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Culture of Andhra Pradesh |
Culture of Andhrapradesh -
Andhra Pradesh is a calendar of one long procession of festivals. Festivities here are characterized by color, gaiety, enthusiasm, feasts and a variety of prayers and rituals. Travelers and tourists are struck by the scale and multiplicity of the festivities that populate the cultural scene of this land. The state is famous for celebrating festival of every region and religion with equal pomp and gaiety. Be it the age old traditional Hindu festivals or the Muslim festivity of brotherhood or Christmas. The diversity of the state is manifested in its people, languages, religions and cultures. |
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Buddhist Art & Culture
Stupas were constructed by lay people for enshrining the relics of Lord Buddha. The symbolism of the stupa is varied. According to some, the dome depicts the bubble, reflecting the transience of life. Some say the spire on the top of the dome suggests Buddha's compassion, the dome itself represents nirvana and the square base symbolizes moral restraint.
The domes are covered with carved marble panels depicting Buddhist symbols, scenes from Buddha's life and Jataka stories. Tathagata was worshipped through symbols such as Buddhapada, Wheel, Bodhi Tree and Triratna. The Andhra art style (Amaravati School of Art) of creative expression has its bearing on the subsequent art style of South India and the countries of Asia.
A unique feature of Amaravati is the symbol of flaming trisula (trident). The bas-reliefs of Amaravati are best example of Indian sculpture.
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Cuisine Of Andhra Pradesh
The rich heritage and culture of Andhra Pradesh are reflected in the culinary skills of its people. The mere mention of Andhra and Hyderabadi cuisine brings before the mind’s eye a wholesome meal accompanied by hot tasty pickles or ‘Biryani’ accompanied by an appetising aroma.
But there is more to the cuisine of the State with each of the three regions — Coastal Andhra, Rayalaseema and Telangana — having its distinctive style of cooking. Chillies and spice are used in abundance but this need not deter food |
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lovers from indulging themselves in a feast. By and large, the cuisine is vegetarian but the Moghal influence in the Deccan made ‘Moghlai’ cooking popular.
Moghlai
While Hyderabad is known for its wholesome Biryani and a wide range of non-vegetarian as well as vegetarian fare, the coastal region of the State offers a wide choice as far as vegetarian cooking and pickles are concerned. The chillies grown in the region are highly potent and this gives the special flavour to the pickles. |
Those willing to let themselves go for Moghlai cooking can choose from a large variety. ‘Sheermal’, a local variety of bread, or tandoori roti baked on hot coals are on the starting line. The non-vegetarian dishes include ‘paya’ — hoof of lamb cooked over a slow fire overnight in a spicy soup so that by morning the bones become soft and chewable — and ‘zubaan’ — lamb tongue cooked in the same manner.
Haleem is pieces of boneless mutton cooked over a long period with pounded wheat to form a spicy porridge. Most of the dishes are available in the evening and before sunrise in hundreds of hotels and restaurants during the fasting month of Ramzan and are popular meals to break or begin the fast with.
And it is not only meat and fowl that Moghlai deals with. The brinjal or ‘eggplant’ that has no taste of its own is given a spicy, tangy flavour in the ‘bagara baigan’, using tamarind and spices. Dalcha is a watery dal in which ‘kaddu (pumpkin)’ or boneless mutton is used. ‘Bagara tamatar’ and ‘mirchi ka salan’ are equally rich in spice and chillies and `bagara khana’ makes up for the vegetarians who miss out on the biryani. |
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