south indian cuisine
Category : cusine
The three regions of Andhra Pradesh have variations in the cuisine. Telangana region shares border with Central Indian and Vidharba, this area has more sorghum- and pearl millet-based rottas in their staple diet.
The more fertile Andhra coastal region has a long coastline along the Bay of Bengal, and its cuisine has a distinctive flavor with various seafood. Hyderabad, the capital of Telangana, has its own characteristic cuisine, which is considerably different from other Andhra cuisines. The Nizams patronise the Hyderabadi cuisine, which is very much like the Nawabi and Lucknowi cuisine. The only difference is that the Nizams of Hyderabad prefer their food to be spicier, resulting in the distinct Hyderabadi cuisine, which includes delicacies like Kacche gosht (Raw Meat) ki biryani, Dum ka Murgh (Chicken cooked in Hyderabadi Style), baghara baingan (Eggplant), and Achaari Subzi (Vegetable gravy with the taste of pickles).
Hyderabadi biriyani and various Hyderabadi meat dishes make up part of Hyderabadi cuisine. The rest of Andhra cuisine has various versions of lamb and chicken, and the coastal region has extensive varieties of seafood. Dishes include kodi iguru (chicken stew), kodi pulusu (chicken gravy), chepa pulusu (fish stew), fish fry and prawn curry.