Andhra Dhaba is a restaurant serving the cuisine of the southeast Indian region of Andhra Pradesh, prepared by a Tamil chef. Rice is the staple food of South India, which also uses curry leaves, chillies, coconut oil and milk, and shaved coconut. Regional specialities include biryani in Hyderabad, which was an Islamic cultural area, and seafood dishes along the eastern coast.
'Dhaba' means 'dining room' in the Andhra language. Lunch is reasonably priced and includes rice-flour crepes 'dosas' and set meals 'meals'. The dhaba is also a place where the prices are reasonable but the ingredients are of high quality and local taste, so no chemical seasonings are used, and basmati rice and fresh curry leaves are used, even if they are expensive in Japan.