Telangana cuisine
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Telangana cuisine is the cuisine native to the
Jowar and Bajra
features more prominently in their cuisine.
Telangana cuisine is noted for not including dishes such as idli and dosa, typical of other South Indian cuisines.[1]
Staple food
Telangana in its cuisine, there is special place for rotis made from millet, such as jonna rotte (
Karimnagar District
, peanuts and soya nuts are added.
Popular
snake gourd stew is one of the daily staple dish.Many Telangana dishes are altered as per their own taste but the root ingredients are similar. Sakinalu is the most popular snack made of rice flour during festivals like Dusshera and Sankranthi making it very delicious and one of its kind fritters of South India.[3]
Recent years has seen a resurgence of Telangana cuisines in restaurants around Hyderabad with the availability of Telangana thali dish for lunch.[3]
Vegetarian food
Lentils
(Pappulu) and millets for sale in marketIn Telangana regions Tamarind, red chilies (koraivikaram) and Asafoetida are predominantly used in Telangana cooking. Roselle is a major staple used extensively in curries and pickles. [4]
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lentils
(pappulu) and millet for sale at a marke- Sarva pindi, a spicy pancake, is a common breakfast, made from rice flour, chana dal, ginger, garlic, sesame seeds, curry leaves, and green chilis.[2]
- Pachi pulusu: A spicy, raw rasam made with tamarind, chili, and onions. Prepared mainly in summer.
References
- ISBN 978-1-000-46158-9.
- ^ a b Esteves, Lesley A. (1 June 2012). "The Telangana Table". The New Indian Express. Archived from the original on 18 September 2013. Retrieved 22 April 2023.
- ^ a b Sreenivas, Janyala (29 January 2014). "In Hyderabad, chicken crosses the road from Andhra to Telangana". The New Indian Express. Archived from the original on 30 January 2014. Retrieved 22 February 2014.
- ^ "A look at Telangana cuisine". Deccan Chronicle. 2 August 2013. Archived from the original on 25 February 2014. Retrieved 22 April 2023.