Onamaalu, an initiative to primote Telugu food and culture is doing a yeomen service in studying in depth the cuisines of different regions of the erstwhile United Andhra Pradesh. I have been associated with this initiative since the beginning, and really appreciate the work going on – visiting different districts of erstwhile united Andhra Pradesh, researching the cuisine along with art, culture of the place, and coming back with a rich repertoire of knowledge, recipes and culinary practices of that area. These are further documented for the future.
Recently Onamaalu organized Uttarandhra Kathalu, a two-day event showcasing the diversity of food from that region. On the first day at Culinary Lounge, Ms Sowjanya Narsipuram from Swadhistam, curated a vegetarian platter from Northern Andhra, ably assisted by The Culinary Lounge team who added a few non-vegetarian dishes from that region.