*Gongura Pachadi:* Tangy chutney made with sorrel leaves, a staple side dish that packs a punch of flavors.
*Pulihora:* Tamarind rice tempered with mustard seeds, curry leaves, and green chilies, offering a tantalizing balance of sour and spicy.
*Royyala Iguru:* Prawns cooked with fiery red chili paste, curry leaves, and aromatic spices, showcasing coastal Andhra's bold flavors.
*Vankaya Fry:* Eggplant slices marinated in spicy masala, shallow-fried till crisp, and served as a satisfying accompaniment.
*Chicken Curry:* Succulent chicken pieces slow-cooked in a thick, spicy gravy, an Andhra classic served with steaming rice.
*Mirchi Bajji:* Green chilies stuffed with tangy tamarind and spice mix, dipped in gram flour batter and fried to perfection.
**Natu Kodi Pulusu: Country chicken simmered in a fiery gravy made with red chilies and tamarind, a rustic Andhra delicacy.
Ulavacharu: Tangy horse gram stew with garlic and red chilies, a comfort food known for its bold taste and health benefits.