Telangana360

Lacquer, or lac, bangles of Hyderabad are a traditional type of handcrafted bangle that originated in the city of Hyderabad, India. They are known for their vibrant colors, intricate designs, and use of lacquer, a natural resin from the lac insect. In March 2024, the lac bangles of Hyderabad received a Geographical Indication (GI) tag. The GI tag is intended to help uphold quality standards and encourage innovation in design. The process of making lac bangles involves melting the lac into a soft dough, fitting it onto a metal ring, and then pressing and rolling it into the shape of a bangle. Women then embellish the bangles with stones. Lac bangles of Hyderabad date back to the era of the Qutb Shahis and the Nizams. Lac bangles are mainly found near Charminar at Laad Bazaar, an old market for bangles in Hyderabad known for their dazzling stonework. Laad Bazaar is located in the heart of Hyderabad’s old city, which is spread around the iconic Charminar. It is always colourful and bustl...

Tandur red gram is a variety of pigeon pea (Tur dal) that is grown in the Tandur region in Vikarabad district of Telangana, India has got geographical indication (GI) tag. The Geographical Indication tag was granted in December 2022 to the Yalal Farmers Producers Company Ltd, which had applied for 'Tandur red gram' with the support of Prof. Jayashankar Telangana State Agricultural University (PJTSAU). It is the first agricultural commodity in the state to get the GI tag. The specialty of the Tandur red gram is that it "tastes better, cooks faster and has a longer shelf life of cooked dal" as it is grown in the fertile deep black soil of this region which has huge deposits of Attapulgite clay mineral along with huge limestone deposits. Tandur red gram contains around 22–24% protein, which is almost three times the protein content of cereals. Individual farmers and dal mill owners in Tandur will now have to register themselves as authorized users and begin branding Tand...

Puttapaka Telia Rumal meaning "Oily kerchief" is a double ikat textile from the village of Puttapaka, Narayanapur Mandal in the Nalgonda district of Telangana, India. Puttapaka is now on the global map after securing the coveted Geographical Indication tag in 2015. The style developed in Chirala, on the coast of Andra Pradesh, with the earliest recorded pieces made in the 1800s, but spread further to the Nalgonda District due to high demand from Arabic markets. Presently, the village of Puttapaka, Nalgonda District is one of the few places still weaving the telia rumal. There, the Gajam family have been keeping the skill alive. The more common single form of ikat is a process where the warp or weft yarn is resist-tied before being dyed and then woven. (‘Resist dying’ uses various methods — in this case, tied-off sections of yarn — to dye textiles with patterns.) Single ikat is found in many places around the world, but double ikat is more rare, requiring a high degree of wor...

Hyderabadi Haleem, a slow-cooked dish made with meat, broken wheat, lentils, and spices, holds a special place in Hyderabad's culinary landscape, especially during Ramadan. Introduced by the Arab diaspora during the Nizam rule, it underwent local adaptations, becoming a symbol of the city's rich gastronomic heritage. Hyderabadi haleem originated in the Middle East and is popular in the Indian city of Hyderabad. The Middle Eastern version of haleem is mild in spices and does not contain lentils. It came to India in the Mughal kitchen during the time of Babur. The 6000+ members of the Hyderabad Haleem Makers Association lobbied for and successfully secured a GI Tag for their dish in August 2010,    It is the first non-vegetarian dish in India to receive it.  'Hyderabad Haleem' is a cherished meat delicacy deeply rooted in the traditions of Hyderabad, India, particularly during the sacred Islamic month of Ramzan. This rich, high-calorie stew serves as a perfect culminatio...