South Indian Cuisine Trilogy Books:
Vindu: Andhra Cuisine (Part 1 of South Indian Trilogy)
Saappadu: Tamil Cuisine (Part 2 of South Indian Trilogy)
Sadya: Malayali Cuisine (Part 3 of South Indian Trilogy)
Andhra Pradesh is one of the south Indian states and is positioned
in the coastal area towards the south eastern part of the country and
because of its location in the merging area of the Deccan plateau and
the coastal plains and also transverse by Krishna and Godavari rivers,
the state experiences varied physical features. This typical topography
of the state enables it acquire rich and heterogeneous culture and
heritage. Being ruled by some of the famous dynasties in the historical
times, this south Indian state is said to have a rich cultural heritage.
Historically the state is known as the ― Rice Bowl of India‖. Andhra
cuisine or Telugu cuisine is a cuisine of South India native to the
Telugu people from the states of Andhra Pradesh and Telangana. Generally
known for its tangy, hot and spicy taste, the cooking is very diverse
due to the vast spread of the people and varied topological regions.
The books written by Dr Anshumali Pandey are essentially a banquet
arising from an experience of over 25 years of Professional life and
have boiled down to crisp and accurate writing on his favourite
subjects.
