The cuisine of Hyderabad, India has been influenced by various cultures over hundreds of years. As the capital of the Nizams for over 400 years, Hyderabadi cuisine evolved within the royal kitchens and was highly influenced by Iranian food. Some iconic dishes of Hyderabadi cuisine include biryani, haleem, and kebabs. Hyderabadi biryani is made with basmati rice and lamb that is slowly cooked together for maximum flavor. Haleem is a porridge-like wheat and meat dish that is slowly cooked for hours, especially during Ramadan. Hyderabadi cuisine places great emphasis on spices, meat, and rice in dishes that are cooked slowly over low

1. CUISINE OF
HYDERABAD
Presented by:
Sagar Patil

2. ABOUT
• City of Nizams
• Rich & Diverse history
• Influenced by various cultures

3. Eras
• The Pre Qutb Shahi Era (1000 AD- 1450 AD)
• The Qutb Shahi Era (1450 AD- 1700 AD)
• The Nizam Era (1700 AD- 1948AD)

4. INTO THE PAST
• 400 years history
• Evolved in the “Kitchens of Nizams”
• Highly Influenced by Iranian Food
• Food was called as ‘Ghizaayat’
• ‘Khansamas’- The Royal Cooks
• ‘Shahi Dastarkhan’- Dining Hall

5. ABOUT THE CUISINE
• Influence of mughlai, turkish, arabic along
with telugu, marathwada, Hyderabad
Karnataka cuisine
• Meat & Rice oriented cuisine
• Most common Ingredients- dry coconut,
spices, meat, fruits, tomatoes, tamarind

6. CONT……….
• City-specific specialities- Hyderabad
Biryani(Hyderabad), Naan
Qalia(Aurangabad), Tahiri(Gulbarga),
Kalyani Biryani(Bidar)
• Emphasis: degree of temperature, time,
ingredients used
• Utmost attention: Spices, Meat & Rice
• Slow cooking is the hallmark
• Direct use of fire

7. BIRYANI
• Most famous dish
• Nizams served 26 varieties
• Types:
– Hyderabadi Biryani: Lamb & Rice

8. CONTI……..
– Kachche gosht ki biryani: Raw meat stir
fried with spices for couple of minutes
& covered with layers of rice(Dum
pukht)

9. CONTI……..
– Hyderabadi Zafrani biryani: Saffron
soaked in rice at the time it is put in
Dum pukht

10. HYDERABADI HALEEM
• Seasonal delicacy of wheat & meat
• Cooked for hours to a porridge like paste
• Made during Ramadan
• Haleem (patience) due to long cooking
hours often a whole day; served in evening
• Popular starter at Hyderabadi weddings

11. OTHER POPULAR DISHES
• Hyderabadi Marag- A thin mutton soup
• Garle- Spicy kheema balls dipped in gram
flour batter & deep fried
• Kheeme ke samose: Mutton stuffed
samosa
• Dalcha: Mutton & lentil delicacy
• Hyderabadi kheema: Mutton mince curry
• Paaya: Bone soup

12. CONTI…….
• Maghaz masala(bheja fry): Goat’s brain
deep fried delicacy
• Boti kabab: Minced meat delicacy
• Hyderabadi Nihari: Breakfast dish made
from goat’s feet & tongue
• Baghara baingan: peanut-coconut stuffed
eggplants cooked in rich and creamy paste

13. FOR THE SWEET TOOTH(Desserts)
• Double ka meetha: Derivative of shahi
tukre; Bread pudding
• Sheer korma: Vermicelli pudding;
sheer(milk) korma(dry date fruit)
• Gajar ka halwa: Carrot pudding
• Faluda

14. Wares
• Heated Stone slab(patthar): Heated with
live coals for kebabs
• Taate(sigri): Metal framework to grill meat
• Tandoor: Cylindrical clay oven
• Skewers(saliyans): Meat pierced & cooked
over heat

15. THANK YOU !