|
The cuisine of Coastal Andhra is reputedly the spiciest of all Indian cuisine. Pickles and chutneys called patchadi in Telugu are particularly popular in Andhra Pradesh and many varieties of pickles and chutneys are unique to the state.
Chutneys are made from practically every vegetable including tomatoes, brinjals and roselle (gongura).
Rice is the staple food and is used in a wide variety of ways. Typically, rice is either boiled and eaten with curry, or made into a batter for use in a crepe-like dish called attu or dosas, or rice cakes called idlis.
Meat, vegetables, and greens are prepared with different masalas into a variety of strongly flavoured dishes.
Hyderabadi cuisine is influenced by the Muslim population which arrived in Telangana centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic with a liberal use of exotic spices, ghee, nuts and dry fruits.
Lamb, chicken and fish are the most widely used meats in the non vegetarian dishes. The biryanis are perhaps the most distinctive and popular of Hyderabadi dishes. Other items like Haleem, Osmania biscuit, Irani Chai are also popular.
Nellore Chepala Pulusu (fish in tamarind sauce) is one of the popular dishes among the varieties prepared from fish. |
