page_title: Culture of Hyderabad
section_title: Cuisines
hierarchical_section_title: Culture of Hyderabad / Cuisines
caption_attribution_description: Hyderabadi Biryani
context_page_description: Culture of Hyderabad also known as Hyderabadi Tehzeeb or Dakhini Tehzeeb, is the traditional cultural lifestyle of the Hyderabadi Muslims, and characterizes distinct linguistic and cultural traditions of North and South India, which meet and mingle in the city and erstwhile kingdom. This blending was the result of the geographic location of the region and the variety of historical dynasties that ruled the city across different periods—its inception by the Qutub Shahi dynasty in 1591 AD, the occupation by the Mughal Empire and its decline, and the patronage under the Asaf Jahi dynasty.
  The city is historically known for its Ganga-Jamuni tehzeeb, which refers to unity and co-existence of Hindu and Muslim cultures and traditions. Apart from a few instances of communal violence, the majority of the city residents advocate communal harmony between Telugu people and Hyderabadi Muslims, the two main religious and cultural groups found in the city.
  Apart from Hyderabad, Hyderabadi Culture is also seen in communities in Bidar, Vijayawada, Gulbarga, Bijapur, Guntur, Latur and Aurangabad.
context_section_description: The city is home to two types of cuisines, the Telugu cuisine and the Hyderabadi cuisine. The former is the native cuisine of the Telugu people and is influenced by South Indian cuisines while the latter is native to the Hyderabadi Muslims and is more influenced by Mughlai cuisines.
  Hyderabadi cuisine is the traditional cuisine of the Hyderabadi Muslims, originating during the Qutb Shahi and Asaf Jahi periods. It consists of various wheat and rice dishes, often cooked with meat, or paired with meat curries. It is heavily influenced by Mughlai, Persian and Arab, as well as the local Telugu and Marathwada cuisines.
  Some of the most famous dishes include Hyderabadi Biryani, a celebration of basmati rice, mutton, onions, yoghurt and various spices. It's beef variant called Kalyani Biryani is also popular in the city. Hyderabadi Haleem, a stew of wheat, lentils and mutton, is also another specialty of the city, originating from the Arab dish Harees. It is usually prepared during the month of Ramadan. Both of these carry Geographical Indication (GI) tags. Others include Hyderabadi Marag, Pathar-ka-Gosht, Maghz Masala, Khatti Dal, Gil-e-Firdaus, Lukhmi and Hyderabadi Khichdi. Irani Chai is enjoyed all over the city, often with Osmania Biscuits.
  Desserts include Qubani-ka-Meetha, an apricot pudding, Shahi Tukra (also known as Double-ka-Meetha), a bread based dish and Gil-e-Firdaus, the local variant of Kheer.
  Telugu cuisine is the part of South Indian cuisine characterized by their highly spicy food. The Telangana state lies on the Deccan plateau and its topography dictates more millet and roti (leavened bread) based dishes. Jowar and Bajra features more prominently in their cuisine. Due to its proximity with Maharashtra, Chhattisgarh and northwest Karnataka, it shares some similarities of the Deccan plateau cuisine. The region has the spiciest food amongst all other Telugu and Indian cuisines. Telangana has some unique dishes in its cuisine, such as jonna rotte (sorghum), sajja rotte (penisetum), or Uppudi Pindi (broken rice). In Telangana a gravy or curry is called Koora and Pulusu (Sour) in based on Tamarind. A deep fry reduction of the same is called Vepudu. Kodi pulusu and Mamsam (meat) vepudu are popular dishes in meat. Vankaya Brinjal Pulusu or Vepudu, Aritikaya Banana pulusu or Vepudu are one of the many varieties of vegetable dishes. Telangana palakoora is a spinach dish cooked with lentils  eaten with steamed rice and rotis. Peanuts are added as special attraction and in Karimnagar District, cashew nuts are added.
  Sakinalu also called as Chakinalu, is one of the most popular savory in Telangana, is often cooked during Makara Sankranti festival season. This a deep-fried snack made of rice flour, sesame seeds and flavoured with ajwain (carom seeds or vaamu in Telugu). These savories are harder and spicier than the Andhra varieties. Garijelu is a dumpling dish similar to the Maharashtrian karanji, which in Telangana is cooked with sweet stuffing or a savory stuffing with mutton or chicken kheema.
caption: Hyderabadi biryani along with other Hyderabadi cuisine
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