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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Telugu cuisine ： ウィキペディア英語版 Telugu cuisine Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra Pradesh and Telangana. It is also the cuisine of the Telugu-speaking population of Karnataka and Tamil Nadu with slight variations due to local influences. 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. All three regions — Coastal Andhra, Rayalaseema and Telangana — have distinctive cuisines, where in semi-arid Telangana state region millet-based breads (roti) is predominant staple food, while rice is predominant in irrigated Andhra and Rayalaseema regions and ragi is popular in Rayalaseema regions which is predominantly semi-arid. Many of the curries (known as ''koora''), snacks and sweets vary in the method of preparation and differ in name, too. Andhra pradesh state is the leading producer of red chili, rice and telangana state is millets in India influences the liberal use of spices — making the food one of the richest and spiciest in the world. Vegetarian as well as meat and seafood (coastal areas) feature prominently on the menus. Dal (lentils), tomato and tamarind are largely used for cooking curries. Spicy and hot varieties of pickles form an important part of Telugu cuisine. ==Regional variations== There are many regional variations due to topographic differences in Telugu-speaking populations spread over a large area. They can be classified based by region into Coastal Andhra, Rayalaseema, Telangana and Hyderabadi cuisine. Cultural factors that have heavily influenced the cuisine over the years are the eating habits of the Hindu royal, Brahmin and the Muslim Nawabi royal families. Andhra Pradesh and Telangana states proximity with Western, Central and Eastern India makes those border regions' cuisine more diverse with Telugu population spread into neighboring states. Different communities have their own variations and the rural areas still follow the century old cooking habits and recipes. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Telugu cuisine」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.