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Hyderabadi marag or marag is a spicy mutton soup served as a starter in Hyderabad, India and part of Hyderabadi cuisine. It is prepared from tender mutton with bone. [1] [2] It is thin soup. [3] The soup has become one of the starters at Hyderabadi weddings.
Hyderabadi marag, or marag, is a spicy mutton soup served as a starter in Hyderabad, India, and part of Hyderabadi cuisine. It is prepared from tender mutton with bone. [12] [13] It is thin soup. [14] The soup has become one of the starters at Hyderabadi weddings.
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 ...
Marag may refer to: ... Hyderabadi marag, a mutton soup This page was last edited on 20 October 2024, at 21:28 (UTC). Text is available under the Creative ...
Map of South India. 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.
Paya originated from the amalgamation of South Asian and Central Asian cuisine. The dish was adapted by the cooks of Lahore, Hyderabad of Telangana State, and Lucknow. Bhopal in India then adopted this dish. Bhopal now specializes in this dish (it has become a must-try dish of Bhopal) and cooks of Bhopal are famous for their way of making it. [3]
Nihari is a traditional dish among the Indian Muslim communities of Lucknow, Delhi, Hyderabad and Bhopal. Following the partition of India in 1947, many Urdu-speaking Muslims from India migrated to Karachi in West Pakistan and Dhaka in East Pakistan , and established a number of restaurants serving the dish.
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.