If there was ever a competition for cooking up the fieriest delicacies, a native of Andhra Pradesh or Telangana would certainly win away all the glory. Red chili is produced in abundance in these states which makes it a hot favourite among the locals. Take a bite of any authentic Telugu dish and you are sure to fan your mouth cool right after the very first bite!Telangana
While talking of Andhra cuisine, it is important to keep the split of Telangana and Andhra Pradesh in mind. After Telangana attained its identity as a separate state, a lot many mouthwatering jewels - that were once bracketed with Andhra Pradesh - shifted to become a Telangana exclusive. Interestingly, the two states are quite diverse yet much similar in their style of cooking. The curries, vadas and pachadis would all be the same but with different ingredients. Gongura leaves and red chilies are peculiar to both Andhra and Telangana delicacies. These are widely used in preparing some of the most scrumptious pickles, chutneys(pachadi) and curries.
Since Telangana has Maharashtra, Chhattisgarh and Northwest Karnataka as its neighbours, its cuisine borrows a great deal from the local tastes of these states. The kitchens of Telangana linger with a distinct aroma of spring onions
and coriander seeds
. Its cuisine makes use of ingredients like sorghum and broken rice. A lot of cooking is done with millets.
Its curry based delicacies are known as koora
whereas when deep-fried and reduced to a thicker consistency it transforms into vepudu
. Snake gourd, bananas, eggplant
and lentils are widely used; peanuts and cashew nuts
are often used to add another level to the flavour.
Some of the most celebrated vegetarian dishes would include Bachali Kura
(spinach curry cooked in tamarind paste) and Pachi Pulusu
(similar to rasam). The non-vegetarian affair bristles with zesty chicken and mutton curries like Ooru Kodi Pulusu
and Golichina Mamsam
was the former capital of Andhra Pradesh, now serves as the joint capital of both Telangana and Andhra Pradesh. It was once one of the epicenters of royal Nawab families and therefore exhibits a royal spread of mouthwatering Mughlai food
. Hyderabadi food picks up a whole new identity for itself, from beautiful mutton curries, to over forty distinct versions of Biryanis
. When in Hyderabad, one should not miss out on the exquisite kebabs
(thick stew made of meat, lentils and wheat) and the famous Hyderabadi Biryani
Dominated by the presence of rice in almost all its meals, the state is home to the fiery Guntur
red chili which is widely used to add sparks to its cuisine. Ragi
is popularly used in the Rayalaseema region, while the Uttarandhra region is known for its use of jaggery
, shallots and fenugreek
paste. The food in this region bears a sweeter flavour. Coastal Andhra has a lot of meat and seafood simmering in its local pots which is paired with tangy hot curries and served with rice.Pulihora
, or tamarind rice along with green chilies is the most popular food in Andhra Pradesh. The vegetarian
dishes consist of koora
, which include cooking different vegetables in a variety of styles - with gravy, frying, with lentils, etc. You also have lentil based delicacies known as pappu
and tamarind based, sour stew called pulusu
. The non-vegetarian platter has a delightful mix of seafood
, meat and eggs
cooked in fiery spices and often teamed with vegetables like eggplant
. Gongura maans
(lamb curry cooked with gongura leaves), Chepalapulusu
(fish curry) are some of the prized possessions of the rich Andhra non-vegetarian menu.
Accompaniments form an integral part of a typical Andhra platter. From piquant pickles
, tangy chutneys to sensational pachadis
, these can be stored and consumed all-round the year.
The cuisine of Andhra Pradesh and Telangana has truckloads to offer, its wide range of snacks and savouries like pakodas
(deep fried roundels made of rice flour) and appadams
will keep you munching till the end of time while sweets
like the classic ravaladdoo
or bandhar laddoo
will tone down the after effects of the blazing hot delicacies.
If you've never tried this cuisine before it's about time that you should. Invade the kitchen and cook
up a storm, for we have the best recipes fished out for you!1. Andhra Style Chicken Curry Recipe by Chef Srinu
Succulent chicken pieces are added to hot and spicy masalas
, garnished with fresh coriander
leaves and served hot with steamed rice.2. Panasa Puttu Koora (Andhra jackfruit curry)Recipe by Chef Sunil Srivastav, Hotel Tycoon, Andhra PradeshJackfruit
is marinated in fiery masalas
, topped with cashew nuts
to arrive at this delicious curry.
3. Gutti Vankaya Kura (Andhra eggplant curry)Recipe by Chef Ismile, PSR Hotel, Andhra Pradesh
Vegetable curries are most popular in Andhra Pradesh. Beautiful eggplants cooked with exotic spices and served with rice.
For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter. 4. Andhra Pepper ChickenRecipe by Kishore D Reddy
Chicken marinated in turmeric
, ginger-garlic paste, green chillies and lemon
juice is cooked till tender in crispy onions and curry leaves.5. Crispy Andhra BhindiRecipe by Renuka Chowdhury/Poojita Chowdhury
Deep fried crispy bhindi
is tossed in a home-made masala
of exotic spices, coconut and garlic
6. Hyderabadi BiryaniRecipe by Chef Hussain
Hyderabadi Biryani is a signature dish of and one that is not to be missed. Meat is combined with piquant spices, curd
, butter and saffron
, tossed in semi cooked rice and garnished with cucumbers
.7. Shikampuri Kebab (Hyderabadi Kebabs)Recipe by Chef Sudipto Bhattacharya
Straight from the streets of Hyderabad comes this member of the royal kebab
family. Minced mutton, channa dal
, yoghurt and hot spices come together to wrap these sensational Hyderabadi kebabs.
8. Boorelu (Deep Fried Sweet Dumplings)Recipe by Kishore d Reddy
A regular hit during all Telugu festivals, boorelu
is joyously prepared and enjoyed in all Telugu households. Rice flour dumplings
are stuffed with aromatic coconut
and chana dal
mixture.9. Gonguru Mamsam (Andhra lamb curry)Recipe by Chef Srinivas Rao
Lamb meat infused with fiery spices and served with rice, topped with fried red chillies. This dish is distinguished as the spiciest of all!
. Pesarattu (Green Gram Dosa)Recipe by Chef Niru Gupta
Explore the timeless flavours of the classic green gram dosa