India, April 26 -- Hugging the southeastern coastline of India along the Bay of Bengal, Andhra Pradesh is a land of blistering summers, fertile deltas, volcanic red soils, and deeply agrarian traditions. Spread across the lush Godavari and Krishna river plains, Rayalaseema's arid uplands, and the coast's bustling port cities, Andhra Pradesh's geography is as varied as its food. Once part of the powerful Satavahana and Vijayanagara empires and later shaped by Qutb Shahi Sultans and Mughal governors, Andhra's cuisine evolved at the crossroads of temple sanctums, royal banquets, and firewood village kitchens. From tamarind-tangy clay-pot curries that cling to the tongue to jaggery-laced sweets that melt like edible silk, the variety of famou...