6/13/13

travel.outlookindia.com | 42. The Telangana Table

CURRENT ISSUE

ARCHIVE

AUTHORS

SUBSCRIBE ONLINE

BUY GETAWAY GUIDES

Search

Moveable Feast

MAGAZINE | JUN 01, 2012

HY DERABAD

Recent in Moveable Feast

42. The Telangana Table

Lesley A. Esteves hunts down the third splendid Hyderabad food you knew nothing about.

Gourds Own Country

LESLEY A. ESTEVES

Trades in the pleasures of the flesh for the uplifting aromas of

Ayurvedic food in the kitchens of Kerala.
NANDINI MEHTA
MAGAZINE | MAY 01, 2013

Currying Flavour
Blood, brains and dosa batter...Coimbatore shocks and soothes
Nisha Susan by turns with its bold, eccentric tastes.
NISHA SUSAN
MAGAZINE | MAR 01, 2013

The Trotternama
Happily, not much has changed... Lucknow reveals its flaky,
toothsome layers
SOITY BANERJEE
MAGAZINE | FEB 01, 2013

Best Of Goa
Anees Saigal eats her way through Goa and brings you her pick of
the best tables in paradise.
ANEES SAIGAL
MAGAZINE | JAN 01, 2013

Kibbeh Caravan
The culinary pilgrimage of a lifetime. And Jordans hallowed food
trail has a sweet finish
ANANDA

ANJANA BASU
MAGAZINE | DEC 01, 2012

Military Hotels
Bangalore Cantonment is a hub of fleshly delights.
BIJOY VENUGOPAL
MAGAZINE | NOV 01, 2012

Meat Of The Matter

Shaak and Sinew find their way on to Shabnam Minwallas
Amdavadi thali.
SHABNAM MINWALLA
MAGAZINE | SEP 01, 2012

Leh The Table

You may not travel to Leh to eat, but eat you must. Soity Banerjee
serves up a three-course menu of the best options in town.
SOITY BANERJEE
MAGAZINE | AUG 01, 2012

Herbivore's Dilemma
There is no reason to only eat Indianif youre a vegetarian in
Singapore, you should be spoilt for choice.
MANIDIPA MANDAL
MAGAZINE | JUL 01, 2012

Meats, Shoots And Leaves

The traditional meat-rich food of the Kodavas is elusive even in
Coorg.
ANJUM HASAN
MAGAZINE | MAY 01, 2012

ADVERTISEMENT

travel.outlookindia.com/article.aspx?281198

Most Viewed Most Commented

1/7

6/13/13

travel.outlookindia.com | 42. The Telangana Table

Most Viewed Most Commented

100 Trips
Let Sleeping Cats Lie
Hill Stations
Park Living
Country Cousin
Gourds Own Country
Hindu Holiday
Coffee Grounds
Holidaywood
Unquiet Vale

An array of vessels at Vijay Curry Point containing boti, gunde kayalu, nalla, alakaya kura, chicken and
goat liver, chicken curry, guddu fry and guddu pulusu
PRINT

SHARE

COMMENTS

Special Issue: 50 Trips Youve Never Taken

ALSO IN THIS STORY

m in the HiTech City office of Hyderabadi restaurateur and caterer Gandra Praveen Rao, the

go-to guy when the Telangana Rashtra Samithi wants to showcase Telangana culture through
its food. He is the organising force behind the TRS Telangana Sambarulu Festival held at
Hyderabads Nizam College Grounds, an event that sees 20,000 visitors a day sampling
hundreds of Telangana dishes. As he describes for me in loving detail those dishes that you
will not find anywhere outside Telangana, I tell him Im in Hyderabad to sample just the food he
is describing so passionately. Impossible, he says, you wont find Telangana food here.
I am determined to. I do know a thing or two about Andhra food. I can tell a pulusu from a
vepudu. Depending on the accompaniments to a pulusu, I can tell if the chef hails from Andhra
or Rayalaseema. But my knowledge of the cuisine of that third region of Andhra Pradesh is
close to zero. Thats why Im talking to Praveen from Karimnagar, to Usha Rani from Nalgonda

