This document provides an overview of Hyderabadi cuisine and culture. It begins with background on the city of Hyderabad and its history as the capital of an autonomous royal kingdom. It then discusses the local climate and culture, including common styles of dress. The bulk of the document focuses on Hyderabadi food, including popular breakfast foods, biryanis, side dishes, and desserts. It provides details on preparation and key ingredients for several iconic Hyderabadi dishes like haleem and kacchi biryani.

1. HYDERABADI CUISINE
INTRODUCTION:
Hyderabad is the capital city of state Andhra Pradesh, situated in the Telangana region of
Andhra Pradesh. Hyderabad is known for its rich history, culture, and architecture
representing the unique characteristic of a meeting point for North and South. It is and
emerging information technology and biotechnology hub of India. Hyderabad and
Sikanderabad is known as twin cities separated by Hussain Sagar lake, a man made lake at
the time of Ibrahim Qutub Shah in 1562.Char Minar monument built in the centre of
Hyderabad was built by Muhammad Quily Qutb Shah in 1591 is a tourist place. Hyderabad is
also situated across the river Musi.
HISTORY:
The Hyderabad city was until 1948, the capital of Hyderabad state- autonomous royal
kingdom within India, two and half times the size of Ireland. Its Muslim ruler the last Nizam,
was a direct descendant of a Moghul governer who had declared his independence in the
early eighteenth century just as a central Moghul authority when Delhi was beginning to
weaken. He was one of the richest man of world and he had his own currency and private
railway system. Later after independence, his state also emerged with the new democratic
country, and became the brand new state of Andhra Pradesh with Hyderabad city as its
capital. The grandeur of its court used to wear jewels the size of pigeons egg when they
entertained, the city was lit up, fountains played and dining tables set for hundreds glittered
with gold plate.
If liquor was being distilled in a private Sharaab khana, of winery only a few
Hindu nobles were granted royal permission to do this as Muslims were technically not
supposed to drink, rare flavors of quail were added for the delight of the guests to come.
CLIMATE:
Hyderabad has tropical wet and dry climate. In summer the maximum temperature reaches to
40-45 degree centigrade and minimum 25 degree centigrade. In winter maximum temperature
is 28 degree centigrade and minimum 13 degree centigrade. It has red sandy soil and with
areas of black cotton soil.
CULTURE:
The women wear salwar kamiz and among the Muslims burka is necessary, Moghul jewellery
can also be seen with some old women. The men wears sherwanis (fitted, knee length jacket.
Bangles are most popular among women. Eighteenth century hookah (Hubble bubble pipe)
made of finest bidri work (gun metal inlaid with silver) can be seen in most of houses

2. FOOD HABIT:
It is the cuisine of region, of which every Hyderabad is justifiably proud and which no
hyderabadi, rich or poor can do without. The cuisine combines the very best of muslim foods
– kebabs, pilafs, kormas, and yoghurt dishes – with a haunting aromatic, tart, pungent, and
creamy flavorings of the south – mustard seeds, cassia buds(kebab cheeni), cinnamon, curry
leaves, hot chillies, peanuts, tamarind and coconut milk.
Unfailing courtesy and an almost over whelming sense of hospitality are in its
blood and will be with it until the last breath is drawn. That is Hyderabadi way. It was also
known that a true Hyderabadi would go anywhere in the city for a well prepared dish. Home
made fruit drinks-Sharbats- some flavored with sweetly aromatic khas roots (vetivert)
others with the purple, sweet and sour juice of tiny falsa berries(grewia asatica) are generally
served when the guest enters the home.
A sauce of roasted and ground sesame seeds which, in the Middle East might
appear under the guise of mild flavored Tahini is mixed with fiery green chillies and tart
tamarind paste to become the mouthy wateringly good til ki chutney. Dried beans and lamb
which are often stewed together in Persian cookery are perked up here with tamarind, cumin
seeds, red chillies and curry leaves to become the Dalcha of Hyderabad.
In a formal occasion Chowki (low square dining tables seating, four to eight
on the floor) pickles are laid down. Apart from more common lime and mango, exquisitely
pickled partridges are also found. Food is served in Nawabi style and authentic hyderabadi
dishes are served course by course.
Hyderabadi’s morning start with the breakfast stew Nahari with drunkable
sheermal. One bouquet garni which is famous is ‘potli ka masala’ that includes sandalwood
powder, earthy khas roots (vetivert) and even whole dried roses. Khichri is also served in
brunch which is a fluffy mixture of rice and split lentils, is first lubricated with a dollop of
ghee and then eaten with a simple kheema, minced meat served with onions, garlic, ginger
and red chillies. Rice flour papadums provide crunch and texture while creamy, minty,
sesame chutney and a tart mango pickle add pep and pungency.
Khagina (gingery scrambled eggs) is also served in breakfast as well as parathas (flaky
griddled breads) and cups of sweet tea to wash every thing down.
Hyderabadi biryani : Biryani is the most famous among the delicacies of Hyderabad. An
authentic meal of hyderabad invariably includes a Mutton Biryani, a rice dish made with
mutton. Chicken and vegetarian biryani are also popular.
The Nizams served some 26 varieties of Biryanis for their guests. It is a traditional
celebration meal made using goat meat and rice and is the staple of a die-hard
Hyderabadi.
The Hyderabadi Biryani is so named as it is created in the city of Hyderabad, India. The
blending of mughlai and Telangana cuisines in the kitchens of the Nizam (ruler of the
historic Hyderabad State), resulted in the creation of Hyderabad Biryani.
It, like other biryanis, is made using Basmati rice which is only found on the Indian
subcontinent. The spices, meat and other ingredients are carefully chosen, the method of
preparation involves more time taken for cooking.
There are 2 styles of preparing biryani. The Katchi(raw) Biryani is prepared with the
Katchi Yakhni method (with raw gravy). The raw meat is marinated in curd and cooked only
by the dum, or the baking process, which is done with rice. This is a challenging process as it

