The modern cuisine was evolved during the Nizams in the mid-17th century, and elevated to a sublime art form. Hyderabad has a history of continuous influx of migrants from all over the world and in general from the Indian sub-continent, particularly since 1857. Most of the foreign food had been improved to suit the culinary preferences, resulting to form the unique derivative cuisine that excels over the original. Biryani (Turkish) and Haleem (Arabic) for instance is prepared all over India, but the Hyderabadi variety is ultimately from the Hyderabadi Biryani and Hyderabadi Haleem. "Til ke chatuni" with Arabic tahini, Persian dried lamb with beans is modified with dalcha, tandoori naan of Uzbek (Central Asia) to create "Sheermal". Most of the modern day desserts in Hyderabadi cuisine were introduced and invented during the times of Nizams, today that had become an integral part of cuisine.