Hyderabadi cuisine

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Hyderabadi cuisine is a princely legacy of the Nizams of Hyderabad, India. The city was founded by the Sultan's of Golconda, who has developed its own cuisine over the centuries. It is heavily influenced by Turkish (Biryani), Arabic (Haleem), Mughlai and Tandoori, with considerable influence of the spices and herbs of the native Telugu and Marathwada cuisine.^[1][2]

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 dry coconut and tamarind 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.^[3]

Nawab Mehboob Alam Khan is a foremost expert on the Hyderabadi cuisine.^[4]

History

A 400-year history is behind the culinary delights of Hyderabadi food.^[5] It evolved in the kitchens of the Nizams, who elevated food to a sublime art form. Hyderabad cuisine is highly influenced by Mughals^[6][7] and partially by Arabic^[8], Turkish^[9] and Irani^[10] food where rice, wheat and spices are widely used to great effect. It is also influenced by the native Telugu and Marathwada 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 bolsters 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).

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

Types

• Hyderabadi Biryani Lamb and Rice - A traditional celebration meal.
• Kachche- gosht ki biriyani - raw meat is stir fried with spices(masalas) for couple of minutes and then covered with rice and put on dum.
• Hyderabad Zafrani Biryani - Saffron is soaked and mixed with the rice at the time of dum.

Side Dishes

• Mirchi ka Salan[6], Chilli Curry - accompanies a Biryani
• Dahi chutney, curd or yoghurt (not sweet) mixed with onions, coriander, pudina and green chillies.

Hyderabadi Haleem

Hyderabadi Haleem

Main Article: Hyderabadi Haleem

Haleem is a seasonal delicacy of wheat, meat and cooked for hours to a porridge-like paste. This traditional wheat porridge has its roots in Arabia, known as harees.

Haleem[7] is a seasonal dish which is made during Ramzan (Ramadan).

The high calorie haleem is an ideal way to break the ramzan fast. Haleem means patience, because it takes long hours to prepare (often a whole day) and served in the evenings.

It is a popular starter at Hyderabadi Muslims weddings.

Curries & Starters

Boti Kabab

• Bagara khana - Basmati rice delicacy.
• Baghara baingan [8]- Stuffed Eggplants, a delicacy where tender and fresh brinjals are stuffed with grounded peanut-coconut mixture and cooked in a rich and creamy paste.
• Dalcha -[9] Mutton and Lentil delicacy.
• Murghi ka Khorma - Chicken curry
• Hyderabadi Kheema[10]- A popular mutton-mince curry.
• Paaya - Bone soup
• Chakna - A dish made out of Goat intestines and tripes cooked with flour and other spices.
• Pathar-ka-Gosht - Mutton/lamb seared on a stone slab found in Hyderabad.
• Bina Masale Ka Murgh - chicken done with only curd, turmeric and saffron
• Dum-ka-Kheema
• Muthhi Key Kebab - Meat balls (goat)
• Nizami Murg Handi
• Maghaz Masala (Beja Fry) - A goat's brain deep fried delicacy.
• Dopiaza - A curry made from lamb, onions, butter etc.
• Kairi ka Do Pyaza – Lamb meat in a spicy sour gravy
• Kulfa Gosht – Chunks of Lamb in a succulent and spicy Purslane leaves mash
• Binees ki Phalli Gosht – Lamb Ribs with French beans Curry
• Sem Ki Phalli Ka Salan – Sauteed Indian broad beans
• Turai Gosht – Ridged Gourd in Lamb meat and Tomato Sauce
• Turai Methi Gosht ka Salan – Ridged Gourd in Meat+Fenugreek leaves sauce
• Baghari Turai aur Chane ki Dal ka Saalan - Split Bengal gram and Ridged Gourd Curry
• Chuqandar Gosht - Beetroot in Spicy Meat stew
• Arvi aur Gosht Ka Khatta Salan – Colocasia and Lamb meat Stew
• Kaddu Ka Dalcha – Bottle Gourd in Legume Soup
• Chugur Gosht [11]- Lamb & Tender tamarind leaves curry.
• Boti Kabab [12] - Minced meat delicacy.
• Bhuna Gosht [13]
• Tamaton Ka Kut - Rich Tomato Saucy Curry
• Tala huwa Gosht – Braised Meat in aromatic spices and onion
• Katti DalLiquid dal made with Imli.
• Rawghani Roti - A type of Bread.
• Pasande Kabab
• Khagina Made with onions and the fried eggs.
• Khabuli
• Hyderabadi Nihari - A breakfast dish made of Goat's feet and tongue.
• Tamatar Ghosht
• Ambade ka Salanmade with a leaves of Ambada and Mutton.

Desserts

Faluda

Double ka meetha

• Qubani ka meetha(Khubani-ka-Meetha) - Apricot Pudding, Toppings with almond and cream. The original recipe is a translucent liquid.
• Double ka meetha- Bread Pudding topped with dry fruits, a derivative of mughlai dessert Shahi tukre.
• Gil e firdaus - Kheer made from kaddu.
• Sheer korma[14] - Vermicelli Pudding - Sheer means Milk and Korma is a dry date fruit, is a celebration special dessert, specially made on the Ramzan day.
• Badam-ki-Jhab known as marzipan.
• Gaajar ka Halwa- Carrot Pudding
• Mauz-ka-Meetha[15] - A Banana dessert.
• Firni [16] - A Rice dessert.
• Faluda

Snacks

Lukhmi

Chota Samosa - a crispy, onion-filled variant

• Lukhmi A typical Hyderabadi starter and the snack's original and authentic preparation is stuffed with mutton-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 with cake 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

References

1. ^ Sanjeev Kapoor (2008). Royal Hyderabadi Cooking. popular prakashan pvt ltd. p. 3. ISBN 97888179913734. http://books.google.com/books?id=pFivPqq7FbIC&pg=PA3&dq=hyderabad+arabic+food,&hl=en&ei=efF2Tv_JFc6o8AOyu73TDQ&sa=X&oi=book_result&ct=result&resnum=1&ved=0CEMQ6AEwAA#v=onepage&q=hyderabad%20arabic%20food%2C&f=false. Retrieved 19 september 2011. 
2. ^ Karen Isaksen Leonard (2007). Locating home: India's Hyderabadis abroad. stanford university press. p. 14. ISBN 9780804754422. http://books.google.com/books?id=HQCvgavbQjgC&pg=PA248&dq=muslim+women+culture+in+hyderabad,+india&hl=en&ei=99p2Tse3LKLW4QTu2PWDDQ&sa=X&oi=book_result&ct=result&resnum=9&ved=0CF8Q6AEwCA#v=snippet&q=hyderabadi%20cuisine&f=false. Retrieved 19 september 2011. 
3. ^ 'Most Hyderabadi cuisine is dying' - The Times of India
4. ^ The Hindu : Life & Style / Food : Nawab of good times
5. ^ Hyderabad on the Net
6. ^ [1]
7. ^ [2]
8. ^ [3]
9. ^ [4]
10. ^ [5]

Further reading

• A Princely Legacy, Hyderabadi Cuisine By Pratibha Karan ISBN 8172233183, ISBN 978-8172233181 [17]
• 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 [18]
• Food of India By Priya Wickramasinghe, Carol Selva Rajah

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