CHAPTER NO -01Hyderabadi cuisine From Wikipedia, the free encyclopedia This article is part of the series Indian cuisine Regional cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] India portal v·d·e 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] • • o • • • • • • • 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. Basmati rice delicacy.[edit]Hyderabadi Haleem Hyderabadi Haleem Main Article: Hyderabadi Haleem Haleem is a seasonal delicacy of wheat & meat.Stuffed Eggplants. known as harees. It is a popular starter at Muslim weddings. The high calorie haleem is an ideal way to break the ramzan fast. [edit]Curries & Starters Boti Kabab Bagara khana . This traditional wheat porridge has its roots in Arabia. a delicacy where tender and fresh brinjals are stuffed with grounded peanut-coconut mixture and cooked in a rich and creamy paste. and cooked for hours to a porridge-like paste. Baghara baingan [3]. Haleem means patience. Haleem[2] is a seasonal dish which is made during Ramzan (Ramadan). Murghi ka Khorma . Dalcha -[4] Mutton and Lentil delicacy.Chicken curry . because it takes long hours to prepare (often a whole day) and served in the evenings. Dopiaza . butter etc. Khabuli Hyderabadi Nihari . Paaya .Bone soup Chakna . turmeric and saffron Dum-ka-Kheema Muthhi Key Kebab . Katti DalLiquid dal made with Imli.A breakfast dish made of Goat's feet. Boti Kabab [7] .A type of Bread. Bina Masale Ka Murgh .Mutton/lamb deep-fried on a stone slab found in Hyderabad.Minced meat delicacy. Rawghani Roti . Chugur Gosht [6]. Pathar-ka-Gosht . Tamatar Ghosht Ambade ka Salanmade with a leaves of Ambada and Mutton. Pasande Kabab Khagina Made with onions and the fried eggs.A goat's brain deep fried delicacy.Lamb & Tender tamarind leaves curry.A curry made from lamb. Bhuna Gosht [8] Tamate ka Kut made with tomatoes and often boiled eggs are added to it. Hyderabadi Kheema[5].chicken done with only curd.A popular mutton-mince curry. [edit]Desserts Faluda . onions.A dish made out of Goat intestines and tripes cooked with flour and other spices.Meat balls (goat) Nizami Murg Handi Maghaz Masala (Beja Fry) . Bread Pudding topped with dry fruits. Gaajar ka Halwa. Toppings with almond and cream. Badam-ki-Jhab known as marzipan.ApricotPudding. Double ka meetha.Kheer made from kaddu. a derivative of mughlai dessert Shahi tukre.A Banana dessert. Firni [11] .Double ka meetha Qubani ka meetha(Khubani-ka-Meetha) . Gil e firdaus . is a celebration special dessert. Faluda [edit]Snacks Lukhmi .Carrot Pudding Mauz-ka-Meetha[10] .Vermicelli Pudding . specially made on the Ramzan day. Sheer korma[9] .A Rice dessert. The original recipe is a translucent liquid.Sheer means Milk and Korma is a dry date fruit. 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. 2. 3. ^ 'Most Hyderabadi cuisine is dying' - The Times of India ^ The Hindu : Life & Style / Food : Nawab of good times ^ Hyderabad on the Net [edit]Further reading A Princely Legacy, Hyderabadi Cuisine By Pratibha Karan ISBN 8172233183, ISBN 978- 8172233181 [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>[http://www.hyderabad.co.uk/cuisine.htm 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 Method: 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 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. Ensure that the paste does not stick to the pan. . ginger. roasted onions and peanuts to make a fine paste. keep stirring. Serve hot with biryani/pulao/pilaf. Cook for 5 minutes. garam masala. After 10 minutes add the whipped yoghurt and a cup of water and stir well. Remove and garnish with finely chopped coriander leaves. Marinate the chicken pieces for 10 minutes in 2 tsp of salt (salt to taste) turmeric powder. coriander powder and ginger-garlic paste. Remove and keep aside. Reheat oil already used for frying chillies. Let the gravy come to a boil. Pour 15 ml of water at regular intervals. Fry onions until golden brown and then add the marinated chicken pieces. 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. Fry the salan paste for 20 minutes. garlic. murghi korma Chicken Curry Ingredients: (serves 8) 2kg 500gms 100gms 1Kg 2tsp 1/2tsp 100gms 50gms 1tsp 2tsp 300gms 1 Method: 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 Chop the onions into fine slices and fry them till golden brown. sesame seeds. Grind together desiccated coconut. Add yoghurt and salt and stir for 3-4 minutes. Boil the milk until it is thickened to half the quantity. sheer korma Vermicelli Pudding . Beat served with fresh parathas or roti.a local favorite Ingredients: 200gms 300gms 20gms 2" piece 6-8 flakes 100gms 3 medium 2 medium 1/2tsp 2tsp Method: Wheat (whole) Boneless mutton Fresh green chillies Ginger Garlic Cooking oil Onions (sliced) Lime Turmeric powder (Haldi) Garam Masala Salt to taste De-bran the wheat. haleem Hyderabadi Porridge . Clean and marinate mutton with half of ground paste of ginger. Do not . Make a sugar syrup (one string consistency). garlic. green chillies and salt for 1 hour. Fry the vermicelli in the remaining clarified butter until golden brown. add the finely sliced onions. till the mixture leaves the sides of the pan. Adjust the seasoning. Add the fried vermicelli to the milk and cook.Another celebration special Ingredients: (serves 4-6) 100gms 1500ml 250gms 50gms 50gms 50gms 6 4tsp 250ml Method: Vermicelli Milk Sugar Cashew nuts (chopped) Almonds (soaked and chopped) Dates (chopped) Cardamoms (crushed) Pure ghee (clarified butter) Water Fry the nuts in 2 tsp of clarified butter. Pressure cook the soaked wheat and marinated meat for about 45 minutes. add the spices. In a Pan heat oil. chopped coriander and mint leaves. On slow flame. Serve hot. fry till brown. wash and soak for 2 hours. Mince and grind to a fine paste. Cover and allow to cook for 15 minutes. pepper powder. with lime wedges coriander and fried onions as garnish. Add the ground paste and keep stirring occasionally.Then add the desiccated coconut. When the carrot is fried well. Pour the sugar syrup. Garnish with fried nuts. Serve hot or refrigerated. Fry them in clarified butter till golden brown. Garnish with nuts. Sprinkle cardamom powder. Serve hot or refrigerated. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Fry the grated carrots in 4 tbsp of clarified butter. Boil milk until it is thickened. Add the remaining clarified butter. Refrigerate and serve as dessert. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup.A favorite at weddings Ingredients: 200gms 60gms 50ml 300ml Apricots (whole/dried) Sugar Fresh cream Water . garja ka halwa Carrot Pudding Ingrdients (serves 6) 2kg 1litre 500gms 500gms 50gms 50gms Method: Carrots Milk Sugar Pure ghee (clarified butter) Chopped & fried cashew nuts Almonds (soaked and chopped) Peel and grate the carrots fine. double cream and milk alternately over the bread pieces while they are still hot.allow lumps to form. double ka meetha? Bread Pudding Ingredients: 1 1litre 500gms 250gms 250gms 100gms 100gms 10gm 5 Method: Loaf of white bread (sliced) Milk Sugar Double cream Pure ghee (clarified butter) Chopped & roasted cashew nuts Almonds (soaked and chopped) Saffron Cardamoms (crushed) Cut each bread slice into four pieces. add milk and cook for a further 15 minutes. qubani ka meetha Apricot Pudding . Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Chandri Bhat also advices to you all to add large doses of love. All the available ingredients make preparation of this cuisine easy and an enjoyable affair. In Gujrat most of the population are pure vegetarians and they follow their religious faith and rituals. affection and laughter to give her recipes that special touch. affection and laughter to give her recipes that special touch. one of India's leading culinary experts. Festival Cuisine Special Onam recipes by . Make your Onam special this year by cooking a traditional meal for your near and dear ones. Gujarati cuisine is a perfect combination of elegantly refined flavors as w. Gujrati cuisine is a totally unique type of cuisine that features all the innovative as well as delicious dishes. Festival Cuisine Special Onam recipes by . Saraswat Cuisine Saraswat Cuisine is very traditional with great tasting range. All the Hyderabadi cuisines are prepared with perfect proportion of ingredients as well as spices and they are cooked i. Heat the mixture of apricot and nuts until it starts thickening. . Chandri Bhat Traditional Onam recipes from none other than Mrs. Make your Onam special this year by cooking a traditional meal for your near and dear ones. Gujrati cuisines have a distinct nature from any other Indian regional cuisines.. more >> . Chandri Bhat.Mrs.Mrs. Chandri Bhat Traditional Onam recipes from none other than Mrs. Chandri Bhat.. Add sugar and cook for another 2 minutes.Method: Wash and soak the apricots in hot water for 15 minutes.. Mrs. Break open the stone and remove the nuts. Saraswat Cuisine has its peculiarities and it is the mainstay of Saraswat Brahmins on. Hyderabadi cuisine is mainly a perfect blend of Persian and Mughlai cuisines.. Traditionally served with fresh cream or plain custard. Saraswat Cuisine is prepared with utmost care by the housewives of Saraswat community ensure that it does not merely look lovely but tastes equally delicious. Gujrati Cuisine In many ways. Basically. more>> . one of India's leading culinary experts. All the Hyderabadi cuisines are very famous in all over the India. Chandri Bhat also advices to you all to add large doses of love. Mash and stone the apricots. The main characteristic of Hyderabadi cuisine is its selection of ingredients.. Allow the mixture to chill. Mrs. INTRODUCTION Introduction hyderabadi cuisine:Article Section Explore More Results Hyderabadi