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Andhra Pradesh tries to get Geographical Indication cover for its famous delicacies



In order to function as a GI, a sign must identify a product as originating in a given place.

VIJAYAWADA: Andhra Pradesh, which is trying to promote the native cuisine beyond the state boundaries on the lines of Hyderabadi biryani and haleem, is getting ready to apply for Geographical Indication (GI) tag for some of its prized delicacies to claim exclusivity. In an initial attempt, the state tourism department had identified three Andhra Pradesh delicacies to approach GI registry for the coveted tag — Kakinada gottam kaja and Pootharekulu that are native to East Godavari district, and Ulavacharu which has its origin in Krishna district. According to World Intellectual Property Organisation (WIPO) a geographical indication (GI) is a sign used on products that have a specific geographical origin and possess qualities or a reputation that are due to that origin.

In order to function as a GI, a sign must identify a product as originating in a given place. Additionally, the qualities, characteristics or reputation of the product should be essentially due to the place of origin. The use of a geographical indication may act as a certification that the product possesses certain qualities, is made according to traditional methods. Already, Bandar laddu, Tirupati laddu and Banginapalle mangoes from Andhra Pradesh have secured the GI tag.  AP Tourism Authority (APTA) had also appointed an assistant director cadre official to promote Andhra cuisine.

Ulavacharu biryani gets popular in AP

The people of Vijaya-wada have developed a new biryani for which demand is going up.  Alongside state bifurcation, Hyderabadi dum biryani, which was once a favourite among the locals, has been slowly replaced with tangy ulavacharu (horse gram) biryani. Restaurants as well as star hotels in the city are now offering this cuisine, and 60 per cent of their biryani orders are for this new flavour.

Fried chicken, mutton or potato pieces are marinated in tangy ulavacharu soup and added to the biryani rice. Chefs say that the trick lies in balancing both ulavacharu and biryani masala, without the taste of either dominating, to make a perfect dish. While the TS Tourism Department boasts about Hyderabadi Dum Biryani and promotes it in a big way as a native cuisine, there has been a growing demand to do a similar promotion by the AP tourism department for ulavacharu biryani.

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