Hyderabadi cuisine

[1] Hyderabadi cuisine comprises a broad repertoire of rice, wheat, and meat dishes and the skilled use of various spices, herbs and natural edibles.

Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad as it began to further develop under their patronage.

Multiple courses would be prepared and served in a style called Dastarkhān (A long cloth laid on the floor on which food dishes and dinners plates are placed).

Once the meals are ended Kahwa (liquid hot drink) was consumed that contains ingredients to digest food.

The ingredients of the cuisine varied greatly according to the seasons and festivals, and many items were preserved in the form of Pickles.

[6]: 91–92 [7]: 31 [8] The modern cuisine was evolved during the Nizams in the mid-17th century, and elevated to a sublime art form.

Hyderabad has a history of continuous influx of migrants from all over the world and in general from the Indian sub-continent, particularly since 1857.

Most of the foreign food had been improved to suit the culinary preferences, resulting to form the unique derivative cuisine that excels over the original.

Til ke chatuni with Arabic tahini, Persian dried lamb with beans is modified with dalcha, tandoori naan of Uzbek (Central Asia) to create Sheermal.

It is the most common form of Murtabak; which is egg-filled pancake, sometimes mixed with green onion and minced meat, made from pan fried crepes which is folded and cut to squares.

As opposed to the semi-liquid, moist preparation of khichdi elsewhere in the country, the dish made here has a drier texture, and each grain of rice stands out.Tala huwa gosht, or talawa gosht (in Hyderabadi dialect) is a simple mutton or beef[25] dish usually accompanied by khatti dal.