Cuisine Hyderabadi cuisine is a famous Indian regional cuisine. so it. heading to submit since I've been reading through a extended time.i am owner at apersonal blog. Th. so hello! I've been involved on some other boards and have located this area to have a great deal better content material. sorry if i placed i n wrong section but i didn t found the 'introduction' section. see you around and hello once again haha. joining. so it make. so now joining. Introduction for me: Health I just figured out how to register and now am joining. Introduction for me: Health I finally figured out how to register. i'm called Dan Burgess . adequate info about me.com here is great forum. ai like sitagita.. glad to be in! I'm glad to be right here finally. this is a great site i will be visiting regularly. happy to be here Self introduction to the whole world: General i came across sitagita. Sometimes simple aids like slow cooking and dum help produce rich flavours.Mexican Cuisine Mexican Cuisine is referred to the food preparations of Mexico.. glad to be in! I look ahead to partcipating and have study a lot so far. Introduction for me: Health Hello finally now joining. I've been involved around and have found this spot to have much far better articles. . the culinary art. now live in the city of Boardman . contributed largely to the development of and devotion to. Mealtime in a Hyderabadi home was not just a routine but a ritual. glad to be here! I appear ahead to partcipating and have examine a lot so far...Very glad to know you here. The wealthy and leisured aristocracy of the erstwhile Nizam State as well as the long peaceful years of their dominance.. my name eleonor and i have 23 years old. Introduction for me: Health Good morning. Mexican Cuisine is largely based on corn along with herbs and chillies and are complemented with squash or beans. Introduction hyderabadi cuisine:Forum Section Explore More Results introduction: General hello there. regards. a time for celebration. Hyderabadi cuisine – slightly sour. . plenty about me. It is popular because of the colorfully decorated dishes consisting of different colors and different types of spices. see you about and hello once more haha. It is actually a style which was originated in Mexico. glad to be in! I seem ahead to partcipating and have go through a lot so far. hot and richly endowed with nuts and assorted spices and cooked in asli ghee – has to be enjoyed to be believed. A meal was the grand finale of a concerted taste to the well out . so hello! Sooo anyways. so hello! Sooo anyways.com from yahoo. a side dish or the main course. I will add your recipe on this website with your name. spicier preparations of the Deccan.spread of the day. is extremely versatile and lends itself equally to being a starter. biryanis are the greatest export sensation of nawabi cuisine.I Murg Mussalam . lies in the subtlety with which it is flavoured. So I recommend you to please visit your local book store or online website to order this little sweet recipe book. there are a hundred ways to say it with rice – each one as distinctive as your own signature. The authors of this recipe book are : Ayesha Begum & Niloufer. No guest could leave a Hyderabadi home without sharing a meal with the family. to the richer. Biryanis & Pulaos Hyderabadi Cuisine .Along with the tandoori style of cooking. NOTE: Below recipes are taken from my favorite recipe book "Dawat-EHyderabadi". 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 .Poultry. especially chicken.Chicken Dishes . From the delicate pulaos typical of northern India. Do you have a tasty recipe to share with other visitors ? Then please submit your recipe by clicking here. Recipes • • • • • Murg Mussalam . The tenderness of the white meat poses a challenge to chefs and the key to cooking it well.Biryanis & Pulaos .II Hare Masale ki Murgi Hyderabadi Korma Shahi Korma . in mouth-watering variety.I Kacche Kabab . flat or round and can be roasted.Originally an import from Turkey and Central Asia.II Husseini Kabab Dum ke Kabab Tathi Kabab Mutton Dishes Hyderabadi Cuisine . fried or skewered.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. grilled. in the kitchens of Avadh.Kababs . kababs can be bitesided or large. Recipes • • • • • • • • • Ambada Gosht Badami Gosht Sukka Mutton Mutton Shorva Haleem Khichda Dalcha Shahi Korma Dal Gosht . The diverse mutton dishes presented below will introduce you to a variety of tastes and flavours. yet retain a touch of mystery. the now familiar kabab evolved into the food of true connoisseurs. 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 . Made with mince meat.Mutton Dishes .• • • Murg Nawabi Murg Masala Murg Badami Kababs Hyderabadi Cuisine . The separate elements of a recipe should ideally combine so as to make the dish distinctive. Seafood . The neigbouring states have also influenced these fish preparations. about the array of spices that go into these dishes. while khus khus is imported from the Konkan coast. Tamarind flowers and Rosella leaves are among. Tamilnadu contributes tamarind.Hyderabad being an inland area.Vegetable Dishes .• • • • • • • Dum ka Gosht Tamatar ki Kadi Paya Nahari Bade Mirch ka Salan Chujor Gosht Kaliya Asif-sa Bheja Seafood Hyderabad Cuisine . Maharashtra provides the ubiquitous kadi patta. river fish and prawns are mainly used. Their full-bodied flavour and aroma is brought out by using a method of slow cooking the dishes on dum (pressure). From Andhra comes the addition of coconut. There is nothing limiting however.The spices that are used in cooking these dishes tend to be dry. Recipes • • • • • • • • Malai Korma Baghare Baigan Mirchi ka Salan Dahi ki Kadi Khatti Dal Kabooli Sabzi Pullao Khushka Sweets & Desserts . Recipes • • • • • • Jinghe ka Korma Jingha Pullao Macchi ka Salan Tali Macchi Jinghe ki Kadi Khatti Machali Vegetables & Lentils (Vegetarian Dishes) Hyderabad Cuisine . Traditionally the vessel used for cooking vegetables is a flat hundi. along with a flat spatula. the distinctive yet typical ingredients used in these dishes. Visitors Recipes . halwas or mithais.Recipes • • • • • • • • • • • • • • 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 . UAE) Egg Bread Upma Recipe . Thanks in advance .com website. Be they kheers. The green leafy part is used for medicinal properties or culinary . The green leafy part is used for medicinal properties or culinary usages.Sweets & Desserts . 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. can be as rich or as light as your palate desires.submitted by Ayesha Siddiqua (Sharjah.The fine quality of Nawabi desserts can be brought out only by cooking them over a slow fire through the night.) Recipes • • • Bread Chaat . You too can submit your recipe by clicking here. Do drop few lines if you like their recipes. Seed bearing plants devoid of the woody stems are known as herbs..submitted by Ayesha Siddiqua (Sharjah. India) Page on Hyderabadi Cooking Go to Top of Hyderabadi Cuisine page Return from Hyderabadi Dishes to Hyderabad. these delicacies to finish your meal. Spices are actually grounded seeds or roots or fruits. Spices are generally used as food taste enhancer or condiments. I sincerely thanks them for their precious time and tasty recipe. India home page Share this page: What's This? CHAPTER NO -02 THerbs and spices have a variety of uses be it cooking or medicinal properties. The sweets are best served the next day in earthenware vessels. There are different types of spices and each type is connected.Below are the recipes which were sent by visitors of HyderabadPlanet. UAE) DIP .Hyderabad Cuisine .submitted by Aneesa Sanama(Hyderabad. Herbs and Spices are used to make medicines and treated for curing many illnesses like cough and cold. Not everyone is aware about the different types of herbs and spices. Nowadays there are stores which sell herbs and spices.usages. Herbs have been used since time immemorial for different purposes. Sometimes the oils of Herbs and Spices are also used for beauty purposes. Spices are generally used as food taste enhancer or condiments. List of Herbs and Spices There are many herbs and spices which one can avail in the market or even grow in their garden. It is always better to use fresh herbs than the dried ones. Spices are actually grounded seeds or roots or fruits. Some people use a lot of herbs and . When grinding herbs and spices it is better if you use a mortar or a pestle. Dont overdo or put excess flavors as that might spoil the entire dish. It is always beneficial to go the natural way. Most of the allopathic medicines are made from herbs. There are different types of spices and each type is connected some cultural background. natural healing process. With a little here and there changes you can manage to give a new look and feel to your dish. 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. Herbs and Spices are used in cooking to enhance the taste of the food. Most herbs can be grown if you just know how to do it. and stomach ache or headache. Be it seasoning or even sorcery herbs and spices are always used. It gives color and character to any dish. The Sumerian civilization has left records on clay tablets that herbs and spices were used and these records dates back approximately 6000 years back. Some also have medicinal properties hence they have been used in Ayurveda. If you are using dried herbs it is better if you crush them so that it can bring out the flavors in it. They have different beneficial properties which can be used. Keep your herbs and spices in airtight containers. Some particular places are especially famous for their Herbs and Spices. You should cook any spice before you add water in them. For example: Italian spices or Indian spices. It helps to rejuvenate your body system. Given below are two recipes which are made with herbs are spices they are as follows. After the baking process is complete garnish the chicken wings with cherry tomatoes. Add the cilantro. and spinach. chilies.