Hyderabadi cuisine
Encyclopedia
Hyderabadi cuisine is a princely legacy of the Nizam
Nizam
Nizam-ul-Mulk of Hyderabad popularly known as Nizams of Hyderabad was a former monarchy of the Hyderabad State, now in the states of Andhra Pradesh , Karnataka , and Maharashtra in India...

s of Hyderabad, India. The city was founded by the Sultan
Sultan
Sultan is a title with several historical meanings. Originally, it was an Arabic language abstract noun meaning "strength", "authority", "rulership", and "dictatorship", derived from the masdar سلطة , meaning "authority" or "power". Later, it came to be used as the title of certain rulers who...

's of Golconda
Golconda
Golconda may be:Places:* Golkonda, ruined city and fortress in India* Golconda, Illinois, town in the United States* Golconda, Nevada, former town in the United StatesOther:* Golconda...

, who has developed its own cuisine over the centuries. It is heavily influenced by Turkish
Turkish cuisine
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe...

 (Biryani
Biryani
Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā which means "fried" or "roasted"....

), Arabic (Haleem
Haleem
Haleem is a thick Arabic, Persian, Turkish, and South Asian dish. In Anatolia, Iran, the Caucasus region and northern Iraq, types of haleem are Keşkek and Harisa. Harisa is also a popular version in Pakistan. Although the dish varies from region to region, it always includes wheat, lentils and meat...

), Mughlai
Mughlai cuisine
Mughlai cuisine is a style of cookery developed in the Indian Subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Uttar Pradesh, Delhi, Pakistan and in parts of Dhaka in Bangladesh and Hyderabad in Andhra Pradesh...

 and Tandoori
Punjabi cuisine
Punjabi cuisine is food from the Punjab region of northwestern India and eastern Pakistan. It can be non-vegetarian or completely vegetarian. One of the main features of Punjabi cuisine is its diverse range of dishes...

, with considerable influence of the spices and herbs of the native Telugu
Telugu cuisine
Telugu cuisine, also called Andhra cuisine, refers to the cuisine consumed by the people of the Indian state of Andhra Pradesh. Food of Andhra Pradesh is known for its heavy use of spices and chillies...

 and Marathwada cuisine.

Hyderabadi Cuisine could be found in the kitchens not just in Hyderabad city, but areas belonging to the former Hyderabad State
Hyderabad State
-After Indian independence :When India gained independence in 1947 and Pakistan came into existence in 1947, the British left the local rulers of the princely states the choice of whether to join one of the new dominions or to remain independent...

 that includes Telangana region, Marathwada region and Hyderabad Karanataka region. Hyderabadi Cuisine also contains city specific specialities like Aurangabad (Naan Qalia
Naan Qalia
Naan Qalia is a dish that originates from Aurangabad in India. It is a concoction of mutton and a variety of spices. Naan is the bread made in tandoor while Qalia is a mixture of mutton and various spices. - History :...

), Gulbarga
Gulbarga
Gulbarga is a city in the Indian state of Karnataka. It is the administrative headquarters of Gulbarga District. It was formerly part of Nizam's Hyderabad state...

 (Tahari), Bidar
Bidar
Bidar is a city in the Indian state of Karnataka. Located on the Deccan Plateau in the north-eastern part of Karnataka. It is the headquarters of the Bidar District....

(Kalyani Biryani) etc.

The cuisine is special because of the use ingredients that are carefully chosen and cooked to the right degree and time. Utmost attention is given to picking the right kind of spice
Spice
A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavour a dish or to hide other flavours...

s, meat
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...

, rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...

, etc. Therefore, an addition of a certain herb
Herb
Except in botanical usage, an herb is "any plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume" or "a part of such a plant as used in cooking"...

, spice
Spice
A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavour a dish or to hide other flavours...

, condiment
Condiment
A condiment is an edible substance, such as sauce or seasoning, added to food to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish. Many condiments are available packaged in single-serving sachets , like mustard or ketchup, particularly when supplied with...

, or combination of all these add a distinct taste and aroma. The key flavours are of coconut
Coconut
The coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...

, tamarind
Tamarind
Tamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...

