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Hyderabadi cuisine (native: Hyderabadi Ghizaayat), also known as Deccani cuisine, is the cooking style characteristic of the city of Hyderabad and its surrounding area in Telangana, India. Hyderabadi cuisine is an amalgamation of South Asian , Mughalai , Turkic , and Arabic along with the influence of cuisines of common people of Golconda ...
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.
Khatti Dal is a food originating in India and central to Hyderabadi cuisine. It is a type of dal made using Masoor dal or Toor dal. It is a popular dish in Andhra Pradesh and Telangana. 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 ...
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.
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. [75]
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 ...
' fried meat ') is a Hyderabadi dish. It is a very simple meat preparation with lamb or beef and basic flavorings originating from Hyderabad, India. [1] It is usually prepared with Mithi Dal or Khatti Dal, and is eaten with rice. [2] [3] The proper Urdu name is Talaa-wa-Gosh. It is shortened to Talawa Gosht in the Hyderabadi Urdu dialect.
Kairi ka do pyaza is a lamb meat preparation along with unripe green mangoes from Hyderabad, India. [1] Its origin is from Hyderabadi cuisine, and is popular among Hyderabadi Muslims. Dopiaza is an onion gravy preparation with a souring agent. Various main ingredients are used to prepare different versions of do pyaza.