Hyderabadi dishes are a princely legacy of the Nizams of Hyderabad. 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. The key difference that this food has from it’s North Indian counterparts is the use of tamarind and coconut which is found abundantly in the area. The cuisine draws it’s hallmark from the slow cooking process and direct fire.
Today we present 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 Kama, Radisson Blu Plaza Kaushambi.
Hyderabadi Mutton Biryani
The Kachche Gosht ki Biryani is an exemplary feat to achieve. With overnight marination of the mutton along with mashed papaya, the mutton is compressed between the rice and the bottom of the vessel. This gives it the soft, fall of the bone texture to the meat. The long grained aromatic rice just adds to the flavour.
Patthar Ke Gosht
One of the best Hyderabadi meat preparations that you will see in a long time. The well marinated meat is beaten on a special Hyderabadi stone to give it the perfect stringy texture/
Haleem
Main highlight of our meal was the Haleem. Full bodied, rich, warm, tangy enough, with the fried onions adding the right amount of crunch. The Haleem is an healthy concoction of meat, wheat, ghee and other spices that epitomises the best of Nizami cooking. The dish literally translates to patience, thanks to the immense time required on the slow heat for it’s preparation.
Baghara Baingan
Small brinjals stuffed with grounded peanut and coconut paste cooked in a rich and creamy paste which goes perfectly with Rogan and Afghan Rotis.
Dil E Firdaus and Khubaani Ka Meetha
Two desserts that will blow your mind away. The Dil E Firdaus has shaved bottle gourd cooked up with milk and sugar syrup while the Khubaani Ka Meetha combine the stringy texture of the apricots with the sugar syrup to end your meal on a sweet note.
So this Ramzan, check out the Hyderabadi Food Festival at Kama, Radisson Blu Kaushambi. The festival is one till 3rd July and open for dinner.
