Hyderabadi cuisine is a delightful part of Andhra Pradesh cuisine. The Dishes like biryani, haleem, khubani ka mitha (apricot pounding), double ka mitha, the Hyderabadi cuisine is famous not only in India but also all over the world. the dishes of Hyderabad are also called nizami food. The Nizams of Hyderabad, India, left a princely legacy in Hyderabadi cuisine. The Sultans of Golconda created the city, which has evolved its distinctive cuisine through the years. Turkish (Biryani), Arabic (Haleem), Mughlai, and Tandoori cuisines have a strong influence, as do the spices and herbs of the native Telugu and Marathwada cuisines. Hyderabadi cuisine can be found in the kitchens of the Telangana, Marathwada, and Hyderabad Karanataka regions of the former Hyderabad State. Aurangabad’s (NaanQalia), Gulbarga’s (Tahari), and Bidar’s (Bidar) specialties are included in the cuisine. (Kalyani Biryani) and so forth. Hyderabadi food has been inspired by a variety of regional and religious cuisines. Despite being both Indian and foreign, it has managed to produce its own identity. It has further been able to contribute to the globalization of Indian cuisine. The Masalas, or rich blends of herbs, spices, and condiments, provide a foundation for the dishes, or “Gravy.” Some of these blends are family secrets that are only passed down through the generations or from the Ustad (Teacher) to his Shagird (Pupil). The “Khansas,” or head cooks, were a valuable asset to the household and were treated with reverence. The term “Nawabi” is as closely associated with Hyderabadi food as the term “Shahi” is with Luknowi cuisine. These words conjure up images of delicacies with complex flavors and textures, as well as enticing scents. What distinguishes Hyderabadi cuisine is the use of unique ingredients that have been meticulously selected and cooked to perfection. The inclusion of a certain herb, spice, condiment, or a combination of these gives the dish a distinct flavor and texture. herbs and spices that were used The dish’s name come from the technique of preparation.

The history of Hyderabadi Cuisine

     1.The Pre Qutb Shahi Era (1000AD-1450AD)
     2. The Qutb Shahi Era (1450AD-1700AD)
     3. The Nizam Era (1700AD-1948AD)
The Nizams is credited with inventing the cuisine. Previously, the dish was known as Ghizaayat. The cuisine is associated with the nobles, who religiously preserve the authenticity of the past, and the recipes are closely guarded secrets. The royal cooks, known as Khansamas, were held in high regard by the nobles. Shahi Dastarkhan is the dining establishment where food is served and consumed. A chowki is a low table rather than a dining table, with cotton mattresses for squatting and bolsters for the backrest. In the noble household, the Dastarkhan is revered. The gastronomic delicacies of Hyderabadi cuisine have a 400-year tradition. It arose in the Nizams’ kitchens when food was elevated to a majestic art form. Mughal cuisine, as well as Arabic, Turkish, and Iranian cuisine have inspired Hyderabad cuisine, which makes extensive use of rice, wheat, and spices. It is also influenced by native Telugu and Marathwada cuisine, giving the meals a distinct flavor.

The geographical location of Hyderabad

Hyderabad is located in central Andhra Pradesh and covers an area of 260 square kilometers. 
 The city is located on the Deccan Plateau and rises to an elevation of 540 meters above sea level. 
 The original city was founded on the banks of the Musi River and has grown overtime on both sides of the river. 
 The city is located at 17.366° North latitude and 78.476° East longitude.


