Andhra Cuisine is noted for its hot and spicy food with a range of chutneys, curries, meat preparations and pickles. The cuisine includes both the original Andhra cooking and the Hyderabadi cuisine with its Mughlai influence. Andhra Pradesh
is the second largest producer of rice in India, after West Bengal
and so all the Andhra meals are rice-centric.The characteristic south Indian dishes of idli
, and vadas
are quite common amongst Andhra delicacies. Biryanis
, kababs, and the entire Shahi Nizam cuisine is popular for its rich aroma and taste. Other menu topping dishes include khormas, nahari, Mughalai desserts, and chakna.
The mango pickle 'Avakkaya' is a perennial favourite of Andhraites all over the world. Bagara Baingan (a rich spicy preparation of aubergines), Mirch-ka-salan (chilies in a creamy gravy); tomato kut (aromatic puree of tomato with flavorings); and Shahi dahi vadas (lentil dumplings in youghurt sauce) are some of the favorite vegetarian dishes. Hyderabadi cuisine is characterised by a liberal use of exotic spices and ghee, nuts and dry fruits. Lamb is the most widely used meat in the non-vegetarian dishes. No meal in Hyderabad is complete without a paan. Offering paan is a tradition in this part of the world.