The Andhra meal's centre of attraction is Rice. It all starts with hot rice served on to your plantain leaf and a spoon of ghee is poured on top of that. The ghee will melt instantly and disappear in that 'small heap' of rice. This ghee rice becomes the base for the different variety of powders. Tur dal powder, curry leaf powder, gun powder, etc are mixed with the above base and enjoyed one after the another as per your taste buds' liking. After his search for an authentic Andhra joint turned futile, he pledged to give the Aamchi Mumbai people a taste of Andhra food. That is how Subash Rao quit his 25 years of corporate life and started his work towards achieving his dream . But for someone who had no knowledge about the restaurant business it was a herculean task.