The flavors of Telangana coming alive during Sankranti
Every year in mid-January, telangana transforms into a bright sight of colours, flavours, and noises as the state celebrates the four-day sankranti Festival. sankranti, which marks the beginning of the harvest season, is a time to celebrate the new crop with family and friends.
Mitesh Lohiya, director of Sales and Marketing at gold Drop, expresses his delight, noting, "A few days into the new year, and it's already sankranti, which represents cleansing and renewal." temple visits, colourful rangolis, and a range of foods today represent Telangana's unique cultural melting pot. Flying kites from the rooftop with family and friends transforms the sky into a canvas for colour and imagination. And the actual taste of the celebration is unquestionably the meals made at gold Drop in Telangana."
Sankranti, which welcomes in longer days and warmer weather, is also known as Pongal, Lohri, and Uttarayan in India. Sankranti's four days - Bhogi, sankranti, Kanuma, and Mukkanuma - are a gourmet feast, providing a diverse culinary experience.
Celebrating sankranti with telugu cuisine is a tribute to flavour, texture, and heritage. Pongal, a rice and lentil dish cooked with milk, jaggery, and ghee, is one of the specialties to try. It's served hot with a dollop of butter and chutney.
Sakinalu, a crispy and crunchy snack, is a telangana speciality that is served in great amounts during the celebration. ariselu is a sweet and soft dessert prepared from rice flour, jaggery, and ghee that is flattened into a disc, cooked in oil, and then sprinkled with sesame seeds before being eaten hot or cold. Coconut Kajjikayalu, a sweet pastry from Andhra Pradesh, is filled with shredded coconut and sugar and deep-fried till golden and crispy.
Chakli, a crunchy and spicy snack, is created of rice flour, sesame seeds, cumin seeds, and red chilli powder. Chekkalu, a typical fried snack prepared with rice flour, chana dal, and spices, is crispy, flavorful, and addicting.
Mitesh Lohiya, director of Sales and Marketing at gold Drop, expresses his delight, noting, "A few days into the new year, and it's already sankranti, which represents cleansing and renewal." temple visits, colourful rangolis, and a range of foods today represent Telangana's unique cultural melting pot. Flying kites from the rooftop with family and friends transforms the sky into a canvas for colour and imagination. And the actual taste of the celebration is unquestionably the meals made at gold Drop in Telangana."
Sankranti, which welcomes in longer days and warmer weather, is also known as Pongal, Lohri, and Uttarayan in India. Sankranti's four days - Bhogi, sankranti, Kanuma, and Mukkanuma - are a gourmet feast, providing a diverse culinary experience.
Celebrating sankranti with telugu cuisine is a tribute to flavour, texture, and heritage. Pongal, a rice and lentil dish cooked with milk, jaggery, and ghee, is one of the specialties to try. It's served hot with a dollop of butter and chutney.
Sakinalu, a crispy and crunchy snack, is a telangana speciality that is served in great amounts during the celebration. ariselu is a sweet and soft dessert prepared from rice flour, jaggery, and ghee that is flattened into a disc, cooked in oil, and then sprinkled with sesame seeds before being eaten hot or cold. Coconut Kajjikayalu, a sweet pastry from Andhra Pradesh, is filled with shredded coconut and sugar and deep-fried till golden and crispy.
Chakli, a crunchy and spicy snack, is created of rice flour, sesame seeds, cumin seeds, and red chilli powder. Chekkalu, a typical fried snack prepared with rice flour, chana dal, and spices, is crispy, flavorful, and addicting.