In the lead-up to Telangana Formation Day, Onamaalu, the pioneering platform preserving Telugu culinary and cultural traditions, unveiled its latest regional chapter, Telangana Kathalu, at The Culinary Lounge in Hyderabad. The event brought together a passionate community of filmmakers, writers, poets, activists, and food lovers to spotlight the diverse flavors and rich heritage of Telangana.
The immersive event celebrated hyperlocal food, indigenous art forms, and oral storytelling—offering a rare cultural and sensory experience. Dishes like Sarvapindi, Bakshalu, Jonna Rotte, and the spicy Telangana Mutton Curry were prepared live and served by women from Karimnagar and the tribal regions of Adilabad and Kamareddy. Guests also savored Makka Pelalu with tea, and the cooling Masala Salla (Majjiga) to balance the heat of the flavors.
A standout moment was the live Gussadi dance performed by artists from the Gond and Mahua tribes of Adilabad—infusing the venue with spiritual energy and indigenous pride. The performers also spoke about the importance of cultural continuity and shared stories passed down through generations.
“Telugu isn’t one story—it can’t be narrated in a single tone. It’s a thousand micro-stories with sub-regional identities. Through chapters like Telangana Kathalu, we’re building micro-communities to listen, preserve, and celebrate what’s vanishing,”
said Gopi Byluppala, CEO of The Culinary Lounge and a key collaborator in Onamaalu’s journey.
From storytelling circles to traditional kitchens, Onamaalu’s community movement continues to deepen its roots in everyday lives. Over the past year, it has covered over 27,500 kilometers, meeting elders, farmers, and home cooks to document forgotten recipes, regional food practices, and folk narratives.
The latest event also marked the launch of a dedicated Anvikshiki bookshelf at The Culinary Lounge.
Venkat Sidda Reddy, founder of Anvikshiki Publishers, emphasized how the revival of culinary and literary traditions go hand in hand:
“We’re now placing micro-libraries in production houses and cafes to integrate reading into daily life. Food and literature must coexist to build a culturally aware society.”
The bookshelf was inaugurated by Venu Yeldandi, the National Award-winning director of Balagam, along with acclaimed Telugu writer Peddinti Ashok Kumar and artist Laxman Aelay.
“It is our duty to pass on the knowledge of our food and culture to the next generation. Events like these ensure that,”
said Venu Yeldandi.
Among the many hands that made the day special were:
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Shobha Amma from Karimnagar, who, with her team of home chefs, made Telangana specialties like Sarvapindi and Bakshalu,
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Kumaram Bagu Bai, a tribal woman who has remade the image of Mahua by transforming it into healthy laddus and ready-to-eat snacks,
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Gond women from Adilabad, trained to commercialize native sweets like Boorelu, Gaarelu, and Kudumulu, served fresh with rustic green chilli chutney.
Senior journalist Amar Devulapalli, Telangana Media Academy Chairman Srinivas Reddy, artist Laxman Aelay, actor-educationist Geeta Bhascker, and filmmaker Raj (of Mallesham fame), mountaineer Padamati Anvitha Reddy, critically acclaimed film Balagam Venu Yeldandi, award winning writer Peddinti Ashok Kumar were among the many distinguished guests who joined in the storytelling.
“We’re not just tasting dishes—we’re reliving memories and reclaiming heritage,”
shared Laxman Aelay, whose works have always rooted themselves in Telangana’s soil and soul.
With monthly masterclasses, community discussions, and training workshops in the pipeline, Telangana Kathalu is just the beginning. Onamaalu also plans to launch a Culinary Museum, collaborate with chefs, homemakers, historians, and scholars, and build stronger narratives for the region through food and folklore.
Going back in time, launched in 2024, Onamaalu is a community-led initiative that documents and celebrates the culinary diversity of Telugu-speaking states. Through storytelling, traditional recipes, and curated events, it revives lost practices and builds cultural bridges across generations. The initiative was inaugurated by Dr. A.V. Gurava Reddy, Managing Director of KIMS-SUNSHINE Hospitals, and Jayesh Ranjan, Special Chief Secretary of ITEC and Industries & Commerce, Government of Telangana.
Also Read: Telangana Avakaya – Geetha Bhascker Style, Onamaalu Culinary Theatre
Fridaywall Magazine | Best Digital Magazine in Hyderabad | Telangana Cuisine | Telangana Kathalu by Onamaalu
