Andhra Pradesh Food
Andhra Pradesh is known for its spicy food all around the country. The inspiration behind such delicious variations of food lies in the opulent culture of the state, where exotic food is being prepared in the kitchen of the Nawabs since the year of its origin. The Andhra cuisine comprises of both mouth-watering vegetarian and non-vegetarian dishes. The famous Hyderabadi dishes include appetising Biryanis, delectable rice and some tangy pickles and chutneys. We bring to you, a variety of delicious dishes, you must eat at least once in your lifetime!

Pulihora

An exotic version of tamarind rice, also known as Chitrannam, is enriched with spicy flavours to give it a sour and salty taste at the same time. One of the main ingredients is tamarind along with curry leaves, tomatoes, and mustard seeds. Pulihora finds its place in kitchens often during festivities and special gatherings.

Chepa Pulusu

A variety of fish curry, popularly known as Chepa Pulusu in the state of Andhra is a hot piquant dish with fish tossed in tamarind sauce and assorted with spicy flavourings and tamarind juice to give it a die-for taste. Prepared using a generous amount of oil and spicy herbs, this fish curry leaves you wanting for even more.

Gongura Pickle Ambadi

If you love the tangy taste of every pickle then you must try this fiery spicy pickle made with Ambadi leaves, otherwise known as Sorrel leaves. This tasty pickle-chutney hybrid is widely prepared in Andhra as well as in the state of Maharashtra. .

Pesarattu

Pesarattu is prepared often for breakfasts in Andhra and regions nearby. The yummy dosa made with green moong dal is a zesty Dosa variant, loved by everyone in the state. The moong dal Dosa is served commonly with coconut chutney or chilli-tomato chutney.

Andhra Chicken Biryani

The state that gave a whole new definition and taste to Biryani is famous for giving birth to some of the most palatable Biryani and Pulao recipes. The original mouth-watering Andhra Chicken Biryani uses a rich combination of aromatic herbs and spices to give the long thin rice grains, a succulent taste.