Multigrain vegetable cutlets and Raw Mango flavor (Image: iStock)

Food, as they say, is the ultimate form of storytelling. Every dish contains a narrative, a story that tells not only about the land it comes from, but also about the people, their history and the generations that shaped it. Indian food, in particular, has a storied journey marked by ancient traditions, rich agricultural roots, and centuries of cultural exchanges through trade, travel, and invasions. This unique combination of influences is what makes Indian cuisine so diverse and vibrant.
The breadth and diversity of Indian food, combined with the fact that most of it has been documented recently, is the main reason why many of us remain unaware of our country’s rich culinary heritage. Although food anthropologists, historians, journalists, chefs and some restaurateurs have made concerted efforts to challenge this situation, the true depth of India’s culinary traditions – its ingredients, cooking styles and food culture – remains largely unexplored. A prime example of this is our perception of South Indian cuisine.
Since the rise of dining out, South Indian food, like Punjabi cuisine, has often been reduced to a handful of dishes, leading to the stereotypical view that these few items represent the entire culinary tradition of the region. This oversimplification couldn’t be further from the truth. The five states that make up South India, each with its own unique climate, soil, geography and history, have developed different food cultures shaped by these different factors. Reducing this complex pattern to just a few dishes does not reflect the complexity and richness of South India’s culinary heritage.
When we turn our focus TelanganaThe culinary story of this country, a relatively young state with an ancient history, stands out; different but often overlooked. Telangana’s food is a reflection of its deep connection with the land, the seasons and most importantly, its people. This rich culinary heritage, shaped over centuries, has the power to determine the future of regional Indian cuisine. Today, as we try to build what we call Neo-Telangana We start by diving deep into the roots of the cuisine, understanding its soul and reimagining it for the modern palate.
THE HEART OF TELANGANA: TRADITION MEETS INNOVATION
Telangana’s cuisine is a testament to the state’s unique geographical and cultural identity. Unlike its neighbors Andhra PradeshTelangana’s cuisine, where fiery, sharp and intensely spicy dishes dominate the culinary environment, stands out with its simplicity, depth and use of local, indigenous ingredients. It is bold yet humble, rich yet balanced and, above all, incredibly comforting food.
At the core of Telangana’s culinary identity lies a strong connection with the region’s semi-arid climate, which shapes agricultural and food practices. Millet, legumes, peanuts and sorghum They are a staple in the Telangana diet and provide stamina and endurance to the people who cultivate them. It is these hardy, drought-resistant crops that have defined the food culture of Telangana for centuries. Here we see a cuisine rooted in the soil; This cuisine not only embraces what the land has to offer, but transforms those ingredients into dishes that are hearty, healthy and full of character.
One of the most striking features Telangana cuisine It is the art of slow cooking. Dishes like Gongura Mutton soft mutton Marinated with sharp Gongura leaves and slowly boiled with local spices, it is a flavor that appeals to the spirit of the region. Slow, deliberate and carefully prepared, this cooking method brings out the depth of flavors that are characteristic of Telangana food. A cuisine that respects tradition but is also highly adaptable to contemporary tastes and trends.
A NEW SHOPPING: NEO-TELANGANA CUISINE
As the food world continues to evolve, so does our approach to traditional cuisines. Neo-Telangana Combining the principles of sustainability, seasonality and local sourcing with a contemporary culinary expression, the cuisine represents a modern rediscovery of these centuries-old flavors. It’s about giving new life to traditional dishes while retaining the essence of what makes Telangana food unique.
The aim of our exploration of Neo-Telangana cuisine is not only to preserve the roots of the culinary traditions of the region, but also to strengthen them by combining old and new techniques to create dishes that appeal to the future. Imagine Sajja Roti Made from organic millets, paired with farm-to-table Pachi Pulusu or Jowar Upma served alongside fresh, light Gongura Raita. By adopting sustainable ingredients, reinterpreting traditional dishes and blending modern cooking techniques with well-established preparation and preservation methods, we create a menu that appeals to both purists and those seeking innovation in the kitchen.
The key to creating neo-Telangana cuisine lies in honoring the past while embracing the future. Unique grains and vegetables native to Telangana such as Sorghum (Jowar), Bajra (Sorghum)Pearl Millet) and Gongura – at the heart of this culinary revolution. However, by focusing on health-conscious choices like millet and plant-based options, we also offer ingredients that suit modern palates while staying true to the rich, bold flavors of the region.
KEY DISHES AND INGREDIENTS OF TELANGANA CUISINE
To understand the essence of Telangana food, it is important to take a closer look at the key ingredients and dishes that shape the food traditions of the region and make it unique and special.
1. Millet (Sajja, Jowar, Bajra) – These ancient grains are at the heart of Telangana’s food culture; It offers a rich, earthy taste and provides vital nutrition. They make an excellent base for many traditional dishes; They add texture, warmth, and a sense of grounding. A simple Sajja Roti (millet pancake) served with spicy lentil curry or Jowar Upma made with fresh seasonal vegetables exemplifies the wholesome comfort of Telangana food.
2. Gongura – Gongura, known as “sour leaf”, is an iconic ingredient of Telangana cuisine. Its tangy, vibrant taste forms the basis of many dishes, from slow-cooked Gongura Mutton to refreshing Gongura Pachadi (salsa). This versatile leaf is central to the region’s flavors, providing a sharp, almost electric contrast to the state’s earthy fare.
3. biryani – While Hyderabad’s version of Biryani has gained worldwide fame, the Telangana version offers a subtler, more balanced take on this iconic dish. Made with locally sourced rice varieties like Sailu, Telangana’s Biryani is all about layers upon layers of flavours; slow-cooked meats, aromatic spices and tender rice come together in a fragrant celebration of the region’s bounty.
4. Pachi Pulusu – This raw tamarind soup is a staple in Telangana homes and is often served as a side dish to cut through the richness of heavy dishes. Its tangy, refreshing taste is an excellent palate cleanser and highlights the simplicity and balance inherent in Telangana food.
AGRICULTURE BEHIND THE TASTES
What makes Telangana cuisine even more remarkable is its deep connection with the land and the agricultural practices that sustain it. The cuisine is inherently tied to the cycles and rhythms of the land, with the state being one of India’s leading agricultural producers, especially of crops such as millets, pulses and groundnuts. The rise of neo-Telangana cuisine is a call to celebrate this agricultural richness by focusing on sustainable practices, seasonal produce and a return to local food systems.
The lands here offer an abundance of ingredients that, when prepared with care, become more than just food. They tell a story of resilience, sustainability, and determination to honor both the land and the people who cultivate it. Neo-Telangana cuisine invites us not only to enjoy these ingredients but also to understand and appreciate their journey from farm to table.
A CALL TO CELEBRATE TELANGANA’S CULINARY HERITAGE
As chefs, restaurateurs and food lovers, we have a responsibility to celebrate and enhance the culinary traditions of Telangana. Neo-Telangana cuisine is not just about re-imagining old dishes; it is also about reviving a rich culinary heritage that has long been ignored. It is time for Telangana food to stand proudly as a culinary treasure with its own unique identity and not as a subset of Andhra cuisine.
The beauty of Telangana food lies in its warmth, soulfulness and unwavering connection with the land. Each dish tells a story of tradition, endurance and flavour; stories that have been passed down through generations but remain timeless. As we continue to discover and share these flavors, we invite you to this culinary journey; a journey that is as much about celebrating a culture, history and lifestyle as it is about the food itself.
-With the contributions of TSK Food Works Founder and CEO Rohit Kasuganti