The traditional cuisine of Andhra Pradesh is known for its spicy food all around the country. The inspiration behind such delicious variations of food lies in the opulent culture of the state, where exotic food is being prepared in the kitchen of the Nawabs since the year of its origin. The Andhra cuisine comprises of both vegetarian and non-vegetarian dishes. The food of Andhra Pradesh is identified with that among the Mughals. Over the ages, along with the Mughal influence the cuisine of Andhra Pradesh has been well known as a fusion of original Andhra ingredients and Hyderabad cuisine. It is said that the royal Hyderabadi cuisine is prepared by meticulous nurturing of Mughlai flavours with the blend of spices. The end dish is rich in aroma and taste.Features of Traditional Cuisine of Andhra Pradesh
The staple food of the people in Andhra Pradesh is rice. The traditional cuisine of Andhra Pradesh is known for its heavy use of spices and chillies and is served on a banana leaf. Its huge assortment of spicy pickles and chutneys are a rage all over the country. Curd is also a part of the meal in the region as it helps to neutralise the spicy nature of the food.
Various Traditional Cuisine of Andhra Pradesh
In Andhra Pradesh, food is served with rice. The rice, sambar and other lentil preparations, and steamed vegetables delicately flavoured with coconut, spices and fresh herbs are quite delectable. During the evenings, snack time is made of many preparations like onion pakodas, vadas or savoury lentil doughnuts dunked in steaming hot sambar; and steamed rice muffin like dumplings called idlis. Savouries such as murukku, which are roundels of rice flour paste deep-fried and appadams are also a part of the traditional cuisine of Andhra Pradesh. Desserts like payasam, which is basically a rice pudding made with milk and then there is the popular sheer khurma, a Hyderabadi delicacy with dry fruits and dates.
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