Telangana cuisine

Telangana Cuisine is the traditional food culture of the Indian state of Telangana. The cuisine is known for its unique and rich flavors, and includes a variety of main dishes, snacks, sweets, and drinks.

History

The history of Telangana cuisine dates back to the era of the Kakatiya dynasty, when the region was known for its cultivation of millets, pulses, and meat. The cuisine has been influenced by the culinary traditions of the Deccan region, as well as the food cultures of the Mughal Empire and Nizam of Hyderabad.

Ingredients

The staple foods of Telangana cuisine are Rice and Millet, which are used in a variety of dishes. Other common ingredients include Tamarind, Chilies, Sesame seeds, and Turmeric, which are used to add flavor and color to the dishes.

Dishes

Telangana cuisine includes a variety of vegetarian and non-vegetarian dishes. Some of the popular dishes include Hyderabadi Biryani, Haleem, Bagara rice, and Gongura chutney. The cuisine is also known for its variety of snacks, such as Sakinalu, Pappu Chekkalu, and Garijalu.

Drinks

Traditional drinks in Telangana cuisine include Toddy and Goli soda, which are often consumed during meals or as refreshments.

Festivals and Celebrations

During festivals and celebrations, special dishes are prepared in Telangana cuisine. For instance, during the festival of Makar Sankranti, a special dish called Pongal is prepared. Similarly, during the festival of Ugadi, a special dish called Ugadi Pachadi is prepared.

See Also

• Andhra Cuisine
• Hyderabadi Cuisine
• Indian Cuisine

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