Food in Andhra Pradesh is usually very hot and spicy. Deccani and southern ways of cooking form the Andhra style. Most of the people in Andhra prefer vegetarian fare. But in the costal areas sea food is quite popular and Hyderabadi food culture has an identity of its own strongly influenced by Mughal cooking. Sheer Korma from Hyderabad is a very famous sweet dish made up of milk, vermicelli and dry fruits.

Rice is the chief food and Pulihara, (tamarind rice) is found in most Andhra homes. Pulses, lentils, chutneys, pickles and curd form the normal diet for the people here. Pickles are much in demand especially mango pickles. Chillies and cinnamon are widely used in the dishes. People also eat a lot of food made of rice such as idli, uttapam, dosa, vada etc. These dishes are mostly prepared from coconut or sesame oils.

The favorite vegetable found in lots of dishes here is the brinjal or the egg plant. Andhraites excel in making brinjal dishes.

Apart from this, the very famous Hyderabadi Cuisines also hold a place of pride in Andhra Pradesh. Bagara Baingan`, a rich spicy brinjal dish., Tomato Qoot very aromatic tomato puree, Mirch salan a gravy with lots of chillies and very creamy are some fine well known vegetarian fare. In non vegetarian dishes you have Nahari using lamb meat, Keema Methi made up of fenugreek leaves and finely minced meat, kababs like lagan kabab, dum kabab etc.

In desserts, payasam is a favorite of this region.