Telangana cuisine is the cuisine of the Indian state of Telangana, located in the semi-arid Deccan plateau in the south-central region of India. The aridity of this region means that millet-based grains such as jowar (sorghum) and bajra (pearl millet) are staples alongside rice, which dominates in irrigated areas. Drought-resistant crops and sundried ingredients are also common.
The cuisine features proteins like lentils, chickpeas, goat meat, chicken, and freshwater fish, with lamb being particularly prized in festive and ceremonial dishes. Vegetables include brinjal (eggplant), okra, gourds, and leafy greens, while tamarind and raw mango impart a characteristic tang. Fruits like custard apple and guava are also notable. Telangana’s spice palette emphasizes chili, garlic, ginger, sesame seeds, and curry leaves, often enhanced by dry roasting and grinding techniques.
Representative dishes includes as jowar roti, sajja roti, gongura pachadi, and mirchi ka salan. The cuisine reflects both Hindu and Islamic influences, and includes rich biryanis, kebabs, and salans.