Influence of Tribal Culture on Telangana Cuisine

Authors : Pulla Suresh, Sam Nirmal, A Suresh

Volume/Issue : Volume 5 - 2020, Issue 2 - February

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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.


Paper Submission Last Date
31 - December - 2023

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