Andhra Pradesh
Andhra Pradesh – The cuisine of Andhra is based mostly on regional variation,  its rich cultural heritage and the influence of the Royal recipes from the Nawabs. The cuisine of Andhra Pradesh is mixed between the eating habits of the Hindus and Muslims style of eating. Being the largest producer of rice in India, Andhra cuisine is mostly rice based which can be eaten with vegetarian or non-vegetarian. Andhra is also the hub of red chillies which makes most of the dishes very spicy or fiery. The traditional delicacies of Andhra are absolutely mouthwatering having a liberal use of spices.The cuisines of Andhra Pradesh can be categorically classified based by its regions like Andhra, Telangana, Rayalaseema, Kosta (Coastal) Andhra and Hyderabadi cuisine.Specialities of Andhra food are spicy and hot like the Pulihora also known as tamarind rice, Andhra pappu, Poppadams, Pesaratu, Gongura Chut...
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Tomato Chutney

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Onion Pakoda

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Idli

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cucumber dal

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bottle gourd Doodhi Halva

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Brinjal eggplant chutney

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Bagara Baingan

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Ginger Pickle

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Mirchi Ka Salan

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RAVA LADDU SUJI SEMOLINA

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Tomato Pappu

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Hyderabadi Chicken Biryani

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Thota Koora pulusu

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Lemonade Indian Style

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sooji halwa

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