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Cuisines of Andhra Pradesh

Andhra 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.

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 charts.

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. Non-vegetarian dishes are also a part of traditional Andhra cuisine, spicy and hot.

The pickles and chutneys are very popular and are an integral part of Andhra food. These can last for more than a year. There chutneys are made of almost every vegetable including Tomatoes and Brinjals. An aromatic green chutney called 'Gongoora' is a specialty of Andhra cuisine.

The highlight of the Andhra Pradesh cuisine is the Hyderabadi food. It is famous for its rich and aromatic nature. It's 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.

The cuisine of Hyderabad is famous for its non-vegetarian preparations. These dishes have a royal touch, prepared with exotic spices and seasoning. The various types of Biryanis are the major attraction of this cuisine. It is a preparation of rice and meat, having rich spicy flavor.

Another popular non-vegetarian dish is 'Kababs', which is meat pieces or minced meat cooked in many different styles such as 'Boti Jhammi', 'Kalmi', 'Shikampur', 'Sheek', 'Lagan-ke-Kababs', 'Dum-ke-kababs'). 'Kormas' is yet another preparation which is either meat or vegetables cooked in rich with creamy gravy and 'Lukhmi', a pastry.

'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.

   
 
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