Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra Pradesh and Telangana.The state is the leading producer of red chili, rice and millets in India influences the liberal use of spices — making the food one of the richest and spiciest in the world.

In Telangana regions Tamarind, Red Chilies (koraivikaram) and Asafetida are predominantly used in Telangana cooking. ‘Puntikura’ (Puntikura) is a major staple used extensively in curries and pickles.

Sarva pindi, a spicy pancake, is a staple breakfast, made with rice flour, chana dal, ginger, garlic, sesame seeds, curry leaves and green chiles.

Gongura Chana Dal: A vegetarian alternative to ‘Gongura Ghosht’, chana dal is cooked in spices and tempered with mustard and curry leaves.

Bachali Kura: A tangy spinach curry cooked with tamarind paste.

Pachi Pulusu: A spicy-sour rasam made with tamarind, chili and onions.

Oorru Kodi Pulusu: Telanga’s special flavourful country chicken curry.

Golichina Mamsam: A spicy Mutton fry

The city of Hyderabad in the Telangana state, once ruled by Muslim Nizams, features many variations of non-vegetarian dishes. Many of these dishes have an Arab or Persian influence. The cuisine shares a large number of bread-based dishes with the Tandoori,Mughalai and other Muslim cuisines. Hyderabad, considered to be the birthplace of biriyani, is famous for its Hyderabadi biriyani, popular all over the country. mutton is more favored in the regions among the other meat varieties.

In rural Andhra Pradesh, agriculture is the predominant occupation. Some centuries-old cooking practices, raditional Indian Cuisineespecially the use of mud pots, are still in vogue, but are being replaced by steel utensils in recent decades. The earlier recipes in each village were also largely dictated by what was grown and available locally. In the drier districts, jowar (sorghum), bajra (millet) and ragi are still in use, while eating rice is seen as symbol of prosperity. In delta and coastal districts, rice plays the major part in cooking.