Curly Tales enjoyed a generous South Indian spread at entrepreneur and philanthropist Upasana Konidela’s home in Hyderabad. The meal looked straight out of a festive dining table: the legendary Chiranjeevi Dosa made its star appearance, accompanied by tangy pachadi, fiery chicken curry, pulihora, and many more dishes.
Upasana Konidela Wants You To Try This Dish From Hyderabad (Spoiler: It’s Not A Biryani)
But the real story didn’t rest on the obvious. Hyderabad is chained to its biryani stereotype, and Upasana was determined to break that. She championed a dish many outside Andhra have never even heard of: Chittaroyala Pulao, a prawn rice that doesn’t try to mimic biryani but instead stands confidently in its own flavour profile.
“Hyderabadi food is not meant to be very spicy because of its Turkish roots,” she explained, pointing out the elegance of the balance between them.
This Is How She Discovered The Special Prawn Pulao
Upasana Konidela’s relationship with this pulao is relatively new. Before marriage, her plate mainly consisted of mutton and chicken, which, she said, was very “Telangana” in taste. Prawns belong more to Andhra cuisine, and she discovered Chitta Roy Pala Pulao after marriage. And now, she absolutely loves it! The honesty of that confession made the dish feel more like a personal discovery.
Kamiya Jani, spoon in hand, needed no convincing. One bite in, she declared the prawn pulao a revelation and applauded its flavour. The atmosphere lightened further when she teased Upasana Konidela, with a half-serious and half-playful expression, “The food at your house is so good, can I just settle here?” Upasana’s smile carried warmth and joy.
“Food at our home is like this only. Everyone enjoys it,” she said, before adding a line that summed up their household perfectly: “That’s why the gym is always occupied.” Kamiya cracked back instantly, with “And so is the kitchen!” The laughter between them made the conversation feel like a shared table with “bonding over food” as the major element.
Also Read: Upasana Konidela Reveals All About The Special Dosa Named After Her Father-In-Law, Chiranjeevi
By the time the episode wound down, it was clear this wasn’t just another celebrity brunch. Upasana Konidela had slipped in a quiet reminder that Hyderabadi cuisine isn’t a one-trick biryani pony; it’s layered, hybrid, and personal. And the prawn pulao she spotlighted was about discovery, adaptation, and the way family changes your palate.
Cover Image Courtesy: Internal
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