Khana Classifieds

  • Maple15, Park Street
    Restaurants at Kolkata
  • Marco Polo-No.24, Park Street
    Restaurants at Kolkata
  • May Fair Bar Restaurant-C R Avenue, Princep Street
    Restaurants at Kolkata
  • Mayur Residency-S N Banerjee Road, Dharamtala
    Restaurants at Kolkata
  • Metro Bar & Restaurant-Jawaharlal Nehru Road
    Restaurants at Kolkata
  • Mezban No.6, Ripon Street
    Restaurants at Kolkata
  • Mezze-Lala Lajpat Rai Sarani
    Restaurants at Kolkata
  • Mimis Kitchen-N S C Bose Road, Naktala
    Restaurants at Kolkata
  • Mirch Masala-Gariahat Road
    Restaurants at Kolkata
  • Mishras-Block-DG, Sector-2, Salt Lake
    Restaurants at Kolkata
  • Mocambo Restaurant-Park Steet, MIDC Area
    Restaurants at Kolkata

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  • Andhra cuisine

    Rice is the staple food of the southern state of India, Andhra Pradesh. Andhra Pradesh is the second largest producer of rice in India, after West Bengal. Naturally, a lot of local food is rice based.

    Breakfast foods

    Idlis are commonly eaten as breakfast item or as a full meal along with Coconut Chutney, called Kobbari Patchadi in Telugu, and/or sambar. At times, Ginger Chutney (Allam Pachadi), Chilly powder (Kaarampodi) and Ghee are also eaten along with Idli.

    Minapattu (Dosa) is also commonly eaten for breakfast or the evening snack. There are several varieties eaten such as the Masala Dosa, Rava Dosa, Sada Dosa, and Rava Masala Dosa. Generally, Andhra – style versions of these Dosas are spicier and crispier than those of its other South Indian counterparts.

    Pesarattu is also a key item in Andhra cuisine. It is more similar to Dosa but the batter is made of green mung beans, the taste of which is unique. It is usually thin and crispy, with onions, green chillies, ginger pieces and coriander chopped and filled. It is accompanied by Chutney mainly made of ginger. MLA Pesarattu is a more popular variety of pesarattus which has Upma as filling.

    Uppu Pindi or Uppidi Pindi is equivalent to Upma, commonly consumed as breakfast item or as a full meal along with Patchadi (Chutney) in Telugu. This dish is prepared with Rice Ravva (split/broken rice), mung dal (split green gram), freshly grated coconut, fresh green chillies and curry leaves.


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