The global candy festival will give you a sugar rush like not anything else. A thousand different types of delectable sweets from 28 Indian states and 14 nations, including France, Germany, Brazil, Cameroon, Iran, Kazakhstan, South Korea, Yemen, Philippines, Turkey, Ethiopia et al, shall be on display on the fest. "the best part about the festival is that these are not commercial sweetmakers who are participating. these sweets are brought in by people of different origins who've made Hyderabad their home. With their desserts, they are bringing forth a sweet slice of their native cuisine. Over 50 varieties of Telangana sweets like maledamudda, taralamudda, pallilamudda, ravalamudda will also be available. The festival is the sweetest ode to the cosmopolitan nature of Hyderabad," says Harikrishna Mamidi, Director, Department of Language and Culture, including. "The festivities at Parade Ground celebrate five elements of our culture. Apart from the kites and sweets, there is a food festival, handicrafts mela and lots of cultural programmes. Dances by groups from Turkey, Iran, Phillipines, Korea et al will be presented, besides those from Telangana and rest of India. There will be a special focus on Northeast Indian states." Can't try all 1000 sweets on display? Don't fret. We have handpicked a few you must no longer omit.
Calatrava and Churro from Spain
A bunch from EFLU, led through Spanish Professor, Nadia Robledillo who has been in Hyderabad since remaining September, has introduced in some delectable Spanish delights for Hyderabadi tastebuds. "We have two spanish desserts — Calatrava and Churro. While Calatrava is a sort of bread pudding made of bread, milk and eggs, topped with warm caramel sauce, Churros are fried flour sticks, which can be dipped in different sweet sauces," says Sheetal Wagh a Spanish Professor from the same department.
Corn and coconut delights, Brazilian style
n Brazilian Couple, Jacson Roberto Cruz and Bruna Cruz who have made Hyderabad their house since 2013, have some eight types of Brazilian truffles lined up. "I did this all all alone — my Brazillian friends ditched me the last minute. But my wife and I are sure our sweets will be a hit," quips Jacson. From corn-based Cural, corn-and-coconut flavoured cake, to Brigadeiro (a chocolate ball) and Beijinho (coconut flavoured ball), the couple have deliberate different menus for on a daily basis. "Hyderabadi sweets are difficult to make and are more biscuity. But ours are very different. It would be a pleasure for my wife and me to bring these tastes to the city folk," says Jacson, who is a soccer coach.
With love, from Ethiopia
Yenenesh Mokenene from Ethiopia, who is a PHD pupil from Osmania, has on be offering an innovative dish which is her impressed through the well-known Ethiopian espresso. "Our sweets are mostly liquid in consistency and take over a week to prepare. So I have tried to make some thing on my own, which i am calling 'Black Gold'. It is of the size of coffee beans, and is infused with real coffee from Ethiopia," says Yenenesh, who has spent over 10 years in the town for her schooling. She would even be making ready some Turkish delights like Baklava and Molava, which although no longer indigenous, are somewhat popular with East Ethiopians.
Almond butter candy and tart aux pommes from france
French pupil. Boyer Melitiande, who has been in the town for just over 4 months says she's tremendous excited to be part of the fest. "I prepare french food daily for myself and my friends, but making some authentic French food for Hyderabadis will be good fun," says Boyer, who has on be offering an almond butter candy together with Tart aux pommes from France.
There's more to baklava than you recognize!
Think you recognize baklava? Well, then Osman Kayaoglu Marjan and his workforce of friends from Turkey have a surprise from you. Their model is the authentic baklava, they are saying. While it's a commonplace candy for Hyderabadis, Osman will present 4 "authentic varieties". The workforce may also be bringing in sweets like Shekkar Pare.
Calatrava and Churro from Spain
A bunch from EFLU, led through Spanish Professor, Nadia Robledillo who has been in Hyderabad since remaining September, has introduced in some delectable Spanish delights for Hyderabadi tastebuds. "We have two spanish desserts — Calatrava and Churro. While Calatrava is a sort of bread pudding made of bread, milk and eggs, topped with warm caramel sauce, Churros are fried flour sticks, which can be dipped in different sweet sauces," says Sheetal Wagh a Spanish Professor from the same department.
Corn and coconut delights, Brazilian style
n Brazilian Couple, Jacson Roberto Cruz and Bruna Cruz who have made Hyderabad their house since 2013, have some eight types of Brazilian truffles lined up. "I did this all all alone — my Brazillian friends ditched me the last minute. But my wife and I are sure our sweets will be a hit," quips Jacson. From corn-based Cural, corn-and-coconut flavoured cake, to Brigadeiro (a chocolate ball) and Beijinho (coconut flavoured ball), the couple have deliberate different menus for on a daily basis. "Hyderabadi sweets are difficult to make and are more biscuity. But ours are very different. It would be a pleasure for my wife and me to bring these tastes to the city folk," says Jacson, who is a soccer coach.
With love, from Ethiopia
Yenenesh Mokenene from Ethiopia, who is a PHD pupil from Osmania, has on be offering an innovative dish which is her impressed through the well-known Ethiopian espresso. "Our sweets are mostly liquid in consistency and take over a week to prepare. So I have tried to make some thing on my own, which i am calling 'Black Gold'. It is of the size of coffee beans, and is infused with real coffee from Ethiopia," says Yenenesh, who has spent over 10 years in the town for her schooling. She would even be making ready some Turkish delights like Baklava and Molava, which although no longer indigenous, are somewhat popular with East Ethiopians.
Almond butter candy and tart aux pommes from france
French pupil. Boyer Melitiande, who has been in the town for just over 4 months says she's tremendous excited to be part of the fest. "I prepare french food daily for myself and my friends, but making some authentic French food for Hyderabadis will be good fun," says Boyer, who has on be offering an almond butter candy together with Tart aux pommes from France.
There's more to baklava than you recognize!
Think you recognize baklava? Well, then Osman Kayaoglu Marjan and his workforce of friends from Turkey have a surprise from you. Their model is the authentic baklava, they are saying. While it's a commonplace candy for Hyderabadis, Osman will present 4 "authentic varieties". The workforce may also be bringing in sweets like Shekkar Pare.
A sugar rush to pique the kite high this Sankranti
![A sugar rush to pique the kite high this Sankranti]()
Reviewed by Kailash
on
January 17, 2018
Rating:
