Hyderabad is located in south central India and one of the state of Telangana’s largest and most populous cities. Hyderabad was known for centuries for its affluence and beauty. The city was known for the pearl industry and was nicknamed the ‘City of Pearls’ and the only diamond trading centre in the world until the 19th century.
In the decline of the Mughal Empire, Hyderabad emerged as the centre of culture in India. After the fall of Delhi in 1857, many performing artists moved to Hyderabad. As a result, the city has become a melting pot of different cultures, traditions, and languages.
Hyderabadi cuisine boasts a broad repertoire of rice, wheat, and meat dishes and the skilled use of various spaces. It is especially known for the Hyderabadi biryani and haleem with their blend of Mughlai and Arab cuisines. The cuisine of Hyderabad is heavily influenced by a myriad of different cultures including Fresh, Arabic, Turkish, Iranian, and native Telugu cuisines.
Hyderabadi cuisine has different recipes for different events, ranging from banquet food for wedding and parities, festival foods, and even travel foods. Hyderbadi Haleem is one of the most popular dishes in the region. It is a stew like dish that often has mutton, lentils, and wheat. It originates from Harees, an Arab dish. It is commonly enjoy during the month of Ramadan for the Iftar meal. Although it typically takes hours to create the perfect taste, with our quick and easy Cooking Sauce!
Hyderabad is also renowned for its biryani. In fact, there’s a legend claiming that the Nizam of Hyderabad had 49 types of biryani cooked in his kitchen! Hyderabadi biryani is particularly special with the mxi of spicy rice, use of mutton, aromatic seasonings, and cooking in a clay pot for true authenticity. Tomato and tamarind the most commonly used ingredients in Hyderabadi cooking. Want to try making your own biryani? It’s a labour of love, but worth it with our recipe here.