The origins of Hyderabadi food can be traced back to the kitchens of the Nizams who ruled over the region. While it has similarities to Persian and Mughlai cuisine, there are also distinct influences from neighbouring regions in Andhra and Maharashtra, especially with regard to the use of spices, tamarind and coconut. Most Hyderabadi dishes are cooked using the dum pukht technique, which is derived from the Awadhi style of cooking.
While biryani is the most famous dish of Hyderabadi dining, there are several other specialties and delicacies, some of which are prepared on special occasions or during festivals. Here is a list of some of the must-try dishes at Hyderabadi Restaurants.
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Haleem:
Traditionally this dish is used to break the fast every evening during the holy month of Ramadan. It is a thick stew made from pounded wheat, mutton and spices, garnished with lime and crispy fried onions. It is often listed as a starter in many Hyderabadi restaurant menus.
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Kheema biryani:
Similar to the dum biryani that Hyderabad is famous for, this is a dish made with rice, minced meat and spices. It is a lighter version of the traditional biryani and is often found in a Hyderabadi buffet.
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Mirch ka salan:
Made with big green chillies in thick gravy made from onions, tomatoes, grated coconut, powdered peanuts, sesame seeds and other spices, this dish is usually an accompaniment for Hyderabadi Biryani. It can also be found as a standalone dish in Hyderabadi restaurants and can be eaten with rice or rotis.
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Malai Korma:
This dish has fried cashew nuts in tomato and onion based gravy. It is a popular vegetarian option among the Hyderabadi dishes.
Besides these dishes, there are several sweet dishes and desserts including Qubani ka meetha (made from apricots, almonds and cream), double ka meetha (a pudding made with fried bread topped with dry fruits and a sweet syrup) and Sheer Korma (vermicelli and dates in sweetened milk) that can be found on the menus of the best Hyderabadi Restaurants in Bangalore.
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