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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 ...
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.
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 ...
Dried apricots from Afghanistan are especially prized for their flavour. Khubani ka meetha is a very popular dessert of India's Hyderabadi cuisine.. Preparation of the dish involves boiling apricots with syrup until they assume the consistency of a thick soup or compote. [3]
Tamate ka kut (tamate is the plural of tomato) is another classic Hyderabadi dish of Hyderabadi origin. It is popular among Hyderabadi Muslims and part of a vast and rich Hyderabadi cuisine . [ 1 ]
An enraged traveler claims Airbnb is refusing to refund and rebook her after she attempted to cancel a vacation rental near the danger zone of the Los Angeles wildfires.. The rental firm has ...
Baghaare baingan was introduced during the Mughal Empire from Tashkent and later became popular in Hyderabad. The Mughlai cuisine influenced cuisine in South Asia significantly between 16th and 19th century.
Double ka meetha is a dessert of Hyderabad. [2] It is popular in Hyderabadi cuisine , served at weddings and parties. Double ka meetha refers to the milk bread, called "double roti" in the local Indian dialects because it swells up to almost double its original size after baking.