Telangana’s culinary heritage is deeply rooted in its traditions, flavors, and bold use of spices. Here’s a deep dive into 10 of the best foods from Telangana, exploring their origins, ingredients, and significance.
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1. Hyderabadi Biryani
One cannot talk about Telangana’s cuisine without mentioning Hyderabadi Biryani. This world-famous rice dish is an aromatic blend of basmati rice, marinated meat (usually chicken or mutton), saffron, yogurt, and robust spices like cinnamon, cloves, and cardamom. Slow-cooked in a sealed pot using the Dum method, this biryani results in tender meat infused with fragrant rice. It often comes with Mirchi ka Salan (chili gravy) and raita to balance the spice. The dish traces back to the Mughal era when Persian flavors merged with local Andhra ingredients, making it a royal delicacy.
2. Sarva Pindi
Sarva Pindi is a traditional rice pancake unique to Telangana. Made from rice flour, chana dal, peanuts, sesame seeds, and spices, it is cooked in a deep skillet with small holes, ensuring even cooking. This dish dates back to ancient times when villagers made hearty, healthy snacks that stayed fresh for long periods. It is crispy on the outside and soft inside, enjoyed with pickle or yogurt, making it a favorite tea-time snack.
3. Pachi Pulusu
Unlike hot rasams or sambars, Pachi Pulusu is a raw, cold tamarind-based soup. Made without boiling, it contains tamarind juice, onions, green chilies, jaggery, and mustard seeds, giving it a tangy, spicy kick. Traditionally, people in Telangana prepare it during the summer due to its cooling effects on the body. It pairs wonderfully with steamed rice or Jonna Rotte (sorghum flatbread). The simplicity yet bold flavors of Pachi Pulusu make it a comfort food enjoyed across households.
4. Gutti Vankaya Kura
This stuffed brinjal curry is a favorite among Telugu households. The key ingredient is small eggplants that are slit and stuffed with a spicy mixture of groundnuts, sesame seeds, dry coconut, and various spices. They are then slow-cooked in a rich gravy until they absorb the masala flavors. Gutti Vankaya Kura is usually served with steamed rice and ghee, and every home has its unique take on the recipe.
5. Sakinalu
A crispy, deep-fried snack, Sakinalu is made from rice flour, sesame seeds, and ajwain, shaped into coiled rings before frying in oil. It is a festive delicacy, especially prepared during Sankranti and weddings. Unlike other snacks, Sakinalu has a distinct texture—crunchy yet slightly chewy. This snack pairs well with tea or traditional chutneys.
6. Gongura Pachadi
Gongura, or sorrel leaves, is a signature ingredient in Andhra and Telangana cuisine. Gongura Pachadi is a spicy, tangy chutney made by grinding sorrel leaves with garlic, green chilies, and mustard seeds. It is commonly served with hot rice and ghee, elevating the dish’s bold and sharp flavors.
7. Jonna Rotte
Sorghum, a staple in Telangana, is used to make Jonna Rotte (jowar flatbread). Unlike wheat-based rotis, Jonna Rotte is gluten-free, soft, and rustic, perfect for pairing with spicy curries. It is often enjoyed with Gutti Vankaya Kura or Pachi Pulusu, complementing the earthy and wholesome flavors.
8. Mirchi Bajji
Mirchi Bajji is a popular street food. It features green chilies stuffed with a blend of spices and dipped in gram flour batter before deep-frying. The result is a crispy, spicy treat enjoyed with chopped onions and lemon juice. Served alongside chai, it is a monsoon favorite, bringing warmth and zest to rainy evenings.
9. Qubani Ka Meetha
Telangana’s royal dessert, Qubani Ka Meetha is a rich apricot-based sweet dish. Dried apricots are soaked, mashed, and cooked with sugar, resulting in a sticky, caramelized texture. It is garnished with chopped nuts and often paired with vanilla ice cream or fresh cream, making it a delightful end to a hearty meal.
10. Double Ka Meetha
Similar to bread pudding, Double Ka Meetha is a Hyderabadi dessert made from deep-fried bread slices soaked in saffron-infused milk, cooked with sugar syrup, and topped with dry fruits. It is rich, aromatic, and incredibly indulgent, often prepared during weddings and festive occasions.