Every cuisine has its own roots which go
deep down in the history and is majorly based on locally
available ingredients. In India we have some food which
come from the tribal community and is famous among
the citizens because of its distinct flavors and cooking
methods. In the newly formed state of Telangana (2-
June-2014) which was earlier a part of Andhra Pradesh.
Telangana has many things in common with Andhra
Pradesh but however Telangana has its culinary
journey as the Telangana cuisine is more on the
mellower side as compared to Andhra Cuisine or say it
is less spicy because in Telangana they don’t use much
of red Guntur chili. The state comprises of people from
tribes like Banjara, Koya, Gond, Yerukala, and
Pradhan. These tribal communities play a major role in
the food that is consumed in Telangana. Telangana
cuisine is famous for its roti made from millets and
spicy & tangy curries which comes from the cuisine of
tribes like Banjara, Koya and Gond as they had a staple
diet of rotis made from millets and spicy & tangy curry.
Further the Koya tribe contribute to preserved food
and pickles and Banjara tribe to the fried delicacies.
The Yerukala tribe consumed more of rice and hence
the consumption of rice as a part of meal comes from
this tribe. This paper will throw light on the influence of
Tribal culture on the Telangana Cuisine.
Keywords : Cuisine, Culture, Tribe, Communities, Culinary Journey.