Alientt's Global Team Experience Telangana’s Culinary Heritage

The delegation was in the city as part of Global Summit 2025, and the session offered them an immersive introduction to the region’s traditions through food, art, and collaboration. A specially designed cook-off allowed the Alientt team to bond while exploring everyday Telangana cuisine.

The session was led by well-known Telangana cuisine researcher Jyothi Valaboju, who guided participants through the preparation of traditional dishes such as Sarva Pindi, Barada, and Godhuma Rotte. Delegates approached the workshop with enthusiasm, treating it as both a cultural learning opportunity and an engagement-driven group activity.

Guests were also presented with a curated Telangana snack basket featuring 'makka pelalu',' Ippa puvvu laddu', 'nuvvula laddu', and 'chakkinalu', offering a taste of the state’s festive delicacies.

For several delegates visiting India for the first time, the experience was deeply enriching. Fabio Manzi, Founder of Alientt, noted that understanding local culture adds valuable context to global collaboration. CHRO Marco Mirilli praised the authenticity of the experience and described the Perini Natyam performance as “mesmerising and unforgettable.”

Culinary expert Jyothi Valaboju expressed delight at the global team’s curiosity, while Gopi Byluppala, Founder of The Culinary Lounge, highlighted how cultural and culinary engagements help global organizations integrate meaningfully when expanding operations in Hyderabad.