A traditional, coarse flatbread made from bajra (sajja) flour — served with spicy chutney or fiery meat gravies. Loved for its rustic taste and health benefits. ¹⁾

A spicy curry made with seasonal vegetables or eggs, cooked in a gravy of roasted spices, ginger-garlic, and dry coconut — common in village feasts. ²⁾

Jowar roti (sorghum bread) paired with pachi pulusu, a tangy, no-cook tamarind soup flavored with raw onions, green chilies, coriander, and sometimes jaggery — eaten especially during summers. ³⁾

A dish that combines tender mutton with gongura leaves (sorrel), resulting in a sour-spicy meaty curry. A true hallmark of Telangana flavor. ⁴⁾

Spicier than its Andhra cousin, this chicken curry is peppery, garlicky, and richly oiled, often eaten with rice or roti. ⁵⁾

A country chicken stew made with tamarind, red chilies, garlic, and curry leaves — slow-cooked and deeply warming. ⁶⁾

A rich, gelatinous curry made from goat head, beloved in Telangana households and often served at weddings. Cooked with black pepper and regional spices. ⁷⁾

Baby eggplants stuffed and simmered in a sesame-peanut-coconut masala. Though associated with Hyderabad, it’s widely made in Telangana homes too. ⁸⁾

A crispy festival snack made during Sankranti — rice flour rings flavored with sesame seeds and ajwain (carom seeds), sun-dried and deep-fried. ⁹⁾

A light and comforting yellow moong dal broth seasoned with mustard, cumin, garlic, and curry leaves — paired with rice or dosa. ¹⁰⁾

A sweet deep-fried rice flour disc made with jaggery and sesame seeds, sun-dried before frying — an ancient treat for festivals. ¹¹⁾

A spicy curry made from goat intestine and stomach (boti) — robustly flavored and slow-cooked. Popular in rural Telangana. ¹²⁾

A nutritious lentil dish made with malabar spinach (bachali kura) and toor dal — slightly tangy with tamarind and garlic. ¹³⁾

Bitter gourd sliced and fried with onions, garlic, curry leaves, and often jaggery — balancing bitter, spicy, and sweet beautifully. ¹⁴⁾

Millet balls (sangati) made with sajja, eaten with erra karam, a hot red chili paste — a favorite among farmers for its simplicity and heat. ¹⁵⁾