HYDERABADI CUISINE

INTRODUCTION:
Hyderabad is the capital city of state Andhra Pradesh, situated in the Telangana region of
Andhra Pradesh. Hyderabad is known for its rich history, culture, and architecture
representing the unique characteristic of a meeting point for North and South. It is and
emerging information technology and biotechnology hub of India. Hyderabad and
Sikanderabad is known as twin cities separated by Hussain Sagar lake, a man made lake at
the time of Ibrahim utub Shah in !"#$.Car !inar monument built in the centre of
Hyderabad was built by %uhammad uily utb Shah in !"&! is a tourist place. Hyderabad is
also situated across the ri'er %usi.
HISTORY:
(he Hyderabad city was until !&)*, the capital of Hyderabad state+ autonomous royal
kingdom within India, two and half times the si,e of Ireland. Its %uslim ruler the last Ni"a#,
was a direct descendant of a %oghul go'erner who had declared his independence in the
early eighteenth century -ust as a central %oghul authority when .elhi was beginning to
weaken. He was one of the richest man of world and he had his own currency and pri'ate
railway system. /ater after independence, his state also emerged with the new democratic
country, and became the brand new state of Andhra Pradesh with Hyderabad city as its
capital. (he grandeur of its court used to wear -ewels the si,e of pigeons egg when they
entertained, the city was lit up, fountains played and dining tables set for hundreds glittered
with gold plate.
If liquor was being distilled in a pri'ate Sharaab khana, of winery only a few
Hindu nobles were granted royal permission to do this as %uslims were technically not
supposed to drink, rare fla'ors of quail were added for the delight of the guests to come.
C$I!ATE:
Hyderabad has tropical wet and dry climate. In summer the ma0imum temperature reaches to
)1+)" degree centigrade and minimum $" degree centigrade. In winter ma0imum temperature
is $* degree centigrade and minimum !2 degree centigrade. It has red sandy soil and with
areas of black cotton soil.
CU$TURE:
(he women wear salwar kami, and among the %uslims burka is necessary, %oghul -ewellery
can also be seen with some old women. (he men wears sherwanis 3fitted, knee length -acket.
4angles are most popular among women. 5ighteenth century hookah 3Hubble bubble pipe6
made of finest bidri work 3gun metal inlaid with sil'er6 can be seen in most of houses
%OOD HABIT:
It is the cuisine of region, of which e'ery Hyderabad is -ustifiably proud and which no
hyderabadi, rich or poor can do without. (he cuisine combines the 'ery best of #&sli# '((ds
7 kebabs, pilafs, kormas, and yoghurt dishes 7 with a haunting aromatic, tart, pungent, and
creamy fla'orings of the south 7 mustard seeds) cassia b&ds*kebab ceeni+, cinnamon, curry
lea'es, hot chillies, peanuts, tamarind and coconut milk.
8nfailing courtesy and an almost o'er whelming sense of hospitality are in its
blood and will be with it until the last breath is drawn. (hat is Hyderabadi way. It was also
known that a true Hyderabadi would go anywhere in the city for a well prepared dish. Home
made fruit drinks+Sarbats+ some fla'ored with sweetly aromatic kas r((ts *,eti,ert+
others with the purple, sweet and sour -uice of tiny falsa berries3grewia asatica6 are generally
ser'ed when the guest enters the home.
A sauce of roasted and ground sesame seeds which, in the !iddle East might
appear under the guise of mild fla'ored Taini is mi0ed with fiery green chillies and tart
tamarind paste to become the mouthy wateringly good til ki c&tney. .ried beans and lamb
which are often stewed together in Persian cookery are perked up here with tamarind, cumin
seeds, red chillies and curry lea'es to become the Dalca of Hyderabad.
In a formal occasion 9howki 3low square dining tables seating, four to eight
on the floor6 pickles are laid down. Apart from more common lime and mango, e0quisitely
pickled partridges are also found. :ood is ser'ed in Nawabi style and authentic hyderabadi
dishes are ser'ed course by course.
Hyderabadi;s morning start with the breakfast stew Naari with drunkable
seer#al. <ne bouquet garni which is famous is -.(tli ka #asala/ that includes sandalwood
powder, earthy khas roots 3'eti'ert6 and e'en whole dried roses. 0icri is also ser'ed in
brunch which is a fluffy mi0ture of rice and split lentils, is first lubricated with a dollop of
ghee and then eaten with a simple kee#a, minced meat ser'ed with onions, garlic, ginger
and red chillies. =ice flour papadums pro'ide crunch and te0ture while creamy, minty,
sesame chutney and a tart mango pickle add pep and pungency.
0agina 3gingery scrambled eggs6 is also ser'ed in breakfast as well as .aratas 3flaky
griddled breads6 and cups of sweet tea to wash e'ery thing down.
Hyderabadi biryani > 4iryani is the most famous among the delicacies of Hyderabad. An
authentic meal of hyderabad in'ariably includes a %utton 4iryani, a rice dish made with
mutton. 9hicken and 'egetarian biryani are also popular.