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. Some very common powerful herbs and spices which have healing and medicinal powers and widely used are as follows: • Marigold . After you are done with it coat each chicken wing with the mixture of mustard seeds and mayonnaise. 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. fish or chicken dishes. Then in a container mix mustard seeds and mayonnaise very well. 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. Then put the chicken wings in the oven and bake it in a preheated one for ten minutes at 200 degree Celsius. Medicinal Herbs and Spices Herbs and spices have healing and medicinal powers. Lower the heat and then cook again for about five minutes or so. They are used for treating common problems like cough and cold. Then put the whole thing into a food mixer and then make it into a puree. Here is one sauce which has been made by essential items and you can take the sauce with egg. Now melt butter and then add flour to the butter and stir for two minutes. Keep it in a separate bowl. If you have tasted stuff which contains herbs and spices then you would know how awesome it tastes. along with green chilies and cumin and coriander. Put in the sour cream and add pepper and salt to taste. red and green bell peppers. watercress and you are ready to serve a delicious dish which all guest would love to taste. Recipes with Herbs and Spices If you are cooking with herbs and spices then the food taste is enhanced and tastes absolutely fantastic. Slowly put the milk in by whisking. • • • • • • • • • • 1 tablespoon canned chopped green chilies 1 (8 ounce package) frozen chopped spinach 1/2 cup fresh cilantro. There are many delicious dishes which can be made by herbs and spices. 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. For example: Italian spices or Indian spices. and stomach ache or headache. They have different beneficial properties which can be used. Herbs and Spices are used to make medicines and treated for curing many illnesses like cough and cold. 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 . Herbs have been used since time immemorial for different purposes. Seed bearing plants devoid of the woody stems are known as herbs. Be it seasoning or even sorcery herbs and spices are always used. Most of the allopathic medicines are made from herbs.• • • • • • • • • • • • • 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. Some particular places are especially famous for their Herbs and Spices. Spices are generally used as food taste enhancer or condiments. The Sumerian civilization has left records on clay tablets that herbs and spices were used and these records dates back approximately 6000 years back. There are different types of spices and each type is connected some cultural background. The green leafy part is used for medicinal properties or culinary usages. Some also have medicinal properties hence they have been used in Ayurveda. natural healing process. Not everyone is aware about the different types of herbs and spices. Herbs and Spices are used in cooking to enhance the taste of the food. Spices are actually grounded seeds or roots or fruits. Most herbs can be grown if you just know how to do it. It is always beneficial to go the natural way. 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. Sometimes the oils of Herbs and Spices are also used for beauty purposes. It can make or mar a dish from its strong and light flavors. Here is one sauce which has been made by essential items and you can take the sauce with egg. Recipes with Herbs and Spices If you are cooking with herbs and spices then the food taste is enhanced and tastes absolutely fantastic. along with green chilies and cumin and coriander. When grinding herbs and spices it is better if you use a mortar or a pestle. • • • • • • • • • • 1 tablespoon canned chopped green chilies 1 (8 ounce package) frozen chopped spinach 1/2 cup fresh cilantro. With a little here and there changes you can manage to give a new look and feel to your dish. Put in the sour cream and add pepper and salt to taste. Keep your herbs and spices in airtight containers. Dont overdo or put excess flavors as that might spoil the entire dish. Now melt butter and then add flour to the butter and stir for two minutes. Given below are two recipes which are made with herbs are spices they are as follows. Lower the heat and then cook again for about five minutes or so. and spinach. If you are using dried herbs it is better if you crush them so that it can bring out the flavors in it. Slowly put the milk in by whisking. Keep it in a separate bowl. 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. There are many delicious dishes which can be made by herbs and spices. fish or chicken dishes. chilies.• • • • • • • Cumin Cilantro Basil Bay leaf Fennel Cardamom Clove Cooking with Herbs and Spices Herbs and Spices are the entire essence of a dish. Then put the whole thing into a food mixer and then make it into a puree. If you have tasted stuff which contains herbs and spices then you would know how awesome it tastes. It gives color and character to any dish. Add the cilantro. You should cook any spice before you add water in them. 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. Mustard Chicken Wings Ingredients • • • 3 tablespoons Mustard seeds 5 tablespoons Mayonnaise 6 Chicken wings . It is always better to use fresh herbs than the dried ones. The herbs and spices have amazing powers which can cure a lot of things. movement of food.bakery equipments and Commercial kitchen-ventilation & exhaust equipments. we offer a range of products. Being aware of the different needs of equipment in the kitchen. These cooking equipments are suitable cuisine and includes Indian. Cooking Equipments Naru for Equipments preparation of presents every its comprehensive that range of Cooking Chinese. They are used for treating common problems like cough and cold. It helps to rejuvenate your body system. Medicinal Herbs and Spices Herbs and spices have healing and medicinal powers. red and green bell peppers. You can use herbs through oral consumption or application to the effected part. washing. at our Equipments which are in kitchen. After the baking process is complete garnish the chicken wings with cherry tomatoes. Then in a container mix mustard seeds and mayonnaise very well. serving. others. Continental. suitable for cooking. Then put the chicken wings in the oven and bake it in a preheated one for ten minutes at 200 degree Celsius. and refrigeration. 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 TOPICS 02 GRENAL RULES We bring our reckoned niche in the domain of manufacture and export of Commercial Kitchen Equipment. Italian.Procedures First you would need to wash the chicken wings properly so that they are well cleaned. After you are done with it coat each chicken wing with the mixture of mustard seeds and mayonnaise. Manufacturers organization construct these in well innovative designs. Arabic. watercress and you are ready to serve a delicious dish which all guest would love to taste. commercial kitchen. . mess. These are maintained in a very low temperature. Manufacturers at Naru Equipments fabricate it with finest raw materials. restaurants. These equipments are used for commercial purposes. hostels. Cold and Dry Storage Equipments We are engaged in offering cold and dry storage equipments which are known as commercial kitchen equipments. canteens. Dish and pot washing equipments also offer with great efficiency and accuracy as well. These equipments are made as per advanced technology and fabricated in compliance with international standards. These washing equipments consist superior performance and long service life. Dish and Pot Washing Equipment We bring forth our highest quality commercial dish and pot washing equipment which are availed by us at most competitive prices. industries. Our exclusive range is extensively used in hotels. based in India. commercial kitchen. . We have carved ourselves as a top notch manufacturers and exporters of food service equipments. motels and banquets.Food Service Equipments We are offering our impeccable gamut of Food Service Equipments that are produced from supreme quality raw material. Kitchen Refrigeration Equipment We are engaged in offering an exclusive range of Kitchen Refrigeration Equipment so as to meet varied market requirements. They are exclusively used in hotels and restaurants. There are several ranges of kitchen refrigeration Equipments which are hihly demanded in all over market. This style of cooking is . Hyderabadi cuisine is inspired by the Mughlai cuisine. FAMOUS DISHES:- The Famous Hyderabadi Cuisine The highlight of the Andhra Pradesh cuisine is the Hyderabadi food. Exhaust & Fresh Air Systems We are engaged in offering innovative designed exhaust & fresh air systems in all over India. It is an important part of Hyderabadi cuisine.which brings waste exhaust gases away from commercial kitchen.Nitrogen & Oxygen Gas Pipeline Services We are registered & certified from Hindustan Petroleum & Bharat Petroleum. The Hyderabadi food uses fresh fruit instead of dried fruits. one of India's most popular foods. Our exclusive systems consist high performing exhausted & fresh air system.Biryani.Baking Equipment We provide an extensive array of Baking Equipment that is used for all kinds of baking and finds usage in both residential and commercial segments. Moreover. Baking Equipments Manufacturers fabricate these by using advanced technology. efficiency & trouble-free operation along with long service life. It's taste is very distinguishable having a liberal use of exotic spices and ghee. is a flavored rice with meat or vegetables. Naru Equipments manufacturers delivers with flawless performance. Supply & Installation Of LPG. These system uses exhaust pipes to throw the gases away from the kitchen. It is also famous for its non-vegetarian preparation and Lamb is the most widely used meat here. These are also available in proper customization. It is famous for its rich and aromatic nature. the Hyderabadi cuisine is a perfect amalgamation of the typical Mughlai flavors with a blend of rich spices. Sheer Korma 7.Lamb Biryani 2. Mirch ka Salan 4. or what is popularly known as "Gravy". or an Amalgam of these add an unique taste and texture to the dish. carefully chosen and cooked to the right degree. Shahi Tukre . Chicken Korma--------------------------14. The Kebabs are originally from Greece!! 