Hyderabadi cuisine

rdf:langString Hyderabadi cuisine

rdf:langString Nawab Mehboob Alam Khan, culinary expert

rdf:langString While most khichdi preparations use toor or moong dal, the Hyderabadi version uses masoor dal. Also, turmeric doesn’t feature in the ingredients list although some people use it in the modern preparations. The colouring of the dish comes from the caramelized onions that are an important flavour of the dish. As opposed to the semi-liquid, moist preparation of khichdi elsewhere in the country, the dish made here has a drier texture, and each grain of rice stands out.

rdf:langString Hyderabadi cuisine (native: Hyderabadi Ghizaayat), also known as Deccani cuisine, is the native cooking style of the Hyderabad, Telangana, India. The haute cuisine of Hyderabad began to develop after the foundation of the Bahmani Sultanate, and the Qutb Shahi dynasty centered in the city of Hyderabad promoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad as it began to further develop under their patronage. The Hyderabadi cuisine is an amalgamation of South Asian, Mughalai, Turkic, and Arabic along with the influence of local Telangana and Marathwada cuisines. Hyderabadi cuisine comprises a broad repertoire of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles. Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, for weddings and parties, festival foods, and travel foods. The category to which the recipe belongs itself speaks of different things like the time required to prepare the food, the shelf life of the prepared item, etc.