CHAPTER NO -01

Hyderabadi cuisine
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Hyderabadi cuisine is a princely legacy of the Nizams of Hyderabad. Hyderabad, a city created by
the Nawabs of Golconda, has developed its own cuisine over the centuries. It is heavily influenced by
North Indian cuisines like Awadh, Mughlai and Tandoori, with considerable influence of the spices and
herbs of the native Telugu and Marathwada cuisine.
Hyderabadi Cuisine could be found in the kitchens not just in Hyderabad city, but areas belonging to
the former Hyderabad State that includes Telangana region, Marathwada region and Hyderabad
Karanataka region. Hyderabadi Cuisine also contains city specific specialities like Aurangabad (Naan
Qalia),Gulbarga (Tahari), Bidar(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 spices, meat, rice etc. Therefore,
an addition of a certain herb, spice, condiment, or combination of all these add a distinct taste and

aroma. The key flavours are of coconut, tamarind, peanuts and sesame seeds which are extensively
used in many dishes. The key difference from the North Indian cuisine is the presence
of coconut andtamarind in its cuisine.
Traditional utensils made of copper, brass, 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 method used in Awadhi cuisine.
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.[1]
Nawab Mehboob Alam Khan is a foremost expert on the Hyderabadi cuisine.[2]
Contents
[hide]

1 History
2 Biryani

2.1 Types
3 Hyderabadi Haleem
4 Curries & Starters
5 Desserts
6 Snacks
7 References
8 Further reading
9 External links

[edit]History
A 400-year history is behind the culinary delights of Hyderabadi food. [3] It evolved in the kitchens of
the Nizams, who elevated food to a sublime art form. Hyderabad cuisine is highly influenced by Irani
food where rice and spices are widely used to great effect. It is also influenced by the
native Telugu 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 therecipes 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
andbolsters 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 (a very fine, pure silver leaf created by
prolonged hammering and flattening of a small piece of silver).

[edit]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 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.

Biryani bowl

[edit]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.

Side Dishes

Mirchi ka Salan[1], Chilli Curry - accompanies a Biryani

Dahi chutney, curd (not sweet) mixed with onions,Corriander,Pudina and green chillies.

[edit]Hyderabadi

Haleem

Hyderabadi Haleem

Main Article: Hyderabadi Haleem

Haleem is a seasonal delicacy of wheat & meat, and cooked for hours to a porridge-like paste. This
traditional wheat porridge has its roots in Arabia, known as harees.
Haleem[2] is a seasonal dish which is made during Ramzan (Ramadan).
The high calorie haleem is an ideal way to break the ramzan fast. Haleem means patience, because it
takes long hours to prepare (often a whole day) and served in the evenings.
It is a popular starter at Muslim weddings.

[edit]Curries

& Starters

Boti Kabab

Bagara khana - Basmati rice delicacy.

Baghara baingan [3]- 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 -[4] Mutton and Lentil delicacy.

Murghi ka Khorma - Chicken curry

Hyderabadi Kheema[5]- A popular mutton-mince curry.

Paaya - Bone soup

Chakna - A dish made out of Goat intestines and tripes cooked with flour and other spices.

Pathar-ka-Gosht - Mutton/lamb deep-fried 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 - A curry made from lamb, onions, butter etc.

Chugur Gosht [6]- Lamb & Tender tamarind leaves curry.

Boti Kabab [7] - Minced meat delicacy.

Bhuna Gosht [8]

Tamate ka Kut made with tomatoes and often boiled eggs are added to it.

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.

Tamatar Ghosht

Ambade ka Salanmade with a leaves of Ambada and Mutton.

[edit]Desserts

Faluda

Double ka meetha

Qubani ka meetha(Khubani-ka-Meetha) - ApricotPudding, Toppings with almond and cream.

The original recipe is a translucent liquid.

Double ka meetha- Bread Pudding topped with dry fruits, a derivative of mughlai

dessert Shahi tukre.

Gil e firdaus - Kheer made from kaddu.

Sheer korma[9] - Vermicelli Pudding - Sheer means Milk and Korma is a dry date fruit, is a
celebration special dessert, specially made on the Ramzan day.

Badam-ki-Jhab known as marzipan.

Gaajar ka Halwa- Carrot Pudding

Mauz-ka-Meetha[10] - A Banana dessert.

Firni [11] - A Rice dessert.

Faluda

[edit]Snacks

Lukhmi

Chota Samosa - a crispy, onion-filled variant

Lukhmi A typical Hyderabadi starter and the snack's original and authentic preparation is

stuffed withmutton-mince (kheema). "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, which is bread stuffed withcake leftovers

Dil pasand

Chota Samosa - A crispy, onion-filled small samosa.

Osmania Biscuit - A nice, soft tea biscuit, gets its name after last ruler of Hyderabad, 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

[edit]References
1.

^ 'Most Hyderabadi cuisine is dying' - The Times of India

2.

^ The Hindu : Life & Style / Food : Nawab of good times

3.

^ Hyderabad on the Net

[edit]Further

reading

A Princely Legacy, Hyderabadi Cuisine By Pratibha Karan ISBN 8172233183, ISBN 9788172233181 [12]

Elegant East Indian and Hyderabadi Cuisine By Asema Moosavi, Moosavi, Asema ISBN
0969952309

The Essential Andhra Cookbook with Hyderabadi & Telengna Specialities by Bilkees I Latif

101 Easy to Cook Hyderabadi Recipes By Devi, Geeta [13]

[edit]External

links

Authentic Hyderabadi Recipes

A good feature on Hyderabadi cuisine

Hyderabadi Recipes - A nice detailed recipe of authentic Hyderabadi dishes.

Hyderabad Kitchen blog

Shehar E Naaz

Recipes of traditional Hyderabadi dishes

Hyderabadi Recipes

Categories: Indian cuisine | Hyderabad, India culture | Hyderabad

HISTORY :- History==
A 400-year history is behind the culinary delights of Hyderabadi
food.<ref>[[Link] Hyderabad on the Net<!-- Bot
generated title -->]</ref> It evolved in the kitchens of the [[Nizam]]s, who elevated food
to a sublime [[art]] form.
Hyderabad cuisine is highly influenced by Irani food where rice and spices are widely
used to great effect. It is also influenced by the native [[Telugu cuisine|Telugu]] 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 [[recipes]] 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]]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]] (a very fine, pure silver leaf
created by prolonged hammering and flattening of a small piece of silver).

IMPORTANTS:- hyderabadi cuisine

In Hyderabad's 400 year history the Hyderabadi cuisine has, like its culture, stood high and unmatched by
any other state in India. In fact Hyderabad was known for the spectacular way its aristocracy entertained.
The feast at these banquets usually contained a selection of Mughlai dishes which would be decorated with
varq (a very fine pure silver leaf).
Below are some of the more traditional Hyderabadi dishes which were probably served 400 years ago, and
still served today

biryani

Lamb and Rice dish - A traditional celebration meal

Ingredients: (serves 6)

2lbs
4ozs
4ozs
1lb
4ozs
1oz
1
1oz
2
4-6
1oz
1/4 tsp
2-3
1/2 tsp
2-3
1/2 tsp
-

Spring lamb (cleaned, cut into medium size pieces)

Natural yoghurt
Pure ghee (clarified butter)
Basmati rice (washed)
Onions (sliced finely)
Ginger & garlic (equal amounts crushed)
Juice of 1 lemon
Almonds (ground)
Cinnamon sticks
Cardamon whole
Milk
Saffron
Green chillies
Cumin seeds
Cloves
Garam masala (equal amounts of Black Zeera,
Cardamoms & Cinnamon sticks, with half amount
of cloves)
Salt to taste
Coriander and fried onions to garnish

Method:
In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground
garam masala. To the mixture add half a teaspoon each of chilli powder and turmeric. Marinate for at least 46 hours in the fridge.
Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions
and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions
with your fingers and add this to the marinated meat mixture.
In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil
and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander
and rinse with a little cold water.
Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread
the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice. Warm the milk and crush
the saffron into it. Pour the milk/saffron mixture over the rice. Dot generously with ghee. To garnish spread
the fried onions and coriander over the rice.
Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and
cook for another 1 and a half to 2 hours. Before removing the pan from the cooker ensure that there is no
moisture left in the meat. This can be checked by simply listening for a sizzling sound. If there is no sizzling
then the Biryani is ready.
Biryani is traditionally served with Mirch Salan and Yoghurt Chutney (simply combine finely chopped onions,
chillies and coriander to natural yoghurt - mix well and season to taste).
Recipe compliments of Mrs. Qudsia Shafiuddin

mirchi ka salaan
Chilli Curry - usually accompanies Biryani
Ingredients: (serves 4)

250gms Large/long green chillies/hot peppers

50mp
Cooking oil
30gms Tamarind pulp
100gms Natural yoghurt
2tbs
Lemon juice
Salt to taste
For salaan paste:
250gms Roasted onions
35gms Roasted peanuts
35gms Coconut
20gms Ginger & garlic paste
5gms
Sesame seeds
A sprig of coriander leaves
Method:
Deep fry green chillies in hot oil. Remove and keep aside. Grind together desiccated coconut, garlic, ginger,
sesame seeds, roasted onions and peanuts to make a fine paste. Reheat oil already used for frying chillies.
Ensure that the paste does not stick to the pan. Fry the salan paste for 20 minutes, keep stirring. Pour 15 ml
of water at regular intervals.
Add yoghurt and salt and stir for 3-4 minutes. Now add the tamarind pulp and 15 ml of water. Stir for 5
minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan.
Add the fried chillies to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped
coriander leaves.
Serve hot with biryani/pulao/pilaf.

murghi korma
Chicken Curry
Ingredients: (serves 8)

2kg
500gms
100gms
1Kg
2tsp
1/2tsp
100gms
50gms
1tsp
2tsp
300gms
1
-

Chicken pieces
Natural yoghurt
Coconut
Onion
Garam Masala
Pepper powder
Ginger-garlic paste
Fresh green chillies
Turmeric powder (Haldi)
Coriander powder
Cooking oil
Cup water
A sprig each of coriander and mint
Salt to taste

Method:
Chop the onions into fine slices and fry them till golden brown. Marinate the chicken pieces for 10 minutes in
2 tsp of salt (salt to taste) turmeric powder, garam masala, coriander powder and ginger-garlic paste.
Fry onions until golden brown and then add the marinated chicken pieces. After 10 minutes add the whipped
yoghurt and a cup of water and stir well. Cook for 5 minutes.

