After bifurcation, Telangana cuisine is fast gaining prominence in the city
Clockwise from left: Keema biryani, natukodi pulusu, palamuru pottel kura, nawab marag soup, naali mamsam (Photo: DC/File)
Hyderabad:After bifurcation, Telangana cuisine is fast gaining prominence in the city. New food joints and restaurants specialising in Telangana dishes have come up in the twin cities of late. In certain restaurants, non-vegetarian Telangana dishes, kalchina kura (roast mutton), nalli mamsam vepudi (mutton bone marrow fry), natukodi (country chicken) and pulusu, have become popular, particularly among the techies.
“I like dishes like palamuru pottelu kura (a mutton dish from Mahbubnagar) and nalli mamsam. These dishes are quite different from the regular ones and are my favourites,” said G. Nandu, managing director of a software company at Hitec City, who is one of the customers at Palaramu Grills, Madhapur.
N. Parmesh, chief chef at Palamuru Grills said, “Palamuru kura is a mutton dish that is offered during the Kurumurthi Jatara (annual festival) of Mahbubnagar. We have included it in our special Telangana menu.”
Natukodi kura, a chicken dish, is also one of the favourites among customers. “Though spicy, it is good,” said Riya, an actress dining at the Telangana Food Joint in Hitec City.
A vegetarian dish that is gaining in prominence is ragi sangati combo comprising pulusu, pachadi etc.
Simon, general manager of Colour’s and Flavour Restaurant said, “Though there have been many Telangana dishes, they were confined to food festivals. The latest trend is going to give a boost to Telangana cuisine.”
Suraj Chowdary of Telangana Ruchulu at Secunderabad said, “The veinchina mamsam a mutton dish is a popular item. Meat of male goats is more popular in the region,” he added.
Telangana, an arid region, grows millets and seasonal greens. While the people of Andhra use more chilli in their food, those from Telangana region use chilli and masala in equal proportion.
( Source : dc correspondent )
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