Hyderabadi cuisine

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This article is part of the series Indian cuisine

Regional cuisines

North India Awadhi - Punjabi – Mughlai Kashmiri – Sindhi Rajasthani – Uttar Pradeshi more..

South India Andhra – Karnataka – Kerala – Tamil Hyderabadi – Udupi – Mangalorean more..

East India Bengali – Oriya Bihari – Bhojpuri - Assamese

North-East India Meghalayan - Manipuri - Mizo Naga – Sikkimese – Tripuri Arunachalese

West India Goan – Gujarati – Marathi – Malvani & Konkani – Parsi

Other Indian Chinese - Nepali Jain (Satvika) – Anglo-Indian Chettinad – Fast food

Ingredients and types of food

Main dishes – Desserts – Bread Drinks – Snacks – Spices – Condiments

Preparation and cooking

Handi – Karahi – Tava – Uruli – Other

See also:

History – Etiquette Indian chefs – Cookbook: Cuisine of India

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Hyderabadi Cuisine is a princely legacy of the Nizams of Hyderabad. Hyderabad, a city created by the Nawabs of Golconda, has developed its own cuisine over the centuries. It is a blend of Mughlai and North Indian cuisine, with an influence of the spices and herbs of the native Telugu food.^[1]

The cuisine is special because of the use ingredients that are carefully chosen and cooked to the right degree and time. Utmost attention is given to picking the right kind of spices, meat, rice etc. Therefore, an addition of a certain herb, spice, condiment, or combination of all these add a distinct taste and aroma. The key flavours are of coconut, tamarind, peanuts and sesame seeds which are extensively used in many dishes.

Traditional utensils made of copper, brass, earthen pots are used for cooking. All types of cooking involve the direct use of fire. There is a saying in Hyderabad, cooking patiently or ithmenaan se is the key; slow-cooking is the hallmark of Hyderabadi cuisine.

Hyderabadi Cuisine has different recipes for different events, and hence categorized accordingly, like banquet food, for weddings and parties, festival foods and travel foods. The category to which the recipe belongs itself speaks of different things like the time required to prepare the food, the shelf life of the prepared item, etc. ^[2]

Contents 1 History 2 Biryani 2.1 Types 3 Haleem 4 Curries & Starters 5 Desserts 6 Snacks 7 References 8 Further reading 9 External links

[edit] History

A 400-year history is behind the culinary delights of Hyderabadi food.^[3] It evolved in the kitchens of the Nizams, who elevated food to a sublime art form. Hyderabad cuisine is highly influenced by Irani food where rice and spices are widely used to great effect. It is also influenced by the native Telugu food, bringing in a unique taste to the dishes.

In the past, the food was called Ghizaayat. The cuisine is linked to the nobles, who religiously maintain the authenticity of the past, and the recipes are a closely-guarded secret. The royal cooks are known as Khansamas, highly regarded by the nobles. Shahi Dastarkhan is the dining place, where food is served and eaten. A chowki is a low table, instead of a dining table and cotton mattresses for squatting and bolsters for the back rest. The Dastarkhan is revered in the noble household.

The herbs and spices used in the dish as well as the method of preparation gives the dish its name. For example, Murgh do Pyaaza is named so due to the fact that Onion ('Pyaaz') is added to the dish twice, in different variations.

On Formal occasions, the food is garnished with warq (a very fine, pure silver leaf created by prolonged hammering and flattening of a small piece of silver).

[edit] Biryani

Main Article: Hyderabadi Biryani

Hyderabadi Biryani is Hyderabad's most famous meat-and-rice dish. An authentic meal of Hyderabad invariably includes a Mutton Biryani. Hyderabadi Biryani, made of Chicken or Lamb or Vegetables, instead of the Mutton, are also popular. Any person who visits Hyderabad would not leave till they taste the Biryani, in its orginal form or in its alternate Vegetarian Form.

The Nizams served some 26 varieties of Biryanis for their guests.

[edit] Types

• Hyderabadi Biryani Lamb and Rice - A traditional celebration meal.
• Kachche- gosht ki biriyani - raw meat is stir fried with spices(masalas) for couple of minutes and then covered with rice and put on dum.
• Dum-Pokht Biryani - slow-cooked biryani.

Side Dishes

• Mirchi ka Salan[1], Chilli Curry - accompanies a Biryani
• Dahi chutney, curd (not sweet) mixed with onions,Corriander,Pudina and green chillies.

