Cuisine of Andhra Pradesh

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.