Then add the desiccated coconut, pepper powder, chopped coriander and mint leaves. Cover and allow to
cook for 15 minutes.
Beat served with fresh parathas or roti.

haleem
Hyderabadi Porridge - a local favorite
Ingredients:

200gms
300gms
20gms
2" piece
6-8
flakes
100gms
3
medium
2
medium
1/2tsp
2tsp
-

Wheat (whole)
Boneless mutton
Fresh green chillies
Ginger
Garlic
Cooking oil
Onions (sliced)
Lime
Turmeric powder (Haldi)
Garam Masala
Salt to taste

Method:
De-bran the wheat, wash and soak for 2 hours.
Clean and marinate mutton with half of ground paste of ginger, garlic, green chillies and salt for 1 hour.
Pressure cook the soaked wheat and marinated meat for about 45 minutes. Mince and grind to a fine paste.
In a Pan heat oil, add the finely sliced onions, fry till brown, add the spices.
Add the ground paste and keep stirring occasionally. On slow flame, till the mixture leaves the sides of the
pan. Adjust the seasoning. Serve hot, with lime wedges coriander and fried onions as garnish.

sheer korma
Vermicelli Pudding - Another celebration special
Ingredients: (serves 4-6)

100gms
1500ml
250gms
50gms
50gms
50gms
6
4tsp
250ml

Vermicelli
Milk
Sugar
Cashew nuts (chopped)
Almonds (soaked and chopped)
Dates (chopped)
Cardamoms (crushed)
Pure ghee (clarified butter)
Water

Method:
Fry the nuts in 2 tsp of clarified butter. Make a sugar syrup (one string consistency). Fry the vermicelli in the
remaining clarified butter until golden brown.
Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not

allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency.
Sprinkle cardamom powder. Garnish with fried nuts.
Serve hot or refrigerated.

double ka meetha?
Bread Pudding
Ingredients:

1
1litre
500gms
250gms
250gms
100gms
100gms
10gm
5

Loaf of white bread (sliced)

Milk
Sugar
Double cream
Pure ghee (clarified butter)
Chopped & roasted cashew nuts
Almonds (soaked and chopped)
Saffron
Cardamoms (crushed)

Method:
Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by
adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the
saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened.
Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup,
double cream and milk alternately over the bread pieces while they are still hot.
Refrigerate and serve as dessert.

garja ka halwa
Carrot Pudding
Ingrdients (serves 6)

2kg
1litre
500gms
500gms
50gms
50gms

Carrots
Milk
Sugar
Pure ghee (clarified butter)
Chopped & fried cashew nuts
Almonds (soaked and chopped)

Method:
Peel and grate the carrots fine. Fry the grated carrots in 4 tbsp of clarified butter. When the carrot is fried
well, add milk and cook for a further 15 minutes. Add the remaining clarified butter. Garnish with nuts.
Serve hot or refrigerated.

qubani ka meetha
Apricot Pudding - A favorite at weddings
Ingredients:

200gms
60gms
50ml
300ml

Apricots (whole/dried)
Sugar
Fresh cream
Water

Method:
Wash and soak the apricots in hot water for 15 minutes. Mash and stone the apricots. Break open the stone
and remove the nuts.
Heat the mixture of apricot and nuts until it starts thickening.
Add sugar and cook for another 2 minutes.
Allow the mixture to chill.
Traditionally served with fresh cream or plain custard.

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Hyderabadi cuisine slightly sour, hot and richly endowed with nuts and assorted
spices and cooked in asli ghee has to be enjoyed to be believed. Sometimes
simple aids like slow cooking and dum help produce rich flavours.
The wealthy and leisured aristocracy of the erstwhile Nizam State as well as the
long peaceful years of their dominance, contributed largely to the development
of and devotion to, the culinary art.
Mealtime in a Hyderabadi home was not just a routine but a ritual, a time for
celebration. A meal was the grand finale of a concerted taste to the well out

spread of the day. No guest could leave a Hyderabadi home without sharing a
meal with the family.

Do you have a tasty recipe to share with other visitors ? Then

please submit your recipe by clicking here. I will add your recipe on this
website with your name.

NOTE: Below recipes are taken from my favorite recipe book "Dawat-EHyderabadi". So I recommend you to please visit your local book store or online
website to order this little sweet recipe book. The authors of this recipe book are :
Ayesha Begum & Niloufer.

Biryanis & Pulaos

Hyderabadi Cuisine - Biryanis & Pulaos - Along with the tandoori style of cooking,
biryanis are the greatest export sensation of nawabi cuisine. From the delicate
pulaos typical of northern India, to the richer, spicier preparations of the Deccan,
there are a hundred ways to say it with rice each one as distinctive as your own
signature. Recipes

Hyderabadi Biryani
Kacchi Biryani
Biryani Nawabi
Mutton Biryani I
Mutton Biryani II
Chicken Biryani I
Chicken Biryani II
Chicken Biryani III
Chicken Biryani IV
Yakni Pullao
Tahari
Kofta Pullao

Chicken Dishes
Hyderabadi Cuisine - Chicken Dishes - Poultry, especially chicken, is extremely
versatile and lends itself equally to being a starter, a side dish or the main
course. The tenderness of the white meat poses a challenge to chefs and the key
to cooking it well, lies in the subtlety with which it is flavoured. Recipes

Murg Mussalam - I
Murg Mussalam - II

Hare Masale ki Murgi

Hyderabadi Korma
Shahi Korma
Murg Nawabi
Murg Masala
Murg Badami

Kababs
Hyderabadi Cuisine - Kababs - Originally an import from Turkey and Central Asia,
the now familiar kabab evolved into the food of true connoisseurs, in the kitchens
of Avadh. Made with mince meat, in mouth-watering variety, kababs can be bitesided or large, flat or round and can be roasted, grilled, fried or
skewered. Recipes

Shami Kabab
Shikampuri Kabab
Boti Kabab
Sheekh Kabab
Mutton Chops
Masala Chops
Shahi Raan
Reshmi Kheema
Ande Kheema ke Kabab
Pasinde
Malai Kabab
Kacche Kabab - I
Kacche Kabab - II
Husseini Kabab
Dum ke Kabab
Tathi Kabab

Mutton Dishes
Hyderabadi Cuisine - Mutton Dishes - The essence of a well-cooked dish is that
the end result is greater than the sum of all the ingredients that went into it. The
separate elements of a recipe should ideally combine so as to make the dish
distinctive, yet retain a touch of mystery. The diverse mutton dishes presented
below will introduce you to a variety of tastes and flavours. Recipes

Ambada Gosht
Badami Gosht
Sukka Mutton
Mutton Shorva

Haleem
Khichda
Dalcha
Shahi Korma
Dal Gosht
Dum ka Gosht
Tamatar ki Kadi
Paya Nahari
Bade Mirch ka Salan
Chujor Gosht
Kaliya Asif-sa
Bheja

Seafood
Hyderabad Cuisine - Seafood - Hyderabad being an inland area, river fish and
prawns are mainly used. There is nothing limiting however, about the array of
spices that go into these dishes. The neigbouring states have also influenced
these fish preparations. From Andhra comes the addition of coconut; Tamilnadu
contributes tamarind; Maharashtra provides the ubiquitous kadi patta, while khus
khus is imported from the Konkan coast. Recipes

Jinghe ka Korma
Jingha Pullao
Macchi ka Salan
Tali Macchi
Jinghe ki Kadi
Khatti Machali

Vegetables & Lentils (Vegetarian Dishes)

Hyderabad Cuisine - Vegetable Dishes - The spices that are used in cooking these
dishes tend to be dry. Their full-bodied flavour and aroma is brought out by using
a method of slow cooking the dishes on dum (pressure). Traditionally the vessel
used for cooking vegetables is a flat hundi, along with a flat spatula. Tamarind
flowers and Rosella leaves are among, the distinctive yet typical ingredients used
in these dishes. Recipes

Malai Korma
Baghare Baigan
Mirchi ka Salan
Dahi ki Kadi
Khatti Dal
Kabooli

Sabzi Pullao
Khushka

Sweets & Desserts

Hyderabad Cuisine - Sweets & Desserts - The fine quality of Nawabi desserts can
be brought out only by cooking them over a slow fire through the night. The
sweets are best served the next day in earthenware vessels. Be they kheers,
halwas or mithais, these delicacies to finish your meal, can be as rich or as light
as your palate [Link]

Shahi Tukre (Double ka Meetha)

Malida
Moz ka Meetha
Sheer Khurma
Firni
Gajar ka Halwa
Badam ke Paan
Hyderabadi Roat
Khubani ka Mitha
Zarda
Ande ka Halwa
Gul-e-Firdaus
Seviyan ka Zarda
Amrit Phal

Visitors Submitted Recipes

Hyderabad Cuisine - Visitors Recipes - Below are the recipes which were sent by
visitors of [Link] website. I sincerely thanks them for their
precious time and tasty recipe. Do drop few lines if you like their recipes. You too
can submit your recipe by clicking here. Thanks in advance ;) Recipes

Bread Chaat - submitted by Ayesha Siddiqua (Sharjah, UAE)

DIP - submitted by Ayesha Siddiqua (Sharjah, UAE)
Egg Bread Upma Recipe - submitted by Aneesa Sanama(Hyderabad, India)

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CHAPTER NO -02 THerbs and spices have a variety of uses be it cooking or medicinal properties.
Seed bearing plants devoid of the woody stems are known as herbs. The green leafy part is used for
medicinal properties or culinary usages. Spices are actually grounded seeds or roots or fruits. Spices are
generally used as food taste enhancer or condiments. There are different types of spices and each type is
connected..

Herbs and spices have a variety of uses be it cooking or medicinal properties. Seed bearing plants devoid of
the woody stems are known as herbs. The green leafy part is used for medicinal properties or culinary
usages. Spices are actually grounded seeds or roots or fruits. Spices are generally used as food taste
enhancer or condiments. There are different types of spices and each type is connected some cultural
background. For example: Italian spices or Indian spices.

