Delicious Recipes from Andhra

Front Cover
Jaico Publishing House, Jan 1, 1993 - Cooking - 119 pages
2 Reviews
Andhra cuisine can best be described in one word: tantalizing. Whether it is the tangy, sour pulusu, the flaming hot chutneys and pickles, or the mouth-watering sorrel (gongura), the flavours of Andhra Pradesh whip up your appetite again and again. A traditional Andhra meal is a gourmet’s delight. A splendid five-course affair, it begins with a chutney, powder or pickle (avakkai), followed by rice of course, a curry (rasam or sambhar), a pulusu and finally, the cooling yoghurt (perugu). This book brings you over a 100 authentic vegetarian and special non-vegetarian Andhra delights, all detailed with step-by-step instructions. Along with exciting your palate, it proves that cooking Andhra food can be as great a pleasure as eating it.

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Its a good book... Authentic Andhra recipies at such a low price

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too good spicy

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