BANGARU TELANGANA

TELANGANA is the 29th state of India, formed on 2nd of June 2014, a place which has long
been the meeting place for diverse languages and cultures. The uniqueness of Telangana is
referred to as 'Ganga Jamuna Tehzeeb' and its capital Hyderabad as 'miniature India'.
The importance given to food in this region is evident by the presence of World's
Longest Dining Table in Hyderabad. The native food of Telangana is predominantly from the
Heartland in Deccan Plateau. One can see a unique union of earthy lentils, rain-fed millets, and
rich oil-seed with dominant garlic and chilli flavors. Utmost importance is given to seasonal, local
and fresh ingredients which are now the rekindling interest among gourmands.
The world famous 'slow food movement' is a straight parallel to Telangana cuisine. Food
is produced, processed and prepared in accordance with local culinary traditions, involving
usage of high quality locally sourced ingredients and adheres to traditional cooking methods. In
simple words Telangana food that comes onto plate is not glorified but original easy and simple.
It completely co-relates to the slow food philosophy of food that is good for our environment,
people who grow, pick and prepare it. Food that is good, clean and fair.
Dry coconut, Tamarind, Peanuts, Sesame seeds are used in most of the dishes. Slow
cooking is the key to extract the right flavors completely out of the ingredients. Food from
Telangana can defined appropriately as spicy, gusty, sour, hot and has an array of special
flavors. The food is blended with local spices, both fresh and dried red chillies, ginger garlic
paste, garam masala. Tamarind is the most common souring agent.
Telangana being a semi-arid state the staple food is not rice but millets. A variety of
millets are consumed as is or used to make wholesome rustic breads that are enjoyed with
spicy accompaniments. Jonna (Great Millet), Sajja(Pearl Millet), Korra(Fox-tail Millet),
Saamai(Little Millet), Makka Cholam (Corn Makka), Kuthiraivali(Barnyard Millet),
Panivaragu(Proso Millet), Varagu(Kodo Millet) are the various types of millets available in this
region. In fact the food in Telangana is the spiciest in Deccan region owing to wide usage of dry
red chillies. Telangana cuisine has a special place for flat breads made out of millets and is the
only cuisine in India which has Flat Breads made out of sorghum flour and pearl millet flour that
form the staple food of Telangana. Examples of such flat breads include Jonna Rotte and Sajja
Rotte. In Telangana the gravy or curry is known as Koora and Pulusu is a based on Tamarind or
Mangoes and Fresh Tamarind leaves (chinta chiguru) are generally served with these millet
breads.
A cooking method called 'Golinchina' mentioned by no other cuisine and is similar to stir
fry but on a very slow flame and for a very long time. 'Kalchina' is also a cooking method used in
Telangana which is similar to European spit-roasting but the meat chunks mounted onto
skewers are small.
From the wide array of dishes in Telangana cuisine we, the team from Culinary
Academy of India are preparing few traditional dishes like BAGARA ANNAM, SARVA PINDI,
VANKAYA TAMATA KOORA, KALCHINA MAAMSAM, GUNDRALLA PAYASAM, BACHALA
KOORA PAPPU, ULLIGADDA CHUKKAKOORA, ELLIPAI PACHIMIRCHI KAARAM, JONNA
ROTTE, AMBALI, GADDA PERUGU and there by presenting our nativity in its truest form.