The rich cuisine of Andhra has a lot to offer. A traveller is generally lost for choice when on a trip to this state of Nawabs. As interesting as is rich heritage and culture of AP, so is it’s food. The dishes are varied from mildly spicy to rich and spicy. Andhra is known world over for their delectable and spicy recipes that are mouth watering good!
The cuisine in itself has an influence of the many spicy and rich recipes that are variations of the royal recipes of the Nawabs! It is not surprising that the majority of the cuisine and recipes dished out are rice based, as Andhra Pradesh is one of the largest producers of rice in India. Being the hub of red chilies, these spices are liberally used in the cuisine making most dishes spicy or fiery hot! Almost every traditional dish of AP is an absolute delicacy and has a liberal use of spices, that lends to it a rich flavor.
Pickles and chutneys are the most integral part of Andhra cuisine and staple food in every household. You will be surprised to note that any household in Andhra will have a platter on the table that holds pickles, chutneys, and a powder popularly known as Gun powder eaten as an accompaniment with food. The most loved of all pickles is the “Avakkaya” which is a raw mango pickle that is sharp in taste and extremely hot!
Most of the riced based preparations can be enjoyed with both vegetarian and non vegetarian curries. The most popular of rice preparations is the Pulihora, also known as tamarind rice. Andhra pappu a dal delicacy, is also equally famous and sought out in Andhra. Other popular dishes of the Andhra cuisine are pesaratu, pulusu, gutti vanakaya kura ie., seasoned eggplant.
The most popular non vegetarian delicacies are chicken fry called as kodi iguru in the local dialect, kodi pulusu which is nothing but spicy chicken curry, haleem gongura mutton etc.
The cuisine in itself has an influence of the many spicy and rich recipes that are variations of the royal recipes of the Nawabs! It is not surprising that the majority of the cuisine and recipes dished out are rice based, as Andhra Pradesh is one of the largest producers of rice in India. Being the hub of red chilies, these spices are liberally used in the cuisine making most dishes spicy or fiery hot! Almost every traditional dish of AP is an absolute delicacy and has a liberal use of spices, that lends to it a rich flavor.
Pickles and chutneys are the most integral part of Andhra cuisine and staple food in every household. You will be surprised to note that any household in Andhra will have a platter on the table that holds pickles, chutneys, and a powder popularly known as Gun powder eaten as an accompaniment with food. The most loved of all pickles is the “Avakkaya” which is a raw mango pickle that is sharp in taste and extremely hot!
Most of the riced based preparations can be enjoyed with both vegetarian and non vegetarian curries. The most popular of rice preparations is the Pulihora, also known as tamarind rice. Andhra pappu a dal delicacy, is also equally famous and sought out in Andhra. Other popular dishes of the Andhra cuisine are pesaratu, pulusu, gutti vanakaya kura ie., seasoned eggplant.
The most popular non vegetarian delicacies are chicken fry called as kodi iguru in the local dialect, kodi pulusu which is nothing but spicy chicken curry, haleem gongura mutton etc.
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