From the rustic to the exquisite, Telangana cuisine is a gastronomic delight. Carrying unmistakable stamps of the region’s climate, heritage and neighbours, the dishes range from the spicy mutton curry golichina mamsam to Hyderabad’s most delectable offering: the biryani.
Telanganaites are a hardy lot, unfazed by the predominantly hot climate and semi-arid conditions of their state. The food of the region, too, reflects this robust character. Most dishes are rustic, with the traditional meal consisting of flat breads, curry dishes, savouries and accompaniments as well as pickles.
The traditional breads are made of millet or sorghum although wheat chapatti is also eaten in regular meals. The state capital Hyderabad has its own distinctive cuisine. The Qutub Shahi and Nizami influence of about 400 years gave Indian gastronomy a much-celebrated chapter that includes biryani.
Tamarind, spring onions, green chillies, sesame and spices are mainstays of many curries in Telangana. Red chillies and asafoetida also impart biting heat. Main course dishes are unapologetically fiery. As opposed to rice that is widely eaten in Andhra Pradesh, breads are the curry carriers in Telangana. But, rather than chapatti that is common breads here are often made from millets. Sajja rotte (barley), makka rotte (maize), jonna rotte (jowar) are some of the breads that are made from millets.
Among meats, chicken and mutton are popular, while seafood, such as fish and prawns, is used more in the dried form. Among vegetables snake gourd, banana, eggplant and lentils are widely used. Peanuts and cashewnuts are often used to add textural contrast and body to dishes.There are two kinds of curries: koora is the regular curry, while vepudu is the reduction and, therefore, much more intense in flavour.
Some Famous Dishes from Telangana:
BOTI & BAJJA FRY
PALMURU POTIL KURA
GOKARIKAYA PACHI KARAM
MUDHA PAPPU PACHI PULUSU
MAKKA GARELU & YELLIPAYA KARMA
THALKAYA KURA & KARJAM
ANKAPUR KODI KURA ( B & F )
VENKAYA TOMATO KURA