, peanut
Peanut
The peanut, or groundnut , is a species in the legume or "bean" family , so it is not a nut. The peanut was probably first cultivated in the valleys of Peru. It is an annual herbaceous plant growing tall...

s and sesame seeds which are extensively used in many dishes. The key difference from the North Indian cuisine is the presence of dry coconut
Coconut
The coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...

 and tamarind
Tamarind
Tamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...

 in its cuisine.

Traditional utensils made of copper
Copper
Copper is a chemical element with the symbol Cu and atomic number 29. It is a ductile metal with very high thermal and electrical conductivity. Pure copper is soft and malleable; an exposed surface has a reddish-orange tarnish...

, brass
Brass
Brass is an alloy of copper and zinc; the proportions of zinc and copper can be varied to create a range of brasses with varying properties.In comparison, bronze is principally an alloy of copper and tin...

, earthen pots are used for cooking. All types of cooking involve the direct use of fire. There is a saying in Hyderabad, cooking patiently or ithmenaan se is the key; slow-cooking is the hallmark of Hyderabadi cuisine. The Slow-cooking method has its influence from the Dum Pukht
Dum Pukht
Slow Oven or Dum Pukht has become one of the most refined forms of cooking in India and Pakistan, even though the technique is no more than 200 years old...

 method used in Awadhi cuisine
Awadhi cuisine
Awadhi Cuisine is from the city of Lucknow which is the capital of the state of Uttar Pradesh located in Central-South Asia and Northern India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, and Northern India as well. The cuisine consists of both...

.

Hyderabadi Cuisine has different recipes for different events, and hence categorized accordingly, like banquet food, for weddings and parties, festival foods and travel foods. The category to which the recipe belongs itself speaks of different things like the time required to prepare the food, the shelf life of the prepared item, etc.

Nawab Mehboob Alam Khan
Mehboob Alam Khan
Nawab Mehboob Alam Khan is an Indian food connoisseur and culinary expert of Hyderabadi cuisine. He has restored many of lost recipes of the Hyderabadi tradition.-Early life:...

 is a foremost expert on the Hyderabadi cuisine.

History

A 400-year history is behind the culinary delights of Hyderabadi food. It evolved in the kitchens of the Nizam
Nizam
Nizam-ul-Mulk of Hyderabad popularly known as Nizams of Hyderabad was a former monarchy of the Hyderabad State, now in the states of Andhra Pradesh , Karnataka , and Maharashtra in India...

s, who elevated food to a sublime art
Art
Art is the product or process of deliberately arranging items in a way that influences and affects one or more of the senses, emotions, and intellect....

 form.
Hyderabad cuisine is highly influenced by Mughals
Mughlai cuisine
Mughlai cuisine is a style of cookery developed in the Indian Subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Uttar Pradesh, Delhi, Pakistan and in parts of Dhaka in Bangladesh and Hyderabad in Andhra Pradesh...

 and partially by Arabic, Turkish
Turkish cuisine
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe...

 and Irani
Iranian cuisine
Iranian cuisine is diverse, with each province featuring dishes, culinary traditions and styles distinct to its region.It includes a wide variety of foods ranging from chelo kabab , khoresht Iranian cuisine is diverse, with each province featuring dishes, culinary traditions and styles distinct to...

 food where rice, wheat and spices are widely used to great effect. It is also influenced by the native Telugu
Telugu cuisine
Telugu cuisine, also called Andhra cuisine, refers to the cuisine consumed by the people of the Indian state of Andhra Pradesh. Food of Andhra Pradesh is known for its heavy use of spices and chillies...

 and Marathwada
Marathwada
The name Marathwada identifies one of the five regions in Maharashtra state of India. The region coincides with the Aurangabad Division.-Historical highlights:...

 food, bringing in a unique taste to the dishes.

In the past, the food was called Ghizaayat. The cuisine is linked to the nobles, who religiously maintain the authenticity of the past, and the recipe
Recipe
A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.-Components:Modern culinary recipes normally consist of several components*The name of the dish...

s are a closely guarded secret. The royal cooks are known as Khansamas, highly regarded by the nobles. Shahi Dastarkhan is the dining place, where food is served and eaten. A chowki is a low table, instead of a dining table and cotton mattresses for squatting and bolster
Bolster
A bolster is a long narrow pillow or cushion filled with cotton, down, or fibre. In western countries, it is usually placed at the head of bed and functions as head or back support...

s for the back rest. The Dastarkhan is revered in the noble household.

