PALNADU CUISINE


Palnadu is the northern region of Guntur District in the Indian state of Andhra Pradesh.Gurazala being the capital of Palnadu .it is one cuisine that has a lot of culture behind it .Palnadu is also known as Pallava Nadu, it occupies an important place in Telugu history. After the decline of the Satavahana dynasty, the Pallavas became independent in Krishna river valley. The region is known as Palnadu in memory of ancient Pallavas.however being such great cuisine with rich history behind it.

It seemed to have been lost over the years. Which is one of the primary reasons for me to have chosen this cuisine for my competition. It was a cuisine that had to be reintroduced to today’schefs.
The cuisine is known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions. The common ingredients used for this cuisine are raagi flour (known for its tremendous health benefits) bajra flour, red chillies


The cuisine is also inspired greatly by the rich cultural heritage. Rice is the staple food in this region. Palnadu cuisine have both vegetarian and non- vegetarian delicacies in which few of them are Palnadupunjupulusu(Country chicken cooked in spicy gravy), Guttivankayakura ( Brinjal curry ), Panasapottukura (Jackfruit curry), and many more.

The cuisine also consists a wide variety of scrumptious pickles and chutneys such as Gongura pickle, Avakai (mango pickle), etc. The rice could also be mixed with various powders (podi) like putnalapodi, pudinapodi , curry leaves podi , etc.

Even though the food is known to be spicy, yet the sweets of this region are equally wonderful. Sweet dishes of this region are famous far and wide. All these dishes have distinct textures and tastes which one should try BandharLadoo, Bobbatlu and Putharekulu are few such sweet delicacies that are made in pure desi ghee.

Thus the food is a combination of food inspired by various cultures. Food in Palnadu is cooked with love and served with warmth... lot of research has gone into presenting this cuisine as it was a sub cuisine. .below is a picture of my prop which depicts the culture, the rich heritage of the pallavanadu cuisine.
During the January of every year there is a festival called Sankranti that is celebrated during which roaster fights are conducted huge amounts of money is put into the fight .so the roasters in my prob represent this custom of the region . The cloth the wheels and the bells are all very native to pallanadu .All my food was presented in copper vessels as copper is abundantly available in this region
The dishes presented are all native to the pallanadu region 
1 pallanadupunjupulusu
2 sallacharu
3 ragullaannam
4 chakarapongali
5 sajjaappachulu
6 sajjaburulu
7 bellamarisalu
8 biyapindivadiyalu
9 minnapindivadiyalu
10 appadapoolu
11 chiintakayapachadi
12 pallanadukarappodi
13 osirikayapachadi
14 pandumirpakayapachadi

                                                                                                                                 By Chitti Babu
                                                                                                                          BCT&CA Final year

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