0 COMMENTS LINKS TO THIS POST Popular Dishes and Recipes Click on the dishes below to get the recipe (Ingredients and Cooking Instructions) 1. The word "Nawabi" is as synonymous with the Hyderabadi cuisine as "Shahi" is with Luknowi. Thus. Ghost Palak Curry 6. Kheema Liver Masala 3. The "Kebabs" in Hyderabad need a special mention. Hyderabadi Biryani----------------------13. Haleem----------------------------------15. The addition of a certain Herb. Hyderabadi Kheema---------------------11. Mirchi Ka Salan 8. the "ShammiKebab" is one such popular dish. The Masalas or the rich blend of herbs. Nihari 5.here since the Asaf Jahi period. and were treated with due respect. "Murgh do pyaza" gets its name from the onions that are added twice to the dish in two variations. Condiment. The head cooks or the "Khansas" were an asset to the house hold. What makes the Hyderabadi Cuisine special is the use of special ingredients. spices and condiments give the dishes a base. Hyderabadi Fish-------------------------12. Spice. The herbs and spices used and the method of preparation gives the dish its name. These terms conjure delicacies that are rich in taste and texture with mouth-watering aromas. 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). chopped carrots. Hyderabadi Rice Pulao 3 COMMENTS LINKS TO THIS POST Older PostsHome Subscribe to: Posts (Atom) 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: . Serve it garnished with coriander leaves. garlic and green chilies to the mince. .Kheema is ready.Heat oil and fry the meat until it is well done. . Keep it separate. turmeric powder. Malai Korma 10. grated ginger. Remove from the oven. Hyderabadi Fish Ingredients: . celery leaves.9. . cabbage.Mix properly and cook it uncovered in a preheated oven for about 45 minutes.Add chopped onions. derabadi Biryani .Hyderabadi Fish is ready to serve.Fry the mixture for about 10 minutes till the oil starts seperating. Simmer it after adding a little water.• 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: .Add coconut milk and garam masala. . bay leaves and blended mixture. Bring the mixture to a boil and take it off the fire.You can also add melted butter to the dish.Heat oil and add split green chillies.Now add fish. . . . . sugar and salt. green chilli paste. .In the meanwhile. safron water.Leave the mixture for 1 hour. mint leaves and salt into the marinated meat. • 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: . red chilli powder.Marinate the mixture of meat and ginger garlic paste for an hour. curd.Cool these fried onions and crush them in a plate with your hand. shazeera. clove. . cardamon.Mix 3/4th of crushed fried onion. . cinamon. . coriander leaves. .Wash and chop the meat into square pieces. chop the onions lengthwise and saute them in the oil on low heat till light brown.Ingredients: • 1/2 kg Basmati rice • 1 kg Boneless meat • 500 gm Curd • 4-6 tsp Ginger-garlic paste. . . . Chicken Korma Ingredients : 2 kg . .Grated Coconut 1/2 tsp .Add saffron color..Wash the rice and cook it. .Green chilli paste 2 tsp .Drain the water completely.Remove from the heat exactly after half an hour.Keep on a low flame. .Spread this cooked rice over marinated meat. .When rice becomes half cooked.Chicken pieces 1tsp . ghee and the remaining crushed onions over rice layer.Coriander powder 1 kg . cardamon.Ginger-garlic paste 50gms . . cinamon.Chopped mint leaves Salt to taste Cooking Instructions : . coriander leaves and green chilli.Turmeric powder 2 tsp .Tightly cover with a lid. mint leaves.Hyderabadi Biryani is ready to serve. .Oil 1 sprig .Chopped coriander leaves 1 sprig .Water 100gms .Garam masala 100gms . .Finely sliced onions 500gms . limejuice. clove.Pepper powder 300 ml . remove it from the flame. shah zeera.Pour little water and add one tsp salt.Yoghurt 1 cup . 5litre Sugar .Vermicelli Milk .. coriander powder and salt for 10 minutes.Fry nuts in 2tsp butter till light golden colour. Do not allow lumps to form. . . . .4tsp Water .Stir well by adding yogurt and water.Add the fried vermicelli to the milk and cook.Add sugar syrup and cook for a while until it comes to a homogeneous consistency. .6nos Butter .Make a sugar syrup (one string consistency).Cover and cook till done. Serve hot. ginger-garlic and green chilli paste. .250ml Cooking Instructions : . .Boil the milk until it is thickened to half the quantity. .Add marinated chicken pieces and mix well.Marinate chicken pieces in turmeric powder.50gms Chopped dates . pepper powder.Add coconut pieces.1.Heat oil and fry onions till golden brown. drain and keep aside.50gms Powdered cardamom . garam masala.250gms Chopped cashew nuts .Fry vermicelli in the remaining butter until golden brown. . Sheer Korma Ingredients : 100gms .50gms Chopped almonds . . . chopped coriander and mint leaves. Sesame seeds Chopped coriander leaves Cooking Instructions : .Serve hot or cold.Oil 30 gms . garlic and sesame seeds to a fine paste.Grind sauteed onions. coconut.Onions 35 gms . .Add fried chillies.Heat oil and deep fry green chillies. .Saute onions in oil .Add tamarind pulp and stir well until the gravy is of sauce consistency..Tamarind pulp 100 gms .Green chillies 50 ml . . .Garlic 1 Tsp . ginger.Roasted peanuts 35 gms .Sprinkle cardamom powder. . . Mirchi Ka Salan Ingredients : 250 gms .Stir well by adding yogurt. peanuts. Bring to a boil and remove from fire.Ginger 10gm . remove and keep aside. .Beaten yogurt 2 tbsp . Garnish with fried nuts.Fry the ground paste in the same oil by stirring continuously.Grated coconut 10gm .Garnish with chopped coriander leaves and serve hot with biryani. lemon juice and salt.Pour little water at regular intervals while frying the paste.Lemon juice Salt to taste 250 gms . . . Heat ghee and fry cashew nuts. stir and cook. .Peeled ginger 5 Nos .Add tomatoes and sauté well till oil separates.Sauté onions in the same ghee till golden brown and add ginger-garlic paste.Add fresh cream. Drain and keep aside.Turmeric powder Salt to taste 3 Tsp .Split green chillies 1 Tbsp . .Malai Korma Ingredients : 2 cups .Finely chopped tomato 10 Flakes . .Fresh cream (malai) 2 nos . green chillies and turmeric powder. . .Serve hot with rotis Gosht Palak Curry Ingredients : 1 kg .Garnish with chopped coriander and fried cashew nuts.Sliced cashew nuts 1/4 Tsp . salt.Onions .Garlic 1 Inch .Ghee Cooking Instructions : .Finely chopped coriander leaves 12 Nos . Simmer for 2 minutes.Grind ginger and garlic to a smooth paste.Mutton 4 nos .Finely chopped onions 1 No . . Garnish the curry with coriander leaves.Green chillies 6 tsp .Red chillies 2 tbsp . 'Shikampur'. Cuisine of Hyderabad Home | Cuisine of Hyderabad Hyderabad is an ever charming city. This most famous non-vegetarian dish is prepared with rice and meat. Inhabitants of Hyderabad usually prefer vegetarian diet but the royal recipes of the 'Nawabs' for which Hyderabad is famous for is-Hyderabadi Bireiyani. red chillies.Ginger-Garlic paste 3 tbsp . 'Kalmi'.Add mutton. the cuisine of Hyderabad has many delicacies to boast of.Put the lid over the pan and allow it to cook. Other well-liked non-vegetarian dishes are 'Kababs'. which is the first choice of any non-vegetarians.1 cup . . In comparison to any other Indian cuisines. .Oil Salt to taste Cooking Instructions : . 'Dum-ke-kababs). which is all the more wellknown for its authentic and exclusive cuisines. A new specialty of this gastronomy is 'Keema Methi' which is . which are meat pieces or crushed meat cooked in many different styles such as 'Boti Jhammi'.Add blanched and chopped spinach and again cook for 2 minutes. check salt .Fry the onions and green chillies in oil till the onions become brown in color.Spinach 2 tsp .Coriander leaves 1 tsp . 'Sheek'. mix ginger-garlic paste. The city boasts of its 'Nawabi' style. 'Kormas' is yet another preparation of dish in which meat or vegetables are cooked in rich with creamy gravy. . 'Lagan-keKababs'. .Mutton Paalak Curry is ready. which reflects in its cooking too. Both the types are rich in spice substance and you need to be cautious if you are not used to spicy and piquant food.The Hyerabadi cuisines are extremely influenced by the Mughals who ruled here. However spicy. oil and tamarind in order to make the food spicy and tasty. there are some yummy sweet dishes also can be tasted such as. which are enticing to the core. Gajar-ka-halwa (carrot sweet dish) and Qubanika-meetha (apricot pudding). Mirch-ka-sabu and Bagaara Baingan. 