Hyderabad is well-known for its delectable cuisine. Hyderabad cuisine reflects pure royalty, as these were once served to the 'Nizams' of Hyderabad. Hyderabad's culinary dishes have a 400-year history, and the cuisine has only gotten better over the centuries. The dishes here are inspired by Turkish, Arabic, 'Mughlai', and 'Tandoori' cooking styles. These dishes, combining 'Telugu' spices and 'Marathwada' techniques, have resulted in the Hyderabad cuisine that we have today. The best Hyderabad cuisine can be found in Hyderabad, the Marathwada region, and the 'Telangana' region. The various dishes served here are created for special occasions such as weddings, festivals, banquets, and tourists.
The main ingredients in most Hyderabadi dishes are peanuts, coconut, sesame seeds, and tamarind, which are typically cooked in earthen pots with copper or brass utensils. Some of the most popular dishes are 'Hyderabadi Biryani,' 'Kheer,' 'Paaya Nahari,' 'Pattar Ka Gosht,' 'Khubani-ka-Meetha,' 'Baghare Baingan,' 'Haleem,' and many more.
POPULAR DISHES OF HYDERABADI CUISINE:
Hyderabadi Mutton Biryani:
It's a one-of-a-kind biryani made of raw meat layered with rice in three stages with heavy spices, ghee, and mint leaves; and surprisingly, it's one of the most subtle biryanis with balanced flavours. With so many spices in this biryani, one might get the shock of their life by tasting a bite! It's a dish that can transport you to heaven with just one bite and is so popular that Hyderabadians can eat it at any time of day.
Khatti Dal:
It is a vegetarian dish from Hyderabadi cuisine made of toor dal and a delicious tamarind and spice tadka. This lentil stew is commonly served with rice and meat dishes, as well as Naan, and is a must-have when visiting Hyderabad.
Maraq:
This is a meaty soupy dish said to have originated in Somalia. As we all know, the majority of Nizami soldiers were from Sudan and Arab countries, so their food culture had a significant influence on Hyderabadi cuisine. It is a soup made with tender mutton that is also known as 'Marq or Marag' these days. This creamy, spicy, and juicy soup is so flavorful that it can be eaten on its own or with Sheermal and Naan.
Keema Samosa:
This is something that will leave you speechless. There's no need to wait for a special occasion to try this quick snack combination. And we bet you've never had anything as enticing as these samosas!
Haleem:
This is a popular dish in Hyderabadi cuisine and is very popular during the holy month of Ramadan. A succulent dish made by cooking lamb meat with wheat and ghee, it looks like porridge but has a taste that you will remember for days. One of the reasons it is called that is because it takes a long time to prepare and requires patience while cooking.
Pathar Ka Gosht:
This popular Hyderabadi dish is made of lamb meat and uses one of the traditional spices, but in a limited amount, before being cooked on a hot porous stone or pathar. This allows all of the meat juices to escape, enhancing the flavour of the dish.