Take a photo tour of the state’s special delicacies.
The mirchi bajji makes for a spicy start to your Andhra meal and is just the right appetizer to awaken your taste buds for the full meal that awaits you.
The Telugu vegetarian thali is a wholesome platter complete with pappu or dal , a variety of curried vegetables, mixed rice, vada and a selection of podis or powdered lentils, curry leaves and sesame oil for on the sides for flavouring.
The crab meat fry is a nod to the rich harvest from the sea along the long coast of Andhra Pradesh that is spiced with native red chillies and a blend of ginger and other spices.
The gongura or roselle is a leaf distinct to Telugu cuisine and lends itself to chutneys, pickles and as
Mutton pulusu is a spicy curry accompanied with the ragi sangati or cooked ragi rice, native to Rayalseema region and is a belly-filler like no other.
Simple and sweet, this kesari bath is a good way to round off your Andhra meal.
