What is the first thought that comes in your mind when you think about Indian cuisine? Isn’t it the extra layer of oil on top of that strong red color with an overdose of spices? If not, I will have to tell you that you have not tasted a proper Indian meal till now. To be honest, among all the spiced food of India the region most famous for its spicy hot food is Andhra Pradesh. This Indian state is the biggest producer and exporter of chilly in India! If you have an opportunity of traveling by train to Andhra, you can see acres of land covered with red color, which is actually the famous red Andhra chilly.

As soon as we take a look into the Andhra dishes, we can understand the importance of spices and red chilly in their recipe. Most of the Andhra foods have an abundant amount of spices, both in grounded and powdered forms, chilly being an integral part of it. There will also be an overdose of pepper and cinnamon in most of the dishes. Andhra cuisine is varied and interesting with rich seasoning and yummy taste. Rice being a staple diet of the region, it also offers variety of ‘dosas’ and ‘idlies’ along with the unique ‘pesarattu’ which are one of the culinary breakfast delights of Andhra.

Being a haven for fresh vegetables, all kinds of vegetables are used by Andhrites. Brinjal is however the most common one of them. Andhrites have a knack to incorporate brinjal into some easy curry recipe and make an exceptionally tasty spiced dish out of it! One of the less spicy but regular diets of Andhrites is the Andhra Pappu, which is least spicy among other Andhra foods.

Cooking with lentils and addition of leafy vegetables – this is integral part of any Andhra ‘bhojanam’. Equally famous are Andhra pickles and chutneys which are very aromatic and spicy, and can be preserved and used for a longer period of time. Most of the Andhrite meals get served along with this lip smacking chutneys and pickles.

The cuisine in the Hyderabad region of Andhra Pradesh is influenced by the Nizami tradition and a lot of exotic recipes have a Mughal touch to it. Among the mixed Hyderabadi cuisine, the most important and famous is the Hyderabadi Dum Biriyani. The gravy that is normally served with the biriyani is an easy curry, but be prepared – it will be heavily spiced! Another specialty of Hyderabad is the Haleem, which is mostly a seasonal favorite available during Ramzan festive season.

Author Bio

I am Francis Boyle, a research analyst at a video production firm in London. As a part of my job, I often have to do a lot of research about various products and services. I write blog posts related to easy curry.

Francis Boyle

I am a research analyst and like to share my research work with public, because of which I publish my work on different blogs, where people looking for such kind of information can read it.