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 . The Mirch-ka-sabu is a mouth-watering vegetarian dish of Hyderabad consisting of hot chilies.double-ka-meetha (bread pudding). Hyderabadi cuisine is mainly a perfect blend of Persian and Mughlai cuisines. Gongura. The main characteristic of Hyderabadi cuisine is its selection of ingredients.Pesarattu. Therefore. Not only the use of ingredients. The most commonly used meat in the non-vegetarian preparation of dishes is. All the Hyderabadi cuisines are very famous in all over the India. Avakkai (raw mango pickle). The Dahi Vada basically contains spicy and buttery curd in which round pieces of ground lentils have been engrossed after being fried. Chilli powder. which are engrossed in cream gravy.Lamb. Preparation of Hyderabadi cuisine mostly uses Garam Masala.pulverized meat with fenugreek. After enjoying on the yummy Hyderabadi dishes one should have a sip of the Iranian chai or tea. it is tremendously tasty and appetizing and is definitely worth a try. The famous other delicious vegetarian dishes of Hyderabad are the Dahi Vada. They also have a collection of typical non-vegetarian cuisines. Pulihora (or pulihaara). 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 drink. Hyderabad boasts of ample verities of traditional vegetarian dishes. Hyderabadi chiefs strictly use the traditional copper and brass utensils while cooking Hyderabadi cuisines. Meat is an integral part of the Hyderabadi cuisine as most of the Hyderabadi cuisines are prepared with meat and rice. the gastronomy also has some rudiments of the Mughlai cuisine CHAPTER NO 03:Hyderabadi cuisine is a famous Indian regional cuisine. Some of the popular vegetarian delicacies of Hyderabadi cuisine is. All the Hyderabadi cuisines are prepared with perfect proportion of ingredients as well as spices and they are cooked in proper flame. Besides non-vegetarian and vegetarian dishes. There are several types of biryanis such as Hyderabadi Biryani . Biryani is considered as an authentic food of Hyderabad. vegetable biryanis are also preferred by some people. Hyderabadi Biryani and Haleem are the two most popular Hyderabadi dishes.• • • • • • • • • • • • • • • 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. Chicken and Mutton are often used to prepare Hyderabadi Biryani. Sometimes. Hyderabadi Biryani: It is a meat and rice dish that is originated in Hyderabad. The Dastarkhan is the Dining place where the food is served and eaten. Poetry. It is basically a seasonal dish and it is mainly taken during the month of Ramzan. It is cooked for several hours to form a porridge like food. The "Biryani" from this cuisine is one such example. and were treated with due respect. Music & Dance. or an Amalgam of these add an unique taste and texture to the dish. "Murgh do pyaza" gets its name from the onions that are added twice to the dish in two variations. It has also been able to contribute towards making Indian cuisine popular world wide. The breads from this cuisine are equally popular. The Masalas or the rich blend of herbs. The Kebabs are originally from Greece!! The Hyderabadi meal is never complete without the bread from the kilns of the local bakers. The head cooks or the "Khansas" were an asset to the house hold. or what is popularly known as "Gravy". Haleem: It is a special type of Hyderabadi cuisine that is cooked with wheat and meat. be it rich "Sheermal" or "lukmi" (bread stuffed with savory mince meat). Condiment. The Dastarkhan holds a place of reverence in every household. The addition of a certain Herb. •A glimpse of its People & food •Food and Beverage Bible By Santosh Koripella . Hyderabad is never complete without the mention of the "Shahi Dastarkhan". It is a very tasty dish. spices and condiments give the dishes a base. The herbs and spices used and the method of preparation gives the dish its name. carefully chosen and cooked to the right degree. Hyderabadi Cuisine :An Introduction The 400 years of Hyderabadi culture also has its origin in Art. despite which it has been able to create an identity of its own. It is normally a low chowki for the dining table and cotton mattresses for squatting and bolsters for the back rest. 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). Spice. the Cuisine. the "ShammiKebab" is one such popular dish. both Indian and Foreign. The "Kebabs" in Hyderabad need a special mention. Bread is not only an accompaniment to the meal but also forms a base for a popular sweet dish "Double Ka Meetha".Lamb and rice. These terms conjure delicacies that are rich in taste and texture with mouth-watering aromas. The word "Nawabi" is as synonymous with the Hyderabadi cuisine as "Shahi" is with Luknowi. and last but not least. What makes the Hyderabadi Cuisine special is the use of special ingredients. The Cuisine of Hyderabad has been influenced by various regional and religious cuisines. Kachchi gosht ki biryani and Dum-pokht biryani. . Get ready to start cooking! 1.. We bid adeiu for now and look forward to welcoming you again for more recipes. Get startcooking for Free Are you a busy person who just never got around to learning the basics of cooking? We built startcooking. you are on your own after these three. plus learn share or (if you're lucky) buy.. Khuda afiz.. More recipies. There is one more absolute.The forthcoming editions would carry further information on the cuisine of Hyderabad and also a few recipes from this land. Three usually come with most apartments or houses you may rent. nonoptional. let's talk about kitchen equipment... essential piece of equipment: using iTunes (windows & mac)using RSS for HD (appleTV or other HDenabled)using RSS (windows & mac)get startcooking email updates how do I use this? Browse Posts Step-by-Step (Photo Tutori al) Sites . You'll learn how to make quick and tasty meals. Hyderabadi Kheema Qubani Ka Meetha Hyderabadi Fish curry Avakai pickle Exotic Hyderabadi Biryani Hyderabadi Haleem Panna Kichidi Hyderabadi Pucci Biriyani CHAPTER NO 04:Now... A Refrigerator 2. They are: the basic cooking skills you'll need. A Sink 3.com just for you. An Oven with a stove top Typically. From here on. If you don't own any. boiling potatoes. etc. Buy the best you can afford. (b) One 2-to-3 quart pot for making rice. my list says "optional" but quite honestly most of it • • • • • • Helpful • • • • How to Cook Asparagus Top 23 Snacks for All-Night Gaming 12 Twists on Instant Hot Chocolate 15 Simple Appetizers Your Guests Will Love Cookin g For Engine ers Dining Alone Dutch Girl Cookin g How to Cook Like Your Grand mother Mache esmo Noble Pig Smitten Kitchen The Pioneer Woman Use Real Butter Vegan YumYum Ward Street Bistro Resou rces • • • Favorite Food Wishes Video Recipe s Metric Conver sions Nutritio n Data Videos • • Quiche With Ham And Cheese Meatlo . If you have time to shop around look for sales and "extra-off" coupons. Really inexpensive pans do not have the same heat-retention ability as the more expensive ones. That will cut the cost considerably. Many of the large discount stores offer "sets" of pots and pans. and (c) One 7-to-10 inch skillet or fry pan.4. Pots and Pans • • • • • Favorite Posts You will need. that may be the way to go. at a minimum: (a) One 6-quart pot for making spaghetti. isessential. . (Even my husband. and things like frozen meals. Option 1: Microwave Oven Microwave ovens have become incredibly inexpensive over the years. Be sure to check out my post on How to Choose and Use Cutting Boards. who does not know how to cook. Many of them now have sensors that take the guess-work out of microwaving potatoes. knows how to use the microwave!) • af Chicke n Fajitas Option 2: Cutting boards You can buy either wood or some kind of plastic or synthetic cutting-boards. popcorn. You can now purchase one for less than $40. 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. .Option 3: Baking Sheet with sides This sheet pan has a multitude of uses including roasting potatoes. etc. Option 5: Colander Straining water off spaghetti is impossible with out one. 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. This is also great for washing fruits and vegetables. cup of homebrewed coffee with one in less than 5 . Option 6: Coffee Pot/Kettle If you are on your own. Option 7: Toaster or Toaster Oven If you like toasted bagels.) To boil water for coffee or tea. you could also use that to boil water. If you have a microwave. It allows you to bake and broil in addition to toasting.minutes. Option 8: Blender . it's a mini oven. make sure the mouth of the toaster is large enough to accommodate a sliced bagel. but as the names says. you may want to consider a teakettle or electric kettle. Toaster ovens not only toast breads. I have seen them on sale for as low as $30. If you want your blender to crush ice (for smoothies and margaritas). then you will need one with a fairly powerful motor. Make sure you also get some dishtowels and pot holders/oven mitts.Blenders can be more expensive then a microwave. . The more powerful the motor is. So this is my starter list. By popular demand I am adding a vegetable peeler and a garlic press to the utensil list . the more expensive the blender will be. or are a regular visitor here. a coffee-pot and a tea-kettle may not be first on YOUR list. a blender. mixing bowls. 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. and baking stone! . not electric). subscribe 20 comments Pam C I love this post. Are we ready to startcooking? If you are new to startcooking. please considersubscribing for free. a baking sheet with sides and a colander really are necessary to start cooking. pasta machine (manual.A toaster. but cutting boards. What I don’t understand is where you get your third hand from: one to feed the pasta dough. I’m so impressed at your use of the pasta machine. I bought my dad an Oster model for $30 at Target recently. It's also good for a lot more than just veggies. Steamers are great! Prior to microwave ovens. it was the only way to go.if you are just learning to cook. the second to crank the handle. Kathy Maister Hi Dave. baking stones.Jon (Sacker) Bethany. Now I find in much quicker to "steam" vegetablein the microwave! Jon and Bethany. etc are amazing things to have in your kitchen! (I have them all!) But. For some reason it’s the one major kitchen gadget I’ve never been able to master.. I used my steamer all the time to steam vegetables. Food Processors. I've heard it doesn't remove as much nutritional value as boiling does. pasta machines. 