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Hyderabadi cuisine is an amalgamation of South Asian, Mughalai, Turkic, and Arabic along with the influence of cuisines of common people of Golconda Sultanate. [1] Hyderabadi cuisine comprises a broad repertoire of rice, wheat, and meat dishes and the skilled use of various spices, herbs and natural edibles. [2]: 3 [3]: 14 [4]
Hyderabadi cuisine is a general term for specialty dishes from the city of Hyderabad in Telangana, India. Pages in category "Hyderabadi cuisine" The following 34 pages are in this category, out of 34 total.
Hyderabad was conquered by the Mughals in the 1630s, and ruled by its Nizams.Mughlai culinary traditions joined with local traditions to create Hyderabadi cuisine. [1]: 92 Local folklore attributes the creation of Hyderabadi biryani to the chef of the first Nizam, Nizam-ul-Mulk, Asaf Jah I, in the mid-18th century, during a hunting expedition.
As many other Hyderabadi dishes, the addition of a sour agent is a key part of dopiaza. Most often, raw mangoes are used; however, lemon juice or cranberries can be used as well. Basic ingredients for dopiaza are chicken or other meats, onions, ginger and garlic paste, whole hot spices ( black cardamoms , cloves and peppercorns), salt and chili ...
Mirchi ka salan is a traditional Hyderabadi dish prepared for weddings and special occasions. It is a spicy dish served with rice (either plain or spiced, like biryani rice) or chapati. [1] The mirchi (chilli peppers) are cooked in spices and mixed with a ground peanut paste which gives the dish a grainy texture. Sometimes the chillies can also ...
Hyderabadi haleem is regarded as an international delicacy. [ 23 ] [ 24 ] In Hyderabad, the dish is often consumed at celebratory events such as weddings. [ 17 ] It is consumed especially during Iftaar , the evening meal following the day-long fast, observed by Muslims during the month of Ramadan .
Baghāre baingan is a curry from the Hyderabadi cuisine made with eggplant (brinjal) Hyderabad, India. It is also used as a side dish with the Hyderabadi biryani . Etymology
Khatti Dal is a sour lentil curry central to Hyderabadi cuisine. It is a type of dal made using Masoor dal or Toor dal. The word khatti literally means "sour". [1] It refers to the tangy taste which is essential to the dish brought about by adding tamarind. Khatti dal is typically served with rice and other meat or vegetable dishes.