South Indian Cuisine Trilogy Books:

Vindu: Andhra Cuisine (Part 1 of South Indian Trilogy)

Saappadu: Tamil Cuisine (Part 2 of South Indian Trilogy)

Sadya: Malayali Cuisine (Part 3 of South Indian Trilogy)

Andhra Pradesh is one of the south Indian states and is positioned in the coastal area towards the south eastern part of the country and because of its location in the merging area of the Deccan plateau and the coastal plains and also transverse by Krishna and Godavari rivers, the state experiences varied physical features. This typical topography of the state enables it acquire rich and heterogeneous culture and heritage. Being ruled by some of the famous dynasties in the historical times, this south Indian state is said to have a rich cultural heritage. Historically the state is known as the ― Rice Bowl of India‖. Andhra cuisine or Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra Pradesh and Telangana. Generally 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 books written by Dr Anshumali Pandey are essentially a banquet arising from an experience of over 25 years of Professional life and have boiled down to crisp and accurate writing on his favourite subjects.