In Pics: Food and feasts from Andhra
The aromatic biryani is an ode to the strong Nawabi influence on the culture and cuisine of the Telugu people.
The Telugu cuisine of Andhra Pradesh is distinct from other south Indian food with many regional dishes on offer. It is bursting with tangy and spicy tastes, with influences from the coasts, the ragi and curry dominated Rayalseema region and its royal Mughlai influences.
Take a photo tour of the state’s special delicacies.
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The mirchi bajji makes for a spicy start to your Andhra meal and is just the right appetizer to awaken your taste buds for the full meal that awaits you.
The Telugu vegetarian thali is a wholesome platter complete with pappu or dal , a variety of curried vegetables, mixed rice, vada and a selection of podis or powdered lentils, curry leaves and sesame oil for on the sides for flavouring.
The crab meat fry is a nod to the rich harvest from the sea along the long coast of Andhra Pradesh that is spiced with native red chillies and a blend of ginger and other spices.
The gongura or roselle is a leaf distinct to Telugu cuisine and lends itself to chutneys, pickles and as a base for dishes like the chicken gongura curry.
Mutton pulusu is a spicy curry accompanied with the ragi sangati or cooked ragi rice, native to Rayalseema region and is a belly-filler like no other.
Simple and sweet, this kesari bath is a good way to round off your Andhra meal.