Pradesh is an ever enchanting state, which is all the more
famous for its cuisine. Spiciest of all the Indian cuisines,
the cuisine of Andhra has many delicacies to boast of. The 'Nawabi'
style of the state reflects in its gastronomy too. Andhra
dwellers usually prefer vegetarian diet. However, people
residing in coastal areas rely mostly on sea-food. Coconut
oil makes the regular cooking medium for Andhra gastronomy.
Andhra Pradesh is acknowledged for being the largest
producer of rice in India. Moreover, rice is also the staple
food grain that is consumed in large quantities in the
state. Most of the traditional food and dishes in Andhra
Rice goes with both vegetarian and non-vegetarian meals
also. Coconut, spices and fresh herbs are often added to
flavor the basic dishes like rice, sambhar, other lentils
and steamed vegetables.
Hyderabadi cuisine is another branch of Andhra cuisine that
offers the royal recipes of the 'Nawabs'. Chilli powder, oil
and tamarind are liberally used in it, making the food
really spicy and tangy. Pesarattu, Pulihora (or pulihaara),
Gongura, Avakkai (raw mango pickle) are the popular
vegetarian delicacies of Andhra cuisine. In non-vegetarian
delicacies, dishes like Kodi Iguru (fry), Kodi Pulusu
(gravy), Chepa Pulusu and Hyderabadi Biryani, top the
The most delightful delicacies of Andhra food include 'Murku'
(roundels of rice flour paste deep fried) and 'Appadams'.
Onion pakodas (fried), vadas (spicy lentil doughnuts soaked
in hot sambar) and idlis (steamed rice muffin-like
dumplings) are the popular snacks in the state. The main
food is formed by 'Pulihara' that is actually tamarind rice
with green chilies. The condiments like chutneys and pickles
make a fundamental part of Andhra food.
'Putharekulu', 'Kakinada Kaja', 'Bobbatlu', 'Booralu', 'Payasam',
'Sheer Khurma' and 'Bandhar Ladoo' are the most popular
sweets of Andhra Pradesh. Like other South-Indian states, a
traditional Andhra meal is served on a banana leaf. This
wholesome meal comprises five types of dishes with a variety
of condiments and side-dishes. In Andhra Pradesh, each meal
is accompanied by curd to provide respite from the hot
spices of food.