travel.outlookindia.com/article.aspx?281198

2/7

6/13/13

travel.outlookindia.com | 42. The Telangana Table

and to anyone who can help me hunt down and devour Telangana cuisine in Hyderabad, which
is Telanganas largest city. It proves a very difficult task. But not impossible.
Telangana is a vast region covering ten districts in the hardy Deccan countryside of northcentral Andhra Pradesh. I came to Hyderabad expecting to find a robust cuisine that uses the
produce of the plateau, from corn and peanuts to tamarind and sugarcane. Before the agitation
for a separate Telangana state began, which has raged since the time of Andhra Pradeshs
inception, Telangana was for long ruled by the Nizams of Hyderabad.So I expected to find a
cuisine which would reveal influences of Hyderabads globally famous Asafjahi culinary
traditions, just as Deccan ingredients like mango and tamarind add tartness to Asafjahi food.
After frustrating days of trawling Google and learning very little, after calling scores of Andhra
restaurants which had recently hosted Telangana food festivals and finding only one which had
Telangana food on its regular menu, I landed in Hyderabad with very few leads.
One name that Google did throw up was R. Pramada Reddy.
She has been making sweets, hots and pickles the traditional
Sarva pindi powers
Telangana way in a quiet colony near Tank Bund, for over a
people through the
decade now. As a visible outpost of Telangana culture, Pramada
day to what is often
has gained quite a bit of media attention during the recently
their only other
revived Telangana agitation. She dismisses that identification
meal, dinner
with a smile, and says she makes and sells Telangana items
because her family and friends encouraged her to. Pramada, and
most of her workers, are from Khammam. She stocks a huge
array of snacks and sweets in her little shop on the ground floor of her home. In her kitchen, the
air is rich with the aromas of frying spices and flour. Pramada points to the giant vats of
Telangana pickles and explains that though similar avakkai (mango), chintakaya (tamarind) and
nimakkaya (lime) pickles are made in Andhra too, the Telangana style is to make pickles with
boiled, and not cold oil. And the allam-bellam (ginger-jaggery) pickle is unique to Telangana.
Downstairs, she introduces me to the world of Telangana snacks. First up is karijelu, akin to the
Maharashtrian karanji, which in Telangana can have a sweet stuffing, or a savoury one of mutton
or chicken kheema. Next come sakinalu and sarva pindi, which she says are the most popular
snacks in the region. Morning is the time to eat sarva pindi, a rice flour disc thicker than a
paratha, flecked with chana dal, ginger, garlic, sesame seeds, curry leaves and green chillies. It
powers people through the day to what is often their only other meal, dinner. Ajwain adds its
aroma and roasted sesame a deep crunch to every bite. I asked her where she would go if she
wanted to eat Telangana food in Hyderabad which she didnt have to make herself. She thought
hard for a moment and said, Habsiguda. Any more details? No, just Habsiguda. As I left, she
handed me a bag of sakinalu, karijelu and pally laddus to take home. She refused to accept any
payment. Pramadas Sweets, Hots and PicklesTraditional Telangana SpiceA missing
taste in life is in House No. 70 (040-27613276; open 9am-9pm).
On to my next lead, a place suggested by Usha Rani in Tilak Nagar in New Nallakunta. Sri
Lakshmi Telangana Pindi Vantalu (9392656368) is run by Pradeep Raos family, who hail
from Jagityal in Karimnagar. The Raos also make sarva pindi and a green chilli-infused sakinalu
variety, ariselu, boondi laddu and bakshalu. I sample the lone sarva pindi left over from the
morning and pappu garelu, a fried snack of moong dal balls mixed with onions, red and green
chilli, curry leaves and chana dal. If you wanted to eat Telangana food in Hyderabad outside
your home, where would you go, I ask the Raos. Habsiguda, they say.

ater that evening, I head to the only Andhra restaurant which emphatically declared on the

