The Nizams patronise the Hyderabadi cuisine, which is very much like the Nawabi and Lucknowi cuisine. Hyderabad, the capital of Telangana, has its own characteristic cuisine, which is considerably different from other Telugu cuisines. The more fertile Andhra coastal region has a long coastline along the Bay of Bengal, and its cuisine has a distinctive flavor with the inclusion of seafood. The Rayalaseema districts share borders with eastern Karnataka and Tamil Nadu, and its cuisine has similarities to that of those regions.
The Telangana region, which shares borders with Central India and Vidharba, has more sorghum- and pearl millet-based rottas in the staple diet. The three regions of Telugu Land vary in their cuisines. To cool the stomach after a spicy meal, curd is served at the end. A traditional Andhra meal comprises five kinds of dishes. Sambar is a special kind of dal prepared in Andhra Pradesh. Mainly vegetarian dishes are served as part of the cuisine of the region. The hot and spicy dishes are a speciality of the region. The majority of dishes are vegetable- or lentil-based. Generous use of chili and tamarind make the dishes tangy and hot. The cuisines of Andhra Pradesh and Telangana are the spiciest in all of India. Telugu food Ī vegetarian Andhra meal served on important occasions North Karnataka, on the other hand, consumes more bajra (pearl millet) and sorghum, while the Telangana state uses more jowar and pearl millet.
People also consume ragi, or finger millet, in large quantities in southern Karnataka. Kerala, Tamil Nadu, south and coastal Karnataka and most parts of Andhra Pradesh use more rice.
Hyderabadi food is full of nuts, dried fruits and exotic, expensive spices like saffron. Hyderabad is the home of the Nizams (rulers of Hyderabad) and ranges from spicy to sour to sweet. The four cuisines have much in common and differ primarily in the spiciness of the food.From Kerala comes Malabari cooking, with its repertoire of tasty seafood dishes. The similarities among the five states' cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger. Rice is the staple food in the whole of South India Similarities and differences among cuisines The similarities among the five southern states' cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chillies, coconut, and native fruits and vegetables including tamarind, plantain, jackfruit, snake gourd, garlic, and ginger. During Middle Ages prior to the Age of Discovery which began with the end of the 15th century CE, the kingdom of Calicut (Kozhikode) on Malabar Coast was the centre of Indian pepper exports to the Red Sea and Europe at this time with Egyptian and Arab traders being particularly active. During classical era, Phoenicians, Greeks, Egyptians, Romans, and Chinese were attracted by the spices including Cinnamon and Black pepper from the ancient port of Muziris in the southwestern coast of India.
Black pepper is also native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there. Coconut of Indian origin was brought to the Americas by Portuguese merchants. Coconut is native to Southern India and spread to Europe, Arabia, and Persia through the southwestern Malabar Coast of South India over the centuries.