Andhra Pradesh (AP) is a state in Southern India, with Bay of Bengal on the east and shares boundaries with Telangana on the north, Chhattisgarh and Odisha on the north-east, Tamil Nadu on the south and Karnataka on the west. Amaravati is the admistrative capital of this state.
Northern Coast (comprises the districts of Visakhapatnam, Anakapalli, Vizianagaram, Alluri Seetha Rama Raju, Srikakulam and Parvatipuram)
Southern Coast (comprises the districts of East Godavari, West Godavari, Kakinada, Konaseema, NTR, Palnadu, Guntur, Bapatla, Krishna, Eluru, Prakasam, Nellore and Yanam)
Rayalaseema (comprises the districts of Chittoor, Tirupati, Annamayya, Sri Satya Sai, Anantapur, YSR, Nandyala and Kurnool)
{{mapshape|type=geoshape|fill=|title=Northern Coast|wikidata=Q15338,Q15404,Q15394,Q15392,Q15395}} {{mapshape|type=geoshape|fill=|title=Southern Coast|wikidata=Q15341,Q15382,Q15390,Q15383}} {{mapshape|type=geoshape|fill=|title=Rayalaseema|wikidata=Q15212,Q15213,Q15342,Q15381}}
Here are some of the most notable cities.
Guntur — the legislative capital of Andhra Pradesh which covers the areas that has Buddhist sites, the third largest city in Andhra Pradesh and home to many ancient and archaeological sites and temples.
Kurnool — the judicial capital of Andhra Pradesh and the site of Konda Reddy Fort
Visakhapatnam — the executive capital of Andhra Pradesh, most attractive city in Andhra Pradesh, with exotic resorts near beaches
Anantapur — a city well connected by road and rail with city and nearby attractions
Nellore — the region has a combination of religion, nature and history
Rajahmundry — known as cultural capital of Andhra Pradesh, noted for its versatile Vedic culture and intellectualism
Tirupati — known as spiritual capital of Andhra Pradesh; has a sacred temple on the Tirumala Hills
Vijayawada — known as commercial capital of Andhra Pradesh; its second largest city
Andhra Pradesh has a rich cultural heritage and is known for its rich history, architecture and culture. Andhra Pradesh has a variety of tourist attractions including beaches, hills, wildlife, forests and temples. Like rest of the Southern India, the culture of Andhra Pradesh is essentially Dravidian, quite different from North India's Sanskrit Hindu culture.
Andhra Pradesh was part of the British Madras presidency and then independent India's Madras State until 1953, when Andhra State was formed, with the capital being Kurnool. In 1956, the Telugu-speaking districts of the erstwhile Hyderabad State were merged to Andhra State to form Andhra Pradesh, with the capital being Hyderabad. In 2014, those districts were separated from AP to form Telangana. Hyderabad remained the capital of both AP and Telangana till 2019, when Amaravati was established as the capital of AP. In 2020, a bill was passed to form three capital cities instead of one, namely Amaravati, Kurnool and Visakhapatnam.
Weather is hot for the most part of the year with high humidity along the coast and relatively dry in the interior areas. The monsoons in June and the return monsoons in October provide adequate rain fall for the rain dependent agriculture in the state. The best time to visit is November till February when it's relatively cooler. The hottest months are between April to June.
Telugu is the official language and is spoken by virtually all of the state's inhabitants. Urdu (the largest minority language), Hindi, and English are also spoken as well.
As in the rest of South India, Hindi is not widely spoken nor understood, save for a few urban areas. People will respond more readily to English than Hindi.
Knowledge of Telugu is very useful as many of the population speak it.
Visakhapatnam and Vijayawada have international airports with restricted access. Cuddapah (Kadapa), Kurnool, Rajahmundry and Tirupati also have moderately busy airports that handle domestic traffic.
For intercontinental connections, however, the biggest airports of neighboring states are the best bet.
There are many incoming trains to areas in Andhra Pradesh from the rest of India.
Interstate buses by private operators and government Apsrtc, Msrtc, Tsrtc, and Ksrtc run from neighbor states to Andhra Pradesh.
Like rest of India, the two major forms of transportation within Andhra Pradesh are buses and railway systems. You can find information on long-distance government buses on Apsrtc, while some private travel agents are Redbus, Abhibus, and Makemytrip.
See also: South Asian cuisine
Like almost every other state in India, Andhra Pradesh has a rich variety of cuisines and change widely from region to region. Telugu cuisine, the cuisine of Andhra Pradesh, is based mostly on regional variation, its rich cultural heritage and the influence of the royal recipes from the Nawabs. The cuisine of Andhra Pradesh is mixed between Hindu and Muslim styles. The Guntur/Vijayawada region is known for extremely spicy dishes. Rice is the staple food and is eaten pretty much with every meal along with a variety of vegetable and meat curries.
A typical meal in Telugu cuisine consists of a combination of cooked rice, pickles (pachadi), dal (pappu), curry, yogurt (perugu) or buttermilk (majjiga), and papadum (appadam). Chewing paan, a somewhat narcotic mixture of betel leaves and areca nut, is also a common practice after meals. Lunch and dinner are elaborate affairs in many households. In traditional households, the meal is served on arati aaku, a single plantain leaf, or vistari, a larger plate made of several leaves sewn together. More people are now using broad steel plates called kancham. However, arati aaku and vistari are still widely used for festivals and special events. Lunch and dinner items are served on a single plate in a specific arrangement. Pappu (dal) and curries are placed to the right of the diner, while pickles and podi are placed on the left. Special items such as pulihora (tamarind rice/lemon rice) and garelu (vada) are placed at the top right. A large scoop of rice is placed in the middle. Small amounts of pulusu, sambar, rasam, ghee and buttermilk are typically sprinkled onto the leaf. The ghee is mixed with every item except perugu (curd)/majjiga (buttermilk).
Pachadi/Ooragaya - There are two broad varieties: Pachadi (chutney) and Ooragaya. Pachadi is typically made of vegetables and roasted green/ red chillies. It is prepared fresh and is consumed within a day or two. Ooragaya is prepared in massive amounts seasonally and uses liberal amounts of chilli powder, methi (fenugreek) powder, mustard powder and oil. For a typical Andhrite, no meal is complete without this essential item. It is consumed on its own mixed with rice or as a side dish with pappu / koora.
is a curry-like stew that is typically sour and cooked with tamarind paste. Other common bases are tomatoes or mangoes. The mixture can be flavored with mustard, chilies, curry leaves, jaggery, onions, or fenugreek. Fish, chicken, and eggs are typical meat additions. Pachi Pulusu is an unheated version of pulusu typically made of mangoes or tamarind consumed during warm months.
Perugu — The last item of the meal. Perugu (curd) is normally consumed with an accompaniment like pachadi or ooragaya.
There is a variety of accommodation available. There are cheap hotels, known as lodges because hotels are generally understood to be eating places. There are private hotels as well as government-operated guest houses called Punnami Hotels.
In extreme summers avoid travelling in afternoons. Always carry a mobile phone and always keep emergency numbers like 100 for police, 101 for fire and ambulance and 104 for health emergency with you.