Indulged Into Coastal Aromas Of Andhra at Hyderabad Sheraton

By Pamela Nandi | Aug 05, 2020

Telugu cuisine native to the Telugu people from the states of Andhra Pradesh and Telangana, South India is known for its tangy, hot and spicy taste has given an abundance of delicious recipes, due to its diverse culture and topography.

Miss those appetizing breakfasts for busy mornings – mouth-watering coastal Andhra dishes, served with simple and tasty condiments i.e. coconut, peanut, tomato chutneys that are extremely flavorful and enhance the flavour of the dishes during my stay at the renowned 5 stars Sheraton Hyderabad located in the financial district of Gachibowli during my business trip this year.

Fueled up my morning energy with some extraordinary recipes curated by chef Chinmay Panda at their all-day dining multi-cuisine restaurant Feast.

Podi Idli –
One of the traditional breakfast in South Indian homes. Steamed lentil cakes (Idli) is tossed with spiced lentil powder (podi) and ghee. Such a healthy delectable treat full of flavours.

MLA Pesarattu (MLA Dosa) –
Pesarattu, pesara attu, pesara dosa, or cheeldo is a crepe-like bread, originating in Andhra Pradesh, India, that is similar to dosa. It is made with green gram batter, but, unlike dosa, it does not contain urad dal. The Southern-style crepe/pancake (dosa) made from whole green moong beans. This green gram dosa is a high protein-packed breakfast with great taste The MLA stands for ‘Member of the Legislative Assembly’ and the dish itself is a richer, VIP version of the humble pesarattu, stuffed with upma.

Rava Dosa –
Healthy and tasty aromatic crisp savoury crepe made with Rava (sooji) aka semolina. rice flour and flavoured with onion, ginger, curry leaves and cilantro. Served with finger-licking chutney.

Sabudana Uttapam –
It is also the traditional Maharashtrian fasting dish served with peanut chutney. Uttapam or ooththappam or Uthappa is a classic South Indian breakfast. Soft and hearty fluffy pancakes made with sago, potato, amaranth flour and barnyarn millet, slightly sweet in taste.

Chicken Lukmi –
Tasty savoury samosa of Hyderabad filled with minced chicken.

Though the breakfast mostly circles around Andhra cuisines, however, some of the signature delicacies from other states proudly speak their gastronomy on plate.

Sabudana Vada –
Also called ‘Sabu vada’, is a traditional deep-fried snack from Maharashtra. In other parts of the country, Sabudana vada, one of the fasting snacks is a fried patty made with tapioca pearls (sago), potatoes, peanuts and herbs. Crispy and crunchy and the sago is nutritious and light on the stomach.

**Sabudana Vada** **served with signature Mango Yoghurt**

**Crisp, healthy Rajasthani Besan Paratha served with yummy banana yoghurt**

Last but not the least, the comforting North Indian breakfast – Puri Sabji – deep-fried Indian bread made with whole wheat flour served with chatpate aloo ki sabzi (spicy potato curry).

There is always a saying that ‘Morning Shows The Day’. These fruit and vegetable juices are so delicious and filling too, with each of them having its distinctive taste curated by chef Abhayy Kumar Vikki.

Picked up some spicy tangy appetizers from Telegu cuisines that are so delightful.

Andhra Machhi Fry –
Flavourful shallow fried fresh sea fishes tossed in roasted dry spices. Simple but amazingly delicious. The mild tangy indulgence makes this dish very addictive.

Andhra Chilli Chicken –
Simple with great taste. Boneless chicken marinated in hot spicy Andhra Chilli, black pepper coated in suji and deep-fried to perfection and tossed in fried curry leaves. You will end up craving for more.