Andhra cuisine is also known by Telugu cuisine.The specialities of Andhracusine lies in its spicy and chillies. Usually Andhracusine is consumes with different variety of curries and soups.In curries you can find cripsy fried vegitables,half coocked dal, onion, tomato sauce with coriander and cumin powder.
There’s a spicy option available in the land of butter chicken! Step into ‘Poppadum’ a restaurant in Delhi for some authentic Andhra food, served on a glistening thali, just like it is, back home… as they organise a Andhra food festival called Andhra Thaali at Poppadom. Most places it is served in a banana leaf.
Poised on the third floor of Ambawatta ‘Poppadum’ exudes Andhra flavours and the tastes and textures of this spicy yet distinct cuisine. Polished brass bells and saffron drenched walls tell you where you are. If you’re dining at ‘Poppadum’ go for the thali.
Your choices of eat-all-you want thalis, are slotted into three: vegetarian, non-vegetarian and seafood thalis. Priced at Rs 800, Rs 1,200 and Rs 1,400 respectively, its great value for money, not to mention the variety it offers!
The seafood thali heaves with delicacies like crab masala, fish pulusu, fish curry with coconut, prawn drumstick mango curry, prawn pepper masala, pomfret steamed in plantain leaves. If you opt for the non-vegetarian thali, try the Andhra mutton fry, chicken kurma or the Vizag egg curry (best teamed with soft, fluffy idiyappams or crisp dosas).
The vegetarian thali offers fluffy white rice, poories, sambar, rasam and a choice of vegetables and kheer. Of course there’s a variety of chutneys and accompaniments too, but the ginger (allam) pachadi comes well-recommended.
On the must-try-list are mango avakkai, gongura / lemon pickle, vonkai pulusu, birakkai thoku pachadi made from ridge gourd, yogurt with red chilly and the biryani.
Of course if things get too spicy for your liking, take time out and munch on crisp and crunchy poppadums…
In many house so many snacks been prepared in evening times. These are Kaarappoosa,Guggillu,Upma,Boondi,Sakinalu or Chakkiralu, Pakodi,Jantikalu,Bondaalu or Punukulu’ with spicy dips (allam pachadi),Ullipakodi,Ponganalu,Punukulu,Chuppulu
Chekkalu, Mixture'(Boondi mixed with chopped onions and lemon juice), Chegodilu,Mirapakaya Bajji – a local variety of extra-hot chillies stuffed with spices and dipped in chick pea batter and fried,Gaare,Perugu gaare / Aavadalu- Gaare are marinated in a yogurt sauce.
You can find a lot of sweets been prepared in different times, in festival seasson and some are regularly.Laddu, Gavvalu, Pappuchekka,Vennappalu,Kobbari Lavuju,Telangana sakinalu,Chakkera pongali (sugar pongal), Khaja,Bhakshalu or Bobbatlu or Polelu,Pootharekulu,Telangana Garjalu,poornalu or Boorelu,Rava Laddu,Ariselu,Payasam,Boondi,Palathalikalu,Ravva Kesari, Jeedilu, sunnundallu (made with roasted minapappu & bellam),Laskora Undalu (coconut laddu) or Raskora Undalu (coconut laddu). Some of these sweets are available in Hydrabadi restaurants in Delhi also. To find more information on Andhara cusine, top 10 restaurants in your city or where to eat at weekend visit www.buzzintown.com.