Its about the cuisine of the state

1. Andhra Pradesh
The state and its Cuisine

2. Introduction
The Andhras have a distinct style of their own in the fields of
literature, music, dance, arts and crafts and of course their
cuisine, which is a bridge between the North and the South.
Their race and language have a history that spans 1000 years.
Though Andhra belonged to Dravidian family of languages,
they have more affinity in customs, traditions and social
institutions of marriage and the like with that of Sanskrit.
So why wait? Lets learn more about Andhra.

3. Agenda

4. The history Of Andhra
The earliest mention of the Andhras appears in the Aitareya Brahmana (800 BC).
It was called Dakshina Padh during those days. Andhras, Pulindas, Sabaras, and
many other sects lived in Dakshina Padh. In the Mauryan age, one gets historical
evidence of the Andhras as a political power in the Deccan. Megasthenese, who
visited the court of Chandragupta Maurya (322–297 BC), mentioned that the
Andhra country had 30 fortified towns and an army of 1,00,000 infantry, 2,000
cavalry and 1,000 elephants

5. Culture and people
The heart of the south is Andhra. Here, the Muslim, Buddhist and Hindu faiths formed
a brilliant mosaic of cultures.
Professionally they are food-gatherers, hunters, small farmers and nomads.
The Andhras are originally believed to be Dravidians. However, some theories suggest
that they were Aryans by origin, which moved south of the Vindhyas, and eventually
mixed with the non-Aryans. The Banjaras (or the gypsies), the Gonds, the Sarvas, the
Bagatas, the Mandulas, the Yenadis, the Chenchus, the Gadabas and the Mathuris are
the well-known tribes of the state

6. Their occupation
• More than 70 per cent of its population lives by agriculture, growing rice, and
other cereals and pulses
•The major bulk of India's Virginia tobacco crop is grown in Andhra Pradesh
•Industrial growth has transformed the landscape into precious pits of copper, mica,
coal and manganese.

7. The Society
•Friendly and warm, the Andhras are an ancient people, who can
trace their roots and history to the Mauryan period, an interest in
arts, crafts and dance.
•Andhra Pradesh is also a rich mosaic of cultures. Muslims, Buddhists and Hindus live
in relative peace and harmony.

8. Facts and Figures
• Population: 76 million
• Capital of Andhra Pradesh: Hyderabad
• Main Attractions: Tirupati, Puttaparthi, Visakhapatnam,
Vijaywada
• Language Spoken: Telugu
• Best Time To Visit: October To March
• Area: 276,754 sq km
• Literacy: 44.08%

9. Industries
•Information Technology
•Mineral based Industries
•Knowledge based industries
•Engineering Industries
•Agro processing
•Textiles leather gems and jewelry

10. Geographical Location
Located in South India, Andhra Pradesh is bounded by Tamil Nadu in the south,
Maharashtra in the North and Northwest, Madhya Pradesh in the North-East, Karnataka
in the West, and by the Bay of Bengal in the East.
It is situated on the Deccan plateau and is one of the oldest geological formations of the
country. Both in terms of area, as well as population,
Andhra Pradesh is the fifth largest state in the country
The Godavari and Krishna rivers cut through the state, forming large deltas before
joining the Bay of Bengal

11. The districts
NORTH
Hyderabad District, Nalgonda District, Khammam District, Adlibbed District
Nizamabad District, Karimnagar District, Warangal District, Medak District
CENTER
Hyderabad District, Nalgonda District, Khammam District
WEST
Ranga Reddy District, Mahaboobnagar District
SOUTH
Prakasam District, Kurnool District, Anantapur District, Cuddapah District
Nellore District, Chittoor District

12. Climate
•The climate is generally hot and humid. The summer temperatures vary from 20C to
40C, while in winter it is between 13C and 32C.
•The Southwest monsoons play a major role in determining the climate of the state.
•The Northeast monsoons are responsible for about one-third of the total rainfall in
Andhra Pradesh.

13. Arts and crafts
Due to its diversified cultural and religious influences, the handicrafts of Andhra
Pradesh prospered around the temples, courts, villages and tribal communities.
Bidri is a metal craft of Andhra Pradesh. It derives its name from Bidar, the hometown
of this exquisite craft and the basic material used is alloy of zinc, oxidized and
intricately inlaid with silver.
Nirmal is famous art that can be traced back to the Kakatiyas. Decorative, beautifully
painted wooden articles like furniture, bowls, lamps, ashtrays, and boxes are typical
items of Nirmalware.
The artesian of Hyderabad from the days of the Golconda Kingdom have perfected the
art of creating articles of jewelry

14. Tholubommalu are colorful Leather puppets made from buffalo hide, bleached and
tinted with local paints are also famous in Andhra Pradesh
Other interesting crafts are the silver filigree work in Karimnagar, gold covering work
on alloy or copper, silver, brass and gold from Machilipatnam.
The Chari woodwork is also famous, especially in the Warangal district.
Himroo is a Distinctive, luxurious fabric once used as dress material by
the nobles, with a cotton base and silk or art silk weave, made into stoles,
gowns and furnishings.

