Despite being on a ride of urbanization, the city has its old world charm intact. A strong confluence of the bygone era and modernization is strongly felt in everything ranging from culture to cuisines. The city borrowed the cuisine from the Mughal kitchen. The chief characteristic of Hyderabadi Cuisine is its generous use of exotic spices and ghee. The aroma of the cuisine of Hyderabad is very appetizing.
A bread pudding Indian sweet of fried bread slices soaked in hot milk with spices, including saffron and cardamom.
It is made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavored with cardamom, raisins, saffron, cashews, pistachios or almonds. It is served as a dessert.
Biryani is unique to Hyderabads culinary culture. There are two types Katchi Biryani and Pakki Biryani. The Katchi Biryani is prepared with the Katchi Yakhni method (with raw gravy). The raw meat is marinated in curd and cooked only by the dum, or the baking process, which is done with rice. In Pakki Biryani, meat is cooked with all the accompanying spices and then the rice is simmered with the resultant gravy redolent of mace, ittar, and kewra in a sealed vessel with saffron and cardamom.
Haleem is cooked on a low flame of firewood for up to 12 hours in a Bhatti (a cauldron covered with a brick and mud kiln). It is a stew composed of meat, lentils and pounded wheat made into a thick paste.
Irani Chai is prepared like a decoction into which pure milk mixed with mawa is added.
Mirchi ka Salan or curried chili peppers, is a popular chili and peanut curry of Hyderabad, Telangana. It accompanies Hyderabadi biryani. The dish contains green chilies, peanuts, sesame seeds, dry coconut, cumin seeds, ginger and garlic paste, turmeric powder, bay leaf and thick tamarind juice.
An Indian sweet made from dried apricots originating from Hyderabad. It is a common feature at Hyderabadi weddings.
Literally "milk with dates" in Persian, Sheer Korma is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr Vermicelli are fried in clarified butter. Then milk (sheer) is added and the vermicelli is allowed to cook further. As the mixture thickens, sugar and dates are added along with any other dried fruits.
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