phone that they served Telangana food. Horizon Restaurant is atop the Celebrations complex
(66A/67, near Chiranjeevi Blood Bank, Road No. 1, Jubilee Hills; 40100888, 40175761-63). A
lovely view of the city spread out below as a host of Telangana dishes were spread out on my
table. I wanted to know just how these were different from Andhra food. The chef explained that
many dishes are common to both cuisines, but that some ingredients change and the style of
preparation differs. On the coast, a kodi vepudu may be made with an onion gravy, a paste of
red Guntur chillies and coconut. In Telangana, tamarind, green chilli and spices would produce
a much spicier dish. With just my first bite of the Telangana mamsam vepudu, my palate was
aflame. Next up was a spicy chicken pulusu redolent with fennel, a soft natu kodi, or country
chicken pulao, and Telangana chapa and mamsam vepudus. A pulusu is a gravy and a vepudu
is a reduction, which is why the latter is fiery hot. Soon, I was engulfed in that sweetly painful
chilli high. The heat in Telangana food can make even Andhra food seem tame. But I was
soothed with a few teaspoons of their Jewel of Nizam pudding, with custard poured over
Hyderabads famous qubani ka meetha. I asked the chef where he would go to eat Telangana
food if he didnt want to make it himself. Habsiguda, he replied.
Thankfully, my friend Manju Latha Kalanidhi knew exactly which famous Telangana outlet in
Habsiguda they were all talking about, and I followed her the next morning to Nacharam, near
Habsiguda. We walk into the small shopping centre where, at Sri Devi Swagruha Foods,
Vangapalli Savitri and her family have been serving the best Telangana snacks you can find in
Hyderabad, for the past 27 years.
V. Savitri has acquired such a reputation in Hyderabad and beyond that she is now famous as
Sakinalu Savitramma. It was important to her, she said, to identify her food as Telangana in the
name of her outlet, to differentiate it from the scores of places serving Andhra bhojanam. There
are definite taste differences, she says. For instance, Telangana food uses a lot of sesame,
which in coastal Andhra is believed to be too heaty. Whereas in Telangana, they believe that
heating foods like sesame lead to cooling because they make you sweat. She sells upto 180
kilos of snacks, sweets and pickles every day, which for her begins at 5am. But she gets even
busier during wedding season and the major festivals of Sankranti in January and Bonalu in
August-September. She gives me a taste of a popular Telangana sweet, pheni, a painstakingly
made, light, flaky, layered, fried maida pastry covered in powdered sugar. She also offers a
Telangana ariselu, rich with sesame.
Then come the snacks and her son Ramesh Rao tells me why the sarva pindi, sakinalu and
other snacks that are mainstays in Telangana are harder than usual. So that people will eat
less, says Ramesh. Eating less, so important in a land where there is never enough food to go
around. Its
the same reason why Telangana food is so supremely spicy. It discourages one from eating too

travel.outlookindia.com/article.aspx?281198

3/7

6/13/13

travel.outlookindia.com | 42. The Telangana Table

the same reason why Telangana food is so supremely spicy. It discourages one from eating too
much. Sri Devi is in the Sai Durga Complex, opposite HMT Nagar, Nacharam (65178508,
27178508). I pack some Telangana mango, tamarind and ginger pickle to take home.
Savitramma hands me a huge bag of sarva pindi, sakinalu, garelu, karijelu and many kinds of
laddus. She refuses to accept any payment.

munch her snacks on the drive from Hyderabad into rural Telangana, to a space that is

placing itself very firmly at the forefront of reclaiming a Telangana identity through its food. The
small town of Zaheerabad in Medak district is a couple of hours westward from Hyderabad.
Once you reach, watch out for the Deccan Development Societys organic millets shop on your
right. A caf with a sign saying Authentic Telangana Cuisine is in the same lane, a few yards
ahead of the shop. Within the DDS Caf Ethnic (08451-275632; 6am-10pm), I had an
unforgettable meal prepared with the traditional millets grown in Telanganajonna (jowar, or
sorghum), taida (ragi, or finger millet), korra (kangani, or foxtail millet), saama (kutki, or little
millet) and sajja (barley, or pearl millet). Lunch comprised bowls of sour tamarind gravy, korra
pysham and kandipappu (tuvar dal), gongura with peanuts and chana dal, a mudapappu
sambhar, a jonna pelala laddu and crisp sajja murukkulus, and all of this eaten with a sajja roti
and korra khichdi. V. Srinivas Reddy, manager of Caf Ethnic, tells me that its a meal made
from the millets that the DDS is trying hard to reintroduce in Telangana. For breakfast here they
prepare both the idli, vada and dosa eaten in Andhra alongside taida ambuli, the traditional
Telangana breakfast porridge. But the difference is that here idlis are made of korra, dosas of
taida and vadas of saama.
All of these millets have been eaten in Telangana until the last generation, when rice took their
place. All have more protein, fibre, iron and calcium than rice, and require far less water for
irrigation. So why is DDS having to reintroduce millets to Telangana? This is a question that K.
Srinivas, editor of Telugu daily Andhra Jyothi, would later answer in Hyderabad. The difference
in Andhra and Telangana cuisine, he says, is chiefly the difference between the cuisine of an
irrigated and non-irrigated land. Rice and wheat, crops of the irrigated land, enjoy a hegemony
over other grains due to a colonial mindset. NTR introduced rice in the Public Distribution
System at two rupees per kilo in Andhra Pradesh. Millets are not in the PDS, making them
more expensive. So Telangana cuisine is in danger of dying out. This is why DDS is trying to
get millets included in the PDS.