Herbs and Spices are used in cooking to enhance the taste of the food. Some also have medicinal
properties hence they have been used in Ayurveda, natural healing process. Herbs and Spices are used to
make medicines and treated for curing many illnesses like cough and cold, and stomach ache or headache.
Sometimes the oils of Herbs and Spices are also used for beauty purposes. It is always beneficial to go the
natural way.
Herbs have been used since time immemorial for different purposes. Be it seasoning or even sorcery herbs
and spices are always used. The Sumerian civilization has left records on clay tablets that herbs and spices
were used and these records dates back approximately 6000 years back. Most herbs can be grown if you
just know how to do it. Most of the allopathic medicines are made from herbs. Nowadays there are stores
which sell herbs and spices.

List of Herbs and Spices

There are many herbs and spices which one can avail in the market or even grow in their garden. Some
particular places are especially famous for their Herbs and Spices. They have different beneficial properties
which can be used. Not everyone is aware about the different types of herbs and spices. Some of the very
important herbs and spices are as follows:

Thyme
Mustard
Nutmeg
Oregano
Paprika
Rosemary
Saffron
Poppy seeds
Star Anise
Curry Leaf
Fenugreek
Rhubarb
Cumin
Cilantro
Basil
Bay leaf
Fennel

Cardamom
Clove

Cooking with Herbs and Spices

Herbs and Spices are the entire essence of a dish. It can make or mar a dish from its strong and light
flavors. It gives color and character to any dish. With a little here and there changes you can manage to give
a new look and feel to your dish. It is always better to use fresh herbs than the dried ones. If you are using
dried herbs it is better if you crush them so that it can bring out the flavors in it. When grinding herbs and
spices it is better if you use a mortar or a pestle.
Keep your herbs and spices in airtight containers. You should cook any spice before you add water in them.
Dont overdo or put excess flavors as that might spoil the entire dish. Some people use a lot of herbs and
spices when they are cooking but one should also know that all flavors do not go with each other as each
has some distinctive flavors and tastes and aroma which add to the taste of the dish.

Recipes with Herbs and Spices

If you are cooking with herbs and spices then the food taste is enhanced and tastes absolutely fantastic. If
you have tasted stuff which contains herbs and spices then you would know how awesome it tastes. There
are many delicious dishes which can be made by herbs and spices. Given below are two recipes which are
made with herbs are spices they are as follows. Here is one sauce which has been made by essential items
and you can take the sauce with egg, fish or chicken dishes.

1 tablespoon canned chopped green chilies

1 (8 ounce package) frozen chopped spinach
1/2 cup fresh cilantro, chopped
2 teaspoons ground coriander
1 tablespoon ground cumin
1/2 cup sour cream
1 tablespoon flour
1 tablespoon butter
1 pint whole milk
Salt and pepper to taste

First you would need to cook the spinach and then after that you need to drain the excess water. Keep it in a
separate bowl. Now melt butter and then add flour to the butter and stir for two minutes. Slowly put the milk
in by whisking. Lower the heat and then cook again for about five minutes or so. Add the cilantro, chilies,
and spinach, along with green chilies and cumin and coriander. Then put the whole thing into a food mixer
and then make it into a puree. Put in the sour cream and add pepper and salt to taste.
Mustard Chicken Wings
Ingredients

3 tablespoons Mustard seeds

5 tablespoons Mayonnaise
6 Chicken wings

Procedures
First you would need to wash the chicken wings properly so that they are well cleaned. Then in a container
mix mustard seeds and mayonnaise very well. After you are done with it coat each chicken wing with the
mixture of mustard seeds and mayonnaise. Then put the chicken wings in the oven and bake it in a

preheated one for ten minutes at 200 degree Celsius. After the baking process is complete garnish the
chicken wings with cherry tomatoes, red and green bell peppers, watercress and you are ready to serve a
delicious dish which all guest would love to taste.

Medicinal Herbs and Spices

Herbs and spices have healing and medicinal powers. They are used for treating common problems like
cough and cold. It helps to rejuvenate your body system. The herbs and spices have amazing powers which
can cure a lot of things. You can use herbs through oral consumption or application to the effected part.
Some very common powerful herbs and spices which have healing and medicinal powers and widely used
are as follows:
Marigold
Nutmeg
Celery
Betel Leaves
Bamboo
Clove
Coriander
Poppy seeds
Rhubarb
Rosemary
Fennel
Saffron
Cumin Seeds
Holy Basil

Herbs and spices have a variety of uses be it cooking or medicinal properties. Seed bearing plants devoid of
the woody stems are known as herbs. The green leafy part is used for medicinal properties or culinary
usages. Spices are actually grounded seeds or roots or fruits. Spices are generally used as food taste
enhancer or condiments. There are different types of spices and each type is connected some cultural
background. For example: Italian spices or Indian spices.

Herbs and Spices are used in cooking to enhance the taste of the food. Some also have medicinal
properties hence they have been used in Ayurveda, natural healing process. Herbs and Spices are used to
make medicines and treated for curing many illnesses like cough and cold, and stomach ache or headache.
Sometimes the oils of Herbs and Spices are also used for beauty purposes. It is always beneficial to go the
natural way.
Herbs have been used since time immemorial for different purposes. Be it seasoning or even sorcery herbs
and spices are always used. The Sumerian civilization has left records on clay tablets that herbs and spices
were used and these records dates back approximately 6000 years back. Most herbs can be grown if you
just know how to do it. Most of the allopathic medicines are made from herbs. Nowadays there are stores
which sell herbs and spices.

List of Herbs and Spices

There are many herbs and spices which one can avail in the market or even grow in their garden. Some
particular places are especially famous for their Herbs and Spices. They have different beneficial properties
which can be used. Not everyone is aware about the different types of herbs and spices. Some of the very
important herbs and spices are as follows:

Thyme
Mustard
Nutmeg
Oregano
Paprika
Rosemary
Saffron
Poppy seeds
Star Anise
Curry Leaf
Fenugreek
Rhubarb
Cumin
Cilantro
Basil
Bay leaf
Fennel
Cardamom
Clove

Cooking with Herbs and Spices

Herbs and Spices are the entire essence of a dish. It can make or mar a dish from its strong and light
flavors. It gives color and character to any dish. With a little here and there changes you can manage to give
a new look and feel to your dish. It is always better to use fresh herbs than the dried ones. If you are using
dried herbs it is better if you crush them so that it can bring out the flavors in it. When grinding herbs and
spices it is better if you use a mortar or a pestle.
Keep your herbs and spices in airtight containers. You should cook any spice before you add water in them.
Dont overdo or put excess flavors as that might spoil the entire dish. Some people use a lot of herbs and
spices when they are cooking but one should also know that all flavors do not go with each other as each
has some distinctive flavors and tastes and aroma which add to the taste of the dish.

Recipes with Herbs and Spices

If you are cooking with herbs and spices then the food taste is enhanced and tastes absolutely fantastic. If
you have tasted stuff which contains herbs and spices then you would know how awesome it tastes. There
are many delicious dishes which can be made by herbs and spices. Given below are two recipes which are
made with herbs are spices they are as follows. Here is one sauce which has been made by essential items
and you can take the sauce with egg, fish or chicken dishes.

1 tablespoon canned chopped green chilies

1 (8 ounce package) frozen chopped spinach
1/2 cup fresh cilantro, chopped
2 teaspoons ground coriander
1 tablespoon ground cumin
1/2 cup sour cream
1 tablespoon flour
1 tablespoon butter
1 pint whole milk
Salt and pepper to taste

First you would need to cook the spinach and then after that you need to drain the excess water. Keep it in a
separate bowl. Now melt butter and then add flour to the butter and stir for two minutes. Slowly put the milk
in by whisking. Lower the heat and then cook again for about five minutes or so. Add the cilantro, chilies,
and spinach, along with green chilies and cumin and coriander. Then put the whole thing into a food mixer
and then make it into a puree. Put in the sour cream and add pepper and salt to taste.
Mustard Chicken Wings
Ingredients

3 tablespoons Mustard seeds

5 tablespoons Mayonnaise
6 Chicken wings

Procedures
First you would need to wash the chicken wings properly so that they are well cleaned. Then in a container
mix mustard seeds and mayonnaise very well. After you are done with it coat each chicken wing with the
mixture of mustard seeds and mayonnaise. Then put the chicken wings in the oven and bake it in a
preheated one for ten minutes at 200 degree Celsius. After the baking process is complete garnish the
chicken wings with cherry tomatoes, red and green bell peppers, watercress and you are ready to serve a
delicious dish which all guest would love to taste.