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. (Yikes! that was a long time ago!) Nutritionally speaking. I don't think they are on the top of the priority list of equipment! Investing in a good knive is .. 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.step #1! Gary Nice kitchen equipments. A newly designed elevator in our building means that to install a Sub-Zero. Start with a cabinet professional.....com! Karen Bosch . thank you! :) Kathy Maister We are all about learning the basics here at startcooking.. Kathy Maister The last time I renovated my kitchen was 17 years ago! I’m wondering how much longer my Sub-Zero will last? The stove lasted about 12 years. 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. and my microwave 15 years before they needed replacing.! Tom When trying to design your dream kitchen keep a few things in mind.. Your feedback is much appreciated. nor have they ever given me any cookware for free. Roy I just attended the Saladmaster cooking demo on its pots and pans. I cook with nonstick. and grind coffee beans. They seem to be very high quality stuffs but very expensive. Thanks. I am not familiar with Saladmaster cookware. I use a combination of stainless and non-stick cookware mostly by All-Clad. Happy New Year. Roy startcooking Hi Roy.I am able to puree soups.. make smoothies..... plus two Dutch ovens by Le Crueset. Normally.. Is it safe? or we should really use Stainless steel or 316 Titanium Saladmaster is selling. 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) .The one kitchen appliance that I could not live without is my Bosch blender. (I do not get paid by them for giving them the thumbs up. that includes a set of knives and a set of pots and pans. I am not a big fan of buying sets of anything. then it is a waste of money. Thank you so much for getting back to me so quickly. It is those fumes that can be toxic.When you work with non-stick you just have to be careful that you do not pre-heat the pan to the smoking point. Good cookware is REALLY expensive. This is not a easy decision. Food cooks very fast. If the "set" includes pan sizes you will not use regularly. The Saladmaster is selling its Starter Set for around $2500. An investment in good cookware requires some research on your part and be very wary of a good sales pitch. Kathy Roy Hi Kathy. It's supposed to have the highest quality Titanium. 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. A lot of its recipes require no . I wish you the best of luck trying to figure out what is right for you! Cheers. oil or water to prepare. they you should be fine. I would not want an . US might start putting label about its danger. 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. As I said before. Roy startcooking Roy. If the non-stick surface has in anyway been compromised. Yes. Thanks. it claims to retain much flavors from the food itself. If I were you I would go on line and read every review possible on this cookware before making such a huge investment. many countries are considering banning non-stick cookware. Many of the issues stem from people using non-stick cookware improperly. So. If you follow the manufacturers recommendations on proper use and care for non-stick cookware. then the pan should be thrown out. Anyway. Have you heard of it? Thanks again for your wonderful website and videos. I use a combination of different pots and pans. entire set of non-stick pans nor would I want an entire set of just stainless steel pan either. I hope this helps! K.. Thanks for all the great information! How much should I be spending.. Awesome article. startcooking Hi Monica. Khuram I want to be a chef! Elana Really great information. My Le Cruest Dutch oven is fabulous but it does weigh a ton . Kathy Tina . I am definitely coming back monica I'm so excited about buying my first kitchen utensils and equipment.which is one of the reason I would not want a whole set of Le Crueset cookware. Buy the BEST you can afford! Cheers. Another thing to consider is the weight of the pans empty. ITES and Biotechnology and Healthcare. culturally and intellectually. the Ramoji Film City as . 0 trackbacks Top Posts How to Cook a Pork Roast How to Cook Corn on the Cob How to Cook Corned Beef Brisket Roasting Potatoes How to Cook Asparagus About About Start Cooking Support Legal Founder. geographically. with many conferences and meetings taking place in the city. culture and architecture representing its unique character as a meeting point for North and South India. The city of Hyderabad has an estimated population of about 8 million and regarded as the fifth metro city of India. 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. Hyderabad is known for its rich history. Hyderabad has become a preferred conference venue in India.I have found this to be really useful. Host and Editorial Director Kathy Maister Videos by Atelier Transfert Website Design and Production stresslimitdesign Hyderabad in General Hyderabad is the capital city and most populous city of the Indian state of Andhra Pradesh. The city is home to the world's largest film studio. and also its multilingual culture. Hyderabad Marriott. though cosmopolitan. The city is also known to be a sporting destination with many national and international games conducted here. The city also has some of the best pubs in South Asia and a growing popularity for Trance Music.well as many historical monuments and modern marvels. Some of the Five star hotels in the city are ITC Kakatiya Sheraton. Hyderabad has seen an increase in the hopitality sector. Hyderabad is home to . Mexican. Taj Krishna. I-T companies and mouth-watering cuisine. Taj Deccan. has retained its glorious past. The city is regarded as a blend of traditionality with modernity. Hyderabadi cuisine is a blend of Mughal and Persian cuisine. 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. Hotel Novotel Hyderabad. Italian. bangles. Chinese and Continental cuisine are all popular in the city along with typical Andhra and other South Indian cuisine. Hyderabadi Biryani is an iconic dish of the region. The people here are called Hyderabadis famous for the lip-smacking cuisines and hospitality. Tulip Manohar and Hotel Ista. The capital ofAndhra Pradesh. Hyderabad. silks. There are three railway stations in Hyderabad -Hyderabad Railway Station (Nampally). In 1798. 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. It is also scheduled to develop a Metro system. silverware. The state government is offering many sops to the I-T companies to woo them. Getting Around in Hyderabad Getting around in Hyderabad is very easy. How to reach Hyderabad • By Air: Hyderabad is well connected to various parts of India as well as foreign countries. handicrafts. as well as flights to Middle East. Chennai and all other major Indian cities. It came to be known asSecunderabad. bangles and pharmaceuticals . paper products. Asaf Jah-I proclaimed himself the Nizam and established independent rule of the Deccan as the Mughal Empire started to crumble. Auto rickshaws are by far the easiest and most economical mode of transport. Nagpur. Click here for Hyderabad Flight Schedule • By Rail: Hyderbad to connected by rail toBangalore. A new airport is being constructed at Shamsabad in the outskirts of Hyderabad. Hyderabad has the MultiModal Transport System (MMTS) connecting Serilingampally with Nampally on one route and Falaknuma via Secunderabad on another. Hyderabad is home to the Telugu film industry. Winter temperatures range between a maximum of around 22 degree celcius and a minimum of around 12 degrees celcius. Pune among others by National Highways. However. Southeast Asia. the fifth Quli Qutub Shahi to found a new city and thus Hyderabad was founded.Warangal.people from diverse cultures and traditions. North America and other places. Many top-notch Indian and multinational software firms have set up shop in Hyderabad. Geography of Hyderabad Located at an altitude of 536 metres. Successive Nizams of the Asaf Jah dynasty ruled it until the state was merged into the Indian Union in 1948. textiles. It is competing with Bangalore for the title of the cyber capital of India and is already sometimes mentioned as Cyberabad. railway coaches. glass manufacturing. lack of water supplies and frequent epidemics like plague and cholera forced Mohammed. Mumbai. Europe. paintings and artifacts. The Hyderabad airport at Begumpet provides connectivity to all major destinations in India. Taxis are another option. You may need to wear light woolens during early mornings and late evenings. the territory north of the present-day Hussain Sagar lake was established as a cantonment. The other major business sectors in the city include pearls. under the subsidiary alliance agreement signed between the Nizam and the British East India Company. Hyderabad Economy Hyderabad is the nerve-center of business for the state of Andhra Pradesh. There are two types of city bus services available in Hyderabad. saris. The city shall be a part of the North-South Corridor. the mean summer temperature in Hyderabad fluctuates between a maximum of 40 degrees celsius and a minimum temperature of around 