he PDS battle is one I pray the DDS wins. The trip to Zaheerabad is more than worth

anyones time. You can not only buy millets at their store, youll also get a free copy of their
cookbook of Telangana millet recipes. It has the most sharply written foreword of any cookbook
Ive ever read and I quote ...it may seem odd that someone is coming out with a book on
traditional recipes. That too recipes on jonna, sajja, korra, saama, which apparently have the
lowest status among food crops in comparison to preferred grains such as rice and wheat.
Emphasis not mine.
Back in Hyderabad, I pick up P. Venkatesh, who hails from
Palamuru in Mahabubnagar district. On my behalf, Usha Rani
The heat in
has asked him where he goes if wants to eat Telangana food in
Telangana food can
Hyderabad without cooking it himself. He has answers. Theres
make even Andhra
only standing space at Vijay Curry Point (9133555670; 10amfood seem tame
11pm), next to Sowmya Nursing Home on Ramnagar Road.
While Venkatesh speaks to the smiling lady behind the counter
in rapidfire Telugu, I am staring transfixed at what that counter
holdshuge vessel upon huge vessel of very spicy looking meat curries. What sort of paradise
is this! The ladys name is Ratna Kumari, and at some point in her high speed chat with
Venkatesh, she hands me a folded newspaper for a plate, along with a winning smile. One by
one, she takes a large morsel of meat from each vessel and places it on the newspaper. She
says something to him in Telugu and he tells me in English just what it is Im eating. This
happens at great speedtwo seconds from her Telugu word to his English and one second for
me to pop this morsel in my mouth. It goes like this: Boti! Pop! Heart! Pop! Gizzard! Pop! Blood!
Pop! Liver! Pop! Chicken liver! Pop! Head! Pop! Chicken fry! Pop! Egg fry! Pop! Egg curry! Pop!
Finally, I ask for a jonna roti from the huge pile behind her head, and now I can chew it slowly
and start thinking again. Blood?! Lets forget my first and last experience with coagulated
cuisine. I would pay any kind of money to eat everything else on that counter again, at a more
leisurely pace. The succulence of the meat, the chewiness of the heart, the softness of the
talakaya kura (a curry made with meat from the head of goats or fish), the heat in that chicken
vepudu, the lingering flavours of dhania, methi, tamarind... Ratna Kumari says to come back in
the morning for Telangana-style paya and come the next day to taste boti cooked with gongura,
or puntakura boti, made with both meat and vegetables. She will not accept any payment for
anything Ive eaten. I know I will never visit Hyderabad again without a trip to Vijay Curry Point.

e walk a few steps up the road and turn left into a lane opposite the Universal store.

Venkatesh reads from a Telugu board outside a small shop: Narayanas Curry House
Telangana Special (8106636665; 8am-11.30pm). Another rapid exchange of Telugu between
him and the sweet couple within and soon Im eating a lovely kodi vepudu, soft morsels of
chicken liver and chicken with spinach. The vepudu, they tell me proudly, is made without using
even a drop of water, so one person alone can finish a whole kilo of it if they wish. They too
make talakaya, boti, Telangana chepala pulusu with rohu fish, and endu chapala and royallu,
dishes made with dried prawns and dried fish that are widely cooked in landlocked Telangana.
They wont accept any payment. At this point, I think I can comfortably generalise that
Telangana people own a particularly big hearted sense of hospitality.

oaming around the Charminar that evening, it was hard for me to wrap my head around

the idea that food of such a high standard is not being readily marketed in all our metros, not
just Hyderabad. I had been told that in the dozens of restaurants all around this great

travel.outlookindia.com/article.aspx?281198

4/7

6/13/13

travel.outlookindia.com | 42. The Telangana Table

monument were many, many people of Telangana origin serving the famous Hyderabadi biryani,
who might also serve some traditional Telangana bagara rice. I strolled the lanes around the
Charminar for a long while, but couldnt find one. I walked further towards the heavily guarded
Mecca Masjid, a reminder that a culinary struggle is perhaps the lesser among the many
battles that rage in this beautiful city.