Medicinal Herbs and Spices

Herbs and spices have healing and medicinal powers. They are used for treating common problems like
cough and cold. It helps to rejuvenate your body system. The herbs and spices have amazing powers which
can cure a lot of things. You can use herbs through oral consumption or application to the effected part.
Some very common powerful herbs and spices which have healing and medicinal powers and widely used
are as follows:
Marigold
Nutmeg
Celery
Betel Leaves
Bamboo
Clove
Coriander
Poppy seeds
Rhubarb
Rosemary
Fennel
Saffron
Cumin Seeds
Holy Basil

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FAMOUS DISHES:-

Cuisine

The Famous Hyderabadi

The highlight of the Andhra Pradesh cuisine is the Hyderabadi food. It is famous
for its rich and aromatic nature. It's taste is very distinguishable having a liberal

use of exotic spices and ghee. The Hyderabadi food uses fresh fruit instead of
dried fruits. It is also famous for its non-vegetarian preparation and Lamb is the
most widely used meat [Link], one of India's most popular foods, is a
flavored rice with meat or vegetables. It is an important part of Hyderabadi
cuisine.
Hyderabadi cuisine is inspired by the Mughlai cuisine. This style of cooking is
here since the Asaf Jahi period. Thus, the Hyderabadi cuisine is a perfect
amalgamation of the typical Mughlai flavors with a blend of rich spices.
What makes the Hyderabadi Cuisine special is the use of special ingredients,
carefully chosen and cooked to the right degree. The addition of a certain Herb,
Spice, Condiment, or an Amalgam of these add an unique taste and texture to the
dish. The herbs and spices used and the method of preparation gives the dish its
name. "Murgh do pyaza" gets its name from the onions that are added twice to
the dish in two variations.
The Masalas or the rich blend of herbs, spices and condiments give the dishes a
base, or what is popularly known as "Gravy". Some of these blends are a well-kept
secret that pass only down the family line or from the Ustad(Teacher) to his
Shagird(Pupil). The head cooks or the "Khansas" were an asset to the house hold,
and were treated with due respect.
The word "Nawabi" is as synonymous with the Hyderabadi cuisine as "Shahi" is
with Luknowi. These terms conjure delicacies that are rich in taste and texture
with mouth-watering aromas. The "Kebabs" in Hyderabad need a special
mention, the "ShammiKebab" is one such popular dish. The Kebabs are originally
from Greece!!
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Popular Dishes and Recipes

Click on the dishes below to get the recipe (Ingredients and Cooking Instructions)
1. Hyderabadi [Link] Biryani

2. Hyderabadi Fish-------------------------12. Kheema Liver Masala

3. Hyderabadi Biryani----------------------13. Mirch ka Salan
4. Chicken Korma--------------------------14. Nihari
5. Haleem----------------------------------15. Ghost Palak Curry
6. Sheer Korma
7. Mirchi Ka Salan
8. Shahi Tukre
9. Malai Korma
10. Hyderabadi Rice Pulao
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Hyderabadi Kheema
Ingredients:
1 lb Minced meat
1 Cup chopped white cabbage
1 Cup chopped carrots
1 Cup chopped celery and leaves
1 tsp Turmeric powder
Green chilies
3 Onions
2 tsp Grated ginger
1/2 tsp Grated garlic
3 tbsp Vegetable oil
Cooking Instructions:
- Heat oil and fry the meat until it is well done. Keep it separate.
- Add chopped onions, chopped carrots, cabbage, celery leaves, grated
ginger, turmeric powder, garlic and green chilies to the mince.
- Mix properly and cook it uncovered in a preheated oven for about 45 minutes.

Remove from the oven.

- Kheema is ready. Serve it garnished with coriander leaves.

Hyderabadi Fish
Ingredients:
2 to 3 Cans of fish
4 tbsp Oil
2 Bay leaves
3 cm Piece ginger
1/2 tsp Sugar
1 tsp Garam masala
5 Red chillies
1 tsp Turmeric powder
4 Green chillies
1 Cup coconut milk
1 1/2 tsp Melted butter
Salt to taste

Paste of:
2 tsp Aniseed
3 tsp Cumin seeds
2-3 tbsp Coconut
1 Ball of tamarind
Cooking Instructions:
- Heat oil and add split green chillies, bay leaves and blended mixture.
- Fry the mixture for about 10 minutes till the oil starts seperating.
- Now add fish, sugar and salt. Simmer it after adding a little water.
- Add coconut milk and garam masala. Bring the mixture to a boil and take it off

the fire.
- You can also add melted butter to the dish.
- Hyderabadi Fish is ready to serve.

derabadi Biryani
Ingredients:
1/2 kg Basmati rice
1 kg Boneless meat
500 gm Curd
4-6 tsp Ginger-garlic paste.
4-6 Green chilli
2 Big onion
1/4 Cup limejuice
1/2 tsp Red chilli powder
A pinch of shazeera
Finely chopped coriander leaves
8-10 Sticks mint leaves
2 Pinch saffron
1-2 Cinnamon
2-3 Cardamom
Saffron color
1-2 Clove
2 Cup oil
Salt to taste
2 tsp Ghee
Cooking Instructions:
- Wash and chop the meat into square pieces.
- Marinate the mixture of meat and ginger garlic paste for an hour.
- In the meanwhile, chop the onions lengthwise and saute them in the oil on low
heat till light brown.

- Cool these fried onions and crush them in a plate with your hand.
- Mix 3/4th of crushed fried onion, curd, red chilli powder, cinamon, green chilli
paste, cardamon, shazeera, coriander leaves, clove, safron water, mint leaves and
salt into the marinated meat.
- Leave the mixture for 1 hour.
- Wash the rice and cook it.
- Pour little water and add one tsp salt, shah zeera, cinamon, clove, cardamon,
mint leaves, coriander leaves and green chilli.
- When rice becomes half cooked, remove it from the flame.
- Drain the water completely.
- Spread this cooked rice over marinated meat.
- Add saffron color, limejuice, ghee and the remaining crushed onions over rice
layer.
- Tightly cover with a lid.
- Keep on a low flame.
- Remove from the heat exactly after half an hour.
- Hyderabadi Biryani is ready to serve.

Chicken Korma
Ingredients :
2 kg - Chicken pieces
1tsp - Turmeric powder
2 tsp - Garam masala
100gms - Ginger-garlic paste
50gms - Green chilli paste
2 tsp - Coriander powder
1 kg - Finely sliced onions
500gms - Yoghurt
1 cup - Water
100gms - Grated Coconut
1/2 tsp - Pepper powder
300 ml - Oil

1 sprig - Chopped coriander leaves

1 sprig - Chopped mint leaves
Salt to taste
Cooking Instructions :
- Marinate chicken pieces in turmeric powder, garam masala, ginger-garlic and
green chilli paste, coriander powder and salt for 10 minutes.
- Heat oil and fry onions till golden brown.
- Add marinated chicken pieces and mix well.
- Stir well by adding yogurt and water.
- Add coconut pieces, pepper powder, chopped coriander and mint leaves.
- Cover and cook till done. Serve hot.

Sheer Korma
Ingredients :
100gms - Vermicelli
Milk - 1.5litre
Sugar - 250gms
Chopped cashew nuts - 50gms
Chopped almonds - 50gms
Chopped dates - 50gms
Powdered cardamom - 6nos
Butter - 4tsp
Water - 250ml
Cooking Instructions :
- Fry nuts in 2tsp butter till light golden colour, drain and keep aside.
- Fry vermicelli in the remaining butter until golden brown.
- Make a sugar syrup (one string consistency).

- Boil the milk until it is thickened to half the quantity.

- Add the fried vermicelli to the milk and cook. Do not allow lumps to form.
- Add sugar syrup and cook for a while until it comes to a homogeneous
consistency.
- Sprinkle cardamom powder. Garnish with fried nuts.
- Serve hot or cold.

Mirchi Ka Salan
Ingredients :
250 gms - Green chillies
50 ml - Oil
30 gms - Tamarind pulp
100 gms - Beaten yogurt
2 tbsp - Lemon juice
Salt to taste
250 gms - Onions
35 gms - Roasted peanuts
35 gms - Grated coconut
10gm - Ginger
10gm - Garlic
1 Tsp - Sesame seeds
Chopped coriander leaves
Cooking Instructions :
- Saute onions in oil
- Grind sauteed onions, peanuts, coconut, ginger, garlic and sesame seeds to a
fine paste.
- Heat oil and deep fry green chillies, remove and keep aside.
- Fry the ground paste in the same oil by stirring continuously.
- Pour little water at regular intervals while frying the paste.

- Stir well by adding yogurt, lemon juice and salt.

- Add tamarind pulp and stir well until the gravy is of sauce consistency.
- Add fried chillies. Bring to a boil and remove from fire.
- Garnish with chopped coriander leaves and serve hot with biryani.

Malai Korma
Ingredients :
2 cups - Fresh cream (malai)
2 nos - Finely chopped onions
1 No - Finely chopped tomato
10 Flakes - Garlic
1 Inch - Peeled ginger
5 Nos - Split green chillies
1 Tbsp - Finely chopped coriander leaves
12 Nos - Sliced cashew nuts
1/4 Tsp - Turmeric powder
Salt to taste
3 Tsp - Ghee
Cooking Instructions :
- Grind ginger and garlic to a smooth paste.
- Heat ghee and fry cashew nuts. Drain and keep aside.
- Saut onions in the same ghee till golden brown and add ginger-garlic paste,
salt, green chillies and turmeric powder.
- Add tomatoes and saut well till oil separates.
- Add fresh cream, stir and cook. Simmer for 2 minutes.
- Garnish with chopped coriander and fried cashew nuts.
- Serve hot with rotis

Gosht Palak Curry

Ingredients :
1 kg - Mutton
4 nos - Onions
1 cup - Spinach
2 tsp - Green chillies
6 tsp - Red chillies
2 tbsp - Coriander leaves
1 tsp - Ginger-Garlic paste
3 tbsp - Oil
Salt to taste
Cooking Instructions :
- Fry the onions and green chillies in oil till the onions become brown in color.
- Add mutton, mix ginger-garlic paste, red chillies.
- Put the lid over the pan and allow it to cook.
- Add blanched and chopped spinach and again cook for 2 minutes.
- Mutton Paalak Curry is ready, check salt
- Garnish the curry with coriander leaves.

Cuisine of Hyderabad
Home | Cuisine of Hyderabad

Hyderabad is an ever charming city, which is all the more wellknown for its authentic and exclusive cuisines. In comparison to any other Indian cuisines, the
cuisine of Hyderabad has many delicacies to boast of. The city boasts of its 'Nawabi' style, which
reflects in its cooking too. Inhabitants of Hyderabad usually prefer vegetarian diet but the royal

recipes of the 'Nawabs' for which Hyderabad is famous for is-Hyderabadi Bireiyani, which is the first
choice of any non-vegetarians. This most famous non-vegetarian dish is prepared with rice and
meat. Other well-liked non-vegetarian dishes are 'Kababs', which are meat pieces or crushed meat
cooked in many different styles such as 'Boti Jhammi', 'Kalmi', 'Shikampur', 'Sheek', 'Lagan-keKababs', 'Dum-ke-kababs). 'Kormas' is yet another preparation of dish in which meat or vegetables
are cooked in rich with creamy gravy. A new specialty of this gastronomy is 'Keema Methi' which is
pulverized meat with fenugreek. The most commonly used meat in the non-vegetarian preparation
of dishes is- Lamb.
Preparation of Hyderabadi cuisine mostly uses Garam Masala, Chilli powder; oil and tamarind in
order to make the food spicy and tasty. Some of the popular vegetarian delicacies of Hyderabadi
cuisine is- Pesarattu, Pulihora (or pulihaara), Gongura, Avakkai (raw mango pickle).
Hyderabad boasts of ample verities of traditional vegetarian dishes, which are enticing to the core.
They also have a collection of typical non-vegetarian cuisines. Both the types are rich in spice
substance and you need to be cautious if you are not used to spicy and piquant food. However
spicy, it is tremendously tasty and appetizing and is definitely worth a try.

