The culture and tradition of Andhra Pradesh is also reflected in
the culinary
skills of its people. Telugu people are very much fond of good food.
Each of the three regions – Coastal Andhra, Rayalaseema and Telangana,
has their distinctive style
of cooking.
Chillies and spices are used abundantly in every preparation. Telugu
people love to take a wholesome meal accompanied by hot tasty
sambar/rasam or Bitiani accompanied by an appetizing aroma. All
different types of cuisines are found in the hotels, restaurants and
dhabas located in various towns and cities of the state. These are
delicious, aromatic and mouth watering.
Special Veg items
- Pappu - Pappu the Telugu word for cooked Lentils
- 2 or 3 'Koora' - (vegetable entrees/curries): Examples include bendakaya (okra), vankaya (eggplant/brinjal)
- Uragaaya - pickle - Aavakaaya(spicy mango pickle) and gongura are examples
- Sambaaru (Boiling spicy vegetable soup)
- Pulusu - A vegetable broth resembling sambar, but very different in preparation and taste
- Rasamu (a lighter version of Sambaar without vegetables)
- Majjiga pulusu - (a variation of pulusu, made with majjiga (buttermilk)
- Pulihora - (tamarind rice)
- Perugu - Curd (yogurt)
- Appadalu - fried tacos made from rice (usually eaten with pulusu or sambar)
- Payasam 1-2 sweet dishes, including one made of milk.
Non-veg itemscuisines
- Chepala pulusu (fish soup)
- Kodi koora (chicken curry)
- Pottelu mamsam (Goat/Sheep curry)
- Gaarelu and kodi Koora (chicken)
- Bobbatu and Pulihora
- Pappu, Avakaai, ghee and annam