A food map of Andhra & Telengana: Where to eat what

They were once one state and continue to share a culinary heritage, albeit with regional variations. Come, take a foodie trip across Andhra and Telengana, eating some of the best Nawabi fare, sharp pulusus and delicious sweets.

Tirupati Laddoo

Devotees throng Tirupati, seeking the blessings of its resident deity.  After darshan, it’s straight to the counter selling the famous prasad, which is synonymous with the temple town. The Tirupati Laddoo is known for its richness that comes from ghee, is studded with sugar candy, raisins and cashewnuts and is scented with cardamom and camphor. The temple sells a mind-boggling 1.5 laddoos which now carry a geographical identification (GI) tag.

Hyderabad Haleem

Everyone associates the food-rich city of Hyderabad with biryani. Another classic must-try dish here is the haleem, which also sports a GI tag, being unique to the city of Nizams. Wheat, lentils, meat and spices are slow-cooked to become an unctuous dish of immense complexity. Eat it topped with ghee, some fried onions and a squeeze of lime.

Medak Korra khichdi

Millets such as korra, or fox-tail, are a staple in arid Medak and its surrounding regions. They are turned into an array of dishes from spicy-crisp snacks to main meals. The korra khichdi of Medak is nutritious, comforting and delicious.

Kakinada kajas

Here is a sweet delicacy with a long history. It is believed that traders from the Arab world brought kajas to this part of the world. They were then perfected in the kitchens of the Nizams to become flaky deep-fried pastries which are immersed in sugar syrup. Yum.

Rayalaseema Ragi Sangati and Mutton Pulusu

This rustic combination from Rayalaseema is not unlike the ragi mudde of Karnataka. Ragi balls are a mainstay here and eaten in combination with a mutton gravy that is spicy and fragrant with spices.

Kadapa Erra Kaaram Dosa

The everyday dosa gets a twist in these parts. It is spread with a red chilli chutney and sprinkled over with a channa dal powder. Hot and crisp, you can eat the Erra Kaaram Dosa just like that.

Nellore Chepala Pulusu

In the coastal town of Nellore seafood is the star of most menus. Among the most popular is this tart, hot fish curry, perfect for eating with mounds of rice. You can get versions in Andhra restaurants everywhere, but the best is still in its birthplace.

Guntur Gongura Mutton

Guntur is known for its hot chillies. It also produces some of the best quality Gongura leaves. This scrumptious mutton curry is a speciality of the region. It’s a simple dish, deriving all its robustness from the mutton and the Gongura leaves which have a unique flavour.

Rajahmundry Pootharekulu

The making of these sweets is a dying art. They must be painstakingly prepared from rice flour sheets which are sweetened and dried. Being wafer-thin, they are also known as paper sweet. The real thing is to be found in Atreyapuram, a village that’s about 40 kms from Rajahmundry.

Kurnool  Laskora Undalu

Kurnool’s spicy food repertoire is splendid. But what you must eat here is the sweet, luscious Laskora Undalu, a coconut laddoo that’s very special. The Sunnundalu, made from urad dal and jaggery, is another local speciality.

Anantapur Bobbatlu

These puran poli-style sweets are a festive dish all across Andhra. Try them in Anantapur where they are especially good – and rich.

Chittoor Uggani

This is a popular snack in homes and restaurants here. Made of puffed rice, it gets all spiced up. And, guess what, it’s eaten with more spice – some mirchi bajjis.

Vijayawada Ulava Charu

Who would think a simple soup of horsegram would be such a hit and earn fame for its place of birth? Try this hearty dish in Vijayawada.

Also read

A food map of Karnataka: The best things to eat in the state

A food map of Tamil Nadu: The ultimate guide to eating out there

9 types of Indian biryanis every lover of this classic dish simply must try