Andhra Pradesh

Andhra Pradesh on map of India

Andhra Pradesh is a state in Southern India. In 2014, it was split in two, with the northwestern half becoming the new state of Telangana.

Regions

Cities

Here are some of the most notable cities.

Other destinations

Understand

Andhra Pradesh lies in the south eastern region of India, with Bay of Bengal on the east and shares boundaries with Telangana on the north, Odisha (formerly known as Orissa) on the north-east, Tamil Nadu on the south and Karnataka on the west. Andhra Pradesh has a rich cultural heritage and is known for its rich history, architecture and culture. Andhra Pradesh has a variety of tourist attractions including beaches, hills, wildlife, forests and temples.

Climate

Weather is hot for the most part of the year with high humidity along the coast and relatively dry in the interior areas. The monsoons in June and the return monsoons in October provide adequate rain fall for the rain dependent agriculture in the state. The best time to visit is November till February when it's relatively cooler. The hottest months are April, May and June.

Talk

Telugu is the official language and is spoken by the majority of the populace. However, most educated people will also be able to speak Hindi and English.

Like most South Indians, Telugu people are very protective of their language and culture, and will respond more readily to English than to Hindi.

English is widely spoken in major cities. Minimal knowledge of Telugu is extremely useful, though not essential.

Get in

By plane

There is no international airport in Andhra Pradesh.

Visakhapatnam,Vijayawada and Tirupati also has moderately busy airports that handle domestic traffic.

By train

There are many incoming trains to areas in Andhra Pradesh from the rest of India.

Get around

By train

There are trains to most parts of Andhra Pradesh.

By bus

You can also get around by bus.

Learn

See

Eat

Like almost every other state in India, Andhra Pradesh has a rich variety of cuisines and change widely from region to region.Telugu cuisine, The cuisine of Andhra Pradesh is based mostly on regional variation, its rich cultural heritage and the influence of the Royal recipes from the Nawabs. The cuisine of Andhra Pradesh is mixed between the eating habits of the Hindus and Muslims style of eating.

Breakfast

Meals

A typical meal in Telugu cuisine consists of a combination of cooked rice, pickles (Pachadi),dal (pappu), curry, yogurt (perugu) or buttermilk (majjiga), and papadum (appadam). Chewing paan, a mixture of betel leaves and areca nut is also a common practice after meals.Lunch and Dinner is an elaborate affair in many households. In traditional households, the meal is served on arati aaku, a single plantain leaf, or vistari, a larger plate made of several leaves sewn together. Recently, more people have begun using broad steel plates called kancham. However, arati aaku and vistari are still widely used for festivals and special events. Lunch and dinner items are served on a single plate in a specific arrangement. Pappu (dal)and Curries are placed to the right of the diner, while pickles and podi are placed on the left. Special items such as pulihora (Tamarind rice / Lemon Rice) and garelu(Vada) are placed at the top right. A large scoop of rice is placed in the middle. Small amounts of pulusu, Sambar,Rasam, Ghee and buttermilk are typically sprinkled onto the leaf. The ghee is mixed with every item except perugu (Curd)/majjiga (Butter milk).

Curries

Other gravy based curries are chiefly made with vegetables cooked in tomato sauce and onion with coriander and cumin powder.

Daal

Pickles

Pachadi / Ooragaya - There are two broad varieties - Pachadi (chutney) and Ooragaya. Pachadi is typically made of vegetables/greens and roasted green/ red chillies. It is prepared fresh and is consumed within a day or two. Ooragaya is prepared in massive amounts seasonally and uses liberal amounts of chilli powder, methi (fenugreek) powder, mustard powder and oil. For a typical Andhrite, no meal is complete without this very essential item. It is consumed on its own mixed with rice or is also eaten as a side dish with pappu / koora.

Pulusu(sour)

is a curry-like stew that is typically sour and cooked with tamarind paste. Other common bases are tomatoes or mangoes. The mixture can be flavored with mustard, chilies, curry leaves, jaggery, onions, or fenugreek. Fish, chicken, and eggs are typical meat additions. Pachi Pulusu is an unheated version of pulusu typically made of mangoes or tamarind consumed during warm months. Perugu - The last item of the meal. Perugu (curd) is normally consumed with an accompaniment like pachadi or ooragaya.

Hyderabadi biryani

The capital city, Hyderabad is known for its world famous hyderabadhi biryani (spiced rice) and one would do very well to savor it.

The Guntur/Vijayawada region is known for extremely spicy dishes. Rice is the staple food and is eaten pretty much with every meal along with a variety of vegetable and meat curries.

Drink

like sapota, orange(green they call mosambi in hindi exclusively), grape, pineapple

Sleep

There is a variety of accommodation available. There are cheap hotels, known as lodges because hotels are generally understood to be eating places. There are private hotels as well as government-operated guest houses called Punnami Hotels.

Stay safe

Please conserve water and try to cut down use of plastics. In extreme summers avoid travelling in afternoons. Always carry a mobile phone and always keep emergency numbers like 100 for police, 101 for fire and ambulance and 104 for health emergency with you.

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This article is issued from Wikivoyage - version of the Thursday, January 21, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.