Ramesh Rao tells

me why Telangana
snacks are harder
than most: so that
people eat less. the
same reason that
Telangana food is so
supremely spicy

I told Gandra Praveen Rao about the Ramnagar curry points, and
that it had been difficult for me to fully experience Telangana
food in his city. So many of the dishes he is so passionate
about, like matka gatka, golichchina mamsam and jelala pulusu,
I can only as yet imagine. I ask why he, a restaurateur, cant
open a Telangana restaurant himself. I dont want to start a war
over food now, he says with a laugh. Maybe he notices some
disappointment, because he then says he is going to open
fifteen of them across Asia.

During my quest, I heard a number of suggestions from

Telangana people for why their food was so inadequately
represented in Hyderabad. Chief among these was that a particular coastal community
controlled most of Hyderabads restaurants and looked down on Telangana cuisine as poor
mans food. Theres no way of knowing whether this the case. But I do believe it is possible to
take the revival of ones own culture into ones own hands. I cant put it better than that
inimitable DDS cookbook: ...food is fundamental to all our cultures. If we can retain our food
culture, we can retain the rest of our identity. Until then, I hope that Telangana food is as
resilient as it is special.
PRINT

SHARE

COMMENTS

FILED IN:
AUTHORS: LESLEY A. ESTEVES
TAGS: FOOD & BEVERAGES
SECTION: MOVEABLE FEAST
PLACES: ANDHRA PRADESH
ALSO IN THIS STORY
50 TRIPS

Classic
Heritage holidays, hidden just under our noses. From the Agra you didnt know to the lost (now
found) towns of Italy, from monasteries in the deepest recesses of Zanskar to Haryanas
heritage circuit (yes, there is one, and its nowhere near Kurukshetra).
OUTLOOK TRAVELLER
ZANSKAR

1. The Fort & I

Monastery hopping in deepest Zanskar, and a royal encounter.
SUJOY DAS
SWITZERLAND

2. Fribourg
AMIT DIXIT
UTTAR PRADESH & MADHY A PRADESH

3. Bateshwar
SOITY BANERJEE
WEST BENGAL

4. Chandraketugarh
SHAMIK BAG
HARY ANA

5. Farrukhnagar
AMIT DIXIT
TAMIL NADU

6. Thanjavur Heritage Stay

MANIDIPA MANDAL
UTTAR PRADESH

7. Agra
AMIT DIXIT
GUJARAT

8. Dholavira
BIBEK BHATTACHARYA
ITALY

9. Matera & Craco

SOITY BANERJEE
EGY PT

10. The Long Nile Cruise

SHEETAL VYAS
50 TRIPS

Habitat
The rivers and jungles have their secrets. But weve teased some out for you. Unlocking the
forbidden pleasures of the Nagin Valley, prowling in the deep forests at Chhattisgarhs Guru
Ghasidas National Park, charting a new path between Panna and Bandhavgarh theres plenty
of advice for a wild holiday or three.
OUTLOOK TRAVELLER
BORNEO

11. Borneo Blues

The rainforest reveals its treasures to the patient.
RAJI SUNDERKRISHNAN
PANNA-BANDHAVGARH

12. Trail Blazers

Takes a walka long walk, from panna to bandhavgarh.
VANDANA MOHINDRA
UTTARAKHAND

13. Birds Eye Views

The forest departments birdwatching camps take offand youre invited.
ASHISH KOTHARI
CHHATTISGARH

14. Guru Ghasidas NP

SHEETAL VYAS
FRANCE

15. Cevennes
travel.outlookindia.com/article.aspx?281198

5/7

6/13/13

travel.outlookindia.com | 42. The Telangana Table

MANIDIPA MANDAL
GERMANY

16. Spreewald
MANIDIPA MANDAL
GOA

17. Mhadei Wildlife Sanctuary

SHEETAL VYAS
ASSAM

18. Hoollongapar Gibbon Sanctuary

BIBEK BHATTACHARYA
ANDHRA PRADESH

19. Konaseema
SHEETAL VYAS
KASHMIR

20. Nagin Valley

BIBEK BHATTACHARYA
MADAGASCAR

21. Tsingy De Bemaraha

SHEETAL VYAS
50 TRIPS

Experience
All travel can, arguably, be cultural immersion but sometimes its rewarding to set out with a
focus. Treat yourself to a cultural holiday with a differencewitness up close the painstaking
birth of a fine Chanderi sari in the village of Pranpur or contribute to community development in
Tehri-Garhwal simply by visiting or take a crafts tour of northern Kerala or Theres plenty more,
as usual.
OUTLOOK TRAVELLER
PRANPUR

