Famous across the globe, Tirunelveli is best known for its iconic Iruttu Kadai Halwa. Made from wheat, ghee, and water from the Thamirabarani river, this rich, glossy sweet owes its unique taste to its traditional recipe and local ingredients.
Born in the royal kitchens of Mysore Palace in 1935, Mysore Pak was created by chef Kakasura Madappa using just gram flour, ghee, and sugar. This melt-in-the-mouth sweet has become synonymous with the city itself.
A gem from the Nizami culinary legacy, Qubani Ka Meetha is made with dried apricots slow-cooked in sugar syrup and served with malai or custard—rich, regal, and irresistible.
This coastal Andhra city is home to the flaky, layered Kakinada Kaja. Deep-fried and dipped in sugar syrup, it strikes the perfect balance between a crisp shell and juicy center.