Key Features of Telangana Cuisine
Key Features of Telangana Cuisine
- Spicy and tangy flavor profile.
- Liberal use of tamarind, red chilies, and garlic.
- Millet-based dishes are common (especially jowar and bajra).
- Influence from Hyderabadi cuisine, especially in urban areas.
Must-Try Telangana Dishes
1. Sarra (Rasam)
- A tangy, spicy soup made with tamarind juice, tomatoes, and spices.
- Often served with rice.
2. Kodi Pulusu
- A traditional chicken curry cooked with tamarind, onions, and spicy masala.
- Rich and full-flavored, eaten with rice or roti.
3. Gongura Pachadi
- A signature chutney made from gongura leaves (sour sorrel).
- Extremely popular across Telangana households.
4. Pachi Pulusu
- A raw, cold version of rasam made without boiling—perfect for hot weather.
- Made with tamarind, onions, chilies, and coriander.
5. Jonna Roti
- Roti made from jowar (sorghum) flour.
- Gluten-free and usually served with spicy curries or chutneys.
6. Sajja Rotte
- Bajra (pearl millet) flatbread.
- Nutritious and often eaten with meat curries or lentil chutneys.
7. Hyderabadi Biryani
- Though Hyderabadi, it's a must-try in Telangana.
- A layered rice dish with marinated meat, saffron, and spices.
8. Mirchi Ka Salan
- A tangy and nutty curry made with green chilies, peanuts, and sesame seeds.
- Typically served as a side with biryani.
9. Chepala Pulusu
- A tangy fish curry with tamarind and regional spices.
- Eaten with hot rice, especially in coastal Telangana areas.
10. Qubani Ka Meetha
- A Hyderabadi dessert made with dried apricots, sugar, and almonds.
- Served with cream or custard.
