Bonalu, Tradition & The Roots of My Culinary Journey

Bonalu is not just a festival for me — it is home, memory, and identity.

Having travelled to over 14 countries for both leisure and professional work, I have experienced diverse cultures and cuisines across the world. Yet, no matter where I am, I always make it a point to return to Hyderabad in time for Bonalu. There is something deeply grounding about coming back to your roots.

Bonalu has been a tradition in my family for three generations. It is not just celebrated — it is lived. The rituals, the energy, the devotion, and most importantly, the food — everything comes together to create an experience that stays with you.

As a teenager, this festival marked the beginning of my culinary journey.

I vividly remember stepping into the kitchen, learning, observing, and eventually cooking. It was during Bonalu that I first connected with food not just as a necessity, but as an expression of culture and emotion.

The dishes we prepare are deeply traditional and rich in flavor: • Talakaya Kura • Boti • Mutton curry paired with Bagara Rice

These are not just meals — they are heritage on a plate.

After visiting the temple, the family gathers to share this feast, often accompanied by toddy — a simple yet deeply rooted tradition that completes the experience.

Looking back, Bonalu was more than a festival — it was my first classroom.

It taught me: • Respect for tradition • The importance of authenticity • The emotional connection people have with food

Today, as a professional chef, I carry those lessons into every dish I create.

No matter how global my journey becomes, Bonalu will always remain the place where it all began.