Talk of recipes of a State and only a few popular ones come to mind immediately. Most of the traditional and authentic dishes that our ancestors tasted are fast disappearing from the dining spaces in modern kitchens.

But the AP Heritage Cookery Contest, being conducted by The Hindu in association with the AP Tourism Department in every part of the State, is bringing to the fore some of the most delicious delicacies that are on the brink of oblivion.

At Kaikaluru, where the competition was held on Saturday, home-makers participated with great enthusiasm showcasing their cooking prowess that reflected in the myriad flavours that enveloped the venue.

Telagapindi-pachchi royyala curry (prawn and sesame seeds powder) emerged the best dish fetching the first place to K. Lakshmi. The first runner-up was U. Satyawathi who dished out ragi thopa, while M. Lakshmi was declared the second runner-up for her putcha ginjala pachchadi (watermelon seeds’ chutney). Other dishes that vied for attention were potato halwa, pachchi royya-kakarakayi (prawn and bittergourd), ravva gulab jamun, nethi (ghee) cake and paakam garelu. Senior Civil Judge Y. Anuradha was the chief guest for the event.

source: http://www.thehindu.com / The Hindu / Home> News> States> Andhra Pradesh / by Special Correspondent / Vijayawada – October 06th, 2018