Influence, popular dishes...!!

1. CUISINE OF
HYDERABAD
Presented by:
Sagar Patil

2. ABOUT
• City of Nizams
• Rich & Diverse history
• Influenced by various cultures

3. Eras
• The Pre Qutb Shahi Era (1000 AD- 1450 AD)
• The Qutb Shahi Era (1450 AD- 1700 AD)
• The Nizam Era (1700 AD- 1948AD)

4. INTO THE PAST
• 400 years history
• Evolved in the “Kitchens of Nizams”
• Highly Influenced by Iranian Food
• Food was called as ‘Ghizaayat’
• ‘Khansamas’- The Royal Cooks
• ‘Shahi Dastarkhan’- Dining Hall

5. ABOUT THE CUISINE
• Influence of mughlai, turkish, arabic along
with telugu, marathwada, Hyderabad
Karnataka cuisine
• Meat & Rice oriented cuisine
• Most common Ingredients- dry coconut,
spices, meat, fruits, tomatoes, tamarind

6. CONT……….
• City-specific specialities- Hyderabad
Biryani(Hyderabad), Naan
Qalia(Aurangabad), Tahiri(Gulbarga),
Kalyani Biryani(Bidar)
• Emphasis: degree of temperature, time,
ingredients used
• Utmost attention: Spices, Meat & Rice
• Slow cooking is the hallmark
• Direct use of fire

7. BIRYANI
• Most famous dish
• Nizams served 26 varieties
• Types:
– Hyderabadi Biryani: Lamb & Rice

8. CONTI……..
– Kachche gosht ki biryani: Raw meat stir
fried with spices for couple of minutes
& covered with layers of rice(Dum
pukht)

9. CONTI……..
– Hyderabadi Zafrani biryani: Saffron
soaked in rice at the time it is put in
Dum pukht

10. HYDERABADI HALEEM
• Seasonal delicacy of wheat & meat
• Cooked for hours to a porridge like paste
• Made during Ramadan
• Haleem (patience) due to long cooking
hours often a whole day; served in evening
• Popular starter at Hyderabadi weddings

11. OTHER POPULAR DISHES
• Hyderabadi Marag- A thin mutton soup
• Garle- Spicy kheema balls dipped in gram
flour batter & deep fried
• Kheeme ke samose: Mutton stuffed
samosa
• Dalcha: Mutton & lentil delicacy
• Hyderabadi kheema: Mutton mince curry
• Paaya: Bone soup

12. CONTI…….
• Maghaz masala(bheja fry): Goat’s brain
deep fried delicacy
• Boti kabab: Minced meat delicacy
• Hyderabadi Nihari: Breakfast dish made
from goat’s feet & tongue
• Baghara baingan: peanut-coconut stuffed
eggplants cooked in rich and creamy paste

13. FOR THE SWEET TOOTH(Desserts)
• Double ka meetha: Derivative of shahi
tukre; Bread pudding
• Sheer korma: Vermicelli pudding;
sheer(milk) korma(dry date fruit)
• Gajar ka halwa: Carrot pudding
• Faluda

14. Wares
• Heated Stone slab(patthar): Heated with
live coals for kebabs
• Taate(sigri): Metal framework to grill meat
• Tandoor: Cylindrical clay oven
• Skewers(saliyans): Meat pierced & cooked
over heat

15. THANK YOU !