15. Music and dance
Inhabited by many large tribes, Andhra Pradesh presents a rich wealth of traditional
folk and tribal dances. Bathakamma, Gobbi, Mathuri, Dhamal, Dandaria, Dappu,
Vadhyam are a few famous tribal dances.
The dances of the banjaras and the Siddi tribes are also famous. Other dance forms of
Andhra Pradesh include Veeranatyam, Butta Bommalu, Chindu Bhagawatam,
Tappeta Gullu, Lambadi, Bonalu, and Dhimsa. 'Tholubommalata', a shadow
puppetry theatre is a fascinating folk art.

16. The cuisine
The cuisine of Andhra Pradesh is reputedly the spiciest and hottest of all Indian cuisine.
The cuisine includes both the original Andhra cooking and the Hyderabadi cuisine with
its Mughlai influence.
Rich and aromatic with a liberal use of exotic spices and ghee, not to speak of nuts and
dry fruits. Lamb is the most widely used meat in the non-vegetarian dishes
Of all the Muslim cuisine, Andhra is the only cuisine of the sub-continent that can
boast of a major vegetarian element.

17. The pickles and chutneys are very popular that have lasted several years. Chutney is
made of practically every vegetable including tomatoes, brinjals and an aromatic green
called 'gonkura' which is an Andhra specialty. The mango pickle 'Avakkaya' is a
perennial favorite of Andhraites all over the world.

18. Its origin
Till Portuguese introduced chilies, people used pepper. They used strong spices to
flavour their food.
The cuisine draws its flavour from two rich legacies - the Deccani cuisine of Nizams
with its delectable biryanis (rice flavored with meat and vegetables), haleem (pounded
wheat and mutton dish) and kebabs, and the spicy Andhra style of food, laced with
mustard, garlic and chillies and eaten with doles of chutney and pickle
All Andhraites love spices, especially red chillies, and use it so generously that your
tongue, ears, eyes and everything else will burn days later.

19. Common menu terms
•Pulihara, or tamarind rice, is the main course in Andhra Pradesh, and green chilies
add spice to the cuisine.
•The Andhra pickle,sharp and extremely hot—is a favorite all over the country.
•Bagara Baingan, or seasoned eggplant
•Haleem ,spiced pounded wheat with mutton.
•Double-ka-meetha, a bread and cashew nut pudding.
•Badam-ki-Jhab, which is a marzipan.
•Dil-e-Firdaus ,a rich milk based sweet.

20. The Influence
The Cuisine of Andhra Pradesh has been influenced by various regional and religious
cuisines, both Indian and Foreign, despite which it has been able to create an identity of
its own. It has also been able to contribute towards making Indian cuisine popular
worldwide. The "Biryani" from this cuisine is one such example.

21. Flavor profile
Some of the salient features of Hyderabadi food are the key flavors of coconut,
tamarind, peanuts and sesame seeds.
The key spice is chilli, which is used in abundance and is the reason for the sobriquet
"Dynamite Food".
There's just one word to describe Hyderabadi cuisine - FIERY!

22. Local Ingredients
Andhra is a major producer of commercial crops like tobacco, cotton, groundnut,
chillies, oil seeds, sugar cane, jute and turmeric. It is the “Rice Bowl” of the South
and produces approximately 119 million tons of rice per annum.
The State produces some of the finest varieties of fruits that are mangoes, grapes,
guavas, sapotas, papayas and bananas.
Herbal and medicinal plants are also grown with the increasing popularity of natural
medicines and cosmetics.

