Hyderabadi cuisine (native: ''Hyderabadi Ghizaayat''), also known as Deccani cuisine, is the native cooking style of the

Hyderabad Hyderabad ( ; , ) is the capital and largest city of the Indian state of Telangana and the ''de jure'' capital of Andhra Pradesh. It occupies on the Deccan Plateau along the banks of the Musi River, in the northern part of Southern Indi ...

Telangana Telangana (; , ) is a state in India situated on the south-central stretch of the Indian peninsula on the high Deccan Plateau. It is the eleventh-largest state and the twelfth-most populated state in India with a geographical area of and 35 ...

, India. The ''

haute cuisine ''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high pric ...

'' of Hyderabad began to develop after the foundation of the

Bahmani Sultanate The Bahmani Sultanate, or Deccan, was a Persianate Sunni Muslim Indian Kingdom located in the Deccan Plateau, Deccan region. It was the first independent Muslim kingdom of the Deccan,

, and the

Qutb Shahi The Qutb Shahi dynasty also called as Golconda Sultanate (Persian: ''Qutb Shāhiyān'' or ''Sultanat-e Golkonde'') was a Persianate Shia Islam dynasty of Turkoman origin that ruled the sultanate of Golkonda in southern India. After the co ...

dynasty centered in the city of

promoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the

Nizams of Hyderabad The Nizams were the rulers of Hyderabad from the 18th through the 20th century. Nizam of Hyderabad (Niẓām ul-Mulk, also known as Asaf Jah) was the title of the monarch of the Hyderabad State ( divided between the state of Telangana, Mar ...

as it began to further develop under their patronage. The Hyderabadi cuisine is an amalgamation of

South Asian South Asia is the southern subregion of Asia, which is defined in both geographical and ethno-cultural terms. The region consists of the countries of Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, and Sri Lanka.;;;;;;;; ...

, Mughalai, Turkic, and

Arabic Arabic (, ' ; , ' or ) is a Semitic language spoken primarily across the Arab world.Semitic languages: an international handbook / edited by Stefan Weninger; in collaboration with Geoffrey Khan, Michael P. Streck, Janet C. E.Watson; Walter ...

along with the influence of local

and

Marathwada Marathwada () is a proposed state and geographical region of the Indian state of Maharashtra. It was formed during the Nizam's rule and was part of the then Hyderabad State. The region coincides with the Aurangabad division of Maharashtra. I ...

cuisines. Hyderabadi cuisine comprises a broad repertoire of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles. Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, for 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.

History

Medieval period

The Deccan region is an inland area in India. The native cuisine was prominent until the

Vijayanagara Empire The Vijayanagara Empire, also called the Karnata Kingdom, was a Hindu empire based in the region of South India, which consisted the modern states of Karnataka, Andhra Pradesh, Tamil Nadu, Kerala, Goa and some parts of Telangana and Mahar ...

lasted, it was during the rule of

Delhi Sultanate The Delhi Sultanate was an Islamic empire based in Delhi that stretched over large parts of the Indian subcontinent for 320 years (1206–1526).

Muhammad bin Tughluq Muhammad bin Tughluq (1290 – 20 March 1351) was the eighteenth Sultan of Delhi. He reigned from February 1325 until his death in 1351. The sultan was the eldest son of Ghiyath al-Din Tughluq, founder of the Tughlaq dynasty. In 1321, the youn ...

when he shifted the capital from

Delhi Delhi, officially the National Capital Territory (NCT) of Delhi, is a city and a union territory of India containing New Delhi, the capital of India. Straddling the Yamuna river, primarily its western or right bank, Delhi shares borders w ...

to Daulatabad, the Deccan region adopted the foreign cuisines. In the 14th century when the

was formed by revolting against the

Delhi Sultanate The Delhi Sultanate was an Islamic empire based in Delhi that stretched over large parts of the Indian subcontinent for 320 years (1206–1526).

in Deccan, the Turkish noblemen were appointed in the high positions, and introduced the

Turkish cuisine Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern Eur ...

. 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 Deccan

medieval cuisine Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in t ...

, banquets were common among the

aristocracy Aristocracy (, ) is a form of government that places strength in the hands of a small, privileged ruling class, the aristocrats. The term derives from the el, αριστοκρατία (), meaning 'rule of the best'. At the time of the word' ...

. Multiple courses would be prepared and served in a style called '' Dastarkhān'' (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 in

tandoor A tandoor ( or ) is a large urn-shaped oven, usually made of clay, originating from the Indian Subcontinent. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. The tandoo ...

