November 1st is celebrated as AP Formation Day, and this is also a day to sample some of the quintessential culinary delicacies of the state.
Andhra cuisine is never a one dish meal, even a common household has multiple dishes for their meals. The cuisine is very versatile with the use of fresh ingredients that incorporate several flavour and taste profiles
The cuisine of Andhra Pradesh (AP) has a staple of curries, stews, fries, and porridges but what makes it distinctive from others is the flavours, spice blends and textures.
And while one may typically associate the cuisine of Andhra Pradesh with all things spicy, there are great stories in their desserts as well. Like the Sabudana Cashew Milk Halwa, a gluten free and instant energy dessert that has its roots in the state
From its fiery Guntur chilli to its pappu (dal) and its quintessential coastal non vegetarian fare, this is the cuisine that packs a punch of flavours.
In my recent story I explored many of these dimensions of the cuisine of Andhra Pradesh. If that got you curious, here are some recipes for you to try:
- Sundakai Kara Pulusu courtesy Chef E Munichandrudu, Chef De Cuisine, Hilton and Hilton Garden Inn, Bengaluru Embassy Manyata Business Park
- Crispy Guntur Chilli Mushroom courtesy Chef Bhanu Singharia, Madam Chutney
- Chepala Pulusu courtesy Mohan Singh, Head Chef, Chattynadu
- Nuvvula kakarakaya (Bitter gourd with sesame seeds) courtesy Thimma Reddy, Executive Chef, THE Park Hyderabad
- Sabudana Cashew Milk Halwa Swetha Noone, Chief of Operations, Nutreat
- Minapa Garellu courtesy Ganesh Gangoni, Executive Chef, Mercure Hyderabad KCP
Read the full story that first appeared in Deccan Chronicle dated November 7, 2022 here:
