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  2. Andhra cuisine - Wikipedia

    en.wikipedia.org/wiki/Andhra_cuisine

    Coastal Andhra is dominated by the Krishna and Godavari river delta regions and is adjacent to the Bay of Bengal. This proximity to water has led to rice, lentils, and seafood becoming dietary staples in the region. Andhra cuisine has its own variations, but dishes are predominantly rice-based.

  3. Andhra Pradesh - Wikipedia

    en.wikipedia.org/wiki/Andhra_Pradesh

    Rice is the state's major food crop and staple food. ... The Salankayanas were an ancient dynasty that ruled the Andhra region between Godavari and Krishna rivers ...

  4. Culture of Andhra Pradesh - Wikipedia

    en.wikipedia.org/wiki/Culture_of_Andhra_Pradesh

    The Andhra Pradesh cuisine includes bandar laddu, avakaya, gongura, pulusu, pappucharu, jonna kudu, bobbattu, kaja, and arisa. It uses spices, fruit and vegetable harvests of the region. Rice is the staple food and is used in a wide variety of ways.

  5. Indian cuisine - Wikipedia

    en.wikipedia.org/wiki/Indian_cuisine

    The food of Andhra Pradesh is known for its heavy use of spices, and the use of tamarind. Seafood is common in the coastal region of the state. Rice is the staple food (as is with all South Indian states) eaten with lentil preparations such as pappu (lentils) and pulusu (stew) and spicy vegetables or curries.

  6. South Indian cuisine - Wikipedia

    en.wikipedia.org/wiki/South_Indian_cuisine

    Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.

  7. Regional cuisine - Wikipedia

    en.wikipedia.org/wiki/Regional_cuisine

    One noteworthy definition is based upon traditional cuisine: "A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period in a specific region of a country, or a specific country, and which, when localized, has notable distinctions from the cuisine of the ...

  8. Molakolukulu - Wikipedia

    en.wikipedia.org/wiki/Molakolukulu

    Sanna, laavu Molakolukulu (molagolukulu) is a variety of rice cultivated in Andhra Pradesh in India. This variety is often called nellore molakolukulu perhaps due to its origin in the Nellore region of Andhra Pradesh. It has been a popular variety in Nellore, and has been formally developed into better varieties since 1937. [1]

  9. Pulihora - Wikipedia

    en.wikipedia.org/wiki/Pulihora

    Pulihora, also known as Pulisoru, Pulinchoru, Puliyogare, Puliyodarai, Ambad Baath, Kokum rice, or simply Tamarind rice, is a common and traditional rice preparation in the South Indian states of Andhra Pradesh, Telangana, Kerala, Tamil Nadu and Karnataka. [1]