23. Few traditional recipes
Murghi Korma
2kg Chicken pieces
500gms Natural Yogurt
100gms Coconut
1kg Onion
1kg Garam Masala
2tsp Pepper Powder
1/2tsp Ginger-garlic Paste
100gms Fresh Green Chilies
50gms Turmeric Powder (Haldi)
1tsp Coriander Powder
Cooking Oil
The Procedure
Chop the onions into fine slices and fry them till golden brown.
Marinate the chicken pieces for 10 minutes in 2 tsp of salt (salt to
taste) turmeric powder, garam masala, and coriander powder and
ginger-garlic paste.
Fry onions until golden brown and then add the marinated chicken
pieces. After 10 minutes add the whipped yoghurt and a cup of water
and stir well. Cook for 5 minutes.
Then add the desiccated coconut, pepper powder, chopped coriander
and mint leaves. Cover and allow to cook for 15 minutes.
Beat served with fresh parathas or roti.
1 Cup Water
A sprig each of coriander and mint

24. Haleem
200gms Wheat (whole) 2tsp Garam Masala
300gms Boneless Mutton Salt to taste
20gms Fresh Green Chilies
2psc Ginger
6-8 flakes Garlic
100ml Cooking Oil
3midium Onions (sliced)
2midium Lime
1/2tsp Turmeric Powder (Haldi)
The procedure
De-bran the wheat, wash and soak for 2 hours.
Clean and marinate mutton with half of ground paste of ginger, garlic, green chilies and salt for 1 hour.
Pressure-cook the soaked wheat and marinated meat for about 45 minutes. Mince and grind to a fine
paste.In a Pan heat oil, add the finely sliced onions, fry till brown, and add the spices.
Add the ground paste and keep stirring occasionally. On slow flame, till the mixture leaves the sides of
the pan. Adjust the seasoning. Serve hot, with lime wedges coriander and fried onions as garnish.

25. How the taste of Andhra looks
on the menu!
Appetizer
PANNAGGAM
Water flavored with tamarind jaggery, dry ginger and garnished with mint
NEER MORE (CHAAS)
Buttermilk flavored with green chilies, ginger, coriander leaves, lemon
RASSAM (SOUP)
GUNTAKHAL THAKKALI RASSAM
A simulating soup of tomatoes and lentil flavored with cumin, jeer and tamarind

26. Starters
(NON-VEGETARIAN)
ROYYALU VEPUDU
Prawns marinated with spices and tossed with brown onion and tomatoes
CHAPLA VARUVAL
Pomfret marinated with special Andhra spices and shallow fried
VEINCHINA MAMSAM
Boneless tender lamb pieces sautéed with paste of onion, red chilies and coriander
MIRAPAKAI KODI
Roasted chicken sautéed with onion, tomatoes and spices

27. (VEGETARIAN)
PAPPU PAKODAS
Coarsely ground chana dal mixed with onion, chilies and spices made into dumpling and fried
CAULIFLOWER VARUVAL
Cauliflower florets marinated in spices and fried
SOORAN SUKHA
Slices of sooran marinated with traditional spices and deep-fried
ARTIPOO VADA
Banana flowers mixed with finely chopped onion, green chilies, groundnut paste made into dumpling and
fried

28. MAIN COURSE
PALKATTI PATTANI MASALA
Fresh cubes of paneer and green peas cooked in traditional Andhra style
PAPPU KOOTU
Garden fresh vegetable cooked with lentil
BANGALA DUMPA MASALA
Potatoes cooked in gravy of onion, tomatoes, chilies and ginger tempered with Bengal gram and mustard
TOMATO PAPPU (DAL)
Lentil cooked with tomatoes, onion and green chilies tempered with mustard and garlic.
VANKAAYA KOORA
Baby brinjal cooked in gravy of onion, tomatoes and groundnut
NAWABI VEGETABLE
Mixed vegetable cooked in white gravy of cashew nut and coconut milk
ANNAM
CHITRANNAM
Rice in your choice of flavour – lemon, tomatoes, coconut and tamarind

29. (NON-VEG)
HYDRABADI CHICKEN
Chicken pieces marinated with traditional Andhra spices cooked in gravy of onion, green chilies and
coriander.
GONGURA CHICKEN
Meet cooked with sour gongura leaves.
ROYYALU CURRY
Prawns marinated with Andhra spices and cooked in gravy of onion, tomatoes, ginger, garlic and coconut
NELLORE CHAPLA PULUSU
Fish simmered in gravy of onion, tomatoes, tamarind flavored with garlic and oil
ANDHRA CHICKEN CURRY
Chicken marinated with Andhra spices and cooked in coconut gravy
MUTTON / CHICKEN NIZAMI
Boneless meat pieces marinated with spices and cooked in a gravy of cashew nut and coconut milk
ANNAM
MUTTON / CHICKEN / PRAWN BIRYANI
PESARATTU
Dosa with a batter of green gram

30. DESSERTS (MADHURAM)
SEMIYA PAYASSAM
Vermicelli simmered in sweetened milk, flavored with elaichi, kismis and nut
SHAHI TUKRA
Bread slices fried in ghee and topped with rabarhi and nuts
SUIYAM WITH ICE CREAM
Dumpling of chanadal mixed with jaggery flavored with elaichi and jaiphal

