Group Members

• Aakash
• Bidisha
• Sanmegh
• Prathamesh
• Pratik
 INTRODUCTION
• The cuisine of Andhra Pradesh is reputedly the spiciest and
hottest of all Indian cuisine.
• Andhra Pradesh is acknowledged for being the largest producer
of rice in India .
• The Andhra Pradesh cuisine includes both the original Andhra
cooking and the Hyderabadi cuisine with its Mughlai influence.
• The food is very delicious and spices are used liberally in their
food. Andhra Pradesh calls for some mouth-watering traditional
delicacies
• There are specific items served for snacks, lunch, dinner, etc.
• Eating patterns differ as there is a mixture of Hindu and Muslim
styles of eating.
• The cuisine is largely vegetarian, with only the coastal areas
showing a marked preference for seafood.
 Geographical Location
• Geographically ,Andhra Pradesh can be divided into three zones
– the coastal plains , the Eastern Ghats and the Deccan
Plateau.
• The coastal plain stretches from the northernmost point of the
state , in Srikakulam district to the southernmost , in Prakasam
district .
• The rest of the state forms the Deccan peneplains , which
includes all the Telangana district .
• There are 34 rivers flowing through Andhra Pradesh , making it a
river state .
• Of these , five can be classified as major rivers – the Godavari ,
the Krishna , the Pennar , the Vamsadhara , and the Nagavati .
 Historical Background

• Andhra Pradesh is one of the 29 states of India whose

recorded history begins in the Vedic period.
• It is mentioned in Sanskrit epics such as Aitareya
Brahmana (800 BCE).
• The Assaka Mahajanapada (700–300 BCE) was an
ancient kingdom located between the Godavari and
Krishna Rivers in south-eastern India.
• Accounts that people in the region are descended from
the sage Viswamitra are found in the Ramayana, the
Mahabharata and the Puranas.
 Local Availability
• Andhra Pradesh is the home of herbs and spices and many
of the spices are typically used in medicines and were
brought in by the Mughal rulers
• Some of the typical ingredients found in this state are

Chickpeas ( kabuli senagalu ) Cowpeas ( Bobbarlu)

 Field beans ( chikkudu ) Agathi leaves ( Avise )

Sorrel leaves (chukka koora ) Gongura ( Puntikura )

Tapioca ( Karrapendalam ) Betel roots ( Pan ki jad )

Spine gourd ( Akakara ) Zizyphus ( Regu pandu )

 Special Equipment
• Chippa - this is a clay pot that is wok shaped and is used
for cooking chippa gosht a lamb dish that gives its name
from this equipment .

• Tathee - this is a metal stand similar to a barbeque griller ,

which is placed on smouldering charcoals to grill kebabs
• Tiragali – this is a stone mill that is used for grinding rice to
a perfect consistency for certain desserts such as adhirsam

• Kavam - this is a kind of churner used to churn buttermilk .

This can also be called as Indian whisk
• Ponganalu – this is a equipment made of cast iron and is
used for making a dish called ponganalu .

• Jaadilu – these are traditional pickle jars used to store home

made pickles . These are made from ceramic .
 Staple Diet
• The main food of Andhra Pradesh is quite common in other
southern states , expect that it is more spicy and hot .
• Biryani or rice with meats and brinjal or baghare baingan is
among the popular dishes of Hydrebadi cooking .
• Hydrebad is famous for its kebabs ,pulaos , and biryanis ,
with spice stewed for the whole night on low charcoal fire .
• Shahi tukra is the most preferred dessert.
• Grapes , custard apple , and mangoes are available in plenty
during seasons .
 Speciality cuisine for festivals and
occasions
• The cuisine of Andhra Pradesh is mostly vegetarian but the
coastal areas have a vast repertoire of seafood preparations .
• Fish and prawns are curried in sesame and coconut oils and
flavoured with freshly ground pepper .
• Here food is served with rice .
• A few dishes of Andhra Pradesh are

Hydrebadi gosht biryani Hydrebadi lamb korma

Chapa pulusu Sheerannam

Haleem Pongali

Murgh nizami Pathar ke kebab