Hyderabad: Telangana, the first state in India recognised as a UNESCO Creative City of Gastronomy, is taking its food legacy global. Launching the Telangana Culinary Experiential Tourism Accelerator (TCETA) at WE Hub on Wednesday, special chief secretary (tourism) Jayesh Ranjan said the state’s diverse culinary traditions can become a powerful driver of economic growth and employment.“The global culinary tourism economy stands at $1 trillion and is projected to reach $4 trillion by 2033. Telangana, with its unique cuisines, aims to make a major contribution to that growth,” Ranjan said.The accelerator aims to support food-based startups, promote rural delicacies beyond Hyderabad’s biryani and haleem, and attract global food tourists. “This initiative will help us provide jobs to one million women as part of the Telangana Rising 2047 vision,” Ranjan added.The tourism department has identified nine culinary clusters — including Vikarabad, Somasila-Alampur, Warangal-Ramappa, Hyderabad-Rangareddy-Medchal, Yadagirigutta-Pochampally, Bhadrachalam, Nagarjuna Sagar, Nallamala circuit, and tribal regions— where local cuisines will be integrated into tourism circuits.At the event, a Memorandum of Understanding (MoU) was signed between the Netherlands India Chamber of Commerce and Trade (NICCT) and the Telangana govt to collaborate on agri-tech, food production, and sustainability. NICCT chairperson Edith Normann said, “Telangana’s vision to elevate its culinary identity aligns perfectly with the Netherlands’ expertise in experiential tourism.”Tourism department managing director Valluru Kranthi highlighted the need to improve supply chains, hygiene, and quality standards. “There is growing global demand for millet-based food due to rising health awareness. Telangana’s millet-rich cuisine gives us a natural advantage,” she said.Hosted by The Culinary Lounge, the event drew investors, chefs, F&B entrepreneurs, and global partners. Applications for the TCETA programme open on Dec 4.Visitors also got a taste of Telangana’s rich food heritage with stalls serving ippa puvvu laddu, sorakai puri, sakinalu, and other traditional treats — offering a preview of what the state hopes will become its next big tourism attraction.