The herbs and spices used in the dish as well as the method of preparation gives the dish its name. For example, Murgh do Pyaaza is named so because Onion ('Pyaaz') is added to the dish twice, in different variations.

On Formal occasions, the food is garnished with warq
WARQ
WARQ is a Modern Rock radio station licensed to Columbia, South Carolina and serves the Columbia market. The Inner City Broadcasting outlet is licensed by the Federal Communications Commission to broadcast at 93.5 MHz with an effective radiated power of 2.8 kW...

 (a very fine, pure silver leaf created by prolonged hammering and flattening of a small piece of silver).

Biryani

Main Article: Hyderabadi Biryani

Hyderabadi Biryani is Hyderabad's most famous meat-and-rice dish. An authentic meal of Hyderabad invariably includes a Mutton Biryani. Hyderabadi Biryani, made of Chicken
Chicken
The chicken is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird...

 or Lamb or Vegetables, instead of the Mutton, are also popular. Any person who visits Hyderabad would not leave till they taste the Biryani, in its original form or in its alternate Vegetarian Form.

The Nizams served some 26 varieties of Biryanis for their guests.

Types

  • Hyderabadi Biryani  Lamb and Rice - A traditional celebration meal.
  • Kachche- gosht ki biriyani - raw meat is stir fried with spices(masalas) for couple of minutes and then covered with rice and put on dum.
  • Hyderabad Zafrani Biryani - Saffron
    Saffron
    Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to and bears up to four flowers, each with three vivid crimson stigmas, which are each the distal end of a carpel...

     is soaked and mixed with the rice at the time of dum.


Side Dishes
  • Mirchi ka Salan
    Mirchi ka salan
    Mirchi ka salan is a popular chili and peanut curry of Hyderabad. It accompanies Hyderabadi biryani.-Ingredients:Green chillies, peanuts, till seeds, dry coconut, cumin seeds, ginger and garlic paste, turmeric powder, bay leaf and thick tamarind juice....

    http://web.archive.org/web/20091027142018/http://www.geocities.com/NapaValley/3925/recipe_spice_02.html, Chilli Curry - accompanies a Biryani
  • Dahi chutney
    Dahi chutney
    Dahi chutney is strained yogurt that is mixed into a chutney of mint and onions. It is popular in Northern India.It is a side dish of Hyderabadi biryani....

    , curd or yoghurt (not sweet) mixed with onions, coriander, pudina and green chillies.

Hyderabadi Haleem

Main Article: Hyderabadi Haleem
Hyderabadi haleem
Hyderabadi haleem is a type of meat stew of Hyderabad, India. The high-calorie haleem is a popular dish prepared during the Muslim month of Ramadan, since it is regarded as an ideal food to break the Ramadan fast...



Haleem is a seasonal
Seasonal Food
Seasonality of food refers to the times of year when a given type food is at its peak, either in terms of harvest or its flavour. This is usually the time when the item is the cheapest and the freshest on the market. The food's peak time in terms of harvest usually coincides with when its flavour...

 delicacy
Delicacy
A delicacy is a food item that is considered highly desirable in certain cultures. Often this is because of unusual flavors or characteristics or because it is rare....

 of wheat
Wheat
Wheat is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize and rice...

, meat
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...

 and cooked for hours to a porridge
Porridge
Porridge is a dish made by boiling oats or other cereal meals in water, milk, or both. It is usually served hot in a bowl or dish...

-like paste. This traditional wheat porridge
Porridge
Porridge is a dish made by boiling oats or other cereal meals in water, milk, or both. It is usually served hot in a bowl or dish...

 has its roots in Arabia, known as harees
Harees
Harees or harissa is a Middle Eastern dish of boiled, cracked, or coarsely-ground wheat and meat or chicken. Its consistency varies between a porridge and a dumpling.-Preparation:...

.

