Culture of Telangana

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The Telangana culture of India is a mixture of Telugu traditions and Persian traditions from the Moghuls and Nizams.

Hyderabadi Biryani
Bathukamma flower arrangement

Literature[edit]

Muhammad Quli Qutb Shah was the first Saheb-e-dewan Urdu poet.[1] Other poets of Telangana from the early era include Kancherla Gopanna or Bhakta Ramadasu, Gona Budda Reddy, Palkuriki Somanatha, Mallinātha Sūri, and Hulukki Bhaskara. In the modern era poets include such figures as Padma Vibhushan, Kaloji Narayana Rao, Sahitya Akademi Award recipient Daasarathi Krishnamacharyulu, Vachaspathi Puraskar award recipient Sribhashyam Vijayasarathi, and Jnanpith Award recipient C. Narayana Reddy, as well as P. V. Narasimha Rao, ninth prime minister of India. Samala Sadasiva was selected for the Kendra Sahitya Puraskaram distinction. His book Swaralayalu on the subject of Hindustani classical music won the award for the year 2011.[2]

Cuisine[edit]

Telangana has two types of cuisines, the Telugu cuisine and Hyderabadi cuisine. Telugu cuisine is the part of South Indian cuisine characterized by their highly spicy food. Hyderabadi cuisine, an amalgamation of Persian cuisine, Mughlai, Telugu, Turkish cuisines, developed by the Qutb Shahi dynasty and the Nizams of Hyderabad. It comprises a broad repertoire of rice, wheat and meat dishes and various spices and herbs.[3][4]

References[edit]

  1. ^ "A Sheikh's tryst with Urdu poetry". The Hindu. 2 May 2010. Retrieved 2 June 2014. 
  2. ^ "Sahitya Akademi award for Samala Sadasiva". The Times of India. 22 December 2011. Retrieved 2 June 2014. 
  3. ^ Sanjeev Kapoor; Harpal Singh Sokhi (2008). Royal Hyderabadi Cooking. Popular Prakashan. p. 3. ISBN 978-81-7991-373-4. Retrieved 8 December 2013. 
  4. ^ Karen Isaksen Leonard (2007). Locating Home: India's Hyderabadis Abroad. Stanford University Press. p. 14. ISBN 978-0-8047-5442-2. Retrieved 8 December 2013.