A bright sunny afternoon saw people gather to celebrate the rich culinary heritage of the Telugu states. Onamaalu, which began its journey in 2024, has now returned with Telangana Kathalu, a ...

The runaway hit, though, is something simpler: avakaya hummus, made with spicy pickled mango: an exemplary fusion treat. “Aunts and grandmothers sit together and make huge jars every summer ...

Avakaya. The ‘avakaya’ is made from mangoes with hard shells; they are cut when the seed inside has formed. Each household has its recipe handed down for generations. The proportions may be different, ...

New Delhi [India], May 3: The culinary landscape of Bengaluru is a vibrant tapestry woven with threads of diverse regional flavors. Amidst this rich culinary heritage, Bhimas emerges as a beacon, not ...

The early 2000s saw the opening of The Spicy Venue (central Andhra cuisine) in Hyderabad, which today, has made it to most eat-at lists for dishes like their natu kodi (country chicken curry) with ...

Boston’s Indian food scene is about to get a lot more fun, if restaurateur Koushik “Babu” Koganti has his way. Don’t Tell Aunty, opening in Back Bay in early March, is the latest venture ...

Dosa Avakaya (Yellow Cucumber Pickle) A unique pickle preparation that can only be found in Andhra Pradesh is dosa avakaya or yellow cucumber pickle. Dosakaya is handpicked and mixed with mustard, red ...

By Rishitha Sree. Hyderabad: Imagine biting into a crispy, golden dosa perfectly paired with ghee karam and sambar or indulging in the rich flavour of ghee avakaya mudda pappu rice. As you await to ...

For Telugus, mango pickle, particularly the Avakaya, is an emotion that brings to mind fond memories of childhood not to mention the comforting taste of home.

Avakaya gets its name from ava (mustard) and kaya (raw fruit or vegetable). Cut green mangoes, mustard powder, red chilli powder and sesame oil are used to prepare this in April and May.