The geographical location of Hyderabad has been a major influence on its varied cuisine, which ranges from the Hyderabadi style with its strong Mughalai influence, to a pure Andhra cuisine - hot and spicy. Hyderabad also has a good number of places for Chinese food, and several Punjabi 'Dhabas'. For a quick meal or a snack, one has a choice between western fast foods and the Indian 'chats'. The city has its ubiquitous Irani Hotels, serving thousands of cups of tea everyday. For the diet-unconscious, Hyderabad probably has the largest number of ice cream brands to offer. In addition, the city's main shopping areas are crowded with sweet shops offering a mind-boggling variety of sweet and snacks. The entries are listed below cuisine wise, and good places to have them are listed under each entry in smaller print. This is in no way an exhaustive list you are bound to find an excellent hotel which we may have missed!
Hyderbadi
Umm! The mouth watering Shahi cuisine of Hyderabad. As soon as a person hears the mention of Hyderabadi Biryani, he starts whetting his appetite! The wafting aroma hits you before you set your eyes on the delicious mounds of fragrant, steaming rice with the tempting sight of a traditionally cooked chicken peaking out! It is so popular that it takes a special mention in the world of cuisine's. A part from this king of the delicacies, the entire Shahi Nizam cuisine is very popular for its rich and aromatic taste. "The food is a dream of deliciousness", said the Persian Ambassador who came to the Qutub Shahi Kingdom in 1603. The elaborate Dastarkhan, on which are place steaming hot dishes of dum ka murgh, a baked chicken full of savoury herbs and spices. Lagan ke kebab, bhagare bhaingan, machili ka qualiya, mirch ka salan, haleem, and different kinds of Biryanis severed with Bhurani. Even the desserts are world renowned. Khubani ka meeta, badaam ki jaali, hub ke laoz, azam jahi meetha, etc, satiate you beyond imagination.
Another speciality eaten very early in the morning is Nahari, a curried soup of sheep's trotters and tongue. It cooks all night, and a nothing stale is considered edible, it is served up right away in soup bowls, and you drunk in piece of spongy Sheermahal bread. And during the festival day of Id-ul-Fitr, it is traditional to serve sheer quorma, the delicious kheer, made with sevian, dried fruits and dates.
This cuisine owes its origins to the Mughalai style of cooking of the Asaf Jahi period. By carefully mellowing and nurturing the typical Mughalai flavours with a blend of spices, the cuisine of Hyderabad was born. While there is a certain exotic quality to some of the royal foods, it is also known that a true Hyderabadi will go any where in the city for a well prepared dish, however humble its origin.
For those who want a taste of the royal menu, there is a variety of Biryanis (a rice and meat preparation, seasoned with spices and flavourings); Kababs (meat pieces or minced meat cooked in many different styles such as Boti Jhammi, kalmi, Shikampur, Sheek, Lagan-ke-kababs, Dum-ke-kababs); Khormas (either meat or vegetables cooked in a rich creamy gravy) and Lukhmi (pastry). During the month of Ramzan, one gets to taste Haleem (a pounded wheat and meat preparation). For those who prefer more homely food, there is Kichri (a rice a lentil preparation); Kheema methi (minced meat with fenugreek); Nahari ( stew of tongue and lamb trotters); Rumali Rotis (bread as thin as a handkerchief) and Chakna (a spicy dish of meat).
For vegetarians there is Bagara Baingan (a rich spicy preparation of aubergines); Mirch-ka-salan (chillies in a creamy gravy); Tomato kut (aromatic puree of tomato with flavourings); and Shahi dahi vadas (lentil dumplings in youghurt sauce).
For dessert, on can have a pick from Double-ka-meetha (a bread and cashewnut pudding); Qubani-ka-meetha (stewed apricod dessert); Anday-ka-piyosi (made with eggs, mild, almonds and purified butter); Badam-ki-jhab (marzipan) and Dil-e-Firdaus ( a rich, milk-based sweet).
Good Places Firdaus (Krishna oberoi, Banjara Hills) Dhak (Gateway Hotel, Banjara Hills), Hotel Akbar (M.G.Road), Azizia Hotel (Nampally), Hotel Madina (Pattargatti), Garden Restaurant (S.D.Road), Banjara Darbar (Panjagutta), Hotel Parwez (Nampally). Many small hotels and restaurants around the Charminar area also offer some authentic Hyderabadi dishes - a few of them serve 'Haleem' throughout the year. The Chaknawadi around Charminar area is famous for its 'Chakna', but one must go before 2.00 P.M.