The famous other delicious vegetarian dishes of Hyderabad are the Dahi Vada, Mirch-ka-sabu and
Bagaara Baingan. The Dahi Vada basically contains spicy and buttery curd in which round pieces of
ground lentils have been engrossed after being fried. The Mirch-ka-sabu is a mouth-watering
vegetarian dish of Hyderabad consisting of hot chilies, which are engrossed in cream gravy.
Besides non-vegetarian and vegetarian dishes, there are some yummy sweet dishes also can be
tasted such as- double-ka-meetha (bread pudding), Gajar-ka-halwa (carrot sweet dish) and Qubanika-meetha (apricot pudding). After enjoying on the yummy Hyderabadi dishes one should have a
sip of the Iranian chai or tea. This hot sip has an exclusive flavor and you can easily get it in the
street side cafes where you can just relax around and enjoy this famous Hyderabadi [Link]
Hyerabadi cuisines are extremely influenced by the Mughals who ruled here. Therefore, the
gastronomy also has some rudiments of the Mughlai cuisine

CHAPTER NO 03:Hyderabadi cuisine is a famous Indian regional cuisine. Hyderabadi cuisine is mainly a perfect blend of
Persian and Mughlai cuisines. All the Hyderabadi cuisines are very famous in all over the India. The main
characteristic of Hyderabadi cuisine is its selection of ingredients. All the Hyderabadi cuisines are prepared
with perfect proportion of ingredients as well as spices and they are cooked in proper flame. Meat is an
integral part of the Hyderabadi cuisine as most of the Hyderabadi cuisines are prepared with meat and rice.
Not only the use of ingredients, Hyderabadi chiefs strictly use the traditional copper and brass utensils while
cooking Hyderabadi cuisines.
Let's have a glance through the names of most famous Hyderabadi cuisinesCurries and vegetables in Hyderabadi Cuisine:
Baghara baingan

Bagara khana
Murghi Korma
Dalcha
Paaya
Hyderabadi Kheema
Dum-ka-Kheema
Chakna
Pathar-ka-Gosht
Chugur Gosht
Muthhi Key Kebabs
Bhuna Gosht
Do Pyaasa
Beja Fry
Rawghani Roti
Boti Kabab
Khagina
Tamate ka Kut
Katti Dal
Nihari
Pasande Kabab
Kabuli

Desserts in Hyderabadi Cuisine:

Double ka meetha
Qubani ka meetha (Khubani-ka-Meetha)
Sheer korma
Gil e firdaus
Gaajar ka Halwa
Badam-ki-Jhab
Firni
Mauz-ka-Meetha

Snacks in Hyderabadi Cuisine:

Dil khush
Lukhmi
Chinna Samosa
Dil pasand
Fine Buiscuit
Osmania Biscuit

Side Dishes in Hyderabadi Cuisine:

Dahi chutney
Mirchi ka salan

Apart from these cuisines, Hyderabadi Biryani and Haleem are the two most popular Hyderabadi dishes.
Hyderabadi Biryani:
It is a meat and rice dish that is originated in Hyderabad. Biryani is considered as an authentic food of
Hyderabad. Chicken and Mutton are often used to prepare Hyderabadi Biryani. Sometimes, vegetable
biryanis are also preferred by some people. There are several types of biryanis such as Hyderabadi Biryani
Lamb and rice, Kachchi gosht ki biryani and Dum-pokht biryani.
Haleem:
It is a special type of Hyderabadi cuisine that is cooked with wheat and meat. It is cooked for several hours
to form a porridge like food. It is a very tasty dish. It is basically a seasonal dish and it is mainly taken during
the month of Ramzan.

Hyderabadi Cuisine :An Introduction

The 400 years of Hyderabadi culture also has its origin in Art, Music & Dance, Poetry,
and last but not least, the Cuisine.
Hyderabad is never complete without the mention of the "Shahi Dastarkhan". The
Dastarkhan is the Dining place where the food is served and eaten. It is normally a
low chowki for the dining table and cotton mattresses for squatting and bolsters for
the back rest. The Dastarkhan holds a place of reverence in every household.
The Cuisine of Hyderabad has been influenced by various regional and religious
cuisines, both Indian and Foreign, despite which it has been able to create an
identity of its own. It has also been able to contribute towards making Indian cuisine
popular world wide. The "Biryani" from this cuisine is one such example.
What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully
chosen and cooked to the right degree. The addition of a certain Herb, Spice,
Condiment, or an Amalgam of these add an unique taste and texture to the dish. The
herbs and spices used and the method of preparation gives the dish its name.
"Murgh do pyaza" gets its name from the onions that are added twice to the dish in
two variations.
The Masalas or the rich blend of herbs, spices and condiments give the dishes a
base, or what is popularly known as "Gravy". Some of these blends are a well-kept
secret that pass only down the family line or from the Ustad(Teacher) to his
Shagird(Pupil). The head cooks or the "Khansas" were an asset to the house hold,
and were treated with due respect.
The word "Nawabi" is as synonymous with the Hyderabadi cuisine as "Shahi" is with
Luknowi. These terms conjure delicacies that are rich in taste and texture with
mouth-watering aromas. The "Kebabs" in Hyderabad need a special mention, the
"ShammiKebab" is one such popular dish. The Kebabs are originally from Greece!!
The Hyderabadi meal is never complete without the bread from the kilns of the local
bakers. The breads from this cuisine are equally popular, be it rich "Sheermal" or
"lukmi" (bread stuffed with savory mince meat). Bread is not only an

accompaniment to the meal but also forms a base for a popular sweet dish "Double
Ka Meetha".
A glimpse of its People & food
Food and Beverage Bible By Santosh Koripella
The forthcoming editions would carry further information on the cuisine of Hyderabad
and also a few recipes from this land. We bid adeiu for now and look forward to
welcoming you again for more recipes. Khuda afiz......
More recipies....
Hyderabadi Kheema
Qubani Ka Meetha
Hyderabadi Fish curry
Avakai pickle
Exotic Hyderabadi Biryani
Hyderabadi Haleem
Panna
Kichidi
Hyderabadi Pucci Biriyani

CHAPTER NO 04:Now, let's talk about kitchen equipment. Get startcooking for Free
Are you a busy person who just never got

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around to learning the basics of cooking? We

apartments or houses you may rent,

built [Link] just for you. You'll learn

share or (if you're lucky) buy. They are: how to make quick and tasty meals, plus learn
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1. A Refrigerator

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2. A Sink

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3. An Oven with a stove top

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Typically, you are on your own after

Step-by-Step

(Phot

these three.

oTutori

There is one more absolute, non-

al)

optional, essential piece of equipment:

4. Pots and Pans

You will need, at a minimum:

(a) One 6-quart pot for making
spaghetti,

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(b) One 2-to-3 quart pot for making

urces

rice, boiling potatoes, etc. and

(c) One 7-to-10 inch skillet or fry pan.
Many of the large discount stores offer
"sets" of pots and pans. If you don't own
any, that may be the way to go. If you

Food
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Recipes
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Conversions
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on Data

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have time to shop around look for sales

Video

and "extra-off" coupons. That will cut

the cost considerably.

Buy the best you can afford. Really
inexpensive pans do not have the same
heat-retention ability as the more

Quich
e With Ham And
Cheese
Meatlo
af
Chicke
n Fajitas

expensive ones.
From here on, my list says "optional"
but quite honestly most of it
isessential.
Option 1: Microwave Oven
Microwave ovens have become
incredibly inexpensive over the years.
You can now purchase one for less than
$40. Many of them now have sensors
that take the guess-work out
of microwaving potatoes, popcorn, and
things like frozen meals.
(Even my husband, who does not know
how to cook, knows how to use the
microwave!)

Option 2: Cutting boards

You can buy either wood or some kind of
plastic or synthetic cutting-boards. Be
sure to check out my post on How to

Choose and Use Cutting Boards.

Option 3: Baking Sheet with sides

This sheet pan has a multitude of uses
including roasting potatoes,
makingEnglish muffin pizzas, baking
cookies (like chocolate chip) and lots
more.

Option 4: Mixing Bowls

Get some that could also double as
serving bowls for salads, mashed

potatoes, etc.

Option 5: Colander
Straining water off spaghetti is
impossible with out one. This is also
great for washing fruits and vegetables.

Option 6: Coffee Pot/Kettle

If you are on your own, you may want
to consider a "French Coffee Press".
(A french coffee press is easy to
use when you know how, and you can

make a really good, cup of homebrewed coffee with one in less than 5
minutes.) To boil water for coffee or tea,
you may want to consider a tea-kettle or
electric kettle. If you have a microwave,
you could also use that to boil water.

Option 7: Toaster or Toaster Oven

If you like toasted bagels, make sure
the mouth of the toaster is large enough
to accommodate a sliced bagel. Toaster
ovens not only toast breads, but as the
names says, it's a mini oven. It allows
you to bake and broil in addition to
toasting. I have seen them on sale for
as low as $30.

Option 8: Blender
Blenders can be more expensive then a
microwave. If you want your blender to
crush ice (for smoothies and
margaritas), then you will need one with
a fairly powerful motor. The more
powerful the motor is, the more
expensive the blender will be.

So this is my starter list. By popular

demand I am adding a vegetable peeler
and a garlic press to the utensil list .
Make sure you also get some dishtowels
and pot holders/oven mitts.

A toaster, a blender, a coffee-pot and a

tea-kettle may not be first on YOUR list,
but cutting boards, mixing bowls, a
baking sheet with sides and a colander
really are necessary to start cooking.
Are we ready to startcooking?
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20 comments
Pam C
I love this post, most especially the soft teal
colander with matching towel!
Keep up the great work xoxo P
Bethany Riskin
I could not live without my food processor,
pasta machine (manual, not electric), and
baking stone!

