Cuisine of Andhra

Steamed rice, sambar, rasam, two veg curries, pappu, pickle and curd.

Steamed rice, chicken curry, rasam, pappu, pickle, papad and curd.

Mildly-spiced ghee rice with whole spices and ghee fried onions.

Fiery Andhra-style mutton biryani with green-chilli paste.

Dum-cooked veg biryani in the neighbouring style.

Tamarind rice with peanuts and curry leaves.

Mustard-tempered curd rice with pomegranate.

Toor dal cooked with tangy gongura (sorrel) leaves.

Plain toor dal pressed soft, served with ghee.

Horse-gram broth, Andhra speciality.

Stuffed baby brinjals in a roasted-peanut masala.

Traditional drumstick sambar with toor dal.

Peppery tamarind-tomato broth.

Tangy sorrel-leaf mutton — the signature Andhra dish.

Spicy curry with curry leaves, red chillies and mustard tempering.

Andhra-style dry chicken fry with curry leaves and pepper.

Slow-cooked prawn curry with onion-tomato base.

Tamarind-tomato fish curry, coastal Andhra style.

Chettinad-spiced chicken with roasted coconut and pepper.

Classic Andhra raw-mango pickle.

Andhra tomato chutney with mustard tempering.

Sorrel-leaf chutney, tangy and fiery.

Spicier Andhra-style sambar with extra red chilli.

Green-gram dosa served with ginger chutney.

Pesarattu with upma stuffing — MLA pesarattu.

Crispy deep-fried dosa-batter fritters.

Stuffed green chilli fritters in chickpea batter.

Soft idlis served with gunpowder and ghee.

Sweet flatbread with jaggery-coconut filling.

Andhra rice-paper sweet with ghee and powdered sugar.

Sweet colostrum-milk pudding with cardamom.

Jaggery rice pudding with cashews and ghee.

Traditional South Indian filter coffee.

Spiced chaas with ginger and curry leaves.

Thick yoghurt drink with sugar and rose.