 •The presentation of food is also important in Hyderabad, as it reflects the richness of food and culture. 
 The royal dining hall was called Shahi Dastarkhana, and it was where royal families would relax and party while eating delicious Hyderabadi cuisine.
 • Traditional utensils made of copper, brass, and clay pots are used for cooking; it is a mixture of Mughlai and North Indian cuisine with an influence of the spices and herbs of native Telugu cuisine. 
 • Direct use of fire is used in all sorts of cookery, including cooking on a hot stone slab. Cooking patiently, or ithmenaan se (leisurely), is the key in Hyderabadi cuisine; slow-cooking is the trademark of Hyderabadi cuisine. The Dum Pukht method used in Awadhi cuisine influenced the slow-cooking method.
 • Ghee is utilized as a cooking medium, and the cuisine emphasizes the use of well-selected and cooked ingredients.
 •The correct degree at the appropriate time 
 The selection of the proper spices, meat, and other ingredients is given the utmost importance rice, and so on. As a result, adding a specific herb, spice, condiment, or a mix of all of these give it a distinct flavor and aroma
 • Coconut, tamarind, peanuts, and sesame seeds are the main flavors.
 It’s a common ingredient in a variety of meals. The main distinction from North Indian food is the use of spices. Its cuisine includes dry coconut and tamarind. Betel nut, for example, is a common ingredient in Stone flower (Pan kijad) and roots (Pan kijad) (pattharkephool).
 • Of all the Muslim cuisines on the subcontinent, Hyderabadi is the only one with a significant vegetarian component. This is largely due to local influences.
 • A Hyderabadi supper is never complete without bread baked in the local kilns. bakers. This cuisine’s bread, whether rich “Sheermal” or “lukmi,” are equally popular (bread with savory mincemeat filled inside) Bread isn’t only a side dish; it’s also the main course. It’s also used to make the classic sweet dish “Double Kameetha.”


 • Heated stone slab (Pathaar): This was used in the making of kebabs called pathaar ke kebab. The stone was heated using live coals
 • Taatee (sigri): It consists of a metal framework that is heated by coal. The meat cuts are grilled on the framework.
 • Tandoor: A tandoor is a cylindrical clay oven used in the cooking and baking of the cuisine. The heat for a tandoor was traditionally generated by a charcoal fire or wood fire, burning within the tandoor as well as hot-air, convection cooking, exposing the food to both live-fire, radiant heat cooking, and hot-air, convection cooking.
 • Skewers : The meat was cooked over an open flame by either coating the skewers with the meat or piercing the meat with the skewer.


ShahiDastarkhan is the dining area, in which food is served and eaten. A chowki is a low desk, in preference to an eating table and cotton mattresses for squatting and bolsters for the lower back relaxation. The Dastarkhan(sitting arrangement for dine) is respected inside the noble family.


Hyderabadi Biryani is one of the city’s most popular dishes. 

It is distinct from other varieties of Biryani that originated in the kitchens of the Nizams of Hyderabad. It’s a celebratory dish made with basmati rice and mutton, as well as yogurt, onions, and various spices.

They serve there are various types of biryani. A traditional Hyderabadi meal will always include a biryani with mutton Hyderabadi Biryanis with chicken, lamb, or vegetables are also very popular. Some are flavored with saffron, others with cream, and still others with rose water.

 Biryanis are prepared in the ‘Dum’ style of cooking. 

 The various types are as follows:

 • Hyderabadi Biryani – a traditional lamb and rice celebration dish.

• Kachche- goshtkibiriyani – raw meat is stir-fried with spices (masalas) for a few minutes before being covered with rice and placed in the Dum Pukht (slow oven).

• Hyderabad Zafrani Biryani – Saffron is soaked and mixed into the rice while it is cooking Insert the Dum Pukht.


Mirchi ka salan, or curried chili peppers, is a popular chili and peanut
 curry served with Hyderabadi biryani and Dahi chutney in Hyderabad,
Telangana, India. A dish made of any type of Mirchi (green chili or Jalapenos) or banana peppers, etc., that is not overly spicy or fiery. 
 This is a traditional Hyderabad salan (gravy) prepared in a shallow pan. Handi has a wide flat bottom. The salan is sealed in this handi and cooked over a low flame. all the flavors trapped within to provide that authentic rich taste.


 Haleem is a seasonal delicacy made of wheat, meat, and a porridge-like paste that has been cooked for hours. This dish was given the name: haleem, the Persian name for the bland wheat-and-meat hareesah. 
 “Haleem is a name for Allah,” Shamsher Alam of Zam Zam, another Mughlai restaurant in Kolkata that has adopted daleem, explained This traditional wheat porridge, known as harees in Arabia, has its origins there. Haleem is a seasonal worker dish prepared during Ramadan (Ramadan). The high-calorie haleem is an excellent way to lose weight. Break the fast of Ramzan. Because it takes a long time to prepare (often a day), haleem means patience. the entire day) and served in the evenings 
 It’s a popular appetizer at Hyderabadi Muslim weddings.