Jon (Sacker)
Bethany, Im so impressed at your use of the
pasta machine. For some reason its the one
major kitchen gadget Ive never been able to
master. What I dont understand is where you
get your third hand from:
one to feed the pasta dough;
the second to crank the handle;
and teh third to catch the pasta as it comes
out of the machine!!
Dave
I've found my vegetable steamer to be a very
useful and simple device. I've heard it doesn't
remove as much nutritional value as boiling
does. It's also good for a lot more than just
veggies. I bought my dad an Oster model for
$30 at Target recently.
Kathy Maister
Hi Dave, Steamers are great! Prior to
microwave ovens, I used my steamer all the
time to steam vegetables. (Yikes! that was a
long time ago!) Nutritionally speaking, it was
the only way to go. Now I find in much quicker
to "steam" vegetablein the microwave!
Jon and Bethany, Food Processors, pasta
machines, baking stones, etc are amazing
things to have in your kitchen! (I have them
all!) But...if you are just learning to cook, I
don't think they are on the top of the priority
list of equipment! Investing in a good knive is
step #1!

Gary
Nice kitchen equipments.......!
Tom
When trying to design your dream kitchen
keep a few things in mind. Start with a cabinet
professional, they know the ins and outs of
kitchen design and they can properly lay out
your kitchen so that all the extras that you
were hoping for will come together perfectly.
Kathy Maister
The last time I renovated my kitchen was 17
years ago! Im wondering how much longer
my Sub-Zero will last? The stove lasted about
12 years, and my microwave 15 years before
they needed replacing. A newly designed
elevator in our building means that to install a
Sub-Zero, it would have to get carried up 7
flights of stairs or I would have to hire a crane
and bring it through the window!
timothy lambinicio
Nice for showing the tools and equipment of
kitchen, thank you! :)
Kathy Maister
We are all about learning the basics here at
[Link]!
Karen Bosch
The one kitchen appliance that I could not live

without is my Bosch blender.....I am able to

puree soups, make smoothies, and grind
coffee beans.
Roy
I just attended the Saladmaster cooking demo
on its pots and pans. They seem to be very
high quality stuffs but very expensive.
Normally, I cook with nonstick. Is it safe? or
we should really use Stainless steel or 316
Titanium Saladmaster is selling. Your
feedback is much appreciated.
Happy New Year...
Thanks, Roy
startcooking
Hi Roy,
I am not familiar with Saladmaster cookware.
I use a combination of stainless and non-stick
cookware mostly by All-Clad, plus two Dutch
ovens by Le Crueset. (I do not get paid by
them for giving them the thumbs up, nor have
they ever given me any cookware for free. I
have been sent cookware from other
companies hoping for an endorsement. I have
yet to try any that compares to All-Clad and Le
Crueset)
I really like my non-stick inch fry pans. (My 10
inch is shown in my Fried Rice video) When
you work with non-stick you just have to be

careful that you do not pre-heat the pan to the

smoking point. It is those fumes that can be
toxic.
I am not a big fan of buying sets of anything,
that includes a set of knives and a set of pots
and pans. Good cookware is REALLY
expensive. If the "set" includes pan sizes you
will not use regularly, then it is a waste of
money.
Many of the big kitchen shops will let you
make up your own "set" with you being the
one selecting what size and shape is right for
your cooking needs.
An investment in good cookware requires
some research on your part and be very wary
of a good sales pitch.
This is not a easy decision. I wish you the
best of luck trying to figure out what is right
for you!
Cheers,
Kathy
Roy
Hi Kathy,
Thank you so much for getting back to me so
quickly. The Saladmaster is selling its Starter
Set for around $2500. It's supposed to have
the highest quality Titanium. Food cooks very
fast. A lot of its recipes require no oil or water
to prepare. So, it claims to retain much flavors

from the food itself. Anyway, I am not sure if I

can justify to spend that much on 6 pieces of
pots and pans?
About non stick pans, I was told some
countries already banned from selling them
because of its potential to cause health
problems. US might start putting label about
its danger. Have you heard of it?
Thanks again for your wonderful website and
videos.
Thanks,
Roy
startcooking
Roy,
If I were you I would go on line and read every
review possible on this cookware before
making such a huge investment.
Yes, many countries are considering banning
non-stick cookware. Many of the issues stem
from people using non-stick cookware
improperly. If the non-stick surface has in
anyway been compromised, then the pan
should be thrown out. If you follow the
manufacturers recommendations on proper
use and care for non-stick cookware, they you
should be fine.
As I said before, I use a combination of
different pots and pans. I would not want an
entire set of non-stick pans nor would I want

an entire set of just stainless steel pan either.

Another thing to consider is the weight of the
pans empty. My Le Cruest Dutch oven is
fabulous but it does weigh a ton - which is one
of the reason I would not want a whole set of
Le Crueset cookware.
I hope this helps!
K.
Khuram
I want to be a chef!
Elana
Really great information. Awesome article. I
am definitely coming back
monica
I'm so excited about buying my first kitchen
utensils and equipment. Thanks for all the
great information! How much should I be
spending...
startcooking
Hi Monica,
Buy the BEST you can afford!
Cheers,
Kathy
Tina
I have found this to be really useful.

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Hyderabad in General
Hyderabad is the capital city and most populous city of the Indian state of Andhra Pradesh. The
city of Hyderabad has an estimated population of about 8 million and regarded as the fifth metro
city of India.
Hyderabad is known for its rich history, culture and architecture representing its unique character as
a meeting point for North and South India, and also its multilingual culture, geographically,
culturally and intellectually. Also known as The City of Nizams and The City of Pearls Hyderabad is
today one of the fast developing cities in the country and a modern hub of Information Technology,
ITES and Biotechnology and Healthcare.
Hyderabad has become a preferred conference venue in India, with many conferences and meetings
taking place in the city. The city is home to the world's largest film studio, the Ramoji Film City as
well as many historical monuments and modern marvels. The city is also known to be a sporting
destination with many national and international games conducted here.

The people here are called Hyderabadis famous for the lip-smacking cuisines and hospitality.
Hyderabadi cuisine is a blend of Mughal and Persian cuisine. Hyderabadi Biryani is an iconic dish of
the region. Italian, Mexican, Chinese and Continental cuisine are all popular in the city along with
typical Andhra and other South Indian cuisine. The city also has some of the best pubs in South Asia
and a growing popularity for Trance Music.
Hyderabad has seen an increase in the hopitality sector. Some of the Five star hotels in the city are
ITC Kakatiya Sheraton, Taj Krishna, Taj Deccan, Hotel Novotel Hyderabad, Hyderabad Marriott, Tulip
Manohar and Hotel Ista.

The city is regarded as a blend of traditionality with modernity.

oduction

Hyderabad City Map

Hyderabad represents a confluence of the old and new-it is known the world over for its 400-year-old

Charminar as well as for its pearls, bangles, silks, I-T companies and mouth-watering cuisine. The capital
ofAndhra Pradesh, Hyderabad, though cosmopolitan, has retained its glorious past. Hyderabad is home to
people
A

from
Brief

diverse

cultures
History

and
of

traditions.
Hyderabad

The history of Hyderabad goes back to the period when Quli Qutub Shah seized power from the Bahamani
Kingdom in 1512 and established the city of Golconda and the Qutub Shahi dynasty. However, lack of water
supplies and frequent epidemics like plague and cholera forced Mohammed, the fifth Quli Qutub Shahi to
found a new city and thus Hyderabad was founded. Asaf Jah-I proclaimed himself the Nizam and
established independent rule of the Deccan as the Mughal Empire started to crumble. In 1798, under the
subsidiary alliance agreement signed between the Nizam and the British East India Company, the territory
north of the present-day Hussain Sagar lake was established as a cantonment. It came to be known
asSecunderabad. Successive Nizams of the Asaf Jah dynasty ruled it until the state was merged into the
Indian

Union

in

1948.

Geography
of
Hyderabad
Located at an altitude of 536 metres, the mean summer temperature in Hyderabad fluctuates between a
maximum of 40 degrees celsius and a minimum temperature of around 22 degrees celcius. Winter
temperatures range between a maximum of around 22 degree celcius and a minimum of around 12 degrees
celcius. You may need to wear light woolens during early mornings and late evenings.
How to reach Hyderabad

By Air: Hyderabad is well connected to various parts of India as well as foreign countries. The
Hyderabad airport at Begumpet provides connectivity to all major destinations in India, as well as
flights to Middle East, Southeast Asia, Europe, North America and other places. A new airport is
being constructed at Shamsabad in the outskirts of Hyderabad. Click here for Hyderabad Flight
Schedule

By Rail: Hyderbad to connected by rail to Bangalore, Chennai and all other major Indian cities.

There are three railway stations in Hyderabad -Hyderabad Railway Station (Nampally),
Secunderabad Railway Station and Kachiguda Railway Station.
By Road: Hyderabad is well connected to other major Indian cities like
Bangalore, Mumbai, Nagpur,Warangal, Pune among others by National Highways. The city shall
be a part of the North-South Corridor.

Getting
Around
in
Hyderabad
Getting around in Hyderabad is very easy. Auto rickshaws are by far the easiest and most economical mode
of transport. Taxis are another option. There are two types of city bus services available in Hyderabad. The
APSRTC(Andhra Pradesh State Road Transport Corporation) operates two kinds of buses-the ordinary road
transport corporation buses and the Metro Liners in the city. Hyderabad has the MultiModal Transport
System (MMTS) connecting Serilingampally with Nampally on one route and Falaknuma via Secunderabad
on another. It is also scheduled to develop a Metro system. Hyderabad Economy
Hyderabad is the nerve-center of business for the state of Andhra Pradesh. It is competing with Bangalore
for the title of the cyber capital of India and is already sometimes mentioned as Cyberabad. Many top-notch
Indian and multinational software firms have set up shop in Hyderabad. The state government is offering
many sops to the I-T companies to woo them. Hyderabad is home to the Telugu film industry. The other
major business sectors in the city include pearls, glass manufacturing, textiles, railway coaches, paper
products, silverware, saris, paintings and artifacts, handicrafts, bangles and pharmaceuticals
Leading
Institutions
in
Hyderabad
Hyderabad is home to several high-quality educational institutions drawing students from various parts of
India as well as abroad. It has two Central Universities, two Deemed Universities, and six State Universities.

