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    International Journal of Innovative Science and Research Technology
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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.

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    Influence of Tribal Culture on Telangana Cuisine

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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.

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    75 views2 pages

    Influence of Tribal Culture On Telangana Cuisine

    Uploaded by

    International Journal of Innovative Science and Research Technology
    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.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 2

    Volume 5, Issue 2, February – 2020 International Journal of Innovative Science and Research Technology

    ISSN No:-2456-2165

    Influence of Tribal Culture on Telangana Cuisine


    Pulla Suresh, Sam Nirmal, A Suresh
    Institute of Hotel Management, Hyderabad.

    Abstract:- Every cuisine has its own roots which go III. REVIEW OF LITERATURE
    deep down in the history and is majorly based on locally
    available ingredients. In India we have some food which A. Telangana Cuisine
    come from the tribal community and is famous among The region of Telangana lies on Deccan plateau and
    the citizens because of its distinct flavors and cooking its topography dictates more bread based dishes due to
    methods. In the newly formed state of Telangana (2- its proximity with Maharashtra, Chhattisgarh and
    June-2014) which was earlier a part of Andhra Pradesh. Karnataka. Jowar and bajra feature prominently in the
    Telangana has many things in common with Andhra cuisine. The predominant occupation of the people in
    Pradesh but however Telangana has its culinary Telangana is agriculture. The region is mostly dry lands
    journey as the Telangana cuisine is more on the with hot summers and scanty rainfall. The soil is rocky and
    mellower side as compared to Andhra Cuisine or say it gravel, the common crops are jowar, bajra and ragi along
    is less spicy because in Telangana they don’t use much with pulses as well as vegetables. The centuries old
    of red Guntur chili. The state comprises of people from cooking practices and especially the use of mud pots are
    tribes like Banjara, Koya, Gond, Yerukala, and still in vogue but are getting replaced with steel and other
    Pradhan. These tribal communities play a major role in vessels. Locally grown ingredients are widely used.
    the food that is consumed in Telangana. Telangana
    cuisine is famous for its roti made from millets and Due to the ancient history and the several rulers who
    spicy & tangy curries which comes from the cuisine of ruled this region the Food is a heavy mix of different
    tribes like Banjara, Koya and Gond as they had a staple regions and yet has the distinction of being unique in its
    diet of rotis made from millets and spicy & tangy curry. own way. The ancient Hindu rulers have given their flavor
    Further the Koya tribe contribute to preserved food to the basic food while the various Muslim rulers have
    and pickles and Banjara tribe to the fried delicacies. brought their recipes off course only to be modified
    The Yerukala tribe consumed more of rice and hence according to the locally available ingredients, hence we can
    the consumption of rice as a part of meal comes from say that Telangana cuisine is a confluence of Cuisines.
    this tribe. This paper will throw light on the influence of There are influences of the neighboring States like
    Tribal culture on the Telangana Cuisine. Karnataka and Maharashtra. One should however not forget
    that the Capital city's Cuisine that is Hyderabadi cuisine is
    Keywords:- Cuisine, Culture, Tribe, Communities, Culinary omnipresent all through the region without having to say.
    Journey
    The people of Telangana region are simple eaters. The
    I. INTRODUCTION food comprises of more of millets than cereals as they are
    grown in .Cereals and pulses are considered as lavish and
    Telangana is the newly build state in 2014 which rich food. The food is generally dry in form and spicy. It is
    earlier was a part of Andhra Pradesh. Andhra Pradesh believed that the spicy food compliments the hot weather
    cuisine is divided into 3 major cuisine i.e. Coastal Andhra conditions only to keep their bodies cool! The region has
    cuisine, Rayalseema cuisine, Hyderabadi cuisine and seen many parts which have been added as well as those
    Telangana cuisine. The tribal communities which resided in which it lost. Due to the reason that some parts of
    this region and few are still a resident here are Banjara, Maharashtra and Karnataka were actually a part of this
    Koya, Gond and Yerukala. These tribes are not only known region before the states reconstitution there is a vivid
    for their culture but also for their food. The influence of influence of these states in some parts of the present
    tribal culture is still seen in the cuisine and its firmly Telangana region. Though the region was ruled for a long
    believed that few techniques of cooking which were used time by the Muslim rulers there is no significant culinary
    by them can never be replaced by any modern technologies imprint left in the region other than the city of Hyderabad.
    however some alternatives can always be used to match up The region as mentioned is very dry and the temperature
    to the taste. (Govt., 2017) soar as high as 45 in the summer months, as such the land
    under cultivation is very less and drought conditions are a
    II. OBJECTIVE common phenomenon.

