Andhra Cuisine

Described as the spiciest of these four states' cuisines, there is a generous use of chilli powder (Guntur), oil and tamarind. The cuisine has a great variety of dishes, with the majority being vegetable or lentil based.
Hyderabad, the capital of Andhra Pradesh, has its own characteristic cuisine considerably different from other Andhra cuisines. The Nawabs patronised the Hyderabadi cuisine, which is very much like the Lucknowi cuisine of the Avadh. The only difference is that the Nawabs of Hyderabad liked their food to be spicier, resulting in the Hyderabadi cuisine which included the Kacche Gosht ki Biryani and the Dum ka Murgh, Baghare Baingan and Achaari Subzi during the reign of the Nawabs.

Most famous Andhra food recipes

Pesarattu and Brinjal Kotsu

Vegetarian: Pesarattu, Upma, Pulihora(pulihaara), Pori Upma, Gongura, avakkai(cut raw mango) pickle, Pappu Charu, Totakoora pappu, Beerakaya Pappu, Palakoora Pappu, Tomato Pappu, Methi dal, Gutti Vankaya, Brinjal Kotsu, Perugupachadi/majjiga charu, Tomato Charu, Miriyala Charu, Bendakaya fry, dondakaya fry, Palakoora Pulusu, cabbage pesarapappu, Mirapakaaya Bajilu, carrot fry, Sorakaya Pulusu, totakoora pulusu, Anapakaya Pulusu, Neem Pachadi, raw pachadi-vankaya pachadi, dosakaya vanakaya pachadi, tomato pachadi, cabbage pachadi, Double ka Meeta, Sweet Potato Kheer.

Non-vegetarian: Kodi iguru(chicken stew), Kodi pulusu(chicken gravy), Chepa pulusu(fish stew), Fish fry, Prawns curry, Hyderabadi Biryani. Tingle your taste buds with these cuisines.