The Jawaharlal Nehru Technological University, International Institute of Information Technology, Osmania
University Colleges of Engineering and Technology, MVSR Engineering College are some leading technical
institutes while the Osmania Medical College, Nizam's Institute of Medical Sciences and Gandhi Medical
College are leading medical colleges. There are reputed dental colleges like the Govt. Dental College &
Hospital. The Indian School of Business and the National Academy of Legal Studies & Research (NALSAR)
are
also
located
in
Hyderabad.
Other leading institutions include the Acharya N.G. Ranga Agricultural University, Central Institute of English
& Foreign Languages, Dr. B.R. Ambedkar Open University, Maulana Azad National Urdu Univesity,
Hyderabad , Potti Sreeramulu Telugu University and the University of Hyderabad.
Sights and Sounds of Hyderabad Hyderabad has a plethora of attractions. Though the Charminar remains
the city's most important symbol, there are many other attractions which beckon the visitor.

Charminar: The Charminar is the most famous landmark of Hyderabad. There are four minarets at
each corner of the square structure and hence its name. During the period of the Qutub Shahi
kings, the first floor was used as a madrasa (religious seminary). A walk around the Charminar
takes us to a bygone era. It is believed that during the intervening period of Mughal rule between
the Qutb Shahi and Asaf Jahi dynasties, the southwestern minaret was destroyed by lightning, but
was subsequently repaired.

Golconda Fort: Constructed by the Kakatiya rulers in the 12th Century, the Golconda Fort was

expanded by the Qutb Shahi kings. The famous Hope Diamond, the Koh-i-Noor Diamond, the
Orloff Diamond, etc. are believed to have originated here. It is also known for its superb acoustics.
Hussain Sagar: The majestic Hussain Sagar Lake is one of the major attractions of Hyderabad.

Statues of various eminent personalities line the banks of the lake. The monolithic Buddha statue of
in the middle of the lake is a major draw for tourists.
Nehru Zoological Park: The Nehru Zoological Park, one of the largest zoos in Asia is home to

nearly 1,500 species of animals, birds and reptiles. The Lion Safari within the zoo is one of the
main attractions for tourists in this Park. It also houses a nocturnal zoo, a dinosaur park, a natural
history museum, parks and a mini-train.
Ramoji Film City: Located at a 25 km drive from Hyderabad city, the Ramoji Film City, covers an

area of around 2,000 acres. It is famous for its over 500 set locations which include the Hawa
Mahal, built on the lines of the Golconda Fort, a Japanese garden, a multi-purpose building, luxury
hotels and artificial waterfalls. It is the world's largest integrated film studio, attracting filmmakers
from South India, Bollywood as well as Hollywood.
Salarjung Museum: Held to be the largest private collection of artifacts in the world, the museum
houses various artifacts collected by Nawab Turab Ali Khan, more popular as Salar Jung I, the
diwan of the State of Hyderabad and his descendants. There are some rare artifacts collected from
all across the globe, Indian paintings, arms and clothes of the Mughal emperors, clocks etc.

Religious
Places
in
Hyderabad
Hyderabad represents a pot-pourri of cultures. There are many important places of worship for people
belonging to all religions. The Birla Mandir, a magnificent temple dedicated to Lord Venkateswara stands
atop the Kalapahar. The Mecca Masjid is situated 100 yards southwest of the Charminar. It is believed to
have been built using bricks brought from Mecca, thus earning the name Mecca masjid.
The constructions of this mosque was started by Sultan Muhammad Qutub Shah and completed in 1694

during the time of Mughal Emperor Aurangzeb. Another major attraction is the Moula Ali Dargah, built during
the period of the Asif Jahis. The Cathedral of Saint Joseph, located in the Gun foundry area was built around
1860 A.D. and has a distinctive Italian touch. The Sanghi temple is located about 25 kms from the
Hyderabad city center in Sanghi Nagar. The temple stands atop the Paramanand Giri hillock.
Getaways from Hyderabad

Alampur: Located at a distance of 200 km from Hyderabad, Alampur is famous for its marvelous
temples and remnants of some ancient temples. It is famous for the Nine temples known as Nava
Bhramma temples, dedicated to Lord Shiva. These temples were built by the Badami Chalukyas,
who reigned for about 200 years, starting from the middle of the sixth century

Vijayawada: Siutated around 265 kilometres from Hyderabad, Vijaywada is located on the banks of

Krishna river. One of the busiest railway junctions in India, it is also known as the business city of
Andhra Pradesh. It holds tremendous religious significance for Hindus as well as Buddhists. The
main places of worship in Vijaywada include the Kanaka Durga Temple, [Link]'s Church,
Gunadala Matha Shrine. Besides, there are plenty of other attractions like the Rajiv Gandhi Park,
Victoria Museum, Mogalarajapuram caves, Hazrat Bal Mosque, Kondapali Fort etc.
Bhadrachalam: Lying about 320 kilometres from Hyderabad, Bhadrachalam is a popular religious

[Link] of Hindu pilgrims visit this holy town every year, especially during the time of
Ramnavami. It is famous for a temple dedicated to Lord Rama.
Nagarjunasagar and Nagarjunakonda: Located in the Guntur district of Andhra Pradesh,

Nagarjuna Konda is about 156 kms from Hyderabad. It is a pilgrimage spot for Buddhists, housing
the relics of a Buddhist civilisation dating back to 3rd Century A.D. The chief draw is a partly ruined
statue of the Buddha. The other major attractions in Nagarjuna Konda include a waterfall, a
massive dam and a museum. Excavations at Nagarjuna Konda have led to the discovery of an
ancient civilization. The museum, located in the center of man-made dam Nagarjuna Sagar houses
many of the relics from these excavations.
Pakhal Wildlife Sanctuary: Located at a distance of about 112 kms from Hyderabad, Pakhal
Wildlife Sanctuary has earned plaudits for its beautiful landscape. Spread over an area of about
860 square kms, it is named after the man-made lake Pakhal lake. Established as a wildlife
sanctuary in the year 1952, it famous for its wide range of flora and fauna. The main animal species
include the leopard, sambhar, nilgai, sloth bear, spotted deer, mountain gazelle, four horned
antelope etc.

Accommodation
There is a wide range of accommodation options to suit the needs of every kind of traveler. Whether it is the
executive or business traveler or backpackers, suitable pocket-friendly accommodation is available for the
visitors to this city. Hyderabad has 5- Star hotels like the Taj Krishna, ITC Kakatiya Sheraton & Towers, Hotel
Taj Banjara, Taj Residency, Viceroy Hotel & Convention Centre , Hotel Manohar, Hotel Sitara among others.
There are 4-Star Hotels like Hotel Green Park and Amrutha Castle. Besides there are economy hotels like
Hotel Golconda, Baseraa Inn, Hotel Rukmini Riviera, Hotel Deccan Continental, Aditya Park Inn, Hotel
Asrani
International,
Hotel
Tara,
Hotel
Ashoka
for
the
budget
traveler.
Tickle
your
Palate
Hyderabadi cuisine incorporates Mughal, traditional Andhra and Telangana influences. Hyderabadis love to
relish their food. In terms of popularity, Hyderabadi Biryani wins hands down. Besides the Biryani, Pheni and

Haleem are also popular dishes. Apart from this, Hyderabadis also swear by 'Irani chai' and 'Osmania
biscuit'.
Shopping
If you are game for shopping, Hyderabad will not let you down. Here you can shop for world famous pearls,
jewellery, bangles, traditional arts & crafts, handicrafts, sarees, clothes from reputed international brands,
what name you! The main shopping areas comprise Basheerbagh, Abids and Nampally. Other favorite
haunts are Begum Bazaar (for brassware), Laad Bazaar (for diamonds, pearls, bangles and precious
metals), Sultan Bazar and Mahatma Gandhi Road. Begum Bazar is the largest market in the city. If these
are not enough, you can also rummage through Ameerpet, Himayatnagar, Begumpet, Somajiguda and
Punjagutta. Besides, for the benefit of toursists, Andhra Pradesh Tourism has opened souvenir and
handicraft
shops
christened
'Gnapika'.
To
sum
up
Hyderabad has something for everybody. It is a city, which is marching ahead to the future, while retaining
its historical roots. If you are not stumped by the flavors of Hyderabadi cuisine, its grandiose monuments will
floor you. It is city that pulsates with life and is sure to make you come back for more.

Hyderabad food is very yummy... yummy... you will never forget the taste of
Hyderabadi dishes. Not only in India but Hyderabad food is very popular all over
the world for delicious and mouthwatering dishes.
To think of Hyderabad is to recall its rich and incomparable cuisine, its wealth of
architecture, its refined traditions of gracious hospitality and an exquisitely
cultured way of life.
Hyderabad is a heaven for "Food Lovers".
There is nothing to beat Hyderabad delicacies.
If theres something that makes my mouth water, it has to be the
traditionalHyderabadi delicacies.

Must Eat in Hyderabad...

Hyderabad is incomplete without talking about its food - a rich blend of royal
Mughlai flavours, Nizams special, and spice-up culinary traditions of South India.
Must eat dishes in Hyderabad are:

Hyderabadi Biryani
Pathar-ka-Ghosht
Nahari
Haleem
Double-ka-Meetha
Khubani-ka-Meetha

Seviyon-ka-Meetha
Kheer

Most Popular...
Most popular dish of Hyderabad is Hyderabadi Biryani. Ask anybody about
their favorite dish of Hyderabad, and they will definitely tell you Hyderabadi
Biryani.
Prepared in a unique style - a blending of Mughal kitchen with the style of
cooking practised by the Nizams - Hyderabadi Biryani has a distinct aroma.
Beautifully garnished with pudina, fried onion & boiled eggs. Mostly it is served
with dahi-ki-chutney and mirchi-ka-salan.
Biryani has many variants like Mutton Biryani, Chicken Biryani, Biryani Khaam,
Biryani Zard or Zafrani or the most exotic of all Joban Malti Biryani in which
mutton, partridges and quails were cooked with rice.

