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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 millets and roti based dishes. Jowar and Bajra features more prominently in their cuisine. Telangana cuisine is noted for not including dishes such as idli and dosa, typical of other South ...
Green Chili stuffed with mashed potato, coated with besan batter and fried, it is native to Jodhpur, Vegetarian Missi roti: Whole wheat & gram flour dough ground masalas, pan fried: Vegetarian Mixed vegetable: mixed vegetables, slow cooked with a tomato sauce added. Vegetarian Moong dal ki Lapsi: a dish made with yellow lentils, milk, sugar ...
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.
Most of the modern day desserts in Hyderabadi cuisine were introduced and invented during the times of Nizams, today that had become an integral part of cuisine. [ 7 ] : 31 [ 8 ] 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 ...
The eating habits of Hindu royals and Brahmins have historically had a heavy influence on Andhra cuisine. Andhra Pradesh's proximity to Western, Central, and Eastern India influenced the diversity of those border regions' cuisine as well, as the Telugu-speaking population spread into neighboring states. Different communities have developed ...
The cuisine of Telangana consists of the Telugu cuisine, of Telangana's Telugu people as well as Hyderabadi cuisine (also known as Nizami cuisine), of Telangana's Hyderabadi Muslim community. [184] [185] Hyderabadi food is based heavily on non-vegetarian ingredients, while Telugu food is a mix of both vegetarian and non-vegetarian ingredients ...
It is grown largely in the Indian states of Andhra Pradesh, Telangana, Karnataka and Tamil Nadu, and is used primarily in South Indian cuisine. In Telugu, it is nicknamed baṅgāru tīgalu (బంగారు తీగలు, lit. "golden vine"). [citation needed] Sona masuri is a premium variety of rice that is also exported to many countries.
About 76% of the population of Telangana speak Telugu, 12% speak Urdu, and 12% speak other languages. [6] [7] Before 1948, Urdu was the official language of Hyderabad State, and due to a lack of Telugu-language in educational institutions, Urdu was spoken by the educated people of Telangana, including the elite.