Sankranti

Making it through the sweltering heat at 2.30 pm we thought we were late for Sankranti's lunch but found a crowd of people waiting outside for a table. 10 minutes," we were told in shorthand. Turned out to be a good thing. We just became more hungry as we sat watching food go past us. It aromas were good. So good. The multi-cuisine restaurant specialises in Andhra food.
Decor
Brightly lit and sparkling new, Sankranti has bangles and saree borders as part of the ceiling decor. A large carving - that could be stone or fibre glass - dominates one wall and the seating is quite comfortable. If you get a sofa and feel like sitting cross-legged as you eat your burp inspiring food, you can. Nobody will stop you, promise.
Food
The menu says Andhra, North Indian and 'Chinese recipes with local spices'. So that was out for me. Then I saw the 'Mock Chicken' section - typically something I would have found in Singapore. But, I like the 'real' thing. We decided on a mix of North Indian and Andhra. The Andhra Aloo fry came as a nice surprise. No heavy spices, or an overdose of oil, and the Punu Gulu fried savoury balls were quite interesting, with their sweetish ginger chutney. Of course, we had to try the Masala Chepa Vepudu - fish - which was oil drippingly yummy and the Murg Tikka did not disappoint. Our main course included Paneer Tikka Masala - very good in combination with roomali rotis. The Aloo Mutter, though, was not great. But the Chicken Boneless Biryani was nice. Both veg and non-veg thalis are winners for the price. Dessert - the payasam - had finished. They had ice-cream and Junnu - a typical Andhra sweet. We passed.

Plus and Minus
The Andhra food is a huge plus: its fresh and its tasty. Some North Indian dishes are not so great.