tomatoes, cashews, and traditional Indian spices.

Tender chicken pieces simmered in a rich, spicy Andhra-style curry, garnished with fresh cilantro.

Creamy tomato-based curry with tender chicken, infused with a delicate blend of aromatic Indian spices.

Goat meat cooked with a blend of Chettinad spices, including roasted coconut, curry leaves, and a hint of fennel, creating a distinct South Indian curry.

Marinated chicken simmered in a rich gravy made with onions, tomatoes, coconut, and a blend of Chettinad spices.

Chicken ghee roast is marinated in a blend of ground spices and then cooked in ghee, resulting in a rich and aromatic dish.

Tender chicken cooked in a creamy tomato sauce with aromatic spices.

Boiled eggs simmered in a rich gravy made with onions, tomatoes, ginger, garlic, and traditional Indian spices.

Country chicken simmered in a blend of traditional Indian spices, labeled as a Japanese Curry for its unique and rich flavor profile.

Chicken pieces simmered in a tangy sauce made with gongura (red sorrel) leaves and traditional Indian spices.

Tender goat meat simmered with tangy gongura (sorrel) leaves and a blend of traditional Indian spices in a rich curry sauce.

Spicy chicken curry cooked with yogurt and aromatic spices

Boneless chicken simmered in a rich curry sauce with fenugreek leaves, onions, tomatoes, and traditional Indian spices.

Country chicken cooked in a traditional Andhra style with a mix of local spices and herbs, offering a rich and spicy flavor profile.

Fish cooked in a special blend of spices, featuring a tangy tamarind sauce, as is traditional in the Nellore region, typically includes onions and tomatoes.

Chicken cooked in a special blend of spices and herbs, unique to the Gumagumalu region, creating a rich and tangy curry.

Goat meat simmered in a traditional Rayalseema-style curry, incorporating a robust blend of spices, onions, and tomatoes.

Tender chicken pieces simmered in a rich, spiced spinach and mustard greens sauce, garnished with fresh cilantro.

Tender lamb cooked with Ulava Charu, a traditional horse gram soup, typically includes a mix of spices and herbs unique to Indian cuisine.

Fermented rice and lentil crepe served with a side of chicken curry, typically including marinated chicken pieces in a spiced gravy.

Thin rice and lentil crepe served with a side of traditionally spiced mutton curry.

Slow-cooked chicken in a robust curry sauce, typically includes a blend of spices and herbs unique to Indian cuisine.

Rice and lentil crepe, typically includes a generous coating of Nutella.

Crispy rice crepe filled with spiced paneer, accompanied by a side of chutney.

Smooth, spiced Andhra chicken curry paired with hearty raagi sankati, a traditional finger millet and rice blend.

Raagi sankati paired with a spicy eggplant masala, typically involves a soft, finger millet-based dish alongside eggplant cooked in a rich, tomato-based curry with traditional Indian spices.

Raagi sankati paired with mutton curry typically includes a soft, dumpling-like preparation made from finger millet served alongside tender pieces of mutton in a rich and aromatic spice blend.

Raagi sankati, a millet-based dish, served with natu kodi curry, which involves country chicken cooked in traditional Andhra spices.

Lentil doughnuts paired with a flavorful lentil-based vegetable stew, featuring drumsticks, carrots, and beans. Served with coconut chutney, tomato chutney, and green chutney.

Savory rice and lentil pancakes topped with finely chopped vegetables and herbs.

A savory crepe made from fermented rice and lentil batter, generously filled with melted cheese.

A cheese uttapam is a thick, fermented pancake made from rice and lentil batter, generously topped with melted cheese.

Crispy lentil fritters with a golden-brown exterior, served with two dipping sauces.

Steamed rice cakes made from a fermented batter of rice and lentils, typically served in a set of three.

Steamed savory cakes made from a fermented batter of rice and lentils, typically served with chutneys and sambar.

Steamed rice and lentil cakes (idli), crispy lentil fritters (gaare), and a rice and lentil crepe filled with spiced potatoes (masala dosa), served as a combination.

Crispy thin crepe filled with spiced potato mixture, served with sambar and coconut chutney.

A thin, crispy crepe filled with spiced potato and served with lentil soup, coconut chutney, and tomato chutney.

Crispy rice and lentil crepe topped with finely chopped onions, served with coconut chutney, tomato chutney, and sambar.

A thin, crispy crepe filled with spiced mashed potatoes, garnished with fresh herbs. Served with sides of sambar and coconut chutney.

Crisp, golden South Indian crepe made from fermented rice and lentil batter.

Rice and lentil crepe traditionally topped with a blend of ground spices and lentils, known as podi.

Three steamed rice and lentil cakes, traditionally coated with a blend of ground spices known as podi, mixed with a hint of oil.

Thin, crispy dosa filled with spiced mashed potatoes, served with sambar and chutneys.

Crispy, golden fritters made from fermented rice and urad dal batter, served with chutney and sambar.

Soft steamed rice cakes served with a lentil-based vegetable stew.

Mutton pieces cooked in a savory curry sauce, typically includes a blend of traditional Indian spices.

