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TELANGANA – Poshan Maah – 28 Days, 28 States
Post Views: 2,487 Telangana is known for its distinctive cuisine that includes a wide variety of sweet and savoury dishes. Being a semi-arid state, the staple food in Telangana is not rice but millet. As a result, a variety of millets are used to make wholesome and rustic breads that are enjoyed with spicy accompaniments. Thanks to the inclusion of red chillies in the preparations, the food of the region is the spiciest in the Deccan region. The food in its capital city, Hyderabad is different from the rest of the state. The Qutub Shahi and Nizami influence of about 400 years gave Indian gastronomy a much-celebrated chapter that includes…
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KARNATAKA – Poshan Maah – 28 Days, 28 States
Post Views: 2,153 Karnataka has a diversity of cuisines based on regional specialities and traditional dishes of each community. It includes both vegetarian and non-vegetarian dishes. Ragi, which is a staple in Kannadiga cuisine is mentioned in the works of the poet Adikavi Pampa and in the ancient Sanskrit medical text Sushruta Samhita. Food grains such as ragi, rice, jowar, urad dal, semolina are some of the staples of Karnataka. Palm jaggery is also an important ingredient in Karnataka’s cuisine. Traditionally, meals are served on a banana leaf. Let’s have a look at some of the famous dishes from Karnataka: AKKI ROTI: Akki roti is a rice-based breakfast item unique…