31. Places of interests
Hills and valleys
Horsley hills, Madanapalle.
Horsley Hills is a beautiful hill resort located at a height of 4,200 ft above sea level. The journey to Horsley
Hills is exciting as one tempts to see various species of plants and wild animals
One gets to see trees of Reeta, Shikakai, Amla, Beedi leaves, Bay leaves, Sandalwood, Red sanders, Blue
gum, Mahogany and Bamboo.
Besides these trees, place also provide a natural habitat for forest denizens like Bears, Wild Dogs, Jungle
Fowl and Sambars. Panthers are also seen here occasionally
A 150-year-old Eucalyptus tree "Kalyani" is also an attraction at Horsley Hills. About 87 km away from the
hillock is the Kaundinya wild life sanctuary.

32. The famous attraction of Araku valley is the 1 million year old Borra Caves.
Araku Valley, Araku.
The picturesque Araku Valley popularly called as Andhra Ooty is situated at an altitude of
3,100 feet on the Eastern Ghats at a distance of 112 km from Visakhapatnam.
Kailasa Giri, Vishakhapatnam.
Siva Parvati Statues and The Scenic View of the Sea
A charming hill on the northern side of the city, Kailasagiri offers a spectacular view of the long
shoreline and the cityscape of Vizag.

33. Leisure spot
Lumbini Park, Hyderabad.
This beautiful entertainment park is situated on the Shore of Hussainsagar Lake. A musically synchronized
water fountain and a floral clock are major attractions here.
Nagarjuna Dam
Nagarjunasagar is the world's tallest masonry dam, which irrigates
over 10 lakh acres of land. It has also created one of the largest man-made lakes in the middle of which
stands the picturesque island of Nagarjunakonda where a museum houses invaluable Buddhist relics and
structures unearthed when the dam was being constructed

34. Eturnagaram Wildlife Sanctuary, Warangal.
Eturnagaram Wildlife Sanctuary is one of the oldest sanctuaries of Andhra Pradesh. It is spread at a distance
of 806 sq.km in Warangal district. It is located at a distance of 90 km. from Warangal and 250 km. from
Hyderabad.
The forest includes southern tropical dry deciduous type of teak and its associates like Thiruman, Maddi,
Bamboo etc., while the fauna includes several endangered animals like Tiger, Sloth Bear, Four Horned
Antelope, Chinkara, and Black Buck etc
Wildlife
Alisagar Deer Park, Nizamabad.
Alisagar Deer Park is located in Nizamabad district of Andhra Pradesh. The Nizam constructed the Alisagar
in 1931, Flanked by natural hillocks and lovely flower gardens, the lake and its surroundings are rich in
scenic beauty.

35. Golconda
Golconda is one of the famous forts of India. The name originates from the Telugu words "Golla Konda"
meaning "Shepherd's Hill".
The origins of the fort can be traced back to the Kakatiyas period Golconda was originally a mud fort,
which passed to the Bahmani dynasty and later to the Qutb Shahis, who held it from 1518 to 1687 A.D.
The first three Qutb Shahi kings rebuilt Golconda, over a span of 62 years.
Monuments
The Charminar
The Charminar is as much the signature of Hyderabad as the Taj Mahal is of Agra or the Eiffel Tower is
of Paris. It is a magnificent square edifice of granite, built upon
four grand arches facing North, South, East and West. These arches support two floors of rooms and
gallery of archways. At each corner of the square structure is a minaret rising to a height of 24 meters,
making the building nearly 54 meters tall. It is these four (char) minarets (minar) that give the building,
its name Charminar. Each minar stands on a lotus-leaf base, a special recurrent motif in Qutub Shahi
buildings.

36. Temples
Sri Sailam
This is an ancient temple with fort like walls, towers and a rich endowment of sculptural work. This
huge temple built in the Dravidian style with lofty towers and sprawling courtyards is one of the finest
specimens of Vijayanagar architecture.
Tirupathi / Tirumala/ Balaji temple
A pilgrimage center of great significance and is visited by hundreds of thousands of pilgrims
throughout the year.
Tirupati is a town in the Chittoor district of the Southern portion of Andhra Pradesh and is at a
convenient train journey away from Chennai (formerly Madras) in Tamilnadu. Tirumalai, on the last
of the seven Hills, is home to this temple and is connected by a well-maintained and picturesque
mountain road constructed by the Tirumala Tirupati Devastanam.