Hyderabad Calling: It’s A Spice Attack In Bira 91’s Hot Stuff Series With Rocky & Mayur This Week

When you think of Hyderabad, images of beautiful structures, stunning monuments, peaceful lakes and of course, yummy biryani, Andhra mutton and other dishes come to mind. But few know that it is home to a wide range of chillies, spices and rich flavours that make Telugu cuisine a perfect indulgence. The Guntur chilli is indigenous to the region, and grows in the area. Apart from being a beautiful red chilli, it’s both hot and thick when crushed, making it more famous than others. This week, take a virtual tour with Rocky and Mayur in the latest Bira 91 Hot Stuff episode and get a flavour of all things spicy!

Podi Dompuru or in other words, baby potatoes with a whole bunch of spices, is probably our favourite version of a vegetarian dish. This preparation with freshly ground spices is very flavorful, but on the spicier side. The Podi comes from the gunpowder, adding just the right amount of spice and flavour, making it the perfect starter to your feast! So adjust the chilli and black pepper according to your taste buds and enjoy it with Sambar rice or with just rasam and rice.

This one’s for all the seafood lovers! This spicy fish curry with chickpeas is a curry-like stew which contains dry fish, onions, salt, curry leaves, turmeric powder, tomato, cumin powder, coriander powder and red chili powder. Whether you serve it up with steamed rice, Sajja roti {millet flatbread} or Jonna roti {Jower flatbread}, you just can’t avoid the burst of flavours in this one.

Love chicken curry? Kodi Vepudu is a chicken fry stew, aromatically simmered in the Sannam S4 spice. Perhaps of all the local chillies, the Sannam S4, which gets its name from its lean shape, is meanest of all chillies grown in the region. Lap it up with bread and keep the Bira 91 beer handy.

Love chicken curry? Kodi Vepudu is a chicken fry stew, aromatically simmered in the Sannam S4 spice. Perhaps of all the local chillies, the Sannam S4, which gets its name from its lean shape, is meanest of all chillies grown in the region. Lap it up with bread and keep the Bira 91 beer handy.

For fans of seafood, and especially prawn, Royalla Iguru, is truly a mouthwatering affair. A very easy to prepare dish, it is cooked in under 20 minutes, using garam masala and caramelized onions. The prawns are stir-fried in the masala, and best enjoyed in kathi rolls {yumm!}

Natu, which means country chicken, is a household dish, prepared in Andhra, and made using the local spice, Guntur chilli with a hint of coconut. Beautifully red and very famous among the Rayalseema people, if you are ever in Andhra Pradesh, you’ve got to try this dish.

If these mouthwatering dishes have made it to your checklist, then watch episode 5 of Hot Stuff right now and find out the chili that makes Telugu cuisine super delicious. Plus, you get to find out more about the Guntur chillies and their roles in spicing up some of the most loved delicacies across India.

Follow their YouTube channel now to watch all the latest episodes, and text your foodie squad so they don’t miss this awesome new series.

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