The cuisine of Andhra Pradesh, India is influenced by South Indian and Mughlai styles and features rice as the staple food along with pickles and coconut-based dishes. The city of Hyderabad is known for its biryani, kebabs, kormas and other dishes that use spices like coconut, tamarind and peanuts. Some popular dishes include haleem, sheer korma, biryani and various meat and vegetable preparations cooked slowly using traditional methods.

1. Andhra Pradesh

3. Features
 Rice is the staple food of the Andhra Pradesh
and a lot of local food is rice based.
 The cuisine of Andhra Pradesh includes both
the original south Indian as well as the
mughlai influence.

4. History and Influences
The various dynasties that ruled the State of
Andhra Pradesh, from the Pallavas,
Chalukyas, Kakatiyas, Mughals, to the Asaf
Jahis, all have contributed significantly to the
State's rich cultural tapestry and and the
cuisine.

5. Ingredients and spices
 This cuisine is distinguished by a greater
emphasis on rice as the staple grain, a
variety of pickles, and the liberal use of
coconut and particularly coconut oil and curry
leaves, Spices and tamarind.

6. Food Habits
 The food habits are quite assorted as there is
a blend of both Hindu and Muslim styles. The
Andhra cuisine is mainly vegetarian and only
in the coastal areas seafood is preferred. The
staple food of Andhra Pradesh is Rice, which
is served with sambar. It is also served with
other lentil preparations along with
vegetables.

7.  Traditionally, the food is eaten on a banana
leaf
 Idlis are commonly eaten as a breakfast item
or as a full meal along with Coconut Chutney,
and/or sambar.
 Dosa
 Order/sequence in Lunch

8.  Idlis
 Dosa
 Pesarattu
It is same as dosa, but the batter is made of
green mung beans, the taste of which is
unique. It is usually thin and crispy, with
onions, green chillies, chopped ginger and
coriander.

9. Vepudu
Vepedu are fried vegetables that are crispy in
nature and consists of okra, tinda, Potato.
Pappu
Toor Daal or Moong Daal cooked with
vegetables.

10. Bagara baigan
The brinjal is cooked in a spicy, tangy masala
mixture that has tamarind and lots of spices.
Pulusu
A vegetable broth resembling sambar, but very
different in preparation and taste.
Chaaru
Charu is a lighter version of Sambhar without
vegetables.

11.  Bagara baigan
 The brinjal is cooked in a spicy, tangy masala
mixture that has tamarind and lots of spices.
 Pulusu
 A vegetable broth resembling sambar, but
very different in preparation and taste.
 Chaaru
 Charu is a lighter version of Sambhar without
vegetables.

12. Hydrabad
 Hyderabad - The capital of Andhra Pradesh,
located on the Deccan Plateau in the
southern part of India. It is closely linked with
Secunderabad, and these two are called as
'Twin cities'. A man made lake, known as the
Hussain Sagar Lake, separates the two
cities.

13. Characteristics
 Rice is the staple diet, but wheat is also consumed and meat is a
part of almost every meal.
 The salient features of Hyderabadi food are the key flavours of
coconut, tamarind, peanuts and sesame seeds.
 The food is Fiery hot and oily, because of chillies, that are used
in abundance and the oil literally floats on the top.
 The cuisine draws its flavour from two rich legacies - the Deccani
cuisine of Nizams with its delectable biryanis, haleem kebabs etc
and the Andhra style of food, laced with mustard, garlic and
chillies and eaten with chutney and pickle.

14.  Hyderabad food is basically non- vegetarian,
but it also boasts for a wide range of
traditional vegetarian dishes, which are
tempting to the core.

15. Ingredients and spices used
 Hydrabadi believes to use the best
ingredients and utmost attention is given to
selection of the right kind of spices, meat,
rice etc.The addition of a certain herb, spice,
condiment, coconut, tamarind, peanuts and
sesame seeds or combination of all these
add a distinct taste and aroma.

16. Cooking style
 Slow-cooking is the hallmark of Hyderabadi
cuisine. There is a saying in Hyderabad,
cooking patiently or ithmenaan se is the key.
 Traditional utensils made of copper, brass,
earthen pots are used for cooking.

17. Specialities
Biryani
It is the aromatic long grained basmati rice
cooked with mutton or chicken pieces. These
meat pieces add a flavor of their own to the
preparation.
Kababs
It is marinated meat/vegetable, cooked in
different styles.

18. Kormas
Meat or vegetables preparation which is
cooked in a pale but rich & creamy gravy.
Lukhmi
It is a Hydrabadi snacks that is actually a
pastry, filled in center with spiced minced
meat and deep fried.

19.  Methi Murg
It is a chicken preparation with fresh fenugreek
leaves.
Haleem
Haleem is made from pounded wheat and
mutton. this is cooked together then make to
paste.

20.  Sheer Korma
 Popularly called as Seviyan,is the delicious
'Kheer', made with 'Seviyan', dried fruits and
dates.served during the festival day of Id-ul-
Fitr.
 Ashrafi
These are coin shaped sweets made from
Khoya. Previously it was used to have a print
of Nizam’s gold coin.

21.  Badam-ki-Jhal
It is famous sweet made with almonds. It like a
round sandwich made with marzipan and top
layer is covered with silver varq.
 Dil-e-Firdaus
A rich, milk-based sweet also has doodhi,
kjhoya and sugar.It is the widely eaten
desserts and means Sweet from sugar.

22.  Double-ka-Meetha
A bread pudding prepared with fried bread
slices, sugar, syrup, khoya, cardamom,
pistas, rasins and is covered with raisins.
 Qubani-ka-Meetha
It is a stewed apricot dessert with cream and
sugar and garnished with almonds.

23. Find out
 Mirch-ka-salan
 Tomato Qoot
 Ande-ka-Piyosi
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