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Andhra Pradesh : (Telugu: ఆంధ్ర ప్రదేశ్, Urdu: آندھرا پردیش, IPA: / /), is a state in South India. It lies between 12°41' and 22°N latitude and 77° and 84°40'E longitude, and is bordered by Maharashtra, Chhattisgarh and Orissa in the north, the Bay of Bengal in the East, Tamil Nadu to the south and Karnataka to the west. Andhra Pradesh is the fourth largest state in India by area and fifth largest by population. It is the biggest and most populous state in that area of India. It is also considered the rice bowl of India. The state is crossed by two major rivers, the Godavari and Krishna. ("Pradesh" means "region" or "state".)

Prehistory


Andhra is an ancient society of India. We encounter several references about Andhras in epics like Mahabharata, Ramayana, Puranas, and Buddhist Jataka Tales. They confirm the ancient existence of Andhra society. Andhra means "Leader in battle". Sanskrit writings from the 7th century BCE describe the Andhra people as Aryans.

Political History


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L.A. Times - Food & Dining

Could that be ice in my soup?
Wed, 29 Aug 2007 00:00:00 -0700
This August 2007 article suggested chilling out -- with a bowl of naeng myun, the served-cold Korean specialty with springy noodles and a tangy broth. Summer in Koreatown has long been marked by the sounds of slurping. The season for naeng myun -- cold noodles -- is now in full swing, and at restaurants across the neighborhood, huge bowlfuls of chewy buckwheat noodles quickly disappear. Occasionally there are pauses for a spoonful of icy-cold tangy broth, a bite of crunchy pickled daikon or cucumber, a sliver of crisp-sweet Asian pear, or a slice of tender beef brisket.
High-end restaurants on a tightrope of economic uncertainty
Wed, 08 Oct 2008 00:00:00 -0700
Celebrity chefs behind Melisse, Anisette, Craft and other deluxe dining spots try to lure recession-wary diners. PEOPLE always have to eat, but do they have to dine out? That's the question Southern California's top chefs are facing after the last few weeks of grim economic news.
Mix and match to create a spice blend all your own
Wed, 08 Oct 2008 00:00:00 -0700
Whether it's a Cajun or charmoula combination, add a fresh dimension to a traditional blend of herbs and spices with your own flavor pairings. Bold Cajun blends, Chinese five-spice powder, Caribbean jerk, garam masala garam masala from India, Middle Eastern baharat , Thai green curry paste -- each of these blends of spices and herbs has its origins as a cornerstone of a regional cuisine. Traditionally developed over time and honed through generations, spice blends are calculated combinations of fresh or dry ingredients that create a symphony of flavors. Walk the spice aisle of any store and commercial variations abound.

 
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Andhrakitchen.com - Large number of user contributed recipes from Andhra Pradesh.
Meta Description: [ Resource for vegetarian india cooking with more than 1000 recipes from India. Also features best devotional telugu music on net. ]

Hyderabadi Cuisine - Eight traditional dishes, such as Murghi Korma, and Haleem.
Meta Description: [ Hyderabad, the fifth largest metropolis of India, is the state capital of Andhra Pradesh, known for its rich history and culture with monuments, mosques, temples, a rich and varied heritage in arts, crafts and dance ]

Lavanya's Recipes - Collection of Andhra Pradesh recipes includes dishes using meat, seafood, and rice as well as breakfast foods, chutneys, and desserts.

Nalini's Kitchen - Recipes for soups, salads, rice varieties, and sweets.

Some Like It Hot - Description of the Hyderabadi cuisine with recipe for Pessaratu, a snack.
Meta Description: [ Andhra Pradesh and you immediately think of Nawabi cuisine. However, do you know that there is something called Andhra food, quite Hyderabadi cuisine? ]

The Begum's Family Secrets - Recipes for Kachchi Biriyani and Pathar Kebab to cook a royal repast.
Meta Description: [ offers complete information about the hyderabadi cuisines. ]

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Presentation made for a cultural fest in San Diego. ...
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