Telangana360

Telangana's Premier GI-Tagged Pulse Tandur Red Gram is a distinguished variety of pigeon pea (commonly known as Tur or Arhar dal) cultivated in the Tandur region of the Vikarabad district in Telangana, India. Renowned for its superior quality, it has earned a Geographical Indication (GI) tag, a testament to its unique characteristics derived from its place of origin. This pulse is a vital source of protein and a key agricultural commodity for the region. What is Red Gram (Pigeon Pea) Red Gram, scientifically known as Cajanus cajan, is a perennial legume belonging to the Fabaceae family. A staple food grain in many parts of the world, it is widely consumed in South Asia under names like Arhar, Tur, or Pigeon Pea. Introduced to India over 3,500 years ago, it has since spread throughout Asia, Africa, and Latin America, forming a crucial part of the diet for millions. The Geographical Indication (GI) Tag In a significant milestone, Tandur Red Gram was granted the Geographical Indicatio...

A Gastronomic Gem Hyderabadi Haleem is a cherished, slow-cooked meat delicacy deeply rooted in the traditions of Hyderabad, India. This rich, high-calorie stew, made with meat, broken wheat, lentils, and spices, holds a special place in the city's culinary landscape, particularly during the sacred Islamic month of Ramzan (Ramadan). It serves as a perfect, nutritious culmination to the day's fast, known as 'Iftar.' The dish is characterized by its smooth, paste-like consistency, achieved through meticulous preparation. The fundamental components of wheat, ghee, and meat are combined in equal proportions, with a medley of aromatic spices, nuts, and fragrant Basmati rice further elevating its flavor. The finishing touch of garnishing and a generous drizzle of clarified butter gives it a distinctive brownish, golden-yellow hue. History and Origin Hyderabadi Haleem originated in the Middle East, introduced to the region by the Arab diaspora during the rule of the Nizams. The...