The spiciest of all South Indian cuisines is Andhra food. It can take you to eye watering, gasping for air. A significant portion of Hyderbadi cuisine resembles that of Tamil Nadu and Karnataka, but Hyderbadi food has its unique identity. Andhra Chicken kebabs, spicy biryani, kandhari murgh tikka and mutton keema balls are going to put you in a dreamlike state. Rice is their preferred grain, and beans and dals are important ingredients in their foods.
Andhra's cuisine is mostly based on regional variety, its rich cultural tradition and the impact of the Nawabs Recipes. Fish and Prawns are important seafood eaten in this region. They are primarily used in sesame and coconut oils along with powdered pepper flavour, and are consumed with rice. Pickles are an important part of the food and numerous varieties are available.
Nandhana PalaceNandhana Restaurant which not just belongs to the town but it also marks the standard for finest South Indian style Restaurant. Nandhana restaurant recipes are not only tasty to eat but they are also hygienic and promised with a quality ingredient. If you are a newcomer to South Indian cuisine, Nandhana’s dishes work equally well and are authentic.Nandhana Restaurants Special Dishes Kandhari Murgh TikkaSpecial mention in this Andhra cuisine is Pomegranate. Kandhari Murgh Tikka is made with pomegranate seeds, boneless chicken, gram flour, garlic ginger paste, Kashmiri chilli powder. It's almost impossible for others to think of it as a primary ingredient in Indian curries is pomegranate. Pomegranate is very widely used in many Indian cuisines. Kandhari Murgh Tikka became an absolute treat in Nandhana Palace.