Pulihara, or tamarind rice, is the main food here in Andhra Pradesh, and green chilies add spice to the cuisine. The Andhra pickle—sharp and extremely hot—is a favorite all over the country. Papads, roasted or fried, are another popular condiment. Because of the rule of the Nawabs there is also a strong Muslim influence on the cuisine in the form of rich, spicy local dishes, especially in the area around the capital—for example, the dish that has become world famous is the Hyderabadi Biryani, a blend of rice and meat cooked over hot coals, the Nahari, the Kulcha and the Kababs have a lot in common with the northern Mughlai cuisine. Other very famous dishes are the Bagara Baingan, or seasoned eggplant, the Haleem (spiced pounded wheat with mutton). There's a wide variety of fruit–custard apples, for example—to enjoy here, thanks to the warm weather—fine quality locally grown grapes like the Anab-e-shahi—apricots like the Khobani provide a neutralizing effect over the spicey food.