Telangana
Much of Telangana was under Muslim rule for the past six centuries and thus the cooking styles follow the Hyderabadi. But Telangana being an upland area has its stretches of dryland cultivation and also uses ‘jonna’ (Jowar) in its cooking, apart from the staple rice. As irrigation is largely dependent on tanks and ponds, freshwater fish is popular in many parts of the Telangana region, which too has nine districts excluding the State capital of Hyderabad.
Garlic is used in plenty to spice up curries and even pickles. While in the coastal region, garlic is rarely used in pickles, in the Telangana region it is in vogue. Green chillies too are used in making pickles, instead of the traditional red chilli powder. Chicken and mutton too are pickled and in some parts fish is used for making pickles. Such non vegetarian pickles are popular in Krishna, west and East Godavari districts of the coastal region too.
A speciality in the Telangana region is partridge, locally known as ‘teetar bater’ in Urdu or ‘pitta mamasam’ inTluga. With large forest tracts, jungle fowl and wild boar too make up for specialities but modern laws have prohibited such game.
Garlic is used in plenty to spice up curries and even pickles. While in the coastal region, garlic is rarely used in pickles, in the Telangana region it is in vogue. Green chillies too are used in making pickles, instead of the traditional red chilli powder. Chicken and mutton too are pickled and in some parts fish is used for making pickles. Such non vegetarian pickles are popular in Krishna, west and East Godavari districts of the coastal region too.
A speciality in the Telangana region is partridge, locally known as ‘teetar bater’ in Urdu or ‘pitta mamasam’ inTluga. With large forest tracts, jungle fowl and wild boar too make up for specialities but modern laws have prohibited such game.
