Telangana cuisine

This presentation is all about the taste , flavour and food of very young state of India which is Telangana

1. Welcome to Telangana cuisine

2. FORMATION OF TELANGANA In 1956, the Hyderabad state was dissolved as part of the linguistic reorganisation of state and Telangana was merged with former A.P . following a movement of seperation , TELANGANA WAS AWARDED A SEPRATE STATEHOOD ON JUNE 2 nd 2014 .

3. Inside story Formation 2 JUNE 2014 CAPITAL HYDERABAD DISTRICTS 31 CHIEF MINISTER K.CHANDRASHEKAR RAO AREA RANK 12 TH POPULATION RANK 12 TH LITERACY 66.46% OFFICIAL LANGUAGE TELUGU

4. GEOGRAPHY PLAYS IT ROLE TELANGANA IS SITUATED ON THE DECCAN PLATEAU, OF THE INDIAN PENINSULA. REGION IS DRAINED BY TWO MAJOR RIVER GODAVARI (79%) AND KRISHNA 69%. MOST OF THE AREA IS ARID TELANGANA IS A SEMI ARID AREA AND HAS A PREDOMINANTLY HOT AND DRY CLIMATE .

5. Telangana cuisine Telangana had been under the rule of the Asaf jahis for centuries therefore playing a major influence on it’s culture and it’d cuisine . It is widely popular for it’s Biryanis , karachi biscuits etc Telangana food is typically spicy ingredients such as tamrinds , seasme seeds,Red chillies( koraivikaram ) and asafetida are predominantly used.

6. Cuisine division TELANGANA CUISINE * Nizami cuisine * Telugu cuisine

7. Nizami cuisine It is an amalagmation of Mughals , Turkish , and arabic along with the influence of telugu and marathwada . It comprises a broad repertoire of rice , wheat , meat dishes, herbs natural edibles The curry and biryanis are highly seasoned and flavoured by using rich spices , saffron ,nuts and dairy products .

8. Telugu cuisine It is a common man cuisine Millets made rotis has it special place in this cuisine . The food is not as spicy and hot as Andhra Pradesh . Local fish murrel is consumed . Ingredients like tamarinds , rock salt ,black pepper , asafoetida are extensively used .

9. Staple of telangana Millets – variety of millets are consumed as is or used to make wholesome and rustic breads . Rice – rice is the most consumed food grain as most of the daily base and festivals preparation are done by it . Nonveg – lamb and chicken are widely consumed with the local fish named as murrel .

10. Types of spices , masalas & powder used Spices black pepper cumin Onion seeds Fennel seed Mustard seeds Corriander seeds Stone flower Masalas / powders Bhojawar masala Potli ka masala Gram masla powder Chicken masala

11. Two major maslas Potli ka masala Coriander seeds Sandalwood powder Vetiver roots, dried khus Bay leaves Rose petals Black cardamom Cassia buds Kulanjan Kapur kachri Bhojawar maslala Coriander seeds Bay leaves Sesame seeds Cumin seeds Copra Groundnut Lichen or stone flower Phutane ki dal

12. Types of gravy used BROWN GRAVY :- GRINDED BROWN ONIONS , GINGER , GARLIC WITH CURD . ALMOND GRAVY :- SOAKED ALMONDS GRINDED WITH RED CHILLIES AND CURD . MASALA GRAVY :- ONIONS , RED CHILLI POWDER, CORIANDER POWDER , TURMERIC , GINGER AND GARLIC . CHASHEWNUT GRAVY :- ONIONS AND CASHEWNUTS GRINDED ALL TOGETHER .

13. Traditional dishes SARVA PINDI ATTU- is a savoury pan cake made with rice flour and peanuts cooked on a copper utensil with butter . POLELU – ultra thin flattened indian bread with a stuffing made of jaggery , channa dal , cardamom powder and ghee. PACHI PULUSU – a thin watery rasam made with squeezed tamarind water and mixed with sliced onions and freshly cut coriander leaves . PUNTIKURA CHANA DAL –made by boiling red sorrel leaves and toor dal in pressure cooker.

14. JONNA ROTI – it is a flat bread made by jowar . UPPUDI PINDI-it is a breakfast item similar to upma but slightly drier than upma . KODI KURA- it is a spicy hot chicken curry in red color made from guntur chillies . DALCHA –is a Hyderabadi Indian stew made from mutton , channa dal and tamrind .

15. Haleem –is a stew made from wheat , barley , meat and some lentils and pounded Gongura ghost –it is a mutton curry with gongura leaves and potatoes Sakinalu – it is the most popular dish made by rice flour during festivals

16. HYDERABADI MARAG – a thin mutton soup GARLE- spicy kheema balls dipped in gram flour batter & deep fried PAYYA- bone soup . MAGHAZ MASLA – goats brain deep fried delicacy . HYDERABADI NIHARI – breakfast dish made from goat’s feet & tongue .

17. Famous dishes HYDERABADI BIRYANI DOUBLE KA MEETHA SHIKHAMPURI KEBAB NARGHIS KOFTA

18. GIL E FIRDAUS HYDERABADI KEBABS SMOKED RAITA KARJIKAYI

19. PATHAR KA GHOST BHAGARA BAIGAN

20. Snacks items KEEMA SAMOSA FRIED CHICKEN GALAWAT KABABS KARJIKAYI

21. Famous sweets BADAM JALI SHEER KORMA KHUBANI KA MEETHA

22. Irani cafe These are Irani style cafes in south asia mainly in hyderabad . They were originally opened by zoroastrian Irani immigrants Hyderabad boasts the largest number of Irani cafes It is famous for its tea made from pure milk ,tea leaves and mawa .

23. Difference Telangana cuisine Telangana cuisine has exotic food dishes with considerable influence of Maharashtra and Karnataka. The cuisine is less spicy No Podi and chutneys are used. Less use of guntur red chillies are used in fiery gravy. Mainly lamb and chicken is the main stay of the cuisine with very less preparation of seafood . Andhra pradesh The Andhra pradesh’s special dishes borrow influences from Orissa . Very hot and spicy cuisine Extensive use of kandhi ( dal powder or gun powder ) Both fresh and desiccated coconuts are used No gravy is complete with red chillies . Fish and sea food are used.

24. Thankyou By – SUHANI UPADHYAY INDIAN CULINARY INSTITUTE ,TIRUPATI .