. The

curry A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in trad ...

were highly seasoned and flavored by using spices. Fruits were preferred rather than dessert after main course. Once the meals are ended ''Kahwa'' (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 of Pickles.

Modern period

The modern cuisine was evolved during the

Nizams The Nizams were the rulers of Hyderabad from the 18th through the 20th century. Nizam of Hyderabad (Niẓām ul-Mulk, also known as Asaf Jah) was the title of the monarch of the Hyderabad State ( divided between the state of Telangana, Mar ...

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 Events January–March * January 1 – The biggest Estonian newspaper, ''Postimees'', is established by Johann Voldemar Jannsen. * January 7 – The partly French-owned London General Omnibus Company begins operating. * Jan ...

. 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 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

, 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 of

and the regions of

(now in Maharashtra) and Kalyana-Karanataka (now in Karnataka). The Hyderabadi cuisine contains city-specific specialties like Hyderabad (Hyderabadi biryani and Hyderabadi Haleem) and

Aurangabad Aurangabad ( is a city in the Indian state of Maharashtra. It is the administrative headquarters of Aurangabad district and is the largest city in the Marathwada region. Located on a hilly upland terrain in the Deccan Traps, Aurangabad is the ...

( Naan Qalia),

Parbhani Parbhani (, IPA ) is a city in Maharashtra state of India. It is the administrative headquarters of Parbhani District. Parbhani is one of the largest cities in Marathwada region. Parbhani is around away from regional headquarters of Aurangaba ...

( Biryani and Tahari),

Bidar Bidar (/ biːd̪ər/) is a city in the north-eastern part of Karnataka state in India. It is the headquarters of Bidar district, which borders Maharashtra and Telangana. It is a rapidly urbanising city in the wider ''Bidar Metropolitan area ...

( 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 the

North Indian cuisine North Indian cuisine is collectively the cuisine of Northern India, which includes the cuisines of Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh and adjoining western Bihar. Sub-types of Nor ...

Course

Hyderabadi dinner also known as ''Dastarkhwan'' are usually of five course meal; ''Aghaz'' (

Soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...

), ''Mezban'' ( appetizers), ''Waqfa'' (

Sorbet Sorbet (), also called "water ice", is a frozen dessert made using ice combined with fruit juice, fruit purée, wine, liqueur, honey, etc. Generally sorbets do not contain dairy ingredients, while sherbets do. Etymology The word "sorbet" en ...

), ''Mashgool Dastarkhwan'' (

Main course A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial ...

) and ''Zauq-e-shahi'' (

dessert Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts o ...

Starters

Lukhmi

Lukhmi is a regional non-vegetarian variation of the

samosa A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Sam ...

, though it is shaped into a flat square patty. It is made from flour and stuffed with minced mutton or beef, known as '' kheema''. It is eaten as an evening snack or served as a starter at celebrations.

Murtabak

Murtabak Motabbaq ( ar, مطبق) is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei, Thailand and Bangladesh (Mughlai para ...

is often described as spicy folded

omelette In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives ...

pancake with bits of vegetables. It is the most common form of Murtabak; which is egg-filled pancake, sometimes mixed with green onion and minced meat, made from pan fried crepes which is folded and cut to squares.

Hyderabadi Haleem

Hyderabadi Haleem is a popular dish of Hyderabad. It is a stew composed of mutton, lentils, spices and wheat. It originates from Harees, an

Arab The Arabs (singular: Arab; singular ar, عَرَبِيٌّ, DIN 31635: , , plural ar, عَرَب, DIN 31635: , Arabic pronunciation: ), also known as the Arab people, are an ethnic group mainly inhabiting the Arab world in Western Asia, ...

dish brought to Hyderabad by Arab migrants. Harees is still prepared in its original form in Barkas. It is sometimes served as a starter at celebrations, but it is usually only prepared during the month of

Ramadan , type = islam , longtype = Religious , image = Ramadan montage.jpg , caption=From top, left to right: A crescent moon over Sarıçam, Turkey, marking the beginning of the Islamic month of Ramadan. Ramadan Quran reading in Bandar Torkaman, Iran. ...

for the ''

Iftar Iftar ( ar, translit=Iftar Ramadan, إفطار رمضان), also known as (from , , 'breakfast'), (), is the evening meal with which Muslims end their daily Ramadan fast at sunset. They break their fast at the time of the call to prayer ...

'' meal.

Biryani

Hyderabadi Biryani is one of the most popular dishes of the city. It is distinctly different from other variations of the Biryani, originating from the kitchens of the

. 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 said that the dish is considered synonymous with the city of Hyderabad.

