Cuisine of the southern state of Andhra Pradesh is referred to as Telugu and Hyderabadi cuisine. Rice is the staple starch and is usually consumed with a variety of curries and lentil soups or broths. Although many people in this region are vegetarians, people living in the coastal areas are known for their seafood dishes. Food in Andhra Pradesh is known for the heavy usage of spices and chillies. One of the most important parts of the Andhra cuisine is the use of various pickles, such as avakaya, a pickle made from green mango, and gongura, a pickle made from red sorrel leaves. Curds are a common addition to meals to neutralize the spiciness of the food. Another popular Andhra Pradesh dish is Hyderabadi biryani, a mixture of rice, yogurt, onions, meat and spices. Hyderabadi biryani is popular for its exquisite taste and is derived from the Persian
style of slow cooking. While only a small proportion of the Hyderabad
populace are vegetarians, vegetarian food is still quite popular, and is
generally served for breakfast and lunch. Breakfast items like Dosa, Vada have origins in Udipi, Karnataka but are influenced by spices native to Andhra Pradesh.
Andhra Pradesh
Cuisine of the southern state of Andhra Pradesh is referred to as Telugu and Hyderabadi cuisine. Rice is the staple starch and is usually consumed with a variety of curries and lentil soups or broths. Although many people in this region are vegetarians, people living in the coastal areas are known for their seafood dishes. Food in Andhra Pradesh is known for the heavy usage of spices and chillies. One of the most important parts of the Andhra cuisine is the use of various pickles, such as avakaya, a pickle made from green mango, and gongura, a pickle made from red sorrel leaves. Curds are a common addition to meals to neutralize the spiciness of the food. Another popular Andhra Pradesh dish is Hyderabadi biryani, a mixture of rice, yogurt, onions, meat and spices. Hyderabadi biryani is popular for its exquisite taste and is derived from the Persian
style of slow cooking. While only a small proportion of the Hyderabad
populace are vegetarians, vegetarian food is still quite popular, and is
generally served for breakfast and lunch. Breakfast items like Dosa, Vada have origins in Udipi, Karnataka but are influenced by spices native to Andhra Pradesh.