     To understand the cooking methods and ingredients B. Tribal Culture in and around Telangana
    used by tribal community of Telangana. Different tribes settled in this part of the country
     To study the influence of tribal culture on Telangana centuries ago and they still continue to reside here. Their
    cuisine. living standards might have changed but what remains
    unchanged is their culture and food habits. The tribes
    settled in Telangana had bread based diets and loads of

    IJISRT20FEB617 www.ijisrt.com 878


    Volume 5, Issue 2, February – 2020 International Journal of Innovative Science and Research Technology
    ISSN No:-2456-2165
    chilly as it is difficult to grow vegetables or any other crops namely cinnamon, cloves, pepper, and cardamom. The use
    in such a dry region. The breads they consumed were of cereals, wheat and meat is seen in abundance as
    generally made of jowar, bajra etc. They use easily Telangana being a dry land it is difficult to grow rice and
    available materials and made their own vessels which were vegetables in most of the regions. (zone, n.d.)
    generally made of clay or mud. The tribals had meat more
    often than vegetables and they had their own Intoxicating V. CONCLUSION
    drink called Mohua (Kallu). The tribal comminutes are not
    only good with their food and culture but they knew how to The cuisine of Telangana is greatly influenced by the
    make the best out of what they have. Banjara, Gond, Koya, tribal communities which was residing here previously and
    Pradhans and Yerukala are tribal communities which reside they still continue to reside among us but they have adopted
    in Telangana region. to the modern world.

    IV. FOOD HABITS OF DIFFERENT TRIBAL The Telangana cuisine that we know today is very
    COMMUNITIES versatile as the cooking methods used by the tribal
    communities were simple and it can be replicated in the
    A. Banjara Tribe: modern world.

     Introduction: The ingredients used by the tribal communities are


    They are also known as Lamabada tribe. They are available in abundance and even today it is available
    spread across India in different states however as per the because of which we are able to prepare the dishes or at
    census report they dominate the tribal population of least have a touch of them in our cuisine today.
    Telangana which was last recorded as 20,46,117 in 2011.
    The Banjaras are excellent crafts person and possess great REFERENCES
    skills in dance forms, arts, rangoli, embroidery, and tattoo.
    The women from banjara tribe possess excellent skills in [1]. CAI. (2018, 05 12). caiculinaryblog. Retrieved 02 25,
    lepo embroidery which involve stitching of mirrors. 2020, from caiculinaryblog:
    http://caiculinaryblog.in/2018/05/12/
     Geographical Location: [2]. Govt., T. (2017). Retrieved 02 25, 2020, from
    They are found in the mid of Andhra Pradesh and http://twd.telangana.gov.in/tribal-profile/
    Telangana. [3]. Mishra, D. S. (n.d.). The tribal Tribune. Retrieved
    2020, from
     Historical Background: https://www.etribaltribune.com/index.php/volume-
    Lambadi or Goar-boali, also called Banjari, is a 1/mv1i4/food-culture-of-koya-tribe
    language spoken by the once nomadic Banjara people [4]. Schedule cast and schedule tribes research institute, o.
    across India and it belongs to Indo-Aryan group of (2015). Retrieved 02 26, 2020, from
    languages. The language does not have a native script The http://kbk.nic.in/tribalprofile/Koya.pdf
    language is known by various other names, including [5]. Travel, M. (n.d.). Tribes Of India. Retrieved 02 24,
    Lamani, Lamadi, and Banjara, Banjari, Bangala, Banjori, 2020, from http://tribes-of-
    Banjuri, Brinjari, and variants, Tanda. Regional dialects are india.blogspot.com/2008/09/gonds-tribe-of-india.html
    divided between the Banjara of Maharashtra (written in [6]. ugdundeesafari. (n.d.). Retrieved 02 25, 2020, from
    Devanagari), Karnataka (written in the Kannada script) and https://www.pugdundeesafaris.com/blog/local-food-
    Telangana(written in the Telugu script). Speakers are in-kanha/
    bilingual in either Telugu, Kannada, or Marathi. [7]. zone, B. (n.d.). Banjara Zone. Retrieved 02 24, 2020,
    from http://banjarazone.com/bz_history.aspx
     Staple diet:
    Jawar roti, Mamsam Saloi, Daliya, Bakra boti and
    other rotis prepared from various cereals and spicy nonveg
    gravies prepared from offals.

     Festivals:
    Teej is one of the most important festivals they
    celebrate in the month of August (Shravana). During this
    period the unmarried Banjara Girls pray for a good groom
    and they soak seeds in bamboo bowls followed by watering
    them 3 times a day for 9 days at a stretch, growth of thick
    and dense sprouts is said to be good omen.

     Commonly used ingredients:


    The use spices used by Banjaras are just like any other
    spice that we use today however they preferred spices
    which are available in abundance and close to them,

    IJISRT20FEB617 www.ijisrt.com 879

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