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Telangana cuisine is a food culture unique to Telangana Region. The Telangana state lies on the Deccan plateau and its topography dictates more millets and roti based dishes. Jowar and Bajra features more prominently in their cuisine. Due to its proximity with Maharashtra, Chhattisgarh and northwest Karnataka, it shares some similarities and differences of the Deccan Plateau cuisine.
There are many styles of cooking in Telangana. In the some Villages, People still employ traditional methods in cooking. This includes wood-fired and Masonry's ovens.
Telangana in its cuisine, there is special place for roti's made from millets, such as jonna rotte (sorghum), sajja rotte (penisetum), or Sarva Pindi" and Uppudi Pindi (broken rice). In Telangana a gravy or curry is called Koora and Pulusu in based on Tamarind. A deep fry reduction of the same is called Vepudu. Kodi pulusu and vepudu are popular dishes in meat. Vankaya (Brinjal), Aloogadda (potato) koora & fry are some of the many varieties of vegetable dishes. Telangana palakoora is a spinach dish cooked with lentils eaten with steamed rice and rotis. Peanuts are added as special attraction and in Karimnagar District, cashew nuts are added.
Popular Telangana curry dishes (known as Koora) include Boti (derived from mutton) and Phunti Koora made out of Red Sorrel leaves. Potlakaya pulusu, or Snake gourd stew is one of the daily staple dish.Many Telangana dishes are altered as per their own taste but the root ingredients are similar. Sakinalu is the most popular snack made of rice flour during festivals like Dusshera and Sankranthi making it very delicious and one of its kind fritters of South India.
The locally found ingredients are mainstay in the cuisine. Fresh vegetables like tomatoes, brinjal, bitter gourd, pulses, tamarind play a big role in the vegetarian dishes. The dishes based on goat and lamb are preferred over chicken in the dishes. As the region does not have a coast, only fresh water fish like korra matta is occasionally prepared.
In Telangana regions Tamarind, red chilies (koraivikaram) and Asafoetida are predominantly used in Telangana cooking. Roselle is a major staple used extensively in curries and pickles. 
Sugar madugulu is a sweet made with milk and butter with sugar coating, and pharda pheni' is another sugar-coated crispy wafer sweet. Boondi laddu and Ravva laddu are popular sweets. Saboodana kheer with poori is also a popular sweet. Polelu (During Ugadi with Pachadi and Sri Rama Navami with Panakam), Double Ka Meeta, Kaddo ka Kheer, Falooda, Rooafhsa, Qubani ka Meetha, Jauzi Halwa, Shahi Tukda, Sheer Khurma, Mauz ka Mitha, Shahjahani Mitha, Badam ki Jali, Semiya Payasam, Firni, Ariselu, Nankhatai, Akkaravadisal are also some of the Popular Dishes.
Malya muddalu is a festivie desert especially made on bhatukamma festival. Chapathi / Rotii made of wheat flour mixed with water to form a smooth dough, Roti is torn into pieces when hot and mixed with jaggery, cardamom, as the heat melts the jaggery. Then made into round balls.
Recent years has seen a resurgence of Telangana cuisines in restaurants around Hyderabad with the availability of Telangana thali dish for lunch.