BM # 70
Week: 1, Day : 3
Hyderabadi Cuisine is the cuisine of Hyderabad, which has the influence of Mughal, Arabic and Turkish cuisines. It is rich and exotic.
Hyderabadi cuisine also known as Deccani cuisine is the native cooking style of the Hyderabadi Muslims. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad State, as it began to further develop further on from there. It is an amalgamation of Mughal, Turkish, and Arabic along with the influence of the native Telugu 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 to weddings and parties, festival foods, and travel foods.
Hyderabad has a typical cuisine which combines the tastiest recipes of the south with the northern Mughlai. The most popular is the biryani or pulao. It is the aromatic long-grained basmati rice cooked with mutton or chicken pieces, of course, the vegetarians have found many delicious versions of this Biryani.
Some of the salient features of Hyderabadi food are the key flavors of coconut, tamarind, peanuts, and sesame seeds. The key spice is chili, which is used in abundance and is the reason for the sobriquet “Dynamite Food”.
This week has been a Thali Week where I posted
Today I have cooked a simple vegetarian Hyderabadi meal which has some of its most popular dishes. Here is the menu
Makai ki Shaami
(corn and raw banana give a unique flavor to this shaami which is served with onion lacha and fresh mint chutney)
Curries / Daals
(cooked on the same lines of the original khatti daal of Hyderabadi cuisine, this daal is a healthier and a tastier version )
(curried peppers in a peanut and tamarind gravy, Hyderabadi cuisine is incomplete without this)
(Long grained aromatic basmati rice cooked with whole spices and vegetables )
(whole wheat flour bread cooked with desi ghee)
(creamy yogurt with a hint of garlic and a nutty taste of walnuts)
(vermicelli and nuts simmered in milk, flavored with cardamon and laced with exotic saffron made into a royal dessert)
This was a meal that I prepared for a family dinner and it was a meal that my guests enjoyed, the finale to the meal was the Sheer Kurma which was absolutely rich and exotic. I have posted the recipe for the same, but the rest of the recipes shall be on the blog very soon.