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Telugu Cuisine

The cuisine from the South Eastern coast of India is a flavourful blend of cuisines from three different regions—Coastal Andhra, Rayalseema, and Telangana (now a state). Also known as the 'Rice Bowl of India', this state is the largest producer of rice and red chillies, two ingredients generously used in Andhrite kitchens. Andhra Pradesh is home to a lot of delicious snacks and breakfast items such as Idli, Upma, Vada, Dosa, Pesarattu, and Atukulu. Scrumptious cooking options such as Pulusu, Charu, Rasam, Pachadi, Kura make a delicious Andhra meal. Bajra roti forms an indispensable part of the Andhra 'Annam' (daily Andhra meal). Pickles and chutneys are a must on this elaborate luncheon. The Andhrites are sweet lovers too. The popular sugary wonders include Laddu, Lakinada Khaja, Ariselu, Gavvalu, Payasam, etc.