The onions sizzle as they are tossed in a big pot. Chef MV Naidu then throws in a handful of tomatoes, jeera, curry leaves, dried red chillies, garlic and ginger. In another pot, lamb chops (Rs 775), covered in a deep red masala, have been cooking on a slow flame for the last hour. Naidu, executive sous chef at Hyderabad Marriott Hotel & Convention, says, "It's one of my favourites." He's here to helm a Telangana food festival in a suburban five-star. "In 2014, when Telangana separated from Andhra Pradesh, the state government encouraged hotels to promote its cuisine, which is native to Telugus from both the states," he says, adding that the cuisine is still evolving. Semi-arid Telangana uses millet-based breads (roti), unlike Andhra, which irrigates rice.

Lamb Chops