DISTRICTS 31

AREA RANK 12 T H
POPULATION RANK
12 T H
LITERACY
OFFICIAL LANGUAGE 66.46 o
TEUGU
•TeIangana 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
•TeIangana food is typically spicy ingredients ›
suLh as tamrin&, seasme seeds,Red
chiIIies(koraivikaram) and asafetida are
predominantly used.
• It.i"s.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 .
• 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 .
Spice Masalas / powders
s• black pepper • Bhojawar masala
• cumin • Potli ka masala
• Onion seeds • Gram masla powder
• Fennel seed • Chicken masala
• Mustard seeds
• Corriander
seeds
• Stone flower
Potli ka masala ’Bhojawar
• Coriander"seeds • Coria”nder seeds
maslala
• Sandalwood powder • Bay leaves
• V»tiver roots, dried khus • Sesame séeds ”
•Bay leaves • Cumin saeds
’• Rose • Copra
petals • Groundnut
• Black,carda • Lichen or stone
mom flower
• Cassia • Phutane ki dal
buds
• Kulanjan
•POLELU — ultra thin flattened indian brea
with a stuffing made of jaggery ,channa d
cardamom powder and ghee. ‘I”

•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.
•ONNA ROTI — i is a that
made by jo bread
ar .
•UPPUDI PINDI-it is a breakfast item
similar to upma but slightly drier
than upma .

•K0DI KURA- it is a spicy hot chicken

curryin red color made from guntur
chillies .

•DALCHA —is a Hyderabadi Indian

stew made from mutton , channa
dal and tamrind .
• Sakinalu it is the most
popular
festivals rice flour ring
SHIKHAMPURI DOUBLE KA
KEBAB MEETHA
 GIL E
KARJIKAY
FIRDAUS
I

HYDERABAD
SMOKED
I
RAITA
KEBABS
BHAGARA
BAIGAN
 FRIED
GALAWAT CHICKEN
KABABS
SHEER
KORMA
 Telangana cuisine Andhra pradesh
• Telangana cuisine has • The Andhra pradesh’s special
food dishes wi " borrow influences from
influence of shtra and
erable 0
Kar •’“ • Very
“ ’The cuisine is less spicy nd spicy
• No Podi and chutneys are cuisine kandhi (dal
used. owder orive u”se wder )
• Ext
• Less use of guntur red • Both
gu fresh
ilIie‹ - - coconuts ar ’sed* sicc at ed
and
• are usecL
Mainly io fieryg‹aéy:
lamb and chicken is • No gray is.:co’mplete with red
the main stay of the cuisine chilli
with very less preparation of • Rsh
seafood . and sea food are
used.