Nellore region in the southern part of the region has its own unique recipes, which are markedly different from those in the Uttarandhra region. Ulava charu is a famous soup made from horse gram; Bommidala Pulusu is a fish stew that is a specialty of Andhra Pradesh. Andhra cuisine is more dominant in restaurants all over Andhra Pradesh as well as Andhra restaurants in cities like Bangalore, Chennai and New Delhi.