The history of Hyderabadi Cuisine
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
THE CUISINE’S FEATURES
EQUIPMENT USED IN THE CUISINE
POPULAR HYDERABADI DISHES
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 SAALAN
KHORMA, SHORBA, AND KHALIA
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.