Hyderabadi dishes are 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 dishes that have been originated in this region and have also been a highlight of our meal during the Hyderabadi Food Festival at The Great Kebab Factory, Radisson Blu Plaza Delhi.
1. Hyderabadi Murgh Biryani
The biryani resembled to be quite authentic in its presentation. The chicken was at the bottom and was generously covered with rice which was cooked to perfection. I must say they are too generous with the quantity of chicken chunks in the biryani. Chicken pieces were juicy and well marinated. All in all it stood as a complete winner for us.
2. Pudina Jheenga
pudina jheenga
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.
3. Haleem
Main highlight of our meal was Haleem. Full bodied, rich, warm, tangy enough, with the fried onions adding the right amount of crunch. This is one haleem you can have bowlfuls of.
4. Andhra Macchi Fry
A fillet of fish coated in chilli, turmeric, garlic paste, dhaniya powder and lime juice. It was deep fried till it was golden brown. This was one kebab, which I really relished to the core. Even though it was fried, the flavour of the fish remained intact. Hence, one could enjoy the soft flesh and crunchy coating of the kebab, at the same time.
5. Lazeez Paneer Tikka
lazeez paneer tikka
This was actually a Hyderabadi style marinated Paneer Tikka. It was mildly spiced but the flavours hit the right chord. The cottage cheese used in the dish was soft, smooth and fresh. Moreover what I felt that after the paneer tikka was been prepared in the tandoor it was also a bit pan seared to get it flavoured till perfection. The taste was good and for vegetarians definitely a good option.
Facts :
‘Hyderabadi Food Festival’ at The Great Kabab Factory (TGKF) (22nd April -1st May 2016)
Vegetarian – Sunday Brunch – Rs 2050/-++,
Non Vegetarian – Sunday Brunch – Rs 2250/-++
