When it is truly Telangana!

ITC Hotels’ through its ‘Kitchens of India’ series is in the process of devising menus from various native cuisines across India that are not so well known, but have in their own pockets maintained the vibrancy and vigour.

Telangana cuisine falls under this category. For the second anniversary of Telangana Formation Day, Dakshin restaurant that has extensively researched the cuisine, has devised an interesting thali menu in vegetarian, non-vegetarian-sea food variants.

What makes the menu special is the presence of unique dishes like Kallegalupula koora, (a tangy curry made by mixing lentils, spinach and other green leafy vegetables), Pachi Pulusu, Nizamabad Veg Korma (the yoghurt based curry from the dairy rich district),

Gongoora ghost (this version of Gongura mutton has chana dal and is quite different from its Andhra cousin), Boti Karjam (regional delicacy that is a mix of lamb liver and intestines sufficiently spiced up and fried), Warangal Kodi Koora (distinguished by its use of tomato), Onkaya Alugadda vepudu (a simple home style preparation made using brinjal and potato),

Mamidikai Prawn curry, Oorikodi Pulao (country chicken pulao) and on the sweeter side – the delicious and simple preparation of Kobbari Pappu Payasam and Laskaru Undalu. When its Telangana it’s got to be Telangana, where people do not shy away from using chilli powder, ginger garlic paste, tomatoes, mango or tamarind for tanginess, onions and it’s the proportion that makes all the difference.

Telangana Thali will be available for dinner at Dakshnn till June 12.