Boneless marinated chicken in tandoori masala, cooked in a rich & creamy tomato sauce with a side of steamed rice & a paratha (contains nuts)

Chickpea curry with a side of steamed rice & a paratha (VG)

Oven-baked boneless chicken in a creamy tomato gravy flavored with house spices with a side of steamed rice & paratha (Contains Nuts)

Boneless marinated chicken with salt, ginger, garlic & lemon juice cooked in a curry-flavored with cashews, onions, and tomatoes with a side of steamed rice & a paratha (Contains Nuts)

Mixed veg kurma with rice & paratha (VG)

Indian cheese chunks cooked with rich cream & tomato sauce with a side of steamed rice & a paratha (VG) (Contains nuts)

Indian cheese chunks cooked in a creamy tomato gravy flavored with house spices with a side of steamed rice & a paratha (VG) (contains nuts)

Aromatic lentils tempered with fragrant herbs and spices, a classic Indian comfort dish.

Toor dal cooked with gongura (sorrel) leaves, typically includes a blend of spices unique to South Indian cuisine.

Yellow lentils and green mango cooked together, seasoned with a blend of garlic, cumin seeds, and traditional Indian spices.

Lentils cooked with spinach and typically includes onions, tomatoes, and a blend of spices, tempered with mustard and cumin seeds.

Pure and refreshing bottled water.

Cheeku Shake

Freshly brewed, aromatic blend to kick-start your day.

The cold, refreshing, sparkling classic that America loves.

A crisp, refreshing taste you know and love with zero calories.

Creamy yogurt blended with ripe mangoes, garnished with fresh mint leaves and a mango slice.

Spicy and aromatic tea blend with traditional Indian spices, perfect for a soothing and flavorful experience.

The cold, refreshing flavors of lemon and lime, perfectly blended.

A soothing blend of selected leaves for a calming sipping experience.

Refreshing citrus-flavored soda, offering a tangy lemon-lime zest in every sip.

Soda water mixed with a special blend of spices including black salt and cumin, garnished with a hint of lemon juice.

Creamy yogurt drink blended with salt, garnished with a sprinkle of spices and fresh mint leaves.

Refreshing carbonated beverage, perfect for quenching your thirst.

Refreshing Yogurt-Based Indian Drink, Sweetened to Perfection

A refreshing Indian cola with a bold, tangy flavor and a hint of spice.

Shredded carrots cooked with ghee, sugar, and milk, garnished with cashews and raisins.

Grated carrots cooked with sugar, milk, and ghee, garnished with cashews and raisins.

Milk-solid dumplings, deep-fried and immersed in a sweet, rose-flavored syrup.

Soft paneer balls immersed in sweet, cardamom-flavored milk, often garnished with pistachios.

Badusha, a set of ten pieces, consists of a flaky, layered pastry deep-fried and soaked in a sweet syrup, often garnished lightly with crushed nuts.

Badusha typically consists of a flaky, layered pastry made from all-purpose flour and ghee, lightly fried and then soaked in a sweet, cardamom-infused syrup.

Boondi laddu is made by combining small, fried chickpea flour balls with sugar syrup and often garnished with dried fruits or nuts.

A traditional Indian sweet, handcrafted with a rich blend of finely chopped dry fruits, nuts, and bound together with ghee, offering a dense, chewy texture.

Shell-shaped pastries made from all-purpose flour, typically includes jaggery for sweetness and is fried until crisp.

A classic South Indian confection made from gram flour, ghee, and sugar, often infused with cardamom for an aromatic touch.

Roasted peanuts bound together with caramelized sugar or jaggery, forming a crunchy and sweet treat.

A traditional Indian sweet, typically made with urad dal, ghee, and sugar, often flavored with cardamom.

Sweet flatbread typically filled with a blend of jaggery and sesame seeds, offering a delightful combination of flavors and textures.

16 oz Sambar/Dal of the day, 16 oz Veg Curry of the day, 8 oz Veg Appetizer of the day, 8 oz Roti pachadi

Ground peanuts blended with spices, coconut, and dried red chilies, garnished with a fresh curry leaf.

Creamy yogurt mixed with finely chopped cucumbers and green onions.

Yogurt-based condiment mixed with onions, cucumbers, tomatoes, and spices.

Creamy yogurt mixed with fresh cucumber, green onions, and herbs.

Creamy yogurt mixed with fresh cucumber slices, chopped green onions, and herbs.

South Indian clear soup with tamarind, tomato, black pepper, cumin, and other spices.

A richly spiced curry featuring a base of onions and tomatoes, typically enhanced with a blend of peanuts, sesame, and tamarind for a distinctive taste.

A traditional sauce featuring a blend of peanuts, sesame seeds, and spices, often served with biryani.

A traditional Indian sauce made with a blend of peanuts, sesame seeds, coconut, and tamarind, offering a spicy and tangy flavor profile.

Creamy and smooth yogurt, perfect for complementing your meal.

Rich ginger chutney blended with spices, topped with fresh cilantro leaves.

Spicy and tangy ginger chutney with a blend of fresh herbs and spices, perfect for adding zest to your meal.

Basmati rice, gently steamed to preserve its delicate aroma and fluffy texture.

A South Indian stew made with lentils, mixed vegetables, tamarind, and a blend of spices, typically served as an accompaniment.

Tomato chutney typically includes puréed tomatoes, garlic, red chilies, and spices, offering a tangy and spicy condiment.

Urad Dal, Idly Ravva

Ingredients; Moongdal,