Chef BA Vijay Kumar on Why Andhra Cuisine Is Finally Getting Its Global Moment
Chef BA Vijay Kumar brings the bold flavours, rustic traditions and culinary memories of Andhra Pradesh to Andhra Ruchulu at Feast, Sheraton Hyderabad Hotel.
Rooted in the rustic flavours of Chittoor, Chef BA Vijay Kumar believes Andhra cuisine is finally receiving global recognition for its bold spice profile, depth of flavour and strong cultural identity. In conversation, the chef reflects on balancing authenticity with luxury dining while bringing deeply personal dishes and home-style culinary traditions to Andhra Ruchulu at Sheraton Hyderabad Hotel.
What childhood flavour from Chittoor still influences your cooking today?
One flavour that continues to influence my cooking is the bold and rustic combination of chilli, tamarind, and slow-cooked garlic that was deeply rooted in our home-style cuisine in Chittoor. I grew up watching my mother prepare traditional meals for family gatherings, where every dish carried warmth, emotion, and authenticity. Those memorable flavours and aromas continue to inspire my culinary philosophy even today.
Why do you think Andhra cuisine is finally getting global attention?
Today’s diners are increasingly exploring authentic regional cuisines, and Andhra cuisine naturally stands out because of its depth of flavour, rich culinary heritage, and distinctive spice profile. Beyond its fiery reputation, Andhra food offers balance, technique, and a strong cultural identity. Guests across the world are now seeking meaningful dining experiences, and Andhra cuisine delivers that beautifully.
How do you balance authenticity with luxury hotel dining expectations?
For me, authenticity is always the foundation of every dish. At the same time, luxury hospitality requires refinement in presentation, consistency, and guest experience. I focus on preserving traditional Andhra cooking techniques and flavours while enhancing the overall dining presentation to align with contemporary luxury dining standards.
Chef BA Vijay Kumar
Which dish on the Ruchulu of Andhra menu is the most personal to you?
One of the most personal dishes on the menu is Munagaku Ragi Roti served alongside Ragi Sangati, Nattu Kodi Pulusu, and Gongura Pachadi. These dishes are deeply connected to my childhood memories and represent the true essence of rural Andhra cuisine. The simplicity, nutrition, and robust flavours reflect the warmth of home-style cooking and the rich culinary heritage of Chittoor.
What makes Andhra spice different from other South Indian cuisines?
Andhra spice is known for its intensity, depth, and layered flavour profile. It is not simply about heat, but about achieving the perfect harmony between chilli, tamarind, garlic, curry leaves, and roasted spices. Compared to many other South Indian cuisines, Andhra food carries a bold character that creates a memorable and lasting culinary experience.
If one dish could introduce someone to Andhra cuisine, what would you serve and why?
I would introduce guests to Korameenu Chepala Pulusu served with steamed rice and a touch of ghee. This dish beautifully represents the soul of Andhra cuisine — bold, comforting, tangy, and deeply flavourful. The freshness of the fish combined with the richness of the traditional tamarind-based gravy offers an authentic taste of Andhra Pradesh and creates an immediate connection to our culinary heritage.
