The art of Telugu cuisine

ELUGU cuisine is an umbrella term for the food of erstwhile Andhra Pradesh, and hence, includes the cuisines of modern-day Telangana and Andhra Pradesh.

- Dr Nithya Franklyn

This culinary haven is known all over for its aromatic biryanis, spicy curries, and tangy pickles, therefore clearly the spicy food capital among Indian states.

Generally, the food here revolves around rice and rice-based dishes served with spicy accompaniments. Thin curries called koora are served with every meal along with a side of dry preparation with a thicker consistency called vepudu. Thin tamarind-based curries called pulusu are quite common and the meal usually ends with curd-based dishes to neutralise the spice hit. Most dishes here use a souring agent which can be tomato, gongura, or tamarind.

Telangana food is a reflection of its tradition, people, geography, seasons, etc., as any other regional food. It is a simple yet complex cuisine that uses a lot of local indigenous ingredients resulting in a humble yet bold comforting food.