Answers
February 22, 2010
The geographical location of Hyderabad has been a major influence on its varied cuisine, which ranges from the Hyderabadi style with its strong Mughalai influence, to a pure Andhra cuisine - hot and spicy. Hyderabad also has a good number of places for Chinese food, and several Punjabi 'Dhabas'. For a quick meal or a snack, one has a choice between western fast foods and the Indian 'chats'. The city has its ubiquitous Irani Hotels, serving thousands of cups of tea everyday. For the diet-unconscious, Hyderabad probably has the largest number of ice cream brands to offer. In addition, the city's main shopping areas are crowded with sweet shops offering a mind-boggling variety of sweet and snacks. The entries are listed below cuisine wise, and good places to have them are listed under each entry in smaller print. This is in no way an exhaustive list you are bound to find an excellent hotel which we may have missed!
Hyderbadi
Umm! The mouth watering Shahi cuisine of Hyderabad. As soon as a person hears the mention of Hyderabadi Biryani, he starts whetting his appetite! The wafting aroma hits you before you set your eyes on the delicious mounds of fragrant, steaming rice with the tempting sight of a traditionally cooked chicken peaking out! It is so popular that it takes a special mention in the world of cuisine's. A part from this king of the delicacies, the entire Shahi Nizam cuisine is very popular for its rich and aromatic taste. "The food is a dream of deliciousness", said the Persian Ambassador who came to the Qutub Shahi Kingdom in 1603. The elaborate Dastarkhan, on which are place steaming hot dishes of dum ka murgh, a baked chicken full of savoury herbs and spices. Lagan ke kebab, bhagare bhaingan, machili ka qualiya, mirch ka salan, haleem, and different kinds of Biryanis severed with Bhurani. Even the desserts are world renowned. Khubani ka meeta, badaam ki jaali, hub ke laoz, azam jahi meetha, etc, satiate you beyond imagination.
Another speciality eaten very early in the morning is Nahari, a curried soup of sheep's trotters and tongue. It cooks all night, and a nothing stale is considered edible, it is served up right away in soup bowls, and you drunk in piece of spongy Sheermahal bread. And during the festival day of Id-ul-Fitr, it is traditional to serve sheer quorma, the delicious kheer, made with sevian, dried fruits and dates.
This cuisine owes its origins to the Mughalai style of cooking of the Asaf Jahi period. By carefully mellowing and nurturing the typical Mughalai flavours with a blend of spices, the cuisine of Hyderabad was born. While there is a certain exotic quality to some of the royal foods, it is also known that a true Hyderabadi will go any where in the city for a well prepared dish, however humble its origin.
For those who want a taste of the royal menu, there is a variety of Biryanis (a rice and meat preparation, seasoned with spices and flavourings); Kababs (meat pieces or minced meat cooked in many different styles such as Boti Jhammi, kalmi, Shikampur, Sheek, Lagan-ke-kababs, Dum-ke-kababs); Khormas (either meat or vegetables cooked in a rich creamy gravy) and Lukhmi (pastry). During the month of Ramzan, one gets to taste Haleem (a pounded wheat and meat preparation). For those who prefer more homely food, there is Kichri (a rice a lentil preparation); Kheema methi (minced meat with fenugreek); Nahari ( stew of tongue and lamb trotters); Rumali Rotis (bread as thin as a handkerchief) and Chakna (a spicy dish of meat).
For vegetarians there is Bagara Baingan (a rich spicy preparation of aubergines); Mirch-ka-salan (chillies in a creamy gravy); Tomato kut (aromatic puree of tomato with flavourings); and Shahi dahi vadas (lentil dumplings in youghurt sauce).
For dessert, on can have a pick from Double-ka-meetha (a bread and cashewnut pudding); Qubani-ka-meetha (stewed apricod dessert); Anday-ka-piyosi (made with eggs, mild, almonds and purified butter); Badam-ki-jhab (marzipan) and Dil-e-Firdaus ( a rich, milk-based sweet).
Good Places Firdaus (Krishna oberoi, Banjara Hills) Dhak (Gateway Hotel, Banjara Hills), Hotel Akbar (M.G.Road), Azizia Hotel (Nampally), Hotel Madina (Pattargatti), Garden Restaurant (S.D.Road), Banjara Darbar (Panjagutta), Hotel Parwez (Nampally). Many small hotels and restaurants around the Charminar area also offer some authentic Hyderabadi dishes - a few of them serve 'Haleem' throughout the year. The Chaknawadi around Charminar area is famous for its 'Chakna', but one must go before 2.00 P.M.