Cuisine
The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. There are many variations to the Andhra cuisine depending on caste, geographical regions, traditions etc. Pickles and chutneys, called pachchadi 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). The mango pickle Aavakaaya is probably the best known of the Andhra pickles.
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 (pesarattu) or dosas.
Meat, vegetables, and greens are prepared with different masalas into a variety of strongly flavored dishes.
Hyderabadi cuisine is influenced by the Muslims who arrived in Telangana in the 14th century. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices and ghee. Lamb, chicken and fish are the most widely used meats in the non-vegetarian dishes. The biryani is perhaps the most distinctive and popular of Hyderabadi dishes.
Read more about this topic: Culture Of Andhra Pradesh
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“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)