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  2. Hyderabadi cuisine - Wikipedia

    en.wikipedia.org/wiki/Hyderabadi_cuisine

    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 ...

  3. Lukhmi - Wikipedia

    en.wikipedia.org/wiki/Lukhmi

    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).

  4. Ginataang manok - Wikipedia

    en.wikipedia.org/wiki/Ginataang_manok

    Ginataang manok is a Filipino chicken stew made from chicken in coconut milk with green papaya and other vegetables, garlic, ginger, onion, patis (fish sauce) or bagoong alamang (shrimp paste), and salt and pepper. It is a type of ginataan. A common variant of the dish adds curry powder or non-native Indian spices and is known as Filipino ...

  5. Hyderabadi biryani - Wikipedia

    en.wikipedia.org/wiki/Hyderabadi_biryani

    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.

  6. Biryani - Wikipedia

    en.wikipedia.org/wiki/Biryani

    Ingredients for biryani are extensive and vary according to the region and the type of meat and vegetables used. Meat (chicken, goat, beef, lamb, [28] prawn or fish) is the prime ingredient with rice. As is common in dishes of South Asia, vegetables are sometimes also used when preparing biryani. Corn may be used, depending on the season and ...

  7. Inubaran - Wikipedia

    en.wikipedia.org/wiki/Inubaran

    Inubaran is a Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. The souring agent (called aeabihig ) is traditionally either batuan fruits ( Garcinia morella ) or libas leaves ( Spondias pinnata ).

  8. Andhra cuisine - Wikipedia

    en.wikipedia.org/wiki/Andhra_cuisine

    Pulusu (meaning sour) is a curry-like stew that is typically sour and cooked with tamarind paste. Other common bases include tomatoes or mangoes. The mixture can be flavored with mustard, chilis, curry leaves, jaggery, onions, or fenugreek. Fish, chicken, and eggs are typical meat additions.

  9. Binakol - Wikipedia

    en.wikipedia.org/wiki/Binakol

    Binakol, also spelled binakoe, is a Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). It can also be spiced with chilis. [1] [2] Binakol can also be cooked with other kinds of meat or seafood. It was ...