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Cuisine of Andhra Pradesh

 

The main food of Andhra Pradesh is Pulihara, or tamarind rice along with green chillies adding spice to the cuisine. Green vegetables are cooked with various masalas (spices) that provide different flavors to the dish. The pickles and chutneys are very popular and are an integral part of Andhra food. The mango pickle called 'Avakkaya' is very popular. The famous south Indian Tiffin's Idli, Dosa are also found here as favourites, but the 'Pesarattu' is more popular.

The highlight of the Andhra Pradesh cuisine is the Hyderabadi food. It is famous for its rich and aromatic nature. Its taste is very distinguishable having a liberal use of exotic spices and ghee. The Hyderabadi food uses fresh fruit instead of dried fruits. It is also famous for its non-vegetarian preparation and Lamb is the most widely used meat here. Biryani, one of India's most popular foods, is a flavored rice with meat or vegetables. It is an important part of Hyderabadi cuisine. It is inspired by the Mughlai cuisine. This style of cooking is here since the Asaf Jahi period. Thus, the Hyderabadi cuisine is a perfect amalgamation of the typical Mughlai flavors with a blend of rich spices.

Another popular non-vegetarian dish is 'Kababs', which is meat pieces or minced meat cooked in many different styles. 'Kormas' is yet another preparation which is either meat or vegetables cooked in rich with creamy gravy and 'Lukhmi', a pastry.  'Haleem', a pounded wheat and meat preparation is a favourite in Ramzan. There is another dish called 'Nahari', which is lamb trotters. Apart form these dishes , 'Rumali Roti' which is bread as thin as a handkerchief and 'Chakna', a spicy dish of meat are also quite popular. During the festival day of Id-ul-Fitr, it is traditional to serve 'Sheer Korma', the delicious 'Kheer', made with 'Sevian', dried fruits and dates.

 

The Hyderabadi cuisine also offers a lot of mouthwatering dishes for vegetarians. There is 'Bagara Baingan', a rich spicy preparation of brinjals and Mirch-ka-salan, a preparation of chillies in a creamy gravy. Apart form these, the 'Tomato Qoot' is an aromatic puree of tomato with flavorings and 'Shahi Dahi Vadas' which are lentil dumplings in Yoghurt sauce.
 

The cuisine of Hyderabad is equally famous for its desserts. There is a good range of sweet dishes available here, one of them is the 'Double-ka-Meetha', a bread and cashew nut pudding. Another popular sweet dish is the 'Qubani-ka-Meetha' which is a stewed apricot dessert. Then, the 'ande-ka-Piyosi' made with eggs, almonds and purified butter , 'Badam-ki-Jhab', a candy and 'Dil-e-Firdaus', a rich, milk-based sweet are the widely eaten desserts.

The range of snack is also quite good here. Some of the snacks that can be enjoyed here are onion 'Pakodas', 'Vadas', 'Murku' (roundels of rice flour that are deep fried), and 'Appadams'. Some of the desserts that are a part of this cuisine are, 'Putharekulu', 'Kakinada Kaja', 'Bobbatlu', 'Booralu', and 'Bandhar Ladoo'.

 
 

 
 
 
 
 

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