Variants

* Kalyani Biryani is a variant of the Hyderabadi Biryani using beef instead of lamb or mutton. This meal was started after Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century. The Kalyani biryani is made with small cubes of beef, regular spices, onions and many tomatoes. It has a distinct tomato, jeera (cumin), dhania (coriander) flavour. * Tahari, made by the Hyderabadi Muslims is a rice and meat dish. Unlike biryani in which rice is precooked and then layered with meat, rice in tahari is cooked in meat. Occasionally vegetables, more commonly potatoes, are also added. It is served with dahi ki chutney.

Other dishes

Pathar-ka-Gosht

Pathar ka Gosht is a

mutton Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...

kebab. It is named for the traditional method of preparation, on a stone slab. (''Pathar'' means stone in Urdu as well Hindi)

Hyderabadi Khichdi

The Hyderabadi version of the popular dish Khichdi is distinct from the many variants enjoyed all across India. It is eaten with Kheema (minced mutton curry). It is consumed as a breakfast item, as well as during the month of

for the ''Sehri'' meal.

Talawa Gosht

Tala hua Gosht, or ''Talawa Gosht'' (in

Hyderabadi Hyderabad ( ; , ) is the capital and largest city of the Indian state of Telangana and the ''de jure'' capital of Andhra Pradesh. It occupies on the Deccan Plateau along the banks of the Musi River, in the northern part of Southern India. ...

dialect) is a simple mutton or beef dish usually accompanied by '' Khatti Dal.'' It may be eaten with

Roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trin ...

or rice.

Desserts

* *

Qubani ka meetha Qubani ka meetha is an Indian dessert made from dried apricots. It is a part of Hyderabadi cuisine and is a common feature at Hyderabadi weddings. History ''Khubani'' or ''khobani'' ( خوبانی) is Urdu for apricot; it is believed that apr ...

(Khubani-ka-Meetha) -

Apricot An apricot (, ) is a fruit, or the tree that bears the fruit, of several species in the genus '' Prunus''. Usually, an apricot is from the species '' P. armeniaca'', but the fruits of the other species in ''Prunus'' sect. ''Armeniaca'' are al ...

Pudding Pudding is a type of food. It can be either a dessert or a savoury (salty or spicy) dish served as part of the main meal. In the United States, ''pudding'' means a sweet, milk-based dessert similar in consistency to egg-based custards, inst ...

, Toppings with almond and cream. The original recipe is a translucent liquid. *

Double ka meetha Double ka meetha (also known as '' Shahi Tukra'', is an Indian bread pudding sweet made of fried bread slices soaked in hot milk with spices, including saffron and cardamom. Double ka meetha is a dessert of Hyderabad. It is popular in Hyderab ...

Bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...

Pudding topped with dry fruits, a derivative of mughlai dessert '' Shahi tukre''. *

Sheer korma Sheer khurma or sheer khorma ( fa, , shîr xormâ "milk and dates") is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Adha in Pakistan, Afghanistan, India, and parts of Central Asia. It is a traditional Muslim ...

Vermicelli Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term ''vermicelli'' is also used ...

pudding and celebratory dessert, specially made on the Ramzan (EId Ul Fitr) day. * Firni - A Rice dessert. * Gil-e-Firdaus - A variant of

Kheer Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wh ...

made of bottle gourd. The name literally translates into "the clay of paradise". *

Faluda A ''falooda'' is a Mughlai Indian version of a cold dessert made with noodles. It has origins in the Persian dish ''faloodeh'', variants of which are found across West, Central, and South Asia. Traditionally it is made by mixing rose syrup, ...

- A dessert made of shredded vermicelli noodles with rose syrup and milk. * Aab ka shola (Aab shola) - Typical Hyderabadi summer

sharbat Sharbat ( fa, شربت, ; also transliterated as ''shorbot'', ''šerbet'' or ''sherbet'') is a drink prepared from fruit or flower petals. It is a sweet cordial, and usually served chilled. It can be served in concentrated form and eaten with ...

. * Hyderabadi Irani tea available at Irani cafes, served with Osmania Biscuits.

Breads

Naan Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, ...

* Sheermal

Images

References

External links

Biryani, Haleem & more on Hyderabad's menu: An article published by Times of India
{{DEFAULTSORT:Hyderabadi Cuisine Indian cuisine Biryani, Hyderabad Mughlai cuisine Telangana cuisine Indian cuisine by state or union territory Indian cuisine by region Indian cuisine by city