Telangana cuisine information

Telangana cuisine is the cuisine native to the Indian state of Telangana. The Telangana state lies on the Deccan plateau and its topography dictates more...

Telangana (/ˌtɛlənˈɡɑːnə/; Telugu: [ˈtelaŋɡaːɳa] ) is a state in India situated in the southern part of the Indian peninsula on the high Deccan Plateau...

Warangal and Hyderabad being its epicenter. Hyderabadi cuisine and Kakatiya architecture both from Telangana, are on the list of UNESCO creative city of gastronomy...

Regional cuisines of South Indian include: Andhra cuisine Telangana cuisine Tamil Nadu cuisine Karnataka cuisine Kerala cuisine Lakshadweep cuisine There...

Hyderabadi cuisine is an integral part of the cuisines of the former Hyderabad State that includes the state of Telangana and the regions of Marathwada (now in...

Andhra cuisine, culturally known as Telugu cuisine, is a cuisine of India native to the state of Andhra Pradesh and is the culinary style of Telugu people...

combines elements of Hyderabadi and Mughlai cuisines. Hyderabad biryani is a key dish in Hyderabadi cuisine and it is so famous that the dish is considered...

bhunao and dum, or 'roasting' and 'maturing' of a prepared dish. In this cuisine, herbs and spices are important. The process of slow roasting gently allows...

Bagara annam is a spiced rice delicacy prepared in Hyderabad, Telangana, India. Bagar, meaning tempering, is a plain Biryani recipe without any vegetables...

one of the ethnic dishes from the Telangana cuisine. It is recognized as one of the Telangana Traditional cuisines. Food portal "Sarva Pindi - Spicy rice...

originates from the India, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil dish. Various seasonings...

food, several distinct varieties of biryani emerged from Hyderabad in Telangana, Vijayawada in Andhra Pradesh, Mangalore and Bhatkal in Coastal Karnataka...

The history of Telangana, located on the high Deccan Plateau, includes its being ruled by the Satavahana Dynasty (230 BCE to 220 CE), the Kakatiya Dynasty...

Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, fruit, or in the case...

peppers, is a popular Indian chilli and peanut curry from Hyderabad, Telangana, India, that usually accompanies Hyderabadi biryani alongside dahi chutney...

eventually became a staple of the royal cuisine of Mughal-era nawabs. Nihari developed with the overall cuisine of the Muslims of the Indian subcontinent...

Nizam, Mahbub Ali Khan, and later became an integral part of Hyderabadi cuisine during the rule of the seventh Nizam, Mir Osman Ali Khan. Sultan Saif Nawaz...

behind a special Telangana flavoured chicken". 22 July 2017. "Ankapur Chicken: Straight from the state's hearth". "Telangana cuisine to tease taste buds...

or Arisa (Odia: ଆରିସା) is an Indian sweet from Andhra Pradesh, Odisha, Telangana. It is also called Kajjaya (Kannada: ಕಜ್ಜಾಯ) in Kannada, Adhirasam (Tamil:...

varying techniques and ingredients. Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced...

Kulfa gosht Course Main Place of origin India Region or state Telangana State Main ingredients Purslane plants (kulfa), lamb Variations kulfa daal...

Chapman, Pat (2007). India: Food and Cooking: The Ultimate Book on Indian Cuisine. New Holland. p. 49. ISBN 978-1-84537-619-2. Xavier Romero-Frias, The Maldive...

Day. It was first celebrated in 2015 at Chennai. Food portal Bhapa pitha Cuisine of Karnataka Dhokla List of Indian breads List of steamed foods Puttu Rava...

variety of flatbreads and crêpes which are an integral part of Indian cuisine Sandige – Fried snack, originating from the Indian subcontinent "Poppadom...

Bengali Cham cham Charchari Jalfrezi Indian Chinese cuisine Kati roll Luchi Machher Jhol Mishti doi Pantua Prawn malai curry Rasgulla Ras malai Sandesh...

Pakistan, especially in Karachi. Dahi puri Dahibara Aludam Joshpara Punjabi cuisine "Soft, crisp vadas!". The Hindu. 20 February 2014. Madhulika, Nisha (11...