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I think that's different. Korameenu is found on our shores. AP's favourite fresh-water fish is called Murrelu, it's cultivated and fished in rivers and major lakes. Our government artificially created a Murrellu 'farm' in the Nagarjuna Sagar and Sri Ram Sagar reservoirs, so the locals could make...

Korameenu pulusu, yet another fish-gravy dish from Andhra, made with the Korameenu fish found on some parts of our shore. Unlike Nellore pulusu, Korameenu is meatier and holds tamarind flavours better. The gravy is kept sort of thicker. Because it's meatier, they also make dry Korameenu fry...

Fine, let's just call it that for now.

Double-ka-meetha, a Hyderabadi desert. It's a kind of pudding made with bread (double roti) moistened (by simmering) in sugar syrup or honey, with elaichi and cinamon to give flavouring and garnished with kaju and pista.

I've tasted Nihari in Agra. Ours is different. We add the "Sheik it baby, make it awesome" powder. In other words, Nihari, like Biryani, is generic, but Hyderabadis have a way of making it.

Hmm should try that. Thanks. I've been to Shadab for the all-you-can-eat offer on Mutton Biryani, but never on Fridays, for those dishes.

Nalli-Nihari, a Hyderabadi lamb bone-marrow gravy dish. Either with steamed rice, or rumali roti. Btw, rumali roti is one of the world's thinnest breads. It's impossible to make such thin breads with just wheat batter without it ending up flaky or crispy, so they use a special concoction in the...

Bhakarwadi, a snack found in northern Telangana and Marathwada. It has a tasty dry masala (filling) that's wrapped in a crispy coil of fried wheat.

Depends on whether you're a meat or marrow person. Natu kodi focuses on scrape-meat with skin, thin meat and ligaments (which are extremely nutritious parts). Duppada focuses on the white meat.

Putha rekulu, an Andhra sweet, some call it the "paper sweet". It is basically finely ground sugar wrapped in a rice-wafer that has the same texture as paper. The wafer melts in the mouth, though when dry, you can 'tear' it.

Natukodi, a chicken gravy dish from Rayalaseema. It may not look like much, but tastes insanely great with steamed rice. Hyderabadis can catch it at Rayalaseema Ruchulu (Tastes of Rayalaseema) in Masab Tank area.

Pesarattu. An Andhra variant of dosa made with pesar-dal (moong-dal with its green skin on). Many restaurants also make it the size of "70 mm dosa" and call it "MLA pesarattu". lol It doesn't have any filling, and is usually not taken with sambhar. Instead with coconut and ginger chutneys...

Hyderabadi cuisine: