Hyderabadi cuisine

Hyderabadi cuisine(native:Hyderabadi Ghizaayat), also known asDeccani cuisine, is the cooking style characteristic of the city ofHyderabadand its surrounding area inTelangana, India.
Hyderabadi cuisine is an amalgamation ofSouth Asian,Mughalai,Turkic, andArabicalong with the influence of cuisines of common people of Golconda Sultanate.Hyderabadi cuisine comprises a broad repertoire of rice, wheat, and meat dishes and the skilled use of various spices, herbs and natural edibles.
Thehaute cuisineof Hyderabad began to develop after the foundation of theBahmani Sultanate, and theQutb Shahidynasty centered in the city ofHyderabadpromoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of theNizams of Hyderabadas it began to further develop under their patronage.
Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, to 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.
TheDeccan regionis an inland area in India. The native cuisine was prominent until theVijayanagara Empirelasted, it was during the rule ofDelhi Sultanate,Muhammad bin Tughluqwhen he shifted the capital fromDelhitoDaulatabad, the Deccan region adopted the foreign cuisines. In the 14th century when theBahmani Sultanatewas formed by revolting against theDelhi Sultanatein Deccan, the Turkish noblemen were appointed in the high positions, and introduced theTurkish cuisine.
The two-centuries-long political instability in the region of the Deccan and the main Central Mughal authority and migration has introduced Deccan with multiple foreign cuisines.
In Deccanmedieval cuisine, banquets were common among thearistocracy. Multiple courses would be prepared and served in a style calledDastarkhān(A long cloth laid on the floor on which food dishes and dinners plates are placed). Food was generally eaten by hand, served on among commons and nobility. The food was mostly meat oriented being grilled and fried intandoor. Thecurrywere highly seasoned and flavored by using spices. Fruits were preferred rather than dessert after main course. Once the meals are endedKahwa(liquid hot drink) was consumed that contains ingredients to digest food. The ingredients of the cuisine varied greatly according to the seasons and festivals, and many items were preserved in the form ofPickles.
The modern cuisine was evolved during theNizamsin 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 since1857. 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 and Haleem (Arabic) for instance is prepared all over India, but the Hyderabadi variety is ultimately from theHyderabadi BiryaniandHyderabadi Haleem.Til ke chatuniwith Arabic tahini, Persian dried lamb with beans is modified with dalcha, tandoori naan of Uzbek (Central Asia) to createSheermal. Most of the modern day desserts in Hyderabadi cuisine were introduced and invented during the times ofNizams, today that had become an integral part of cuisine.
Hyderabadi cuisine is an integral part of the cuisines of the former Hyderabad State that includes the state ofTelanganaand the regions ofMarathwada(now in Maharashtra) andKalyana-Karanataka(now in Karnataka). The Hyderabadi cuisine contains city-specific specialties like Hyderabad (Hyderabadi biryani and Hyderabadi Haleem) andAurangabad(Naan Qalia),Parbhani(Biryani and Tahari),Bidar(Kalyani Biryani) and others. The use of dry coconut, tamarind, and red chillies along with other spices are the main ingredients that make Hyderabadi cuisine different from theNorth Indian cuisine.
Hyderabadi dinner also known asDastarkhwanare usually of five course meal;Aghaz(Soup),Mezban(appetizers),Waqfa(Sorbet),Mashgool Dastarkhwan(Main course) andZauq-e-shahi(dessert).
Lukhmi is a regional non-vegetarian variation of thesamosa, though it is shaped into a flat square patty. It is made from flour and stuffed with minced mutton or beef, known askheema. It is eaten as an evening snack or served as a starter at celebrations.
Murtabakis often described as spicy foldedomelettepancake with bits of vegetables. It is the most common form of Murtabak; which isegg-filled pancake, sometimes mixed withgreen onionandminced meat, made from pan friedcrepeswhich is folded and cut to squares.
Hyderabadi Haleemis a popular dish of Hyderabad. It is a stew composed of mutton, lentils, spices and wheat.It originates fromHarees, anArabdish brought to Hyderabad by Arab migrants. Harees is still prepared in its original form inBarkas.It is sometimes served as a starter at celebrations, but it is usually only prepared during the month ofRamadanfor theIftarmeal.
Hyderabadi Biryaniis one of the most popular dishes of the city. It is distinctly different from other variations of theBiryani, originating from the kitchens of theNizams of Hyderabad. It is a celebration dish of basmati rice and mutton, along with yoghurt, onions and various spices.It is a key dish to the cuisine and it is saidthat the dish is considered synonymous with the city of Hyderabad.
Pathar-ka-goshtis amuttonkebab. It is named for the traditional method of preparation, on a stone slab. (Patharmeans 'stone' in Urdu as well as Hindi.)
The Hyderabadi version ofkhichdiis distinct from the many variants in other parts of India. It is eaten withkheema(minced mutton curry). It is consumed as a breakfast item, as well as during the month ofRamadanfor theSehrimeal.
Tala huwa gosht, ortalawa gosht(inHyderabadidialect) is a simple mutton or beefdish usually accompanied bykhatti dal.It may be eaten withrotior rice.