HYDERABAD CUISINE

Hyderabadi cuisine (Hyderabadi Ghizaayat), also known as Deccani (दख्खनी) cuisine, is the native cooking style developed in the kitchens of the Muslim aristocrats of the erstwhile Hyderabad State, India. The haute cuisine of Hyderabad began to develop after the foundation of the Bahmani Sultanate, and the Qutb Shahi dynasty centered in the city of Hyderabad promoted the native cuisine along with their own.

The Hyderabadi cuisine is an amalgamation of South Asian, Mughalai, Turkish and Arabic along with the influence of cuisines of common people of Golconda Sultanate. Hyderabadi cuisine comprises a broad repertoire of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.

Hyderabadi cuisine specialties 

Lukhmi - is a regional non-vegetarian variation of the samosa, though it is shaped into a flat square patty. It is made from flour and stuffed with minced mutton or beef, known as kheema. It now also comes as vegetarian snacks. It's a interesting light bite item.

Hyderabadi Haleem - a popular dish of Hyderabad is a stew composed of mutton, lentils, spices and wheat. It originates from Harees, an Arab dish brought to Hyderabad by Arab migrants. It is usually only prepared during the month of Ramadan for the Iftar meal but now available round the year. One of the healthiest dishes, the Best in Hyderabad is at Haleem House in Moghalpura or Pista House in Nayapul area. Haleem can be served with chopped mint leaves, lemon juice, coriander leaves, fried onions, chopped ginger root or green chilies and editing with naan itsa complete meal. Don't miss while in Hyderabad.

 Biryani

Hyderabadi Biryani is world famous. 

Hyderabadi Biryani eaten with Onion Salad, Mirchi-ka-Salan and Dahi-ki-Chutney is just divine. The layer of meat is hidden under the layer of rice, the aroma beckons you to dig into the rice and grab the succulent meat. It is a celebration dish of basmati rice and mutton, along with yoghurt, onions and various spices. The Biryani is considered synonymous with the city of Hyderabad.

It is distinctly different from other variations of the Biryani, originating from the kitchens of the Nizams of Hyderabad. It comes in two main styles: the Kacchi (raw) Biryani and Pakki (cooked) Biryani, both of which feature aromatic basmati rice, marinated meat (usually chicken or mutton), and a blend of spices like saffron and cardamom. Do try the mutton biryani if you are a foodie !

Variants of Biryani I could not taste are :

Kalyani Biryani is a variant of the Hyderabadi Biryani using beef instead of lamb or mutton. The Kalyani biryani is made with small cubes of beef, regular spices, onions and many tomatoes. It has a distinct tomato, jeera (cumin), dhania (coriander) flavour.

Tahari, made by the Hyderabadi Muslims is a rice and meat dish. Unlike biryani in which rice is precooked and then layered with meat, rice in tahari is cooked in meat. Occasionally vegetables, more commonly potatoes, are also added. It is served with dahi ki chutney.

Both above Biryani Variants can be eaten at Royal Kalyani Biryani Tahari in Tolichowki.

Pathar-ka-gosht is a mutton kebab. It is named for the traditional method of preparation, on a stone slab. The meat pieces are grilled on a volcanic stone or unpolished granite. The spices are added once the meat pieces are heated and served with onions and mint chutney. If the mutton is of baby lambi, the kebab is mouth melting. Try this at Al Rahman in Moosabowli road.

Hyderabadi khichdi

The Hyderabadi version of khichdi is distinct from the many variants in other parts of India. It is eaten with kheema and is eaten as a breakfast item, as well as during the month of Ramadan for the Sehri meal.

While most khichdi preparations use toor or moong dal, the Hyderabadi version uses masoor dal. Also, turmeric doesn’t feature in the ingredients list although some people use it in the modern preparations. The colouring of the dish comes from the caramelized onions that are an important flavour of the dish. As opposed to the semi-liquid, moist preparation of khichdi elsewhere in the country, the dish made here has a drier texture, and each grain of rice stands out. It is a different gourmet experience meat - masoor dal - caramelized onions taste dances on your tongue. Yummy !

Natu Kodi, meaning country chicken is a rich gravy made with different spices. The typical village-style recipe is cooked on a wood fire in mud pots. All the ingredients are mixed and slow-cooked to perfection for a delicious, smoky flavour. Natu Kodi is enjoyed with minapa garelu, also known as medu vada. This dish ca be had at Kodi Kura Chitti Gaare restaurant.

Khubani-ka-Meetha - Apricot pudding, topped with almond and cream. My all time favorite after lunch. 

Double ka meetha- Bread pudding topped with dry fruits, a derivative of the Mughlai dessert shahi tukre.

Gil-e-firdaus - A variant of kheer made of bottle gourd. The name literally translates into "the clay of paradise". Arre Bhai, dudhi halwa hai!

Faluda - A dessert made of shredded vermicelli noodles with rose syrup and milk. It is better than Badshah in Mumbai's Crawford Market.

 Hyderabadi Irani tea available at Irani cafes.

Some restaurants to visit

1.Near Lakdipul Chicha’s brings you authentic Hyderabadi delicacies including The King Of Hyderabadi Food, the tasty, zingy and mouth watering ‘Hyderabadi Biryani’

2.Paradise himayat nagar Paradise Biryani is a renowned restaurant chain in Hyderabad, India, famous for its delectable and flavourful biryani dishes, including the Hyderabadi Dum Biryani, served with succulent meat or aromatic spices, and often considered one of the city's culinary treasures.

3.1944 Hocco Vegetarian Restaurant (earlier Minerva) at Jubilee Hills

4. Kritunga Restaurant, authentic Andhra food. At punjagutta road.

5. Kodi Kura Chitti Gaare, chain of restaurant for Andhra nonveg

6. Dwarka at Lakdipul for Udupi type meals.

7. Shah Ghouse shwerama at Lakdipul.