Andhra Pradesh

A fiery chicken curry that uses the famous Guntur chilies. Not for the faint-hearted!

A traditional fish stew with a perfect balance of tamarind tang and chili heat.

Large green chilies stuffed with tamarind and ajwain, dipped in besan and deep-fried.

A traditional festive sweet made by stuffing a mixture of dal and jaggery in a thin dough.

The soul of Andhra cuisine. A tangy and spicy pickle made from sorrel leaves.

Small brinjals stuffed with a rich paste of peanuts, sesame, and spices.

World-famous aromatic rice and meat dish cooked on dum.

A healthy and protein-rich dosa made from whole green moong dal.

A unique wafer-thin sweet made from rice starch, sugar, and ghee. A masterpiece of Atreyapuram.

Succulent prawns tossed in a fiery masala with lots of garlic and curry leaves.