Haleem
Haleem
Haleem is a thick Arabic, Persian, Turkish, and South Asian dish. In Anatolia, Iran, the Caucasus region and northern Iraq, types of haleem are Keşkek and Harisa. Harisa is also a popular version in Pakistan. Although the dish varies from region to region, it always includes wheat, lentils and meat...

http://www.hyderabadmenu.com/recipe_nonvegetarian_haleem.php is a seasonal
Seasonal Food
Seasonality of food refers to the times of year when a given type food is at its peak, either in terms of harvest or its flavour. This is usually the time when the item is the cheapest and the freshest on the market. The food's peak time in terms of harvest usually coincides with when its flavour...

 dish which is made during Ramzan (Ramadan
Ramadan
Ramadan is the ninth month of the Islamic calendar, which lasts 29 or 30 days. It is the Islamic month of fasting, in which participating Muslims refrain from eating, drinking, smoking and sex during daylight hours and is intended to teach Muslims about patience, spirituality, humility and...

).

The high calorie
Calorie
The calorie is a pre-SI metric unit of energy. It was first defined by Nicolas Clément in 1824 as a unit of heat, entering French and English dictionaries between 1841 and 1867. In most fields its use is archaic, having been replaced by the SI unit of energy, the joule...

 haleem is an ideal way to break the ramzan fast
Fasting
Fasting is primarily the act of willingly abstaining from some or all food, drink, or both, for a period of time. An absolute fast is normally defined as abstinence from all food and liquid for a defined period, usually a single day , or several days. Other fasts may be only partially restrictive,...

. Haleem means patience, because it takes long hours to prepare (often a whole day) and served in the evenings.

It is a popular starter
Entrée
An entrée is a dish served before the main course, or between two principal courses of a meal.The disappearance in the early 20th century of a large communal main course such as a roast as a standard part of the meal in the English-speaking world has led to the term being used to describe the main...

 at Hyderabadi Muslims weddings.

Curries & Starters

  • Bagara khana
    Bagara khana
    Bagara khana is a spiced rice delicacy prepared in Hyderabad, India.-Ingredients:Long grained rice, dark spices, green chillies.The side dish served with bagara khana can be baghara baingan or dalcha....

     - Basmati rice delicacy.
  • Baghara baingan
    Baghara baingan
    Baghara baingan is a popular Indian eggplant curry of Hyderabad.It is also used as a side dish with the Hyderabadi biryani.Bhagare Baigan are originally from Taskent, then became popular in Hyderabad....

     http://hyderabadi-kitchen.blogspot.com/2006/10/bagara-Baigan-stuffed-egg-plants.html- Stuffed Eggplants, a delicacy where tender and fresh brinjals are stuffed with grounded peanut-coconut mixture and cooked in a rich and creamy paste.
  • Dalcha
    Dalcha
    Dalcha also known as Kaddu ka Dalcha is an Hyderabadi, Indian curry made from mutton, chana dal and Tamarind. It is a dish of Hyderabadi cuisine.The other variety, Kaddu ka Dalcha, is also a popular Hyderabadi dish.-External links:* *...

     -http://great-swad.tripod.com/indiancuisine/id46.html Mutton and Lentil delicacy.
  • Murghi ka Khorma - Chicken curry
  • Hyderabadi Kheemahttp://hyderabadi-kitchen.blogspot.com/2006/11/hyderabadi-kheema.html- A popular mutton-mince curry.
  • Paaya - Bone soup
  • Chakna
    Chakna
    Chakna is a spicy stew made out of goat tripe and other animal digestive parts. It is a speciality dish among Hyderabadi Muslims....

     - A dish made out of Goat intestine
    Intestine
    In human anatomy, the intestine is the segment of the alimentary canal extending from the pyloric sphincter of the stomach to the anus and, in humans and other mammals, consists of two segments, the small intestine and the large intestine...

    s and tripe
    Tripe
    Tripe is a type of edible offal from the stomachs of various farm animals.-Beef tripe:...

    s cooked with flour
    Flour
    Flour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...

     and other spice
    Spice
    A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavour a dish or to hide other flavours...

    s.
  • Pathar-ka-Gosht - Mutton/lamb seared on a stone slab found in Hyderabad.
  • Bina Masale Ka Murgh - chicken done with only curd, turmeric and saffron
  • Dum-ka-Kheema
  • Muthhi Key Kebab - Meat balls (goat)
  • Nizami Murg Handi
  • Maghaz Masala (Beja Fry) - A goat's brain deep fried delicacy.
  • Dopiaza
    Dopiaza
    Dopiaza is a South-Asian curry dish. It is prepared with a large amount of onions, both cooked in the curry and as a garnish. Onions are added at two stages during cooking, hence the name...

