Onamaalu begins regional chapter series with ‘Telangana Kathalu’ in Hyderabad
Hyderabad: Onamaalu, a community initiative that celebrates Telugu culinary and cultural heritage, launched its latest regional chapter, Telangana Kathalu, at The Culinary Lounge in Hyderabad. The event was held ahead of Telangana Formation Day (June 2) and brought together filmmakers, poets, journalists, writers, activists, and food enthusiasts to explore the region’s food traditions and cultural stories.
The celebration featured traditional Telangana dishes prepared by women from different districts, sarvapindi, bakshalu, and jonna rotte from Karimnagar, and makka pelalu from Kamareddy, served alongside local seasonal fruits. Cultural performances included the Gussadi dance of the Gond and Mahua communities from Adilabad, adding an indigenous flavor to the evening.
“Telugu isn’t one story and it can’t be told in a single tone. It’s made up of thousands of micro-stories shaped by regional diversity,” said Gopi Byluppala, CEO of The Culinary Lounge and a key collaborator in the Onamaalu movement. “With Telangana Kathalu, we’re beginning a journey closer to home, creating micro-regional communities across Telangana, Rayalaseema, Uttarandhra, Coastal Andhra, and Hyderabad to preserve what’s vanishing.”
These communities will host monthly masterclasses and cultural discussions, providing a platform to explore local food, literature, and traditions. Telangana Kathalu is the first chapter in this new series of region-focused initiatives.
The event also saw the participation of Venkat Sidda Reddy, founder of Anvikshiki Publishers, who spoke about the link between food and literature. “Anvikshiki was founded to revive Telugu literature. We are now expanding with self-service book outlets in local businesses and film offices. This helps integrate literature into everyday spaces and supports readership and revenue,” he said.
A special bookshelf curated by Anvikshiki was launched at The Culinary Lounge by award-winning filmmaker Venu Yeldandi (Balagam) and noted Telugu writer Peddinti Ashok Kumar.
“It is our responsibility to introduce our food, culture, and traditions to our children. Preserving them is essential for future generations,” said Venu Yeldandi. Distinguished guests included senior journalist Amar Devulapalli, Telangana Media Academy Chairman Srinivas Reddy, senior artist Laxman Aelay, and actor-educationist Geeta Bhascker.
About Onamaalu
Launched in 2024, Onamaalu is dedicated to preserving and documenting the culinary heritage of Telugu-speaking regions. It explores micro-cuisines, revives traditional recipes, and engages communities through storytelling, research, and interactive experiences. The initiative was inaugurated by Dr. A.V. Gurava Reddy, Managing Director of KIMS-SUNSHINE Hospitals, and Jayesh Ranjan, Special Chief Secretary for IT and Industries in the Government of Telangana.
In its first year, Onamaalu traveled over 27,500 kilometers, connecting with elders, farmers, home cooks, and scholars to rediscover lost flavors and culinary practices. Events have included live food stations, culinary theatre, and flute recitals that aim to bridge generations through taste and memory. Future plans include setting up a Culinary Museum, training workshops, and collaborations with homemakers, chefs, historians, and cultural experts to ensure Telugu food traditions are preserved and passed on.
