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Lukhmi (Urdu: لقمی) is a typical mince savoury or starter of the cuisine of Hyderabad, Telangana, India. [1] It is a local variation of samosa . The snack's authentic preparation includes stuffing with mutton -mince kheema (ground meat).
Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, to 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. [ 5 ]
According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.
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.
As the Jewish Festival of Lights, or Hanukkah, is fast approaching (December 25, 2024 to January 2, 2025), we’re looking forward to playing dreidel (and winning gelt!), lighting the menorah with ...
Hyderabadi haleem is a high calorie dish which gives instant energy as it contains slow-digesting and fast-burning ingredients. [ 17 ] [ 18 ] It also contains dry fruits rich in anti-oxidants . [ 12 ] [ 19 ] The meat and dry fruits make it a high protein food.
The following day, 8 December 2022, the same social worker spoke to Tai Yasharahyalah and asked him about posts that featured images of him with a young child, which had captions including "like ...
Our recipe makes use of both the bones for stock and the meat, which replaces the chicken typical of this hearty dish. The stock alone takes eight hours to make, but you don’t have to watch the pot.