22 degrees celcius. A Brief History of 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. Secunderabad Railway Station and Kachiguda Railway Station. • By Road: Hyderabad is well connected to other major Indian cities like Bangalore. etc. There are reputed dental colleges like the Govt.R. The monolithic Buddha statue of in the middle of the lake is a major draw for tourists. the Golconda Fort was expanded by the Qutb Shahi kings. the Orloff Diamond. Osmania University Colleges of Engineering and Technology. A walk around the Charminar takes us to a bygone era. • Nehru Zoological Park: The Nehru Zoological Park. The famous Hope Diamond.000 acres. Ambedkar Open University. birds and reptiles. B. Ranga Agricultural University. The Lion Safari within the zoo is one of the main attractions for tourists in this Park. There are four minarets at each corner of the square structure and hence its name. a Japanese garden. luxury hotels and artificial waterfalls. covers an area of around 2. a dinosaur park. two Deemed Universities. Potti Sreeramulu Telugu University and the University of Hyderabad. there are many other attractions which beckon the visitor. the diwan of the State of Hyderabad and his descendants. Maulana Azad National Urdu Univesity. Statues of various eminent personalities line the banks of the lake. one of the largest zoos in Asia is home to nearly 1.500 species of animals. The Indian School of Business and the National Academy of Legal Studies & Research (NALSAR) are also located in Hyderabad. the southwestern minaret was destroyed by lightning. • Hussain Sagar: The majestic Hussain Sagar Lake is one of the major attractions of Hyderabad. It is famous for its over 500 set locations which include the Hawa Mahal. Bollywood as well as Hollywood. but was subsequently repaired. Though the Charminar remains the city's most important symbol. MVSR Engineering College are some leading technical institutes while the Osmania Medical College. During the period of the Qutub Shahi kings. Sights and Sounds of Hyderabad Hyderabad has a plethora of attractions. are believed to have originated here. • Golconda Fort: Constructed by the Kakatiya rulers in the 12th Century. Nizam's Institute of Medical Sciences and Gandhi Medical College are leading medical colleges. There are some rare artifacts collected from . It is the world's largest integrated film studio. It is believed that during the intervening period of Mughal rule between the Qutb Shahi and Asaf Jahi dynasties. attracting filmmakers from South India. • Ramoji Film City: Located at a 25 km drive from Hyderabad city. the first floor was used as a madrasa (religious seminary). It is also known for its superb acoustics. Dental College & Hospital. The Jawaharlal Nehru Technological University. Hyderabad . more popular as Salar Jung I. • Charminar: The Charminar is the most famous landmark of Hyderabad. parks and a mini-train. It also houses a nocturnal zoo. and six State Universities. Central Institute of English & Foreign Languages. a natural history museum. the Ramoji Film City. the museum houses various artifacts collected by Nawab Turab Ali Khan. a multi-purpose building. the Koh-i-Noor Diamond. It has two Central Universities.G. International Institute of Information Technology. Dr. Other leading institutions include the Acharya N. • Salarjung Museum: Held to be the largest private collection of artifacts in the world. built on the lines of the Golconda Fort.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 famous for its wide range of flora and fauna. Mogalarajapuram caves. clocks etc. These temples were built by the Badami Chalukyas. • Nagarjunasagar and Nagarjunakonda: Located in the Guntur district of Andhra Pradesh. Besides. Hazrat Bal Mosque. it is named after the man-made lake Pakhal lake.Thousands of Hindu pilgrims visit this holy town every year. sambhar. Bhadrachalam is a popular religious spot. a magnificent temple dedicated to Lord Venkateswara stands atop the Kalapahar. starting from the middle of the sixth century • Vijayawada: Siutated around 265 kilometres from Hyderabad. Nagarjuna Konda is about 156 kms from Hyderabad. located in the center of man-made dam Nagarjuna Sagar houses many of the relics from these excavations. Vijaywada is located on the banks of Krishna river. Accommodation . it is also known as the business city of Andhra Pradesh. Kondapali Fort etc. The Sanghi temple is located about 25 kms from the Hyderabad city center in Sanghi Nagar.D. The temple stands atop the Paramanand Giri hillock. who reigned for about 200 years. The main places of worship in Vijaywada include the Kanaka Durga Temple. thus earning the name Mecca masjid. nilgai. housing the relics of a Buddhist civilisation dating back to 3rd Century A. arms and clothes of the Mughal emperors. there are plenty of other attractions like the Rajiv Gandhi Park. Indian paintings. • Bhadrachalam: Lying about 320 kilometres from Hyderabad. especially during the time of Ramnavami. The Mecca Masjid is situated 100 yards southwest of the Charminar.all across the globe. St. sloth bear. The museum.D. • Pakhal Wildlife Sanctuary: Located at a distance of about 112 kms from Hyderabad. It is a pilgrimage spot for Buddhists. The Cathedral of Saint Joseph. Pakhal Wildlife Sanctuary has earned plaudits for its beautiful landscape. The Birla Mandir. built during the period of the Asif Jahis. It is famous for the Nine temples known as Nava Bhramma temples. Established as a wildlife sanctuary in the year 1952. Victoria Museum. a massive dam and a museum. The constructions of this mosque was started by Sultan Muhammad Qutub Shah and completed in 1694 during the time of Mughal Emperor Aurangzeb. The main animal species include the leopard. four horned antelope etc. Another major attraction is the Moula Ali Dargah. It is believed to have been built using bricks brought from Mecca. Getaways from Hyderabad • Alampur: Located at a distance of 200 km from Hyderabad. and has a distinctive Italian touch. dedicated to Lord Shiva.Mary's Church. located in the Gun foundry area was built around 1860 A. It is famous for a temple dedicated to Lord Rama. spotted deer. Religious Places in Hyderabad Hyderabad represents a pot-pourri of cultures. One of the busiest railway junctions in India. Excavations at Nagarjuna Konda have led to the discovery of an ancient civilization. There are many important places of worship for people belonging to all religions. It holds tremendous religious significance for Hindus as well as Buddhists. Alampur is famous for its marvelous temples and remnants of some ancient temples. The other major attractions in Nagarjuna Konda include a waterfall. The chief draw is a partly ruined statue of the Buddha. Gunadala Matha Shrine. Spread over an area of about 860 square kms. mountain gazelle. There is nothing to beat Hyderabad delicacies. traditional Andhra and Telangana influences. Hotel Deccan Continental.There is a wide range of accommodation options to suit the needs of every kind of traveler.. jewellery. Besides. Hyderabadi Biryani wins hands down. Hotel Manohar. Here you can shop for world famous pearls. If there’s something that makes my mouth water. Somajiguda and Punjagutta. Aditya Park Inn. .Star hotels like the Taj Krishna. while retaining its historical roots. traditional arts & crafts. suitable pocket-friendly accommodation is available for the visitors to this city. Hotel Taj Banjara. its wealth of architecture. pearls. Pheni and Haleem are also popular dishes. Hotel Ashoka for the budget traveler. Taj Residency. It is city that pulsates with life and is sure to make you come back for more. Himayatnagar. Apart from this. its grandiose monuments will floor you. Begumpet. bangles and precious metals). yummy. To sum up Hyderabad has something for everybody. It is a city.. for the benefit of toursists. what name you! The main shopping areas comprise Basheerbagh. Hyderabadis also swear by 'Irani chai' and 'Osmania biscuit'. you can also rummage through Ameerpet. Hotel Asrani International. Begum Bazar is the largest market in the city. bangles. Laad Bazaar (for diamonds. Hyderabad food is very yummy. Hotel Sitara among others. its refined traditions of gracious hospitality and an exquisitely cultured way of life.. which is marching ahead to the future. Besides there are economy hotels like Hotel Golconda. it has to be the traditionalHyderabadi delicacies. Whether it is the executive or business traveler or backpackers. Baseraa Inn. Shopping If you are game for shopping. Hotel Rukmini Riviera. Not only in India but Hyderabad food is very popular all over the world for delicious and mouthwatering dishes. Tickle your Palate Hyderabadi cuisine incorporates Mughal. Other favorite haunts are Begum Bazaar (for brassware). There are 4-Star Hotels like Hotel Green Park and Amrutha Castle. Hyderabad has 5. Besides the Biryani. In terms of popularity. ITC Kakatiya Sheraton & Towers. Hyderabadis love to relish their food. Hotel Tara. If you are not stumped by the flavors of Hyderabadi cuisine. Hyderabad is a heaven for "Food Lovers". Andhra Pradesh Tourism has opened souvenir and handicraft shops christened 'Gnapika'. Hyderabad will not let you down. Viceroy Hotel & Convention Centre . clothes from reputed international brands.. If these are not enough. sarees. handicrafts. Sultan Bazar and Mahatma Gandhi Road. To think of Hyderabad is to recall its rich and incomparable cuisine. you will never forget the taste of Hyderabadi dishes. Abids and Nampally. Mostly it is served with dahi-ki-chutney and mirchi-ka-salan. Ask anybody about their favorite dish of Hyderabad. Nizams special. Biryani Khaam. and spice-up culinary traditions of South India. . Biryani Zard or Zafrani or the most exotic of all Joban Malti Biryani in which mutton.. Biryani has many variants like Mutton Biryani.a rich blend of royal Mughlai flavours. Hyderabadi Biryani Dish I captured this image from my dinning table while having dinner. Most popular dish of Hyderabad is Hyderabadi Biryani.Must Eat in Hyderabad.a blending of Mughal kitchen with the style of cooking practised by the Nizams . Prepared in a unique style .. Beautifully garnished with pudina.. and they will definitely tell you Hyderabadi Biryani. 