(he Ni"a#s ser'ed some $# 'arieties of 4iryanis for their guests. It is a traditional
celebration meal made using goat meat and rice and is the staple of a die+hard
Hyderabadi.
(he Hyderabadi 4iryani is so named as it is created in the city of Hyderabad, India. (he
blending of mughlai and (elangana cuisines in the kitchens of the Ni"a# *r&ler (' te
ist(ric Hyderabad State6, resulted in the creation of Hyderabad 4iryani.
It, like other biryanis, is made using 4asmati rice which is only found on the Indian
subcontinent. (he spices, meat and other ingredients are carefully chosen, the method of
preparation in'ol'es more time taken for cooking.
Tere are 1 styles (' .re.aring biryani2 (he 0atci3raw6 4iryani is prepared with the
?atchi @akhni method 3with raw gra'y6. (he raw meat is marinated in curd and cooked only
by the dum, or the baking process, which is done with rice. (his is a challenging process as it
requires meticulously measured time and heat to a'oid o'ercooking or undercooking the
meat.
In 3akki Biryani, where the meat is cooked with all the accompanying spices and then the
rice is simmered with the resultant gra'y redolent of mace, ittar and kewra in a sealed 'essel
with saffron and cardamom.
A 4iryani is accompanied with Dai ki C&tney 3curd A onions6B !irci ka Salan39hilly
curry6B salad and sometimes boiled egg. (he salad includes tomato, carrot, cucumber, radish,
turnip, onion A lemon slices.
Apart from side dishes such as %irchi ka Salan, it can also include Dansak and Bagare
Baingan2
I!3ORTANT DISHES:
!. HYDERABADI !UR4H 0OR!A> A cashew nut based chicken curry fa'ored
with nutmeg cooked by slow braising.
$. !UR4H NI5A!I: A semi dry chicken masala cooked with nuts 3 cashewnut,
peanut, coconut6 and seeds 3sunflower seed and sesame seeds6
2. !UR4H DO 3IA5A> A mild chicken curry cooked with an abundance of onion and
garnished with coconut and sunflower seeds.
). DA$CHA 4OSHT: A lamb stew with dried beans and soured by tamarind.
". NA6ABI TAR0ARI BIRYANI: A delicious mi0 'egetable biryani which is mild
and light
". !IRCH 0A SA$AN: A rich hot dish made of long hot pepper cooked in sesame
seed fla'ored gra'y.
#. NAHARI> A 'ery nourishing stew made of lamb trotter and tongue, cooked by
simmering usually o'ernight fla'ored by cassia bark3cinnamon6, cardamom and
highly aromatic bouquet garni3 potli ka masala that includes sandal wood powder,
khus root, whole dried roses6. A breakfast dish usually eaten with bread like shirmal.
C. $U0!I: =a'ioli like squares of pastry dough filled with spiced minced lamb and
deep fried.
*. BA4HARE BAIN4AN> Small whole aubergine slit fried till brown then cooked in
nutty sauce containing sesame seeds and peanut and tempered with curry lea'es and
mustard seeds.
&. TO!ATO 0UT> An aromatic puree of fresh tomatoes with tamarind, curry lea'es
and browned garlic.
!1. 0ACHHI BIRYANI> An aromatic rice preparation in which raw meat and raw rice
are cooked together.
!!. 0ACCHE DAHI 0E 0O%TA> %inced meat, green coriander, mint, browned garlic
and garam masala are ground to a 'ery fine paste, formed into balls fried and -ust
before ser'ice put in seasoned beaten curd and tempered with garlic, mustard seeds,
curry lea'es and red chillies.
!$. DOUB$E 0A !EETHA> A glorious bread pudding liberally sprinkled with almond
and pistachios.
!2. !ARA4: A clear Arab meat broth with pieces of meat is called marag.
!). HA$EE!> A smooth 'el'ety paste of broken wheat and meat usually eaten with
pieces of hard boiled egg and lime -uice.
!". 7ABOO$I> It is layered casserole dish made of partially cooked rice, yellow split
peas cooked with ginger garlic and yoghurt a puree of green herbs
39oriander and mint6 and browned onion. It is gently baked in a large pot.
!#. ASA%IA !UR4H> Dhole roasted chicken with almond, curd and garam masala.
!C. BA0RA 0HORI> Dhole lamb cooked with unique sa'ory spices.
!*. !ETHI !UR4H> 9hicken with fresh fenugreek lea'es.
!&. NAR4ISHI 0O%TA> ?ofta made of whole boiled egg coated with minced meat
fried and simmered in rich gra'y.
$1. SHI0HA!3URI 0EBAB> Patties made out of finely pounded meat, stuffed with a
pheasant mi0 of paneer, mint, green coriander, green chillies.
$!. CHI33E 0A 4OSHT> 9hunks of meat marinated in a paste of onion, green chillies,
coconut, garlic, garam masala and yoghurt and then cooked 'ery slowly in a new clay
pot so the meat smells a bit like parched earth after a rainfall.
$$. BADAA! 0I 8AA$I> /ight round mar,ipan Esandwiches; where the top layer with
its filly greed cut outs, re'eals real sil'er 'arq.