Hyderabadi biryani and other delights of Telugu cuisine in Andhra Pradesh and TelanganaThe three different regions of these two states make for three very distinct type of cuisines. You can find a variety of seafood in coastal Andhra, whereas in Telangana you will find some amazing millet preparations and ragi is a popular ingredient used in the semi-arid region of the states. Andhra food is one of the richest and spiciest food in India with heavy reliance on red chilli in every dish. Rice is also a major ingredient here, resulting in the world famous Hyderabadi biryani. Pappu (kind of a lentil), tomato, gongura (a leafy plant), and tamarind are largely used for cooking curries. Ulava charu, a famous soup made from horse gram and Bommidala Pulusu, a fish stew is a specialty of coastal Andhra Pradesh. Uggani, masala borugulu (a local snack), ponganaalu (wet rice flour fried in oil), and liberal use of carrot, onions and chilis make for the unique cuisine of the semi-arid regions of the state. Attirasaalu (rice-based vada using jaggery), pakam undalu, (a mixture of steamed rice flour, ground nuts, jaggery), Borugu Undalu (a sweet variety made corn of jowar and jaggery) and rava laddu are some of the sweet specialities in Andhra.