   A semi-dry chicken masala prepared with yogurt, nuts (cashew nut and peanut), and coconut as well as sunflower and sesame seeds The gravy is yellow. Murgh Nizami, also known as Chicken Nizami, is a mild, rich, and creamy chicken dish from the Nizams’ homeland. Murgh Nizami, also known as Chicken Nizami is a mild, rich, creamy chicken dish from the land of Nizams. Named after the royal Nizams of Hyderabad.


 These are non-vegetarian meat curries. Apart from Biryanis, these are the pride of Hyderabadi cuisine. The curries are differentiated by their color, flavor, and consistency.

 Khormas are a light red color. This Mughlai dish typically consists of braised meat or vegetables in a relatively mild velvety yogurt sauce seasoned with aromatic spices. It frequently has a nutty undertone due to the addition of blended almonds, cashews, coconut, or poppy seeds. 

 Shorbas have a soupy texture and a bright red color shorbas can be veg, or non-veg 

 Khalia’s flavour ranges from dry to thick gravy-like, and its color ranges from dark brown to dark green.


 Pathar-ka-Gosht is a popular lamb dish, particularly in Hyderabad, Telangana, India. This dish is made with mutton that has been heated on a large stone over a flame. When the meat is heated and served with onions and other ingredients, the spices are added. 


Shikampur means “belly-full,” referring to the stuffing in the kebab’s center Without the stuffing, Lucknow’s famous Shammi Kebab is the same as Shikampur Kebab. Shikampur Kebab (mutton mince cooked with cumin, cloves, cinnamon, and Bengal gram lentil until a proper binding is formed and stuffed with cottage cheese/egg slice, mint, onions, and green chilies) is gently grilled in pure ghee on a griddle or tawa until pink. 


Stuffed Eggplants, a delectable dish in which tender and fresh brinjals are stuffed with a ground peanut-coconut mixture and cooked in a rich and creamy paste.


  This is a traditional Hyderabadi dish. It’s a trotter-based dish. A unique and traditional Hyderabadi recipe. The paaya (trotters) are boiled for an extended period (normally several hours). It got its name from the Urdu word “Nahar,” which means “Morning.” Hyderabadi Paya Nihari is a type of broth that is made with goat meat and paya (trotter). There are numerous Broth recipes, but Hyderabadi Paya Nihari has a distinct nawabi flavor. 


 MurghBadami is a chicken dish made with cream and almonds that is topped with chopped almonds. Murg Badami is an almond-based gravy dish flavoured with cardamom powder and whole spice powder and made with almond and poppy seed paste. This is a simple chicken recipe with a creamy and spicy gravy.


 Dalcha Gosht is simply another type of dal made with chana dal or Bengal gram and vegetables such as kaddu and brinjal. It is standard practice to make it a complete nutritive dish, combine meat and lentils. Meat and chana are cooked together. Braised with yogurt, dal, and whole spices until the meat is tender. After that, the dish is seasoned with ghee, garlic, and whole red chilies.


One of the most well-known dishes in Hyderabadi cuisine. 
 It’s a fish dish made by marinating the fish in turmeric, salt, and garlic. Cooking coconut milk yields gravy. tempering with curry powder and whole red chilies, and flavoring with turmeric and tomatoes.


 A dessert made by cooking grated white marrow with milk and sugar, then thickening with sago seeds and khoya. This is frequently flavored with cardamom powder and Rose essence, slivered almonds, and pistachio garnish. Gil-e-Firdaus is a complex but memorable sweet dish that is commonly prepared in Hyderabad during festivals and weddings. 
Sago and coarsely crushed rice are cooked in milk and flavored with bottle gourd, nuts, condensed milk, and cashew paste to create a lusciously creamy dessert with a distinct mouth-feel. Saffron, cardamom, and rosewater add a rich flavor to the Gil-e-Firdaus that will linger on your palate.


Khubani is the Urdu term for Apricots and, meetha means sweet. An apricot Pudding, made with dried apricots stewed in honey and topped with almonds and cream.


 Bread Pudding with Dry Fruits, a variation on the Mughlai dessert also known as shahi tukra. The bread Slices are fried before bread slices are soaked in sugar syrup with spices, including saffron and cardamom. 


Hyderabadi cuisine is a synthesis of Mughal, Turkish, and Arabic influences, as well as native Telugu and Marathwada cuisines. Hyderabadi cuisine consists of a diverse collection of rice, wheat, and meat dishes, as well as the expert use of various spices, herbs.

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