ANDHRA CUISINE

Gongura Pachadi with Pappu – Tangy sorrel leaves chutney served with steamed lentil dumplings.

Hyderabadi Chicken 65 – Spicy deep-fried chicken marinated in a flavorful mix of spices.

Royyala Vepudu – Stir-fried prawns with curry leaves, mustard seeds, and spices.

Mirchi Bajji – Deep-fried spicy stuffed green chilies.

Ulavacharu – Tangy horse gram soup, often served as a starter.

Hyderabadi Biryani – Fragrant rice dish cooked with marinated meat (chicken or mutton), saffron, and spices.

Gutti Vankaya Biryani – Biryani made with small brinjals stuffed with a spicy masala.

Pulihora – Tamarind-flavored rice tempered with peanuts and curry leaves.

Andhra Kodi Kura – Spicy Andhra-style chicken curry.

Chepala Pulusu – Tangy fish curry made with tamarind and spices.

Gongura Mamsam – Lamb curry cooked with sorrel leaves for a tangy twist.

Gutti Vankaya Kura – Stuffed brinjal curry cooked in a spicy peanut-based gravy.

Dosakaya Pappu – Yellow cucumber dal, a comforting lentil dish.

Bagara Baingan – Baby eggplants cooked in a rich sesame-peanut gravy.

Pesarapappu Payasam – Moong dal kheer flavored with cardamom and saffron.

Aratikaya Masala Pulusu – Spicy raw banana curry.

Pachi Pulusu – Tangy raw mango and tamarind stew.

Double Ka Meetha – Hyderabadi bread pudding soaked in sweetened milk and garnished with nuts.

Bobbatlu – Sweet stuffed flatbread made with lentils, jaggery, and cardamom.

Qubani Ka Meetha – Apricot compote served with fresh cream or ice cream.

Nannari Sherbet – Refreshing drink made from Indian sarsaparilla.

Buttermilk – Spiced yogurt drink to cool down the palate.

Irani Chai – Traditional Hyderabadi tea.