Chennai: Telangana will come into being on June 2, but it will take a while before the bifurcation of its cuisine from that of Andhra Pradesh in the menus of south Indian specialty restaurants. But chefs are alive to the situation and are taking the necessary steps forward.
“Though we will soon be launching a new menu at our Malgudi restaurant, we will not have a separate section for Telangana food. We would add that when the menu card is rejigged the next time around,” M Giridharan, corporate chef at the Savera Hotel here, said.
Echoing him Hushmoin K Patell, executive chef at The Raintree Hotel at Anna Salai, said: “We will look at bifurcating the Andhra section of the Madras Restaurant’s menu card six-eight months down the line when we redraw our new menu.” The restaurant had recently launched its new menu.
“Once the political bifurcation of Andhra Pradesh happens, we will do our research on the Telangana cuisine and add the dishes. Now Telangana cuisine is clubbed together as Andhra cuisine,” Patell added.
According to him, following the creation of Telangana state, there will be greater focus on Hyderabadi food. Interestingly, the popular Hyderabadi biryani will now be part of the Telangana cuisine as Hyderabad with be the capital of the new state.
“Whipping up the dishes is not an issue. The challenge is their economic viability and the continued availability of vegetables as many are seasonal in that region,” Praveen Anand, executive chef at the ITC Sheraton Park Hotel and Towers, told IANS.
The hotel has Dakshin, a south Indian cuisine restaurant. Citing the Puducherry specialty dishes offered by Dakshin, which many south Indian restaurants do not offer here, Anand said Telangana dishes will also be added to the menu card in course of time.
IANS
