i liv ein chennai tamilnadu but im origibally a telugu so in my hous e we have bothe tamilian cuisine and the andhra cuisine.
tamil food
Vegetarian: idli, sambar, vadai, rasam, thayir sadam (yogurt rice), thayir vadai (yogurt-soaked fritters), kootu (made with any vegetable with lots of liquid), poriyal (made with any vegetable in dry style), murukku, uthappam, idiappam, appalam and papadum (fried chips), freshly made thayir pachidi (yogurt mixed with uncooked vegetables).
Non-vegetarian: karuvadu kozhumu (dried preserved fish flavored curry), chicken 65, chettinad pepper chicken
Andhra Food
Ravva Dosa served at a Hotel in Guntur.Described as the spiciest of these four states' cuisines, there is a generous use of chilli powder (Guntur), oil and tamarind. The most famous food items are:
Vegetarian: pesarattu, pulihora (or pulihaara), Gongura, avakkai (cut raw mango) pickle.
Non-vegetarian: Kodi iguru(fry), Kodi pulusu(gravy), Chepa pulusu etc., Hyderabadi Biryani
Another factor to remember is that Hyderabad, being the capital of Andhra Pradesh, has its own characteristic cuisine considerably different from other Andhra cuisine. The Nawabs patronised the Hyderabadi cuisine which is very much like the Lucknowi cuisine of the Avadh. The only difference is that the Nawabs of Hyderabad liked their food to be spicier, so was born the Hyderabadi cuisine which included the Kacche Gosht ki Biryani and the Dum ka Murgh, Baghare Baingan and Achaari Subzi during the reign of the Nawabs in Hyderabad
Edited by divyalrl - 16 years ago
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