Pakistani cuisine without meat, combined with local vegetables, such as bitter gourd, cauliflower, eggplant, okra, cabbage, potatoes, rutabaga, saag, and chili peppers are most common and cooked for everyday consumption. A typical example is "aloo gosht" (literally "potatoes and meat"), a homestyle recipe consisting of a spiced meat and potato stew, and is ubiquitously prepared in many households. Korma is a classic dish of Mughlai origin made of either chicken or mutton, typically eaten with naan or other bread, and is very popular in Pakistan. Vegetable and legume dishes are very popular in Pakistan. Dishes such as Baingan bartha and Sarson da
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