Andhra Cuisine

Andhra Cuisine

Telugu cuisine is a cuisine of South India native to the Telugu people from the state of Andhra Pradesh, India. It is also the cuisine of the Telugu speaking population of Karnataka and Tamil Nadu, but with slight variations due to local influences. Generally known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions.

The state being the leading producer of red chili and rice in India, these two factors cause the traditional dishes to be mostly rice based with liberal use of spices making the food one of the richest and spiciest foods in the world. Both vegetarian as well as meat and sea food (coastal areas) feature prominently in their menus. Dal (Lentils), Tomato and Tamarind is largely used for cooking curries. Various spicy and hot varieties of Pickles form an important part of Telugu cuisine.