Aloo tikki of the India. Regional "variants" are prevalent due to the mass size of the country. For example, in Mumbai, aloo tikki is made up of mainly locally-grown spices such as turmeric as opposed to Bangalore, where its significance is placed more on the coriander spice. In Delhi, Uttar Pradesh is known for its aloo tikki and other chaats Aloo tikki Aloo tikki is a snack originating from the Indian subcontinent; in North Indian, Pakistani and Bangladeshi preparation, it is made out of boiled potatoes, peas, and various curry spices. "Aloo" means potato, and the word "tikki" means a small cutlet
Indian cuisine eaten as delicacies. Immigration from mainland of India, however, has resulted in variations in the cuisine. The cuisine of Andhra Pradesh belongs to the two Telugu-speaking regions of Rayalaseema and Coastal Andhra and is part of Telugu cuisine. The food of Andhra Pradesh is known for its heavy use of spices, and the use of tamarind. Seafood is common in the coastal region of the state. Rice is the staple food (as is with all South Indian states) eaten with lentil preparations such as "pappu" (lentils) and "pulusu "(stew) and spicy vegetables or curries. In Andhra, leafy greens or vegetables