22. Fruit Of The Loom

Fine saris, splendid monuments, a bucolic idyll. Nandini Mehta rediscovers the village of
Pranpur.
NANDINI MEHTA
KERALA

23. Sargaalaya Craft Village

MANIDIPA MANDAL
OLD DELHI

24. Rickshaw Tours

SHEETAL VYAS
INDONESIA

25. West Sumatra

MITALI SARAN
UTTARAKHAND

26. Dunagiri Retreat

SHEETAL VYAS
UTTARAKHAND

27. The Saur Project

LAKSHMI PATEL
WEST BENGAL

28. Mon Chasha

MANIDIPA MANDAL
NAGALAND

29. Lungwa
SANKAR SRIDHAR
KARNATAKA

30. Ilkal Sari Tour

MANIDIPA MANDAL
ORISSA

31. Heartland Tours

SOITY BANERJEE
50 TRIPS

Adventure
Getting lost in the wild can be an adventure, but not necessarily of the exciting kindheading
into the unknown can take a lot of planning. And thats our job. Study our suggestions and take
our guidance on everything from tracking wolves in the Alps to tackling aNCient trade routes in
uttarakhand to exploring Bangladesh by boat from Dhaka to the Sunderbans. Thrills of a lifetime
await you.
OUTLOOK TRAVELLER
BHUTAN

32. Riding The Thunder Dragon

A rare opportunity for time travel as royal enfields tour of Bhutan proceeds through this misty
and mystic realm.
HARSH MAN RAI
NEPAL

33. On Top Of The World

Its lake country up on high, A wetland resting above fragrant evergreen forests in Langtang
National Park.
AHTUSHI
LADAKH

34. Chamser Kangri

BIBEK BHATTACHARYA
GUJARAT

35. Kutch Jeep Safaris

SHEETAL VYAS
FRANCE

36. Walking With Wolves

SHEETAL VYAS
UTTARAKHAND

37. Audens Col

SANKARSHAN THAKUR
UTTARAKHAND

38. GarhwalKumaon Traverse

BIBEK BHATTACHARYA
BANGLADESH

39. Waterways Journey

BIBEK BHATTACHARYA

travel.outlookindia.com/article.aspx?281198

6/7

6/13/13

travel.outlookindia.com | 42. The Telangana Table

BIBEK BHATTACHARYA
ARUNACHAL PRADESH

40. Mechuka
SOITY BANERJEE
KARNATAKA

41. Sakleshpur Rail-Line Trek

BIBEK BHATTACHARYA
50 TRIPS

Feast
Food pilgrimages. From Sicily, to break pizza bread, to Singapore, to crack a crab to cook. A
rest stop in a Sawantwadi Khanaval for creature comforts. For a full stop, a full circle: a rosogolla
in Orissa
OUTLOOK TRAVELLER
SPAIN

43. Asturias
MANIDIPA MANDAL
THAILAND

44. Isan
MANIDIPA MANDAL
SINGAPORE

45. A Cooks Tour

MANIDIPA MANDAL
TAMIL NADU

46. Biryanis Of Chennai

RAVI MUNDOLI
MAHARASHTRA

47. Sawantwadi
MANIDIPA MANDAL
ORISSA

48. The Real Rosogolla

SOITY BANERJEE
ITALY

49. Sicily
SOITY BANERJEE
PERU

50. Lima
NAYANTARA PATEL

Comments : Latest First

JUL 11, 2012 04:42
AM

HAVE YOUR SAY

This article is about Hindu Telangana food. As you know even though
there are similarities every community has their own take on it.
For Dalcha and Bagara rice, Chakna, you can head towards Yousufain
Dargha near Nampally station. There are a couple of small eateries
there.
PERVEZ
DELHI, INDIA

Post a Comment
You are not logged in, please log in or register

ABOU T U S | C ON TAC T U S | SU BSC R IBE | AD VER TISIN G R ATES | C OPYR IGH T & D ISC L AIMER | C OMMEN TS POL IC Y

travel.outlookindia.com/article.aspx?281198

7/7