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Andhra Dishes
Andhra Fish Curry is a popular South Indian dish known for its spicy and tangy flavor. It originates from the Andhra Pradesh region of India, which is known for its vibrant and fiery cuisine.
Andhra Mutton Curry is another popular dish from the Andhra Pradesh region of South India, known for its bold and fiery flavours. It's characterized by its rich, spicy, and tangy taste.
Andhra Biryani is a spicy and flavorful variant of the popular Indian dish, biryani, originating from the Andhra Pradesh region of South India. It's known for its fiery and aromatic taste.
Andhra cuisine is a popular and distinctive regional cuisine from the Indian state of Andhra Pradesh, located in South India. It is known for its bold, spicy, and flavorful dishes, often featuring ingredients like red and green chilies, tamarind, curry leaves, and various spices. Here are some key characteristics and dishes of Andhra cuisine:
- Spice Level: Andhra cuisine is famous for its spiciness. The use of both red and green chilies is prevalent, which gives the dishes their signature heat.
- Variety of Dishes: Andhra cuisine offers a wide variety of vegetarian and non-vegetarian dishes. Some popular dishes include Andhra Chicken Curry, Andhra Fish Curry, Andhra Mutton Curry, Andhra Egg Curry, and Andhra Vegetable Curry.
- Pickles and Chutneys: Pickles and chutneys are an integral part of Andhra cuisine. Mango pickles and Gongura (sorrel leaves) pickles are particularly famous. These condiments add a burst of flavor to meals.
- Pulihora: Pulihora is a tangy and spicy rice dish made with tamarind and rice. It's often served during festivals and special occasions.
- Biryani: Andhra-style biryani is known for its spiciness and the use of fragrant spices. It can be made with various meats, vegetables, or even seafood.
- Pesarattu: Pesarattu is a popular breakfast item in Andhra Pradesh. It's a green gram dosa served with coconut chutney.
- Pappu: Pappu refers to various lentil-based dishes, such as tomato pappu, dal, or sambar. These are often served with rice.
- Snacks: Andhra cuisine offers a variety of snacks like Mirchi Bajji (stuffed green chili fritters), Punugulu (deep-fried rice and urad dal batter), and various bondas (deep-fried dumplings).
- Desserts: While Andhra cuisine is more famous for its spicy dishes, it also offers sweet treats like Pootharekulu (a paper-thin dessert made from rice), Bobbatlu (sweet flatbreads stuffed with lentils and jaggery), and Kaja (a flaky sweet).
- Rasam: Andhra-style rasam, known for its tangy and spicy flavors, is often enjoyed as a soup or with rice.
- Gongura: Gongura, or sorrel leaves, is a key ingredient in many Andhra dishes. It adds a unique tangy flavor and is used to make Gongura Pachadi (a tangy chutney) and Gongura Chicken or Gongura Mutton (meat dishes with sorrel leaves).
- Sweets: Andhra Pradesh also has its share of sweets, such as Ariselu (sweet rice and jaggery flatbreads), Poornalu (sweet stuffed rice balls), and Qubani ka Meetha (a dessert made from dried apricots).
Andhra cuisine is known for its balance of flavors, combining spicy, tangy, and savory elements. It's a delight for those who enjoy bold and flavorful food with a kick of heat.
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