VegPesarattu with Upma
Crispy whole green moong crepes served with ginger chutney and stuffed with semolina upma—a beloved Andhra breakfast.
HEATCRAFT FROM THE KRISHNA DELTA
Andhra Pradesh: The Fire of the Godavari Plains
Andhra Pradesh holds the record for India's hottest cuisine—vibrant, pungent, and unapologetically bold with Guntur chilli at its core.
PesarattuGongura MuttonPulihoraAvakaya Biryani
Kuchipudi, Silk, and Chilli Fields
The fertile deltas of Krishna and Godavari nourish both the land and an extraordinary culinary tradition rooted in temple prasadam and fiery village cooking.
Guntur Sannam & Tamarind AlchemyKamma & Kapu household recipes from Vijayawada and Guntur
Guntur Sannam & Tamarind Alchemy
The fiery Guntur Sannam chilli elevates everything it touches. Combined with tamarind, raw mango pickles (Avakaya), and fenugreek, Andhra cooking is a combustion of flavors.
Veg
Non-VegGongura Mutton Curry
Tender mutton pieces cooked in a tangy sorrel leaf (gongura) masala—the signature bold flavour of Andhra Pradesh.
VegPulihora (Tamarind Rice)
Tangy tamarind-infused rice tempered with mustard seeds, curry leaves, peanuts, and dried red chillies.
VegGutti Vankaya Kura
Baby brinjals stuffed with peanut-coconut masala and slow cooked.
VegBobbatlu
Thin flatbreads stuffed with sweet chana dal and jaggery.
Non-VegNatu Kodi Pulusu
Country chicken in a tangy tamarind gravy, a rural Andhra delicacy.
Non-VegAndhra Prawn Curry
Plump prawns simmered in a coconut-tomato gravy with Andhra spices.