Andhra cuisine can best be described in one word: tantalizing. Whether it is the tangy, sour pulusu, the flaming hot chutneys and pickles, or the mouthwatering sorrel (gongura), the flavours of Andhra Pradesh whip up your appetite again and again.A traditional Andhra meal is a gourmet's delight. A splendid fivecourse affair, it begins with a chutney, powder or pickle (avakkai), followed by rice of course, a curry (rasam or sambhar), a pulusu and finally, the cooling yoghurt (perugu).This book brings you over a 100 authentic vegetarian and special nonvegetarian Andhra delights, all detailed with stepbystep instructions. Along with exciting your palate, it proves that cooking Andhra food can be as great a pleasure as eating it.