Andhra Pradesh is a state in Southern India. It lies in the south eastern region of India, with Bay of Bengal on the east and shares boundaries with Telangana in the north-west, Chhattisgarh in the north, Odisha (formerly known as Orissa) in the north-east, Tamil Nadu in the south and Karnataka in the west. Andhra Pradesh is the seventh largest state in India covering an area of 162,970 sq km (62,920 sq mi).
Weather is hot for the most of the year with high humidity along the coast and relatively dry in the interior areas. The monsoons in June and the return monsoons in October provide adequate rain fall for the rain dependent agriculture in the state. The best time to visit is November through February when it's relatively cooler. The hottest months are April, May and June.
Like most South Indians, Telugu people will respond more readily to English than to Hindi. The exception is Hyderabad, where Hindi and Deccani Urdu are more commonly spoken.
English is widely spoken in Hyderabad and other major cities. Apart from Telugu, the major languages spoken in Hyderabad are Hindi and Urdu, Tamil in the south and Kannada in the west. Minimum knowledge of Telugu will be extremely useful (but not essential).
Please conserve water and try to cut down the use of plastics. In extreme summers, avoid travelling in afternoons. Always carry a mobile phone and keep emergency numbers like 100 for police, 101 for fire and ambulance and 104 for health emergency with you.
Like almost every other state in India, Andhra Pradesh has a rich variety of cuisines and changes widely from region to region. Telugu cuisine, The cuisine of Andhra, is based mostly on regional variation, its rich cultural heritage, and the influence of the royal recipes from the Nawabs. The cuisine of Andhra Pradesh is a mix between the eating habits of the Hindus and Muslims style of eating. Keep in mind that Andra has a reputation for fiery food and your definition of spicy may vary from the definition given by the restaurant, so tread lightly.
A typical meal in Telugu cuisine consists of a combination of cooked rice, pickles (Pachadi), dal (pappu), curry, yogurt (perugu) or buttermilk (majjiga), and papadum (appadam). Chewing paan, a mixture of betel leaves and areca nut is also a common practice after meals. Lunch and Dinner is an elaborate affair in many households. In traditional households, the meal is served on arati aaku, a single plantain leaf, or vistari, a larger plate made of several leaves sewn together. Recently, more people have begun using broad steel plates called kancham. However, arati aaku and vistari are still widely used for festivals and special events. Lunch and dinner items are served on a single plate in a specific arrangement. Pappu (dal) and curries are placed to the right of the diner, while pickles and podi are placed on the left. Special items such as pulihora (Tamarind rice / Lemon Rice) and garelu (Vada) are placed at the top right. A large scoop of rice is placed in the middle. Small amounts of pulusu, Sambar, Rasam, Ghee and buttermilk are typically sprinkled onto the leaf. The ghee is mixed with every item except perugu (Curd)/majjiga (Butter milk).
Other gravy based curries are chiefly made with vegetables cooked in tomato sauce and onion with coriander and cumin powder.
Pachadi / Ooragaya - There are two broad varieties - Pachadi (chutney) and Ooragaya. Pachadi is typically made of vegetables/greens and roasted green/red chillies. It is prepared fresh and is consumed within a day or two. Ooragaya is prepared in massive amounts seasonally and uses liberal amounts of chilli powder, methi (fenugreek) powder, mustard powder and oil. For a typical Andhrite, no meal is complete without this very essential item. It is consumed on its own mixed with rice or is also eaten as a side dish with pappu/koora.
is a curry-like stew that is typically sour and cooked with tamarind paste. Other common bases are tomatoes or mangoes. The mixture can be flavored with mustard, chilies, curry leaves, jaggery, onions, or fenugreek. Fish, chicken, and eggs are typical meat additions. Pachi Pulusu is an unheated version of pulusu typically made of mangoes or tamarind consumed during warm months. Perugu - The last item of the meal. Perugu (curd) is normally consumed with an accompaniment like pachadi or ooragaya.
The Guntur/Vijayawada region is known for extremely spicy dishes. Rice is the staple food and is eaten with pretty much every meal along with a variety of vegetable and meat curries. The capital city, Hyderabad, is known for its world famous hyderabadhi biryani (spiced rice).
like sapota, orange (green they call mosambi in hindi exclusively), grape, pineapple
There is a variety of accommodations available. They are are referred to as cheap hotels or lodges whereas hotels are generally understood to be eating places. There are private hotels as well as government-operated guest houses called Punnami Hotels.