[edit] Haleem

Main Article: Hyderabadi Haleem

Haleem is a seasonal delicacy of wheat & meat, and cooked for hours to a porridge-like paste. This traditional wheat porridge has its roots in Arabia, known as harees.

Haleem[2] is a seasonal dish which is made during Ramzan (Ramadan).

The high calorie haleem is an ideal way to break the ramzan fast. Haleem means patience, because it takes long hours to prepare (often a whole day) and served in the evenings.

It is a popular starter at Muslim weddings.

[edit] Curries & Starters

• Bagara khana - Basmati rice delicacy.
• Baghara baingan [3]- Stuffed Eggplants, a delicacy where tender and fresh brinjals are stuffed with grounded peanut-coconut mixture and cooked in a rich and creamy paste.
• Dalcha -[4] Mutton and Lentil delicacy.
• Murghi ka Khorma - Chicken curry
• Hyderabadi Kheema[5]- A popular mutton-mince curry.
• Paaya -
• Chakna - A dish made out of Goat intestines and tripes cooked with flour and other spices.
• Pathar-ka-Gosht - Mutton/lamb deep-fried on a stone slab found in Hyderabad.
• Bina Masale Ka Murgh - chicken done with only curd, turmeric and saffron
• Dum-ka-Kheema
• Muthhi Key Kebab - Meat balls (goat)
• Nizami Murg Handi
• Maghaz Masala (Beja Fry) - A goat's brain deep fried delicacy.
• Dopiaza - A curry made from lamb, onions, butter etc.
• Chugur Gosht [6]- Lamb & Tender tamarind leaves curry.
• Boti Kabab [7] - Minced meat delicacy.
• Bhuna Gosht [8]
• Tamate ka Kut made with tomatoes and often boiled eggs are added to it.
• Katti DalLiquid dal made with Imli.
• Rawghani Roti - A type of Bread.
• Pasande Kabab
• Khagina Made with onions and the fried eggs.
• Khabuli
• Nahari - A breakfast dish made of Goat's feet.
• Tamatar Ghosht
• Ambade ka Salanmade with a leaves of Ambada and Mutton.

[edit] Desserts

• Qubani ka meetha(Khubani-ka-Meetha) - Apricot Pudding, Toppings with almond and cream. The original recipe is a translucent liquid.
• Double ka meetha- Bread Pudding topped with dry fruits, a derivative of mughlai dessert Shahi tukre.
• Gil e firdaus - Kheer made from kaddu.
• Sheer korma[9] - Vermicelli Pudding - Sheer means Milk and Korma is a dry date fruit, is a celebration special dessert, specially made on the Ramzan day.
• Badam-ki-Jhab known as marzipan.
• Gaajar ka Halwa- Carrot Pudding
• Mauz-ka-Meetha[10] - A Banana dessert.
• Firni [11] - A Rice dessert.
• Faluda

[edit] Snacks

• Lukhmi A typical Hyderabadi starter and the snack's original and authentic preparation is stuffed with mutton-mince (kheema). "Kheemey ki Lukhmi" is still served as a starter in the authentic Hyderabadi course of meal at weddings, parties, etc.
• Dil khush - A triangular pie, which is bread stuffed with cake leftovers
• Dil pasand
• Chota Samosa - A crispy, onion-filled small samosa.
• Osmania Biscuit - A nice, soft tea biscuit, gets its name after last ruler of Hyderabad, Mir Osman Ali Khan.
• Fine Buiscuit - A multi-layered, oval shaped and sprinkled with sugar.

• Tea Biscuit - A multi - layered, oval shaped and sprinkled with sugar

[edit] References

[edit] Further reading

• A Princely Legacy, Hyderabadi Cuisine By Pratibha Karan ISBN 8172233183, ISBN 978-8172233181[12]
• Elegant East Indian and Hyderabadi Cuisine By Asema Moosavi, Moosavi, Asema ISBN 0969952309
• The Essential Andhra Cookbook with Hyderabadi & Telengna Specialities by Bilkees I Latif
• 101 Easy to Cook Hyderabadi Recipes By Devi, Geeta[13]

[edit] External links

• A good feature on Hyderabadi cuisine
• Hyderabadi Recipes - A nice detailed recipe of authentic Hyderabadi dishes.
• Hyderabad Kitchen blog
• Shehar E Naaz
• Recipes of traditional Hyderabadi dishes