3. requires meticulously measured time and heat to avoid overcooking or undercooking the
meat.
In Pakki Biryani, where the meat is cooked with all the accompanying spices and then the
rice is simmered with the resultant gravy redolent of mace, ittar and kewra in a sealed vessel
with saffron and cardamom.
A Biryani is accompanied with Dahi ki Chutney (curd & onions); Mirchi ka Salan(Chilly
curry); salad and sometimes boiled egg. The salad includes tomato, carrot, cucumber, radish,
turnip, onion & lemon slices.
Apart from side dishes such as Mirchi ka Salan, it can also include Dhansak and Baghare
Baingan.
IMPORTANT DISHES:
1. HYDERABADI MURGH KORMA: A cashew nut based chicken curry favored
with nutmeg cooked by slow braising.
2. MURGH NIZAMI: A semi dry chicken masala cooked with nuts ( cashewnut,
peanut, coconut) and seeds (sunflower seed and sesame seeds)
3. MURGH DO PIAZA: A mild chicken curry cooked with an abundance of onion and
garnished with coconut and sunflower seeds.
4. DALCHA GOSHT: A lamb stew with dried beans and soured by tamarind.
5. NAWABI TARKARI BIRYANI: A delicious mix vegetable biryani which is mild
and light
5. MIRCH KA SALAN: A rich hot dish made of long hot pepper cooked in sesame
seed flavored gravy.
6. NAHARI: A very nourishing stew made of lamb trotter and tongue, cooked by
simmering usually overnight flavored by cassia bark(cinnamon), cardamom and
highly aromatic bouquet garni( potli ka masala that includes sandal wood powder,
khus root, whole dried roses). A breakfast dish usually eaten with bread like shirmal.
7. LUKMI: Ravioli like squares of pastry dough filled with spiced minced lamb and
deep fried.
8. BAGHARE BAINGAN: Small whole aubergine slit fried till brown then cooked in
nutty sauce containing sesame seeds and peanut and tempered with curry leaves and
mustard seeds.
9. TOMATO KUT: An aromatic puree of fresh tomatoes with tamarind, curry leaves
and browned garlic.
10. KACHHI BIRYANI: An aromatic rice preparation in which raw meat and raw rice
are cooked together.

4. 11. KACCHE DAHI KE KOFTA: Minced meat, green coriander, mint, browned garlic
and garam masala are ground to a very fine paste, formed into balls fried and just
before service put in seasoned beaten curd and tempered with garlic, mustard seeds,
curry leaves and red chillies.
12. DOUBLE KA MEETHA: A glorious bread pudding liberally sprinkled with almond
and pistachios.
13. MARAG: A clear Arab meat broth with pieces of meat is called marag.
14. HALEEM: A smooth velvety paste of broken wheat and meat usually eaten with
pieces of hard boiled egg and lime juice.
15. QABOOLI: It is layered casserole dish made of partially cooked rice, yellow split
peas cooked with ginger garlic and yoghurt a puree of green herbs
(Coriander and mint) and browned onion. It is gently baked in a large pot.
16. ASAFIA MURGH: Whole roasted chicken with almond, curd and garam masala.
17. BAKRA KHORI: Whole lamb cooked with unique savory spices.
18. METHI MURGH: Chicken with fresh fenugreek leaves.
19. NARGISHI KOFTA: Kofta made of whole boiled egg coated with minced meat
fried and simmered in rich gravy.
20. SHIKHAMPURI KEBAB: Patties made out of finely pounded meat, stuffed with a
pheasant mix of paneer, mint, green coriander, green chillies.
21. CHIPPE KA GOSHT: Chunks of meat marinated in a paste of onion, green chillies,
coconut, garlic, garam masala and yoghurt and then cooked very slowly in a new clay
pot so the meat smells a bit like parched earth after a rainfall.
22. BADAAM KI JAALI: Light round marzipan ‘sandwiches’ where the top layer with
its filly greed cut outs, reveals real silver varq.