Explore Telangana cuisine that is beyond just the Hyderabadi Biryani
The HinduThe struggle for separate Telangana was not just about jobs and water. One of the big events during the struggle was a Telangana Food Festival hosted in March 2007 that jolted the palate of Hyderabad — Vanta varpu where food cooked publicly was also part of the agitation. Chef Sudhakar Rao, director/principal of Culinary Academy of India says he felt the need to document the cuisine of Telangana whose uniqueness had never been discussed commercially. “That is why, in many Telangana homes, the use of seasonal greens with lentils like yellow dal and Bengal gram is common,” he adds. It is a slightly spicy pulao version that is served with curries like Ooru kodi koora, dalcha, chammagadda pulusu, vankaya tomato koora Meat specialities: Telangana non-veg dishes that should be tried are punti kura maamsam soya koora karjam Anakapur kodi koora, chickudukaya maamsam and keema muttila koora.
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