Beyond biryani: taking the lid off Telangana’s culinary treasure

The struggle for a separate Telangana was not just for jobs and water. It was also about its culture, its history, its art and its food. food in hyderabad meant Biryani, haleemcut tomatoes, Porridge Sour And a host of other dishes. But it was only during the long struggle of the state that the grain of this region got a platform. One of the major events during the struggle was a Telangana food festival held in March 2007 that shook the taste buds of Hyderabad – Vanta Varapu where public cooking was also a part of the movement.

Nine years later, Telangana food is in the mainstream. But drive outside Hyderabad and you find the full range of food from Telangana that is a smorgasbord of flavours, textures and presentation that doesn’t fit any label. One of the delights of Mitti is dining with the locals. In Siddipet, fresh toddy is served with spicy chicken curry. There is an option to keep Sushila. Sush what, you ask? A unique dish enjoyed in kallu yogis (toddy joints), is none other than puffed rice (muri / puffed rice) served with sushi chicken curry. Eating rice is very regular and to add crunchiness during toddy sips, the locals replace it with puffed rice. This sushila should not be confused with the traditional Maharashtrian sushila, which is also made from puffed rice.

Then there is toddy. Locally known as kallu, it is the fresh sap of palm trees which has a mild intoxicating effect. It is a popular drink during summer. It is sweet when consumed within a few hours of being thawed. Drinking toddy is a tradition in Telangana in summer. In many houses that buy drinks, guests are usually given toddy, not tea. Chicken cooked with toddy called Kallu Chicken is a must-try dish for visitors and gourmets of the region.

When chef Garima Arora, the first Indian woman chef to be awarded a Michelin star, was in Telangana just before the COVID-19 lockdown, she said she was amazed at the extent of indigenous diversity and gastronomic speciality.

Sudhakar Rao, director/principal chef of the Indian Culinary Academy (affiliated with Osmania University), says he felt the need to document Telangana’s cuisine, the uniqueness of which was never discussed commercially. “Just as the food varies from house to house, the style of cooking also varies from region to region. There is no need for puree, fine paste and jazz in Telangana food. It would not be wrong to say that Telangana cuisine follows the farm-to-table concept as an ideal.”

“That is why, in many Telangana households, the use of seasonal greens along with lentils like yellow lentils and chickpeas is common,” he adds.

Must Try Telangana Cuisine

Golichina Mamsam: A fried mutton dish that is as spicy as it is spicy. However, it is not deep-fried. The dish is made by allowing the lamb meat to cook in its own juices with the usual dry spices. The use of green chillies and red chilli powder makes it spicy. It is usually eaten with rice or roti. A glass pith Ideal to wash off the fieryness.

Sarva Pindi and Sakinalu:Sarva Pindi A popular pancake-like dish made from rice flour is Chickpea lentil, with ginger-garlic paste, chillies and curry leaves. It is a breakfast staple in rural areas. SakinaluOn the other hand, it is a dry snack made of rice flour, carom seeds and sesame seeds. it’s like that muruku But not as crunchy.

Pachi Pulusu: it is said that once you have Pachi Pulusu, You have tasted some of the delicacies of Telangana. make one more time bird pulusu At home, you become a ‘local’. Pachi Pulusu-like RasamWhere nothing is cooked except the tempering that is put in it. It is made from tamarind extract along with salt, lots of green chillies and finely chopped onions. It is a must during summer in many homes.

Bagara Annam: It is like masala rice. This is a slightly spicy pulao version served with curries like oru kodi kura (Spicy Chicken Curry), cast (vegetarian and non-vegetarian), Chammagadda Pulusu, Vankaya Tomato Kura (eggplant tomato curry)

Meat Specialties: Must try non-veg dishes from Telangana punti kura mamsam (Gongura Patta Mutton Curry) soya kura karjam (liver curry with dill leaves) Anakpur Kodi Kura (Chicken Curry made with Ankapur Black Chicken), chikudukaya mamsam (mutton made from broad beans) and Keema Muttila Koora (Keema Balls Curry). “Most of these curries are fiery hot and flavourful”, says Chef Sudhakar.

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