Today we go to Andhra Pradesh. And, today again, we will have two separate articles. The reason is that Andhra cuisine is quite different from Hyderabadi cuisine which leans more towards Moghlai food.
Andhra food is famous for its heat. This article makes for an interesting read as the author specifies the different regions and differentiates between food from these different regions. The Andhra Pesrattu is famous as the green moong dal cheela in the north of the country but the Andhra version is different because of the use of curry leaves and due to the huge quantities of green chillies used. The Pulisu recipe also looks very interesting. Here is the link. Hope you enjoy it.
The next article is specifically to do with Hyderabadi cuisine. The Bhagharey Baigan and the kebabs, the sheermal and the khatti dal, yum, what is not to like here. The ubiquitous biryani, mirchi ka salan and haleem are missing from this article, but I guess its good for a change not to have a repetition of the most common recipes. The article is very interesting as the author, whose parents had been close to the Nawab of Hyderabad, describes some of her childhood memories of food in Hyderabad and of rare dishes like the Namish and the Kebab Tutak she was introduced to. Here is the link. Its a must read.
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