Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY,
Haryana- 124001 INDIA Ph. No. 09996000499
email: firstname.lastname@example.org , email@example.com
THE SPICE REGION
THE RICE BOWL OF INDIA.
The people of this region is predominantly
Muslims and Hindus.
The Hyderabadi Muslims got their food habits
from the moghuls, while the Hindus had their
own distinctive style.
The cuisine is considered as the spiciest and
hottest of all the Indian cuisine.
The cuisine includes both the original Andhra
cooking and the Hyderabadi cuisine with its
Hyderabadi Muslims prefer a liberal use of red
meats and all most all their gravies are made of
Haleem is a mixture of meat and cereals with the
regular spices and is a must in all the Muslims
One of the most characteristics features of
Hyderabadi cuisine is the use of tamarind as a
souring agent, lime is used by the moghuls.
Early morning begins with nahari a lamb stew
made from lamb trotters, seasoned with cassia
buds, cardamom and potli ka masala ( which
includes sandal wood, khas roots and dried rose
petals). This is eaten with sheermal.
Andhra food is very spicy because of the
abundant cultivation of chilies.
Guntur being the largest producer of chilies in the
The cuisine is largely vegetarian except in
the coastal areas.
Fish and prawns are curried in sesame and coconut
oil and flavored with freshly ground pepper and
eaten with rice.
Traditionally the meal is served in a clean banana
leaf or stainless steel thali.
The people eat sitting on the floor or on a low
The main course must include rice, dhal,
vegetables like yam,ladies finger, brinjal and
PULUSU and CHAARU are the two thick and thin
clear soups respectively, eaten with rice.
PULUSU is made with tamarind and spices
tempered and thickened with rice flour while
CHAARU is a clear tempered soup.
Authentic Hyderabadi cuisine is served course by
Briyanis one of the India's finest food is closely
associated with this region.
Kulcha the charcoal baked rotis, haleem made out
of coarsely pounded wheat and spiced mutton
gravy are some specialties.
Like southern foods dosa, pesarattu, uppma,
rasam are also famous.
The spicy chutneys and pickles of Andhra
especially mango and shrimps are famous in
The last course is the thick set curd.
Rice is the staple food served plain or else
Avakkai, the hot mango pickle of Andhra pradesh, is
a necessary adjunct to its food.
Ghee is served with rice and sambar.
Til oil is used for cooking and for making pickles.
Andhra is also famous for its Gongura patchadi- a
form of cooked green chutney served with boiled
rice and ghee.
KODI VEPPUDU : dry preparation of chicken and
chicken liver is roasted with brown onion, curry
leaves, ginger, garlic and spices.
THAKALLI PAPPU: tomatoes cooked in a spicy
masala, sourness of tamarind and tempering of
curry leaves, mustard, chilies and urad dhal.
DALCHA : dried beans and lamb which are stewed
together and soured with tamarind, cumin seeds,
red chilies and curry leaves.
MIRCHI KA SALAN : long chilies cooked in
nutty brown sauce.
DOUBLE KA METHA : a bread pudding
sprinkled with pistachios and raisins.
GHOST KA BRIYANI :
BAGHARA BAINGAN : small whole
aubergines, slit browned and cooked
gently in a nutty sauce containing sesame
seeds and peanuts.
TOMATO KUT : an aromatic puree of
fresh tomatoes perked with tamarind,curry
leaves and bits of browned garlic.
METHI MURGH :
SHIKAMPURI KABAB :