A tangy chutney made from gongura (sorrel) leaves, native to Andhra. It’s intensely sour, spicy, and often paired with hot rice and ghee — a regional obsession! ¹⁾

A spicy, deep-flavored chicken curry made with red chilies, curry leaves, and poppy seeds. Best enjoyed with rice or Andhra chapati (phulka). ²⁾

A rare and seasonal delicacy made with the Pulasa fish (Hilsa), cooked in a tamarind-based gravy. It's considered luxurious and is quite expensive during peak season. ³⁾

A rich, thick soup made from horse gram (ulavalu). It’s slow-cooked, strained, and often served over rice with cream or butter — deeply earthy and nourishing. ⁴⁾

A unique green gram dosa (crepe), typically served with upma and ginger chutney. A popular breakfast dish with a crisp exterior and protein-rich twist. ⁵⁾

Fiery stir-fried prawns with red chili powder, curry leaves, and garlic — a coastal favorite with bold spice and a dry finish. ⁶⁾

A festive sweet — flatbread stuffed with lentils and jaggery, flavored with cardamom and ghee. Similar to Maharashtrian puran poli, but slightly thinner and crispier. ⁷⁾

Baby brinjals (eggplants) stuffed with spiced peanut, sesame, and coconut paste, then slow-cooked in a tamarind gravy. A showstopper dish! ⁸⁾

A country-style chicken curry with native spices and tamarind, distinct from the city-style Kodi Kura — richer, smokier, and more traditional. ⁹⁾

A simple but unique fry of ivy gourd (dondakaya), often crushed and spiced with mustard seeds, chilies, and garlic. Crunchy and flavorful. ¹⁰⁾

Fish (often rohu or catla) cooked in a tamarind and fenugreek-laced gravy, known for its intense sourness and bold flavors — classic Andhra fish curry. ¹¹⁾

Sliced raw bananas stir-fried with mustard seeds, curry leaves, and dry spices. A crisp, starchy dish perfect with pappu (dal). ¹²⁾

A zesty chutney made from ridge gourd, often with roasted chilies, tamarind, and lentils — showcases the Andhra knack for turning vegetables into explosive flavors. ¹³⁾

A curry made with tender jackfruit flakes, often cooked with onions, coconut, and mild spices — a vegetarian substitute for meat during festivals. ¹⁴⁾

Finger millet balls served with native chicken curry. This rural dish is simple, filling, and incredibly nourishing — and reflects Andhra’s love for millet-based meals. ¹⁵⁾