Andhra Cusine is the spiciest in all of India.The executive use of Chillies and Tamarind make the cuisine one of the tangiest and the hottest, though the majority of the dishes are vegetable based.
Hyderabad, the capital, has its own cuisine which is considerably different from the rest of Andhra/Telangana cuisines. ass Lucknow has its own Lucknowi cuisine the Nizams also patronise a Hyderabadi or the Nawabi cuisine. The Nizams prefer a much spicier food than the Hyderabadi cuisine. Much preferred delicacies include, Kaccha Gosht (raw meat) Biryani, Dum Murgh (Chicken),Boghara Baingan and pickles to spice up the flavour.
Hyderabadi biriyani and various Hyderabadi meat dishes make up part of Hyderabadi cuisine. The rest of Andhra cuisine has a various versions of lamb and chicken, and the coastal region has extensive varieties of seafood. Dishes include kodi iguru (chicken stew), kodi pulusu (chicken gravy), chepa pulusu (fish stew), fish fry and prawn curry.