Updated: Jan 17
Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra Pradesh and Telangana. Generally known for its tangy, hot and spicy taste, the cuisines are based mostly on regional variation, its rich cultural heritage and the influence of the Royal recipes from the Nawabs.
Historically known as the “Rice bowl of India” : the telugu states, all three regions - Coastal Andhra, Rayalaseema and Telangana have distinctive cuisines, where in semi-arid Telangana state region millet-based breads (roti) is predominant staple food, while rice is predominant in irrigated Andhra and Rayalaseema regions and ragi is popular in Rayalaseema regions which is predominantly semi-arid. Andhra pradesh is also the leading producer of red chili and rice among Indian states, and Telangana the leading producer of millet; this influences the liberal use of spices in Telugu cuisine, making its food some of the richest and spiciest in the world. But if you think the Andhra cuisine is all about fiery chillies and Biryani, then you couldn’t have been more wrong!
Because South Indian breakfast has a seperate and huge fan-base. As breakfast is one of the most important and essential parts of the meals in a day, Telugu people moulded their own breakfast culinary culture not only tasty but also nutritious, enriched with proteins etc. for a healthy development of the body. The typical Telugu breakfasts that we make at home everyday originated and had prevailed for almost 2000 years would include: Pulihora, idli, garelu, different upmas, dibba rotti, nokkula annam, chadannam, pesarattu and our most favorite of all Dosa/different types of dosas are sometimes eaten with ragi java or jonnala java with added buttermilk on the side. Even though most of these are considered as ‘long lost’ due to the fast paced life that we are leading currently, they are still considered as the healthiest breakfast items to keep us going good throughout the day and healthy throughout our life.
Novotel Vijayawada Varun, a 5-star lavish hotel known for its luxury stay for family holidays and business trips offers breakfast buffet for not only their customers at stay but also outsiders who wish to turn their morning breakfast into a sophisticated, flavorful entree at the food exchange for prices that are worth the exclusive breakfast they offer. The breakfast buffet at Novotel starts at 6.30am to 10.30am (Monday-Saturday) and offers several continental breakfast dishes for the gourmet in you. They have a live omelette counter, so you can get your eggs customized according to your preference along with a live waffle counter, so you can watch your waffle turn into a satisfying golden brown.
Inclusive of all these variety continental breakfast dishes, they have recently added the long lost dishes of Andhra Pradesh and Telangana such as Ragi java, Chadannam, Ragi dosa, Koralla Dosa, Ragi idli, Dibba Rotti, Puttu with coconut chutney etc along with some typical household South Indian breakfast dishes such as Plain dosa, Onion and masala Dosa, Pesarattu, Upma Pesarattu, Idly, Upma, Garelu etc.
Ragi Java (Ragi Malt):
Ragi Java is a healthy, delicious and nourishing traditional beverage made in South India for breakfast or as a snack made by cooking ragi flour with water or milk. It is usually taken with salt or Jaggery and sometimes taken adding buttermilk to it. It is known as the ‘superfood’ for it’s high nutritional values that include calcium, iron and vitamins b1 to b3.
Chadannam (fermented curd rice):
Made with a simple dish of curd rice, sliced onions, and chillies, Chadannam is fermented overnight and served as a breakfast the next day morning with some sliced onions or a bit of pickle on the side. As it is probiotic in nature and very rich in Vitamin B12, it is extremely nutritious. Of course, the very fact that it is curd rice makes it fulfilling and stomach filling with its supremely cooling nature that goes great during summer times.
Ragi Idli and Ragi Dosa:
The dosa and idli batter is added with finger millet ragi flour which is an excellent choice for both adults and kids. The ragi flour in these dishes has high nutritional values which makes these fluffy soft idlis and crisp dosas healthy as well as a feast to your tummy.
Korralu Dosa (Millet dosa):
This crispy Korallu/millet dosa without rice makes it the finest healthy and diabetic friendly breakfast. This vegan, gluten-free, South Indian breakfast is rich in nutrients, fibre, vitamins, proteins and has umpteen health benefits and is usually served with coconut chutney and sambar.
Kerala's popular breakfast dish is served steaming hot with spicy coconut chutney and is incomplete without small ripe bananas on the side. Puttu is made by steaming roasted rice flour (either red or white rice flour) and fresh coconut in a cylindrical tube fitted over a pot/pressure cooker.
I do know that all of these culturally yet nutritiously rich breakfast cuisines could be made from the comfort of your house too. But I wanted to highlight the effort and preserving nature of Novotel Vijayawada's team for including these age old, long 'lost dishes of Telugu Cuisines' into their Breakfast buffet menu.
Other continental breakfast items that I have tried and you can try at Novotel Vijayawada Varun:
So, the next time you visit Novotel’s Breakfast buffet, don’t forget to try one of these amazing Breakfast items to relish the taste of the authentic Andhra cuisines and experience what Ihave experienced.
Breakfast buffet timings: 6.30am to 10.30am
Price for buffet: Rs.699/- +taxes