
In the maze of food-related events happening of late in Hyderabad, this unique curation called Telangana Kathaalu hosted at @theculinarylounge easily stood out for its distinctiveness. Held under the aegis of Onamaalu, an ethnic platform celebrating Telugu culture founded by Gopi Bylappula, we had a rare and enriching perspective of the food and culture of India’s youngest state on the eve of Telangana Formation Day which is celebrated on June 2nd, Home chefs from the districts of Karimnagar, Adilabad and Kamareddy cooked on live counters seated on the floor their signature dishes. The highlight of the delightful pop up was the Mahua flower delicacies dished out by the women from Adilabad. Boorelu, Ragi rotis and Laddoos using the Mahua flower paired with some delectably spicy green chutney reminiscent of the Maharashtrian thecha (little surprise as Adilabad borders Maharashtra). What flew off the stoves the fastest of course were the scrumptious (and humungous sized!) Sarvapindi, which was quite different from the ones we get here commercially in Hyderabad in that it had sliced thin onions and green chillies but was still as crisp as the ones without onion. Bakshalu (or Bobbatlu as is known in AP and PuranPoli in Maharashtra), Jonna Rotte, (Jowar rotis) Sakinalu, Mokka (maize) Garelu (vadas) and the very delightful Makka Purelu had with chai. The Gussadi dance performed by Gond tribesmen was as vibrant and colorful as our Indian folk dances go. It was an absolute pleasure to meet old friends like c @chef_rizwankhader and Fareesa Khan as well as Arvind Ramachander. Kudos to Gopi Bylapulla to conceptualise and execute such a fabulous cultural initiative. Thank uou @rajeshwarikalyanam for the invite and being the warmest hostess as always! 💜
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