     - A curry made from lamb, onions, butter etc.
  • Kairi ka Do Pyaza
    Kairi ka Do Pyaza
    Kairi ka Do Pyaza is an Lamb meat preparation along with unripe green mangoes from Hyderabad,India . Its origin is from Hyderabadi cuisine. It is popular among Hyderabadi Muslims. Dopiaza is an onion gravy preparation with a souring agent. Various main ingredients are used to prepare different...

     – Lamb meat in a spicy sour gravy
  • Kulfa Gosht
    Kulfa Gosht
    Kulfa Gosht is a popular dish among Hyderabadi Muslims. Its origin is from Hyderabad,India.Kulfa is an Urdu word for Purslane.It is an succulent green leafy vegetable...

     – Chunks of Lamb in a succulent and spicy Purslane leaves mash
  • Binees ki Phalli Gosht – Lamb Ribs with French beans Curry
  • Sem Ki Phalli Ka Salan – Sauteed Indian broad beans
  • Turai Gosht – Ridged Gourd in Lamb meat and Tomato Sauce
  • Turai Methi Gosht ka Salan – Ridged Gourd in Meat+Fenugreek leaves sauce
  • Baghari Turai aur Chane ki Dal ka Saalan - Split Bengal gram and Ridged Gourd Curry
  • Chuqandar Gosht - Beetroot in Spicy Meat stew
  • Arvi aur Gosht Ka Khatta Salan – Colocasia and Lamb meat Stew
  • Kaddu Ka Dalcha
    Kaddu Ka Dalcha
    Kaddu ka Dalcha is an soupy dal preparation from Hyderabad,India . It is a part of Hyderabadi cuisine. Dalcha can be prepared with only a vegetable or along with meat with bone combination, also called as Dalcha gosht...

     – Bottle Gourd in Legume Soup
  • Chugur Gosht http://www.hyderabadmenu.com/recipe_nonvegetarian_chugor_gosht.php- Lamb & Tender tamarind leaves curry.
  • Boti Kabab http://www.hyderabadmenu.com/recipe_nonvegetarian_boti_kabab.php - Minced meat delicacy.
  • Bhuna Gosht http://www.hyderabadmenu.com/recipe_nonvegetarian_bhuna_gosht.php
  • Tamaton Ka Kut
    Tamaton Ka Kut
    Tamaton Ka Kut is an another classic Hyderabadi dish. Its origin is from Hyderabad,India. It is popular among Hyderabadi Muslims...

     - Rich Tomato Saucy Curry
  • Tala huwa Gosht
    Tala huwa Gosht
    Tala huwa Gosht is a very simple meat preparation with lamb, onion, and basic flavorings originating from Hyderabad,India.Lamb meat is enjoyed more than chicken meat in Hyderabad,India. Almost every Hyderabadi household has many versions of Talahua Gosht, which is a classic Hyderabadi Lamb...

     – Braised Meat in aromatic spices and onion
  • Katti DalLiquid dal made with Imli.
  • Rawghani Roti - A type of Bread.
  • Pasande Kabab
  • Khagina  Made with onions and the fried eggs.
  • Khabuli
  • Hyderabadi Nihari - A breakfast dish made of Goat's feet and tongue.
  • Tamatar Ghosht
  • Ambade ka Salanmade with a leaves of Ambada and Mutton.

Desserts

  • Qubani ka meetha
    Qubani ka meetha
    Qubani ka meetha is an Indian dessert made from dried apricots originating from Hyderabad, India. It is a common feature at Hyderabadi weddings.-History:...

