Kakatiya à la Française Brings Telangana’s Forgotten Culinary Heritage to the Global Table

Metro India News | Hyderabad 

For generations, Telugu cuisine has often been reduced to a single description, fiery, bold and dominated by spice. But behind that familiar perception lies a much deeper culinary history shaped by ancient grains, indigenous greens, forest produce, seasonal ingredients and recipes preserved through centuries of tradition.

“Kakatiya à la Française” aims to change that narrative. The initiative challenges the common perception of Telugu food as only being about thalis, gunpowder and pickles. Instead, it explores the diversity of Telugu micro-cuisines, highlighting forgotten recipes, traditional ingredients and the agricultural communities that have sustained these food traditions over generations. The creators believe that when regional cuisines are not documented and celebrated properly, the consequences go beyond food. Farmers struggle to receive fair value for native ingredients, traditional produce loses recognition, young chefs move towards more commercially celebrated cuisines, and cultural identity gradually fades.

“Kakatiya à la Française” seeks to address this gap by showcasing Telangana’s culinary heritage through a contemporary lens. The objective is not to replicate French cuisine but to demonstrate that local ingredients and regional food traditions deserve the same level of refinement, storytelling and presentation associated with the world’s most recognized cuisines. The first chapter of the initiative received an encouraging response in Hyderabad in June, featuring Chef Michael Swamy along with other key collaborators. The next chapter moves to Bengaluru from August 20 to 22, with Sonia Manchanda joining hands for the experience.

The Bengaluru edition will be hosted at Spread Design and Innovation Pvt Ltd, one of India’s quietly influential design houses. The choice of Bengaluru is intentional — a city known for appreciating craft, design and authenticity.

“Kakatiya à la Française” is ultimately a call to rediscover, respect and celebrate the richness of regional food traditions — beginning at home and reaching the world.