Telangana is a treasure trove for craft lovers, with diverse GI-tagged handicrafts that boast a storied history and even a more impressive craftsmanship. While you may have acquainted yourself with some of those in our Part 1 of the article, such as the sublime Silver Filigree, hailing from Karimnagar, and the beautiful Hyderabad Lac Bangles, there’s more in the list that you must check out on your trip to Telangana. For foodies who love to explore a region’s culture one bite at a time, this list will pleasantly surprise you with a mouthwatering delicacy that Telangana is most famous for. Read on for more:

　　Adilabad Dokra

　　The intricate art of Adilabad Dokra has been perfected over centuries by the Woj tribe, whose mastery over metal casting is unmatched. The process is deeply rooted in tradition: wax is sculpted into forms of animals, deities, and tribal figures, then encased in clay. When molten metal flows into the mould, and the clay is broken away, what remains is a beautifully detailed, rustic metal figurine.

　　Each Dokra piece is distinctive and unreplicated, as the mould is used only once. This uniqueness gives the figurines an earthy authenticity that appeals to collectors and culture enthusiasts alike, carrying a piece of Telangana’s tribal heritage in each carefully crafted form.

　　Gadwal Sarees

　　Gadwal Sarees are a vibrant tribute to the weaving heritage of Telangana. Picture a weaver seated at the loom, thread by thread, weaving a stunning contrast of lightweight cotton and luxurious silk, each saree taking weeks of intricate labor. Gadwal Sarees are celebrated for their vibrant colours and dazzling zari work, often featuring timeless motifs of peacocks, temples, and florals that seem to dance across the fabric.

　　These sarees have a lightweight cotton body, making them comfortable to wear, while the silk pallu adds a touch of opulence. Whether draped casually or worn for a special occasion, a Gadwal Saree is more than a piece of clothing—it’s a blend of comfort and elegance, a handwoven legacy from the artisans of Gadwal that has captured hearts for generations.

　　Hyderabad Haleem

　　Hyderabad Haleem is a culinary ritual that captures the city’s soul, especially during Ramadan. This dish, a savoury blend of mutton, wheat, and lentils slow-cooked over hours, brings together flavours that are as rich as the tradition itself. The dish is believed to have originated during the rule of the Asaf Jahi dynasty over Deccan, from 1724 A.D to 1948 A.D. Followers of Islam relished this dis,h particularly during the holy month of Ramzan, considering it as an ideal and filling feast for breaking their fast after “maghreeb,” the last prayer during sunset.

　　For the real experience, Barkas near Charminar is the place to be, where every bowl is made with generations-old recipes. Ladled out with a sprinkle of fried onions, cashews, and mint, each mouthful of haleem is like a warm embrace, embodying Hyderabad’s unique culinary identity in its creamy texture and aromatic richness.

　　Pochampally Ikat

　　Pochampally Ikat transports you to Bhoodan Pochampally village, where the rhythmic clacking of looms fills the air.

　　Generations of weavers have dedicated themselves to this technique, carefully tying and dyeing threads to create intricate patterns even before they’re woven—a delicate process that requires immense precision and skill. In the late 19th century, Pochampally, located between Vijayawada and Chennai, was known for producing “Telia Rumals” or “Chowkas”—cotton cloths with bold, geometric red, black, and white designs within a diamond-in-square pattern. These were used as loincloths, lungis, or turbans by Indian fisherfolk and cowherds. In the 1930s, they were exported to Burma, the Middle East, and East Africa as “Asia Rumals.” The term “Ikat” comes from the Malay-Indonesian word "Mangikat," meaning to bind or knot. Pochampally Ikat today symbolises the artistic heart of Telangana.