The cuisine in Telangana has two personalities to it. One being a simple and traditional Telugu platter and other an elaborate, spicy and tangy Nawabi cuisine. The area is the largest producer of rice, which naturally, also happens to be a staple ingredient here.
Though the food is traditionally vegetarian, the areas closer to sea, have seafood as a more staple part of their platters, while, Coconut oil is an essential and distinct ingredient in both. The cuisine of the area is also lined with a variety of pickles with Aavakaya, a mango pickle, being a local favorite. Muruku (a preparation of rice), Appadams, Onion Pakodas, Vadas, Idlis are the highlights of the Telugu cuisine here. So are the sweets like Bandhar Ladoo, Payasam, Sheer Khurma, Bobbaltu, Putharekulu. On the other hand, the Nawabi bit of cuisine here, uses a generous dash of spice, tanginess and a flattering use of oil. It derives influences from Arab, Turkish and Mughal cuisines. Hyderabadi Biryani, Kebabs, Moghlai Shwarma, Kodi Iguru, Gongura Mutton, Kodi Pulusu are the delicacies with which the cuisine of the area is identified. The main ingredients used are Lamb, Chicken and fish. Sheer Korma, Khubani ka meetha, Gajar ka Halwa, Seviyan ka Zarda are the sweets that define the desserts in the area.