Delicious Indian Cuisine

     An influential part in the evolution of its cuisine has been played by India’s religious beliefs and culture. The cuisine of India has had a remarkable influence on cuisines across the world, especially those from Southeast Asia. In particular, curry, which originated in India, is used to flavor food across Asia. 

Indian cuisine is loved world over and one of the reasons why it is so popular is because diversity and an extensive variety of dishes to choose from. Myriad cultures have contributed to the popularity of Indian cuisine and ensured it has gained worldwide recognition. Another important factor that makes Indian cuisine recipes unique are the spices or also known as Indian masala that is used. They add flavor, aroma and make the dishes comparatively spicier and irresistibly delicious.
 

Andhra Pradesh Cuisine 

It is famous for its hot and spicy cuisine which includes both the original Andhra Pradesh cuisine and the Hyderabadi cuisine, having a Mughlai influence.Traditionally, Andhra Pradesh cuisine is eaten on a banana leaf by people sitting on mats or small raised wooden seats. A little water is spread around the banana leaf, portraying that food can now be served. 

Rice is served along with a little ghee. 

A thick dal delicacy of Andhra Cuisine. Hot steamed white rice with a dollop of ghee when mixed with Mudda pappu with a piece of Avakaya Pachadi takes you on a mesmerizing journey.

Kajjikaya, a traditional sweet that is prepared by rolling out small balls of maida dough into thin puris and filled with a mixture of dry coconut, sugar, semolina and cardamom powder and deep fried.

Gongura pacchadi is quintessentially Telugu cuisine along with pacchadi (chutney or relish). While it has many culinary uses, the most popular is the pickled version.

Aavakaaya (Telugu: ఆవకాయ) is a variety of Indian pickle popular in South India with its origin in Andhra Pradesh.

Bobbatlu, this is one delicious sweet which no one can resist.

The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.

Gutti Vankaya Kura or Stuffed Eggplant/Brinjal curry is Andhra traditional special curry.

Arisa or Arisalu is a Dravidian Telugu word which means rice. It is a traditional dish and is prepared during festivals like Sankranti, etc.

Appadam is the word for papad in Telugu.

Gaarelu-In Telugu there is a saying for Vada or Gaare “ Thinte gaarelu thinu … vinte Bharatham vinu.” Which means tht “Do either of the things … Listen to Bharatham or Eat Gaare.”

Pesarattu - upma is one of the tastiest and traditional breakfast of Andhra Pradesh.

In the districts of Andhra Pradesh, Pulihora  is considered as the hindus' festival food. It is given as prasadam in temples, were devotees queue to get pulihora after darshan of the God.

The very mention of the name Kaja reminds everyone of Kakinada kaja, this crispy, cylindrical flaky, sticky sweet treat is popular not only across Andhra Pradesh but also across the nation..The Kotaiah Kaja is very famous

Machilipatnam(Bandar) city is well-known for sweet dishes called Bandar Laddu and Bandar Halwa.

Boorelu or Poornalu, one of the most popular sweets prepared in the homes of Andhras, symbolic of joy and festivity, completely embodies the idea of a traditional Andhra sweet to the hilt.

Pootharekulu (Telugu: పూతరేకులు) or Paper Sweets by the Andhra people, is a wafer-like sweet of Eastern and Coastal Andhra Pradesh of Southern India.

Ragi Sankati-A mid-day-meal which is coming down for generations. A very healthy food, famous among farmers of Andhra as it gives great strength to work for hours long in the pitiless sun.