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Whether you live to eat or eat to live, there are certain food items which are so special that it is absolutely essential for you to not miss them, especially when you happen visit their land of origin. The cuisine of Hyderabad is full of many such dishes, thanks to the commingling of the cuisines of various regions.
The Nizams of Hyderabad were serious connoisseurs of food and appreciated slow-cooked, flavoursome food that was full of meat, fat, nuts and spices. These Nizami special foods are still popular in Hyderabad and rarely fail to amaze anyone new to their taste.
If you were to rank the cuisine of Hyderabad by popularity, the biryani of Hyderabad will be at the top of the charts without the least confusion in the matter. Most people would be ready to consume it at any hour of the day and its rich aromatic flavour and taste never fail to bring anyone back for a second helping! It is usually made with mutton, but chicken biryani is also a hot favourite.
Hyderabad’s most popular Biryani outlet, Paradise, has special packaging available for people who carry huge quantities of it home, on a domestic flight.
Mostly made from mutton, nuts and spices and wheat, this slow-cooked dish is a hot favourite of people, without reference to religion. This dish provides special sustenance to people of Islamic faith who fast most stringently, refusing to even swallow their own saliva, for the 40 days leading up to the festival of Ramzan. Come Ramzan, everybody queues up for their fair share of this delicacy.
If you always thought regular mutton soup is the only dish that soothes your palate and your soul, then you have not tried Hyderabadi Marag, Hyderabad’s special soup yet. Hyderabadi Marag is a soup that is a favourite with people who like their soup spicy and with meat in it. Made of tender mutton, it is a dish fit for nawabs, as most of Hyderabad’s cuisine usually is. Some restaurants serve Hyderabadi Marag with chicken meat too.
Samosas are universally popular. Know to some as Sambusas, this deep-fried item is a pastry filled with meat or vegetables, usually peas, potatoes and carrots. If on a visit to Hyderabad, be sure not to miss the Keema (Minced Mutton) Samosas available as a snack in the region. They afford a gastric sensation and satisfaction in a superior category.
Kebabs are a very popular barbecued meat dish, originating from Middle Eastern cuisine. Extremely popular in Hyderabad, with huge queues forming outside Hyderabadi joints for a plate of succulent, smoky kebabs and mint chutney, the meat-dish is considered a non-vegetarian’s idea of paradise.
This uniquely Hyderabadi dish makes use of the ubiquitous mutton along with pulses and spices to tickle your palate and get you completely hooked to its taste. It’s made using chickpea lentils and mutton, but can be made with vegetables too if you wish.
Anglicised to “slow-oven cooking”, Dum Pukht is a technique that involves cooking meat or vegetables over a very low, slow flame. Relying heavily on roasting the vegetables or meat in their own juices, and not on flavouring them using various spices, Dum Pukht cooking has its origins in Persia. Used extensively in Mughlai cooking, where a heavy-bottomed pot is sealed with dough to prevent the escape of the slightest whiff, come to Hyderabad for some Dum Pukht-style Dum Biryani, Dum Aloo or Dum Gosht.
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