A melting pot of Mughal, Turkish, and Arabic influence, Hyderabad has a
proud 400-year-old culinary history. But, beyond the quintessential biryani,
Hyderabad serves up an impressive array of dishes in its cuisine. You can
expect robust, aromatic flavours steeped in exotic spices. If chilli is the
spice of life, Hyderabad serves it up in abundance. A gourmet adventure in
the “City of Pearls” is not for the faint-hearted.
Hyderabadi biryani belongs to a class of its own. Legend has it that the
famously rich Nizams or monarchs of Hyderabad had some 50 different types of
biryanis cooking in their royal kitchens.
Two distinct cooking methods, two different flavours, and one gastronomic
experience. Long grained basmati rice is the first star of any biryani dish.
The second, meat - usually mutton or chicken - and finally, a perfect chorus
Rice and perfectly marinated meat are cooked in one pot known as Katchi
Biryani. The two ingredients are layered in perfect harmony and cooked over
gentle open flame. The pot is sealed with a flour dough to preserve the
aroma of meat and spices. Called ‘dum’ baking process, the rice of a katchi
biryani is fluffy, fragrant and flavourful.
In Pakki Biryani, marinated meat is cooked on its own and the gravy adds
flavour to the rice as it cooks. These two delicious elements are layered in
a pot and steamed to form a homogenous dish. The result, an irresistible
combination of flavours not to be missed.
Beyond its biryani, Hyderabad is also famous for Haleem. A delectable dish
of meat, lentils and ground wheat that is cooked into a porridge, it is also
a dish synonymous with the holy Muslim month of Ramadan.
You must also sample the desserts in Hyderabad. From Double Ka Meetha, a
fried bread pudding to Phirni, a light, delicately flavoured rice pudding, a
Hyderabadi feast is not quite complete without a sweet delicacy.
Go on, and indulge yourself in this epicurean adventure in historic