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. fried onion & boiled eggs.. Hyderabad is incomplete without talking about its food . partridges and quails were cooked with rice. Chicken Biryani.Hyderabadi Biryani has a distinct aroma. Best places to try Haleem are Pista House (very famous specially for Haleem) near Charminar. Also it is a traditional opening dish during important ceremonies. Khoorma and many more. You can order Haleem from home too. but the most I like areAlu-Kheema. Kebabs. All her dishes are perfect and tasty. it is “Hyderabadi Biryani”...Feeling hungry ? I am sorry I can't share my plate with you from my website. But no chef in this world can make dishes like my 'Ammi (my Mother)'. I get chance to eat Haleem from Cafe 555 daily. as my home and office is very close to it. Talawa Ghosht.. she really have magic in her hands. Pather ka Gosht.. yummy yummy. she is expert in cooking but the one dish which I like the most is…yes you are right.Madina Hotel and Nayaab Hotel at Old city andCafe 555 at Masab Tank. Ok. My favourite dishes are Hyderabadi Biryani... enough talking about Biryani dish. on your next trip to Hyderabad never miss spicy and delicious “Hyderabadi Biryani”. lets go further.. Pathar ka Gosht or marinated meat cubes cooked on hot stone is another delicacy of Hyderabad. Must try during Ramadan. When it comes to sweet then the list is unlimited but my favorites are Qubani ka Meetha. Haleem or minced meat cooked with butter and ground wheat. Double ka Meetha and Kheer. Real taste of Haleem is when it is hot with little oil.. but I can say one thing... 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. Nothing can quite beat the flavor. Paya. as you will get chance to explore food tradition of Hyderabad. . I pray to God for her good health.. Shakkar-ki-roti and Bheja. So. My wife makes delicious Hyderabadi dishes for me.. Muslims break Ramzan fast with this perfect dish because of its high nutritional value.. this is so delicious. My Favorites. I am lucky enough to taste these dishes every week. taste and consistency of the Haleem you get here. lemon and fry onion mixed into it. So not only in Ramadan but in rest of the year also you can try Haleem. Talawa Gosht. but I recommend you to go there and taste it.. seviyon ka meetha (vermicelli pudding). zaban and payaprepared with sheep and goat meat. so your chances of trying these dishes are 100%. Better Option. Double-ka-Meetha is made with bread. pure ghee and milk is very popular in Hyderabad. Where to go to satisfy your sweet tooth? Well the answer is simple. Don’t say no if you are invited. a place where you can try every dis .. kulcha.. On festive occasions the breakfast comprised of nahari. Hyderabad. but the dishes are beautifully garnished. Restaurants of Hyderabad. Hyderabadi people do party very often. If you have any friend or business partner from Hyderabad then you will definitely get invitation for breakfast.Breakfast and Occasions. kheema.) then you will get invitation for grand functions.. khagina (egg and onion curry) along with paratha cooked in fresh home made butter. If you are not so lucky. where you will get a chance to taste various dishes and desserts. sugar.. else on Chowkis and Dinning Table.. Khubani-ka-Meetha is made with apricot. Hyderabadis are experts.. Breakfast mostly consists of khichdi.. Right from cooking to the presentation. sugar soup garnished with blanched almonds or apricot kernels and topped with malai orice-cream. Sweet Desserts. Not only the best condiments spiced the food. How Lucky You Are ? People of Hyderabad are very friendly.. boiled with sugar to make a thick. dry fruits. If you are lucky enough. lunch or dinner. else you will miss delicious Hyderabadi dishes. then don’t cry or worry… .) You have a better option. served in the best plates and laid out on fancily embroidered cloth called the Dastar Khan. like me . kheer and Dil-e-firdaus (or you can say Gul-e-Firdaus). Baghare baingan (spicy eggplant) and mirchi ka salan (green chilli curry) are the popular vegetarian dishes of Hyderabad. Popular Hyderabadi desserts are double ka meetha (bread pudding). khubani ka meetha (apricot pudding). 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 . the culinary art. contributed largely to the development of and devotion to.Along with the tandoori style of cooking. So I recommend you to please visit your local book store or online website to order this little sweet recipe book. Do you have a tasty recipe to share with other visitors ? Then please submit your recipe by clicking here. biryanis are the greatest export sensation of nawabi cuisine. hot and richly endowed with nuts and assorted spices and cooked in asli ghee – has to be enjoyed to be believed. NOTE: Below recipes are taken from my favorite recipe book "Dawat-EHyderabadi". Mealtime in a Hyderabadi home was not just a routine but a ritual. spicier preparations of the Deccan. A meal was the grand finale of a concerted taste to the well out spread of the day. The authors of this recipe book are : Ayesha Begum & Niloufer. The wealthy and leisured aristocracy of the erstwhile Nizam State as well as the long peaceful years of their dominance. I will add your recipe on this website with your name. a time for celebration. there are a hundred ways to say it with rice – each one as distinctive as your own signature. No guest could leave a Hyderabadi home without sharing a meal with the family.Hyderabadi cuisine – slightly sour. to the richer. Sometimes simple aids like slow cooking and dum help produce rich flavours. Biryanis & Pulaos Hyderabadi Cuisine . From the delicate pulaos typical of northern India.Biryanis & Pulaos . Made with mince meat. 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 .Chicken Dishes . is extremely versatile and lends itself equally to being a starter. flat or round and can be roasted.Kababs .II Husseini Kabab Dum ke Kabab Tathi Kabab Mutton Dishes Hyderabadi Cuisine . lies in the subtlety with which it is flavoured. in mouth-watering variety.I Kacche Kabab . a side dish or the main course. fried or skewered.Originally an import from Turkey and Central Asia. The tenderness of the white meat poses a challenge to chefs and the key to cooking it well. especially chicken. the now familiar kabab evolved into the food of true connoisseurs.II Hare Masale ki Murgi Hyderabadi Korma Shahi Korma Murg Nawabi Murg Masala Murg Badami Kababs Hyderabadi Cuisine . kababs can be bitesided or large. in the kitchens of Avadh. grilled.I Murg Mussalam .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.Poultry.Mutton Dishes .Chicken Dishes Hyderabadi Cuisine . Recipes • • • • • • • • Murg Mussalam . The separate elements of a recipe should ideally combine so as to make the dish . along with a flat spatula. river fish and prawns are mainly used.The spices that are used in cooking these dishes tend to be dry. the distinctive yet typical ingredients used in these dishes.Seafood . about the array of spices that go into these dishes. Tamilnadu contributes tamarind. The diverse mutton dishes presented below will introduce you to a variety of tastes and flavours. Recipes • • • • • • Jinghe ka Korma Jingha Pullao Macchi ka Salan Tali Macchi Jinghe ki Kadi Khatti Machali Vegetables & Lentils (Vegetarian Dishes) Hyderabad Cuisine . 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 . Maharashtra provides the ubiquitous kadi patta. There is nothing limiting however. Recipes • • Malai Korma Baghare Baigan . Tamarind flowers and Rosella leaves are among.Vegetable Dishes . Their full-bodied flavour and aroma is brought out by using a method of slow cooking the dishes on dum (pressure). yet retain a touch of mystery. Traditionally the vessel used for cooking vegetables is a flat hundi. The neigbouring states have also influenced these fish preparations. From Andhra comes the addition of coconut. while khus khus is imported from the Konkan coast.Hyderabad being an inland area.distinctive. ) Recipes • • • Bread Chaat . You too can submit your recipe by clicking here.submitted by Aneesa Sanama(Hyderabad. The sweets are best served the next day in earthenware vessels.Sweets & Desserts . India home page Share this page: What's This? . UAE) DIP . UAE) Egg Bread Upma Recipe .Recipes • • • • • • • • • • • • • • 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 .submitted by Ayesha Siddiqua (Sharjah. these delicacies to finish your meal.submitted by Ayesha Siddiqua (Sharjah. can be as rich or as light as your palate desires. Thanks in advance .com website. India) Page on Hyderabadi Cooking Go to Top of Hyderabadi Cuisine page Return from Hyderabadi Dishes to Hyderabad. halwas or mithais. I sincerely thanks them for their precious time and tasty recipe. Do drop few lines if you like their recipes.Visitors Recipes .• • • • • • Mirchi ka Salan Dahi ki Kadi Khatti Dal Kabooli Sabzi Pullao Khushka Sweets & Desserts Hyderabad Cuisine .Below are the recipes which were sent by visitors of HyderabadPlanet.The fine quality of Nawabi desserts can be brought out only by cooking them over a slow fire through the night. Be they kheers. . Here's how.Enjoy this page? 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