The cuisines of Andhra are the spiciest in all of India. Generous use of chili powder and tamarind make the dishes tangy and hot. The majority of a diverse variety of dishes are vegetable- or lentil-based.
“South Indian cuisine? But isn’t all Indian food the same?” you might ask.

If you think that Indian food is just chicken tikka masala and palak paneer, think again. Although most Indian restaurants in the West serve northern Indian (or Punjabi style) food—rich, creamy curries and sauces; dishes like butter chicken, navratan korma, tandoori baked meats and naan bread—South Indian cuisine is very much distinct.

Vegetarian meals are the norm in the south, so much so that southern Indian cuisine is a vegetarian’s dream. Instead of the cream usually found in northern dishes, South India goes for seeds, popped spices, tomatoes, and various dals (lentils) used as enhancements, accompaniments. Theirs is also a style of eating that incorporates light meals and snacks, known as tiffins, throughout the day.