MATA Volleyball-2018 to be held on April 14th, 2018 from 8.00am to 07.00pm at
Apple Valley Community Center, 14603 Hayes Road, Apple Valley, MN, 55124.


Culture & Heritage

The language of the Telangana people was Dravidian, called Telinga. The race and language had a glorious history that spans over 1000 years. The people had distinct style of their own in the fields of literature, music, dance, painting and sculpture. This culture acted as a bridge between the North and South. There were many Buddhist monasteries built in this region. though it belonged to Dravidian family of languages. They have more affinity in customs, traditions and social institutions of marriage and the like with that of Sanskrit.

The most important thing is cross cousin marriage, which never had the sanction of the law makers (smritikaras). This is purely a Dravidian and local custom which had to be accepted or tolerated. There was a custom of singing auspicious songs during the time of marriages from the period of the Satavahanas. Married women in this region wear rings on their second toe. They used to apply turmeric to the body and to the face before taking bath. They used to wear saris. Men used to wear dhotis. Both men and women adorned themselves with ornaments. Men and women used to tattoo their bodies. This information is found Peddannas Varudhini.

Women used to sweep the front yards in the morning and decorate the ground with powders of different colors. We find the descriptions about the decoration in Nannayas Mahabharata and Kridabhirama. During the period of festivals like Sankranti these front yard decorations became more interesting.

There were a large variety of these decorations. Mango leaves were tied to the porches for any auspicious occasion. Women used to decorate themselves with flowers. Men also used to grow long hair. They used to consume betel leaf, which was called tamboolasevanam

A prominent part of the regional culture is Hyderabadi cuisine, an amalgamation of Arab, Marathwada, Mughlai, Telugu, Turkish cuisines, developed by the Qutb Shahi dynasty and the Nizams of Hyderabad. It comprises a broad repertoire of rice, wheat and meat dishes and various spices and herbs.[76][77] Specific dishes include lukhmi (savoury starter), Hyderabadi biriyani (rice dish), mirchi ka salan (chilli curry), Hyderabadi haleem (stew), Hyderabadi Marag (mutton soup), and qubani ka meetha (apricot pudding). Distinctive ingredients include coconut, tamarind, peanuts and sesame seeds. Traditional utensils made of copper, brass, and earthen pots are used for cooking.

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