Hyderabadi Biryani Dish

I captured this image from my dinning table while having dinner.
Feeling hungry ? I am sorry I can't share my plate with you from my website... but
I can say one thing... this is so delicious... yummy yummy...
So, on your next trip to Hyderabad never miss spicy and delicious Hyderabadi
Biryani.
Pathar ka Gosht or marinated meat cubes cooked on hot stone is another
delicacy of Hyderabad.
Ok, enough talking about Biryani dish, lets go further...

My Favorites...

My favourite dishes are Hyderabadi Biryani, Paya, Pather ka Gosht, Talawa

Gosht, Kebabs, Khoorma and many more. When it comes to sweet then the
list is unlimited but my favorites are Qubani ka Meetha, Double ka Meetha
and Kheer.
I am lucky enough to taste these dishes every week. My wife makes delicious
Hyderabadi dishes for me, she is expert in cooking but the one dish which I like
the most isyes you are right, it is Hyderabadi Biryani.
But no chef in this world can make dishes like my 'Ammi (my
Mother)', she really have magic in her hands. All her dishes are
perfect and tasty, but the most I like areAlu-Kheema, Talawa
Ghosht, Shakkar-ki-roti and Bheja. I pray to God for her good
health.

Must try during Ramadan...

If you are here during the month of Ramadan(Holy Month of
Muslims) then you should never miss Haleem the best dish
Hyderabad has to offer. Muslims break Ramzan fast with this
perfect dish because of its high nutritional value. Nothing can quite
beat the flavor, taste and consistency of the Haleem you get here.
Haleem or minced meat cooked with butter and ground wheat.
Also it is a traditional opening dish during important ceremonies. So not only in
Ramadan but in rest of the year also you can try Haleem.
Best places to try Haleem are Pista House (very famous specially for Haleem)
near Charminar,Madina Hotel and Nayaab Hotel at Old city andCafe 555 at
Masab Tank. I get chance to eat Haleem from Cafe 555 daily, as my home and
office is very close to it.
You can order Haleem from home too, but I recommend you to go there and taste
it, as you will get chance to explore food tradition of Hyderabad. Real taste of
Haleem is when it is hot with little oil, lemon and fry onion mixed into it.

Breakfast and Occasions...

Breakfast mostly consists of khichdi, kheema, khagina (egg and onion curry)
along with paratha cooked in fresh home made butter.
On festive occasions the breakfast comprised of nahari, kulcha,
zaban and payaprepared with sheep and goat meat.
Baghare baingan (spicy eggplant) and mirchi ka salan (green chilli curry) are the
popular vegetarian dishes of Hyderabad.

Sweet Desserts...

Where to go to satisfy your sweet tooth? Well the answer is simple, Hyderabad.
Popular Hyderabadi desserts are double ka meetha (bread pudding), khubani
ka meetha (apricot pudding), seviyon ka meetha (vermicelli
pudding), kheer and Dil-e-firdaus (or you can say Gul-e-Firdaus).
Double-ka-Meetha is made with bread, sugar, dry fruits, pure ghee and milk is
very popular in Hyderabad.
Khubani-ka-Meetha is made with apricot, boiled with sugar to make a thick, sugar
soup garnished with blanched almonds or apricot kernels and topped
with malai orice-cream.

How Lucky You Are ?

People of Hyderabad are very friendly. If you have any friend or business
partner from Hyderabad then you will definitely get invitation for breakfast,
lunch or dinner. Dont say no if you are invited, else you will miss delicious
Hyderabadi dishes.
Right from cooking to the presentation, Hyderabadis are experts. Not only the
best condiments spiced the food, but the dishes are beautifully garnished, served
in the best plates and laid out on fancily embroidered cloth called the Dastar
Khan, else on Chowkis and Dinning Table.
If you are lucky enough, like me ;) then you will get invitation for grand functions,
where you will get a chance to taste various dishes and desserts.

Better Option...
Hyderabadi people do party very often, so your chances of trying these dishes
are 100%. If you are not so lucky, then dont cry or worry ;)
You have a better option... Restaurants of Hyderabad, a place where you can
try every dis

Hyderabadi cuisine slightly sour, hot and richly endowed with nuts and assorted
spices and cooked in asli ghee has to be enjoyed to be believed. Sometimes
simple aids like slow cooking and dum help produce rich flavours.
The wealthy and leisured aristocracy of the erstwhile Nizam State as well as the
long peaceful years of their dominance, contributed largely to the development
of and devotion to, the culinary art.

Mealtime in a Hyderabadi home was not just a routine but a ritual, a time for
celebration. A meal was the grand finale of a concerted taste to the well out
spread of the day. No guest could leave a Hyderabadi home without sharing a
meal with the family.

Do you have a tasty recipe to share with other visitors ? Then

please submit your recipe by clicking here. I will add your recipe on this
website with your name.

NOTE: Below recipes are taken from my favorite recipe book "Dawat-EHyderabadi". So I recommend you to please visit your local book store or online
website to order this little sweet recipe book. The authors of this recipe book are :
Ayesha Begum & Niloufer.

Biryanis & Pulaos

Hyderabadi Cuisine - Biryanis & Pulaos - Along with the tandoori style of cooking,
biryanis are the greatest export sensation of nawabi cuisine. From the delicate
pulaos typical of northern India, to the richer, spicier preparations of the Deccan,
there are a hundred ways to say it with rice each one as distinctive as your own
signature. Recipes

Hyderabadi Biryani
Kacchi Biryani
Biryani Nawabi
Mutton Biryani I
Mutton Biryani II
Chicken Biryani I
Chicken Biryani II
Chicken Biryani III
Chicken Biryani IV
Yakni Pullao
Tahari
Kofta Pullao

Chicken Dishes
Hyderabadi Cuisine - Chicken Dishes - Poultry, especially chicken, is extremely
versatile and lends itself equally to being a starter, a side dish or the main
course. The tenderness of the white meat poses a challenge to chefs and the key
to cooking it well, lies in the subtlety with which it is flavoured. Recipes

Murg Mussalam - I
Murg Mussalam - II
Hare Masale ki Murgi
Hyderabadi Korma
Shahi Korma
Murg Nawabi
Murg Masala
Murg Badami

Kababs
Hyderabadi Cuisine - Kababs - Originally an import from Turkey and Central Asia,
the now familiar kabab evolved into the food of true connoisseurs, in the kitchens
of Avadh. Made with mince meat, in mouth-watering variety, kababs can be bitesided or large, flat or round and can be roasted, grilled, fried or
skewered. Recipes

Shami Kabab
Shikampuri Kabab
Boti Kabab
Sheekh Kabab
Mutton Chops
Masala Chops
Shahi Raan
Reshmi Kheema
Ande Kheema ke Kabab
Pasinde
Malai Kabab
Kacche Kabab - I
Kacche Kabab - II
Husseini Kabab
Dum ke Kabab
Tathi Kabab

Mutton Dishes
Hyderabadi Cuisine - Mutton Dishes - The essence of a well-cooked dish is that
the end result is greater than the sum of all the ingredients that went into it. The
separate elements of a recipe should ideally combine so as to make the dish
distinctive, yet retain a touch of mystery. The diverse mutton dishes presented
below will introduce you to a variety of tastes and flavours. Recipes

Ambada Gosht
Badami Gosht

Sukka Mutton
Mutton Shorva
Haleem
Khichda
Dalcha
Shahi Korma
Dal Gosht
Dum ka Gosht
Tamatar ki Kadi
Paya Nahari
Bade Mirch ka Salan
Chujor Gosht
Kaliya Asif-sa
Bheja

Seafood
Hyderabad Cuisine - Seafood - Hyderabad being an inland area, river fish and
prawns are mainly used. There is nothing limiting however, about the array of
spices that go into these dishes. The neigbouring states have also influenced
these fish preparations. From Andhra comes the addition of coconut; Tamilnadu
contributes tamarind; Maharashtra provides the ubiquitous kadi patta, while khus
khus is imported from the Konkan coast. Recipes

Jinghe ka Korma
Jingha Pullao
Macchi ka Salan
Tali Macchi
Jinghe ki Kadi
Khatti Machali

Vegetables & Lentils (Vegetarian Dishes)

Hyderabad Cuisine - Vegetable Dishes - The spices that are used in cooking these
dishes tend to be dry. Their full-bodied flavour and aroma is brought out by using
a method of slow cooking the dishes on dum (pressure). Traditionally the vessel
used for cooking vegetables is a flat hundi, along with a flat spatula. Tamarind
flowers and Rosella leaves are among, the distinctive yet typical ingredients used
in these dishes. Recipes

Malai Korma
Baghare Baigan
Mirchi ka Salan
Dahi ki Kadi

Khatti Dal
Kabooli
Sabzi Pullao
Khushka

Sweets & Desserts

Hyderabad Cuisine - Sweets & Desserts - The fine quality of Nawabi desserts can
be brought out only by cooking them over a slow fire through the night. The
sweets are best served the next day in earthenware vessels. Be they kheers,
halwas or mithais, these delicacies to finish your meal, can be as rich or as light
as your palate [Link]

Shahi Tukre (Double ka Meetha)

Malida
Moz ka Meetha
Sheer Khurma
Firni
Gajar ka Halwa
Badam ke Paan
Hyderabadi Roat
Khubani ka Mitha
Zarda
Ande ka Halwa
Gul-e-Firdaus
Seviyan ka Zarda
Amrit Phal

Visitors Submitted Recipes

Hyderabad Cuisine - Visitors Recipes - Below are the recipes which were sent by
visitors of [Link] website. I sincerely thanks them for their
precious time and tasty recipe. Do drop few lines if you like their recipes. You too
can submit your recipe by clicking here. Thanks in advance ;) Recipes

Bread Chaat - submitted by Ayesha Siddiqua (Sharjah, UAE)

DIP - submitted by Ayesha Siddiqua (Sharjah, UAE)
Egg Bread Upma Recipe - submitted by Aneesa Sanama(Hyderabad, India)

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