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Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, for weddings and parties, festival foods, and travel foods. Hyderabad is a city steeped in history, yet it is one that has embraced modernity with ease.
For any Deccan, cuisine is an integral part of life. The rich Hyderabadi cuisine has a cultural lineage that dates back to many centuries. This cuisine has a blend of influences – heavy Mughal, traditional Andhra and Telangana cuisine along with a mixture of gentle Nawabs.
The major ingredients used in the preparation of Hyderabadi foods or commonly called the pakwaan are onions and yoghurt, and a wide assortment of spices.
The most famous Hyderabadi Biryani is a traditional celebration meal of lamb and rice.
The most famous dishes of the Deccan include:
- Kachche- gosht ki biriyani – raw meat is stir-fried with spices(masalas) for a couple of minutes and then covered with rice and put in the Dum Pukht (slow oven).
- Hyderabad Zafrani Biryani – Saffron is soaked and mixed with the rice at the time it is put in the Dum Pukht.
Haleem: is a rich mutton stew, popular in the Middle East and Asia. With lentils, spices and broken wheat, it is a slow-cooked delicacy usually enjoyed during the Eid festivities. Savour the authentic Hyderabadi mutton stew cooked in a mélange of spices.
Hyderabadi Baingan: A perfect vegetarian lunch recipe, Hyderabadi Baingan is are doused in a nutty gravy made with peanuts, tamarind and sesame seeds, so flavourful that you cannot resist a second serving. So there is enough variety for the vegetarians as well.
Khichdi Khatta: It is such a p pulp in two different ways, raw one and the other one is a tempered version) along with Kheema, Achar and poppadums or any other fried items. A must-have lunch every weekend.
Double ka meetha: Bread dipped in saffron flavoured milk and baked perfectly. Double ka meetha is a dessert made fuss-free and quickly. Crunchy and soft at the same time and extremely delicious
