Delicious Delights of Andhra Cuisine

Someone who has travelled far and wide across India would definitely have experienced this. And those who have not would still find it easy to imagine. The South of India is visibly distinct when compared with the Northern half. The difference you notice when your train changes borders from UP to MP is not evident as it is when you chug across a South Indian border. The change of language can be a decisive factor though. Apart from language, all the 5 states have multifarious culture, lifestyle and traditions. While Kerala takes your memory to a series of regatta amidst verdant plains and water yards, Tamil Nadu reminds you of the temples of Cholas and Pallava dynasties, apart from hill stations and beaches. Karnataka, as I wrote in my previous topic 'One State, Many Worlds', is an assortment of various colours of life in the plateau. Historical temples, breath-taking green farmlands, thick jungles, gorgeous waterfalls, dry plains, everything except for desert and snow. And then there is Andhra Pradesh, the culture of which is a motley of Coastal Andhra, Telangana and Rayalseema. Arising from its broad demographics is the variety of lifestyles- as reflected in the styles of cuisine and language. Before the prelude runs into a long one, let me converge to the topic. The taste of Andhra Cuisine.

Andhra cuisine, is notably known for its hot and spicy delicacies. Having influenced by the Hyderabadi and the original Andhra styles, the cuisine highlights the common thread of two cultures- spice! The speciality of this cuisine is that it does not take much time to pique the sense of taste buds. Hyderabadi Biriyani is a case in point. Known for its richness of spice and flavour, the Biriyani is one of the most sought after main course at any Andhra restaurant. The frond leaves used for serving just add to make the desire more ineluctable. Rice being the staple crop in Andhra, it's not a surprising thing that most of the Andhra delicacies are made of rice. The dishes are always accompanied by pickles/chutneys called as Patchadis. Herbs add to the seasoning which is served with the hot curry. Desserts include Kheer and Savayin (Vermicelli), prepared mostly during the Muslim holy month of Ramadan. A wide range of dishes are prepared during Makara Sankranti.

Some of the popular vegetarian savouries include the famous Pesarattu, which tastes like Upma eaten with chutney. Dosas and Tamarind rice are the most common breakfasts in Andhra household. The Gongura chutney is a famous pickle, which is a must for any meal.

At least half of the 6.2 million denizens of Bangalore would have relished the Andhra cuisine, at famous Andhra style restaurants lines of Nandhini, Mayura, Amravathi, Nagarjuna Sagar etc. It's conversant to see many people choose Andhra meals for lunch and dinner. In terms of business, this cuisine has been comfortably cruising ahead as compared to other menus such as Chinese or Thai. Currently catering to the Deccan region, the cuisine would not take much to dominate over other recipes. Hyderabad House, plans to take the cuisine to Sydney, Australia and The Gulf. Andhra cuisine finally romps abroad and why not, after all, there's no paucity of admirers of these victuals.......