    (Khubani-ka-Meetha) - Apricot
    Apricot
    The apricot, Prunus armeniaca, is a species of Prunus, classified with the plum in the subgenus Prunus. The native range is somewhat uncertain due to its extensive prehistoric cultivation.- Description :...

     Pudding
    Pudding
    Pudding most often refers to a dessert, but it can also be a savory dish.In the United States, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, though it may also refer to other types such as bread and rice pudding.In the United Kingdom and...

    , Toppings with almond and cream. The original recipe is a translucent liquid.
  • Double ka meetha
    Double Ka Meetha
    Double ka meetha is a dessert of Hyderabad and made from hot crisp fried roundels of bread, soaked in saffron and cardamom flavoured syrup, topped with cream. It is similar to of Shahi tukre....

    - Bread
    Bread
    Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...

     Pudding topped with dry fruits, a derivative of mughlai dessert
    Mughlai cuisine
    Mughlai cuisine is a style of cookery developed in the Indian Subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Uttar Pradesh, Delhi, Pakistan and in parts of Dhaka in Bangladesh and Hyderabad in Andhra Pradesh...

     Shahi tukre.
  • Gil e firdaus
    Gil e firdaus
    Gil e firdaus is a thick kheer made of milk and bottle gourd. Gil e firdaus, literally translated, means the clay of paradise....

     - Kheer made from kaddu.
  • Sheer korma
    Sheer korma
    Sheer korma or Sheer Khurma is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr in South Asian countries especially Pakistan. It is a traditional Muslim festive breakfast, and a dessert for celebrations...

    http://www.hyderabadmenu.com/recipe_sweet_sheer_khorma.php - Vermicelli
    Vermicelli
    Vermicelli is a traditional type of pasta round in section that is thicker than spaghetti.-Vermicelli thickness comparison:In USA, the National Pasta Association, founded in 1904, lists, together with various spelling mistakes, vermicelli as a thinner type of spaghetti.-History in Italy:In...

     Pudding - Sheer means Milk and Korma is a dry date fruit
    Fruit
    In broad terms, a fruit is a structure of a plant that contains its seeds.The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state,...

    , is a celebration special dessert, specially made on the Ramzan day.
  • Badam-ki-Jhab known as marzipan.
  • Gaajar ka Halwa- Carrot Pudding
  • Mauz-ka-Meethahttp://www.hyderabadmenu.com/recipe_sweet_mauzka_meetha.php - A Banana dessert.
  • Firni http://www.hyderabadmenu.com/recipe_sweet_firni.php - A Rice dessert.
  • Faluda

Snacks

  • Lukhmi
    Lukhmi
    Lukhmi is a typical mince savoury or starter of the cuisine of Hyderabad, India. The snack's authentic preparation includes stuffing with mutton-mince kheema...

     A typical Hyderabadi starter and the snack's original and authentic preparation is stuffed with mutton-mince (kheema)
    Keema
    Keema, Kheema, or Qeema is a traditional Indian meat dish. Originally this word meant minced meat. It is typically minced mutton curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs...

    . "Kheemey ki Lukhmi" is still served as a starter in the authentic Hyderabadi course of meal at weddings, parties, etc.
  • Dil khush - A triangular pie
    Pie
    A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients....

    , which is bread
    Bread
    Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...

     stuffed with cake
    Cake
    Cake is a form of bread or bread-like food. In its modern forms, it is typically a sweet and enriched baked dessert. In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape...

     leftovers
  • Dil pasand
  • Chota Samosa - A crispy, onion-filled small samosa
    Samosa
    A samosa is a stuffed, deep fried,snack that is very popular in the Indian Subcontinent, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa...

    .
  • Osmania Biscuit - A nice, soft tea biscuit, gets its name after last ruler of Hyderabad
    Hyderabad State
    -After Indian independence :When India gained independence in 1947 and Pakistan came into existence in 1947, the British left the local rulers of the princely states the choice of whether to join one of the new dominions or to remain independent...

    , Mir Osman Ali Khan.
  • Fine Buiscuit - A multi-layered, oval shaped and sprinkled with sugar.

  • Tea Biscuit - A multi - layered, oval shaped and sprinkled with sugar

Further reading


External links

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