Hyderabad food is very yummy you will never forget the taste of Hyderabadi dishes. Not only in India but Hyderabad food is very popular all over the world for delicious and mouthwatering dishes.To think of Hyderabad is to recall its rich and incomparable cuisine, its wealth of architecture, its refined traditions of gracious hospitality and an exquisitely cultured way of life.
The highlight of the Andhra Pradesh cuisine is the Hyderabadi food. It is famous for its rich and aromatic nature. It's taste is very distinguishable having a liberal use of exotic spices and ghee. The Hyderabadi food uses fresh fruit instead of dried fruits. It is also famous for its non-vegetarian preparation and Lamb is the most widely used meat here.Biryani, one of India's most popular foods, is a flavored rice with meat or vegetables. It is an important part of Hyderabadi cuisine.Hyderabadi cuisine is inspired by the Mughlai cuisine. This style of cooking is here since the Asaf Jahi period. Thus, the Hyderabadi cuisine is a perfect amalgamation of the typical Mughlai flavors with a blend of rich spices.
What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully chosen and cooked to the right degree. The addition of a certain Herb, Spice, Condiment, or an Amalgam of these add an unique taste and texture to the dish. The herbs and spices used and the method of preparation gives the dish its name. "Murgh do pyaza" gets its name from the onions that are added twice to the dish in two variations.The Masalas or the rich blend of herbs, spices and condiments give the dishes a base, or what is popularly known as "Gravy". Some of these blends are a well-kept secret that pass only down the family line or from the Ustad(Teacher) to his Shagird(Pupil). The head cooks or the "Khansas" were an asset to the house hold, and were treated with due respect.
Bagara khana – Basmati rice delicacy. Baghara baingan- Stuffed Eggplants, a delicacy where tender and fresh brinjals are stuffed with grounded peanut-coconut mixture and cooked in a rich and creamy paste. Dalcha – Mutton and Lentil delicacy. Murgh Korma – Chicken curry. Hyderabadi Kheema- A popular mutton-mince curries. Paaya – A kind of soup made of lamb legs. Dum-ka-Kheema – Mince meat delicacy. Do Pyaaza – A curry made from lamb, onions, butter etc. Chugur Gosht – Lamb & Tender tamarind leaves curry. Bhuna Gosht – shallow fried with traditional spices. Tamate ka Kut – made with tomatoes and often boiled eggs are added to it. Katti Dal – Tamarind lentils. Rawghani Roti – A type of Bread. Khagina – Made with onions and the fried eggs.
Hyderabadi biryani has no parallels among the connoisseurs of biryani. Haleem is another delicacy, which associates with Hyderabad. The best and worst thing about Haleem is that it is largely available only in month of Ramzan. It is the best thing because people keep waiting for this month to savor this mouth-watering dish and it is the worst thing about Haleem as people who miss it in Ramzan may need to wait for a year. In this case, the only people who suffer are the visitors to Hyderabad. They get to hear a lot about Haleem but if they are unable to visit during Ramzan, they miss the opportunity. One of the must haves in Hyderabadi food is “Khubani ka meetha”. You may have anything for the main course but for dessert, you ought to have Khubani ka meetha with ice cream or custard.
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