A trip to Andhra Bhawan gives you a pretty good insight into the gastronomy of Andhra Pradesh. Being the rice bowl of India, Andhra Pradesh infuses rice majorly in it’s daily diet and that effects the cuisine of Guntur as well. The spiciness of the region is inherent of Guntur Sannam, an extremely hot variety of chili grown here. Spice profile is quite high in Guntur’s food so plenty of ghee and sweet dishes finds its way into the food habits. Kandhi Podi, the pale orange red gram powder replete with flavours is found in every Andhrian kitchen shelf. It’s best had with steamed rice, ghee and a generous sprinkling of Kandhi Podi. Ulava Charu is cross between a rasam and a soup and usually finds a way into every Guntur plate. This dish is mostly associated with the Guntur region but is enjoyed across the state. Guntur Kodi dosa is another staple yet a tad different from your regular dosas. This one is laden with ghee and is fluffy to balance the spice profile of Guntur’s cuisine. When the question arises what to match with dosa, answer usually is Kodi Vepudu, a rich chicken-based dish seasoned with Guntur chilli, garlic and coconut. Tone down the spiciness with Guntur’s favorite desserts, payasam, ariselu, pootharekelu and bobbatalu.