Hyderabadi cuisine is a princely legacy of the Nizams of Hyderabad, India. The city was founded by the Sultans of Golconda, who has developed its own cuisine over the centuries. It is heavily influenced by Turkish (Biryani), Arabic (Haleem) and Mughlai and Tandoori kebabs which were later influenced as Hyderabadi food.
The cuisine is a descendant of the Nizams. A 400-year history is behind the culinary delights of Hyderabadi food. It evolved in the kitchens of the Nizams, who elevated food to a sublime art form. Hyderabad cuisine is highly influenced by Mughals and partially by Arabic, Turkish and Irani food where rice, wheat and spices are widely used to great effect. It is also influenced by the native Telugu and Marathwada food, bringing in a unique taste to the dishes.
Today, Team Salt and Sandals presents to you a list of few kebabs that have been originated in this region and have also been a highlight of our meal during the Hyderabadi Food Festival at Indyaki, Radisson Blu Paschim Vihar.
Food Talks
1. Taatee Ke Kebab
It consists of a metal framework that is heated by coal. The meat pieces are grilled on the framework. The kababs are cooked on the taatee over a charcoal fire.
2. Arbi Aloo ke Shikampuri Kebab
Shikampur Kebab (mutton mince cooked with cumin,cloves and cinnamon and bengal gram lentil until a proper binding is formed and stuffed with cottage cheese/ egg slice, mint, onions and green chillies) and gently grilled on a griddle or tawa with pure ghee till pink. Shikampur means ‘belly-full’ referring to the stuffing in the centre of the kebab. In this version of the kebab where the property is located in an area where the majority is dominated by the vegetarians. A version with mild spices and mixed veggies did trick for this one.
3. Hare Masale ka Murg Tikka
The kebab which is marinated for 4-5 hours in a mixture that is made up of Cashew, Kalaunji and some Hyderabadi spices and herbs in chargrilled in a tandoor to perfection.
4. Pathar ke kebab
One of the main highlight of our meal and was presented on a skewer. This legendary Hyderabadi kebab is cooked using a stone, it is specially used in making kebabs and is cooked with the help of live coals. The kebab is rich in fibre and in spices.
5. Dakhini Tandoori Jhinga
In this dish, the Shrimps are marinated in Hyderabadi spices and then roasted in a moderately hot tandoor. It has a great explosion of taste which gives you 360• of flavours ranging from Tanginess to Spiciness.
DATE : 12th Feb. – 22nd Feb., 2016
VENUE : Indyaki, Radisson Blu Paschim Vihar, New Delhi
TIME : 7:30 PM onwards
PRICE : Rs. 1599 + taxes per person
