Hyderabad chefs are going beyond biryani and championing Telugu micro-cuisines

Hyderabad’s nutrient country is changing. A metropolis agelong defined by its signature dum biryani is dilatory moving beyond a one-dish identity. No, it is not making mode for mandis, but widening the table. The culinary speech present includes totakura liver fry, nimmakayya guddu bonda, seena roast, chepala pulusu, natu kodi, mutton pulusu and more. A biryani-obsessed assemblage is warming up to aromatic pulaos, pacchadis and determination desserts that consciousness desi, beyond conscionable gulab jamuns.

It is besides becoming evident that Telugu cuisine is much than podi (gunpowder) and avakaya pacchadi.