Cuisine of Andhra Pradesh
Andhra Pradesh is famous for its hot and spicy cuisine which includes both the original Andhra cuisine and the Hyderabadi cuisine, having a Mughlai influence. Out of these two cuisines, the former one is more hot and spicy.The traditional delicacies of Andhra are absolutely mouthwatering having a liberal use of spices. Every meal has its own specialty, being snacks, lunch or dinner. The food habits are quite assorted as there is a blend of both Hindu and Muslim styles. The Andhra cuisine is mainly vegetarian and only in the coastal areas seafood is preferred.
The staple food of Andhra Pradesh is Rice, which is served with sambar. It is also served with other lentil preparations along with vegetables. Along with the rice a dry curry is served. This meal consists of nearly five types of dishes. But a typical Andhra meal is characterized by the famous hot pickles, chutneys, powders etc. Curd is served as a cooling component that provides a break from the hot spices. Traditionally, Andhra cuisine is eaten on a banana leaf by people sitting on mats or small raised wooden seats.
A little water is spread around the banana leaf, portraying that food can now be served. Rice is served along with a little ghee. The main food of Andhra Pradesh is Pulihara, or tamarind rice along with green chilies adding spice to the cuisine. Green vegetables are cooked with various masalas (spices) that offer different flavors to the dish. Non-vegetarian dishes are also a part of traditional Andhra cuisine. The mango pickle called 'Avakkaya' is very popular. The famous south Indian Tiffin's Idli, Dosa are found in many restaurants, but the 'Pesarattu' is more popular, having a filling of 'Upma'. Among the range of snacks, onion 'Pakodas', 'Vadas', 'Murku' (roundels of rice flour that are deep fried), and 'Appadams' are really famous. Some of the desserts that are a part of this cuisine are, 'Putharekulu', 'Kakinada Kaja', 'Bobbatlu', 'Booralu', and 'Bandhar Ladoo'.
The famous Hyderabadi cuisine is dominated by rich and perfumed quality. Biryani, one of India's most popular foods, is flavored rice with meat or vegetables. It is an important part of Hyderabadi cuisine. Hyderabadi cuisine is stimulated by the Mughlai cuisine. This style of cooking is here since the Asaf Jahi period. Thus, the Hyderabadi cuisine is a perfect combination of the typical Mughlai flavors with a blend of rich spices. Non vegetarian food is the essence of hyderabadi cuisine, Along with biryanis; kababs of different qualities such as 'Boti Jhammi', 'Kalmi', 'Shikampur', 'Sheek', 'Lagan-ke-Kababs', 'Dum-ke-kababs' are very popular.
The Hyderabadi cuisine also offers a lot of mouthwatering dishes for vegetarians. There is 'Bagara Baingan', a rich spicy preparation of brinjals and Mirch-ka-salan, a preparation of chilies in creamy gravy.Apart form these; the 'Tomato Qoot' is a fragrant puree of tomato with flavorings and 'Shahi Dahi Vadas' which are lentil dumplings in Yoghurt sauce.
The hyderabadi desserts are equally famous. The most renowned is 'Double-ka-Meetha', a bread and cashew nut pudding. Another popular sweet dish is the 'Qubani-ka-Meetha' which is a stewed apricot dessert. Then, the 'ande-ka-Piyosi' made with eggs, almonds and purified butter, 'Badam-ki-Jhab', a candy and 'Dil-e-Firdaus', a rich, milk-based sweet are the widely consumed desserts.
The Chowki dinner of Andhra Pradesh is very famous. It is offered by the tourism department of the State. The typical Chowki dinner is served on a low table (Chowki) around which 8 people can sit. This is served in typical Nawabi style, where authentic Hyderabadi food is served course by course. Along with the exotic dinner, the majestic Deccan ambiance accompanied by traditional entertainment like Ghazals, add to the taste and enjoyment.
