Telangana Tourism planning to break three Guinness World Records during this Bathukamma Season: B. Venkatesham

Hyderabad, September 20, 2017: Telangana Food Festival and Bathukamma Sambaralu kicked off at Karampodi restaurant, opposite Film Nagar Club, Jubilee Hills. The fortnight festival will conclude on October 2.

Consul General Katherine B.Hadda, U.S.Consul General in Hyderabad; B.Venkatesham, Secretary Tourism, Govt of Telangana, Pervaram Ramulu, IPS(Retd), Chairman, TSTDC, CV Shankar Reddy, Asst Director of Tourism, Geetalakshmi, wife of B.Venkatesh and Nadia Modell from Germany, Ajay K. Ramidi graced the function

To mark the occasion and celebrate the same big bathukammas were arranged at the restaurant. Consul General Katherine B. Hadda participated in the Bathukamma Festival and went in rounds along with many women and artists from the culture department, Government of Telangana. She also carried the Bathukamma herself, placed in the centre. She did that with lot of interest, zeal and devotion. She moved freely with women around her, enquired many things and learnt many new things about the festival. Geethalakshmi, wife of Burra Venkatesham, Secretary Tourism, Nadia Modell from Germany and many other joined in the festival and moved around bathukammas.

Bathukamma, the floral festival is a very special festival for ladies in Telangana. The flowers are carefully arranged row after row in a brass plate in circular rows and in alternate colors. Bathukammas added more colour to the Telangana Food Festival.

Speaking on the occasion at the Karampodi Telangana Food Festival and Bathukamma Sambaralu, B. Venkatesham, Secretary Tourism, Govt of Telangana said Bathukamma is the unique festival of natural flowers (the flowers used in Bathukamma are not culitivated flowers), women, nature, girl child, water bodies and colours. Though there are many women centric festivals celebrated in India, this is the only festival celebrated by women for the girl child. We must position it well like October Fest held in Germany, Samba Festival in Brazil. So that it can attract millions of foreign tourists to the state.

Why not the 800 years old Bathukamma festival be showcased to the world. It has all the potential to attract so many foreign tourists. Our aim is to attract one million foreign tourists by the year 2022 to witness Bathukamma festival. We can achieve this if we propagate it well. If these one millions tourists spend atleast rupees one lakh each on their visit to witness Bathukamma festival the state can record Rs 10,000crore new business. That is the potential of the festival, Burra Venkatesham said. Bathukamma festival has the potential to the biggest women festival in the world, he told.

A day should come million must come to the state to witness Bathukamma festival, Venkatesham said. The festival must become global launch pad for the launch of women centric products. During this Bathukamma Festival 3rd edition this year, Tourism and Cultural Department is planning to break three Guinness World Records. He refused to divulge more details, as a formal announcement regarding the same would be made very soon, Venkatesham told.

Earlier Bathukamma Festival was not promoted by the Government. Now the situation is different. The department is embarked on a novel promotion drive this time. Starting from September 25 till 27, for three days, Spciejet, IndiGo and Jetways will talk about Bathukamma Festival on all its flights across the sectors in the country. And we have developed a small booklet for free distribution highlighting the importance of Bathukamma Festival. The booklet will be distributed to all women passengers on all these flights. We hope to reach out to six lakh women air passengers duringthree days, Venakatesham shared.

According to Ajay K Ramidi and Raju of Karampodi, Karampodi is a restaurant born out of passionate journey to revive some of the age old and forgotten homemade cuisines of Telugus. The festival offers some of these age old and forgotten homemade cuisines and Authentic Telugu Cuisine, they informed. Your dining experience at Karampodi will remind patrons of their roots, traditions, granny, village informed Ajay,. Karampodi is a restaurant with difference. We serve a Gold on your platter

Some of the signature main course traditional dishes include Bommadiyalu Pulusu, Ragi Sankranti with Natukodi Puusu and Bhaagmathi masala pappu. The Pappus include Mudda, Palakoor, Gongura, Tomato pappu, Dal Tadka and Dal Fry.

Also offers Veg gravies like Banaladumpa with palak, Kaju Kura, Egg gravies like Guddu Pulusu, Guddu Masala; Chicken gravies like Miryala Kodi Kura, Pandu Mirchi Kodi Kura; Mutton gravies like Yata Mamsam; Golconda Muttila Kura, Kheema Masala; Sea Food Gravies include Koramatta Pulusu/Iguru etc.

Traditional rotis like Jonna Rotte, Rice like Thella Annam, Neyya Annam, Rasam Annam; Pulaos like Kushka Pulao; Kunda Biryani like Natu Kodi Kunda, Royyala Kunda; Non Veg Biryani like Ulavacharu Kodi Biryani etc.

Rare traditional dishes like Junnu, Kobbari Neelu, Bobbatlu Vedi Paalu etc are also available. There are many signature starters as well.

Talking about experimental Non Veg Breakfast items, which are not very common, Ajay said we at Karampodi, promise to make your morning special, morning that will remind of your roots, your traditions, reminding you “Amma’s kitchens and tastes will make you bite into your memories. Some of the non-veg breakfasts lined up include: Idly, Thatte Idly or wada or Appam with Natu Kodi Pulusu or Chepala Pulusu; Poori or Dosa with Yata Mamsum Kura or Kodi Kura, Kheema Masala, and the other veg dishes include Ulavachaaru Idly, Venna Idly Kakinada Pesarattu and many more.

In our journey to revive old traditions, it have developed well over 400 grandma recipes, standardized some and trimmed to 199 finally to offer to its discerning patrons.

Karampodi, probably must have been taken birth in era where availability of vegetables all through the year was not possible. Also it must have been developed not just to add taste, but nutrients to the humble rice says Ajay.

Karampodi, probably must have been taken birth in era where availability of vegetables all through the year was not possible. Also it must have been developed not just to add taste, but nutrients to the humble rice said Raju, another partner of the restaurant. Taking that as a unique point we named the restaurant Karampodi and it has been well received, he said.