Hyderabad ante ney food paradise, Hyderabad ki ey celebrity occhina "I love Hyderabadi Biryani" anakunda vellaru. So here's the Hyderabadi Bhojanam list...
Snacks: Lukhmi is a typical mince savoury or starter of the cuisine of Hyderabad.It is a local variation of samosa. The snack's authentic preparation includes stuffing with mutton-mince kheema (ground meat).
Roti-Kheema: Tandoor Roti and Kheema masala is one of the staple foods of every Hyderabadi. It is also consumed as a breakfast by many. And this definitely is the first dish anyone should try when they enter this city.
Starters: Hyderabadi Marag is a spicy mutton soup served as a starter in Hyderabad. It is prepared from tender mutton with bone. It is thin soup. The soup has become one of the starters at Hyderabadi weddings.
Boti Kebabs It was a very significant dish during the Nizam’s era. Tender pieces of boneless mutton dipped in spice egg wash, rolled in crumbs and deep fried.
Pathar-ka-Gosht: A lamb dish that is slowly cooked on a stone. This dish is prepared with mutton by heating it on a wide stone, on a flame set by charcoals. It is another prominent dish that was invented during the Nizam Era.
MAIN COURSE: Hyderabadi Biryani: Biryani is considered to be a dish of Indian origin, more prominently considered to be dish of Nizam (Ruler of the state of Deccan). South India has more varieties of biryani than any other part of the subcontinent. Hyderabadi biryani originated after blending of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State.
Kachay-Gosht-Ki-Biryani: Though the origins of this dish is still unclear. This is also one of the items that one must definitely try before they die. The dish involves slow cooking of raw meat and biryani rice that is prepared only by a set of chef's called "khansamas". It is now made instantly and the authenticity of a pure "Kachay-Gosht-Ki-Biryani" is doubtful.
Bagara Rice: Bagara rice is another prominent dish in Hyderabad. It is a simple dish that adds flavor to rice and is made out of a set of spices and a special ingredient called "Bagara aaku". It looks similar to that of a biryani but has a distinguished smell and taste when compared.
Side Dishes: Haleem is a stew composed of meat, lentils and pounded wheat made into a thick paste. It is originally an Arabic dish and was introduced to the Hyderabad State by the Arab diaspora during the rule of the Nizams (the former rulers of Hyderabad State). Local traditional spices helped in evolving a unique Hyderabadi haleem that became popular among the natives by the 19th-century.
Mirchi ka Salan is a popular chili and peanut curry of Hyderabad. It accompanies Hyderabadi Biryani. Mirchi ka Salan is a traditional Hyderabadi dish prepared in weddings and special occasions. It is a spicy dish served with rice or chapati.
Bagara Baingan: Adding that special hyderabadi touch to the traditional recipe of masala brinjal curry. This is another iconic dish of Hyderabad that has a slight tangy taste.
DESSERTS: Double ka Meetha is a bread pudding dessert of fried bread slices soaked in hot milk with spices, including saffron and cardamom. Double ka meetha is a dessert of Hyderabad. Double ka meetha refers to the milk bread, called "Double Roti" in the local Indian dialects because it swells up to almost double its original size after baking.
Qubani ka Meetha is an Indian dessert made from dried apricots originating from Hyderabad. It is a common feature at Hyderabadi weddings.Khubani or Khobani is Urdu for apricot; it is believed that apricots were introduced to the subcontinent by Central Asians.
Falooda is a cold beverage popular in the Indian subcontinent. Traditionally it is made from mixing rose syrup, vermicelli, psyllium (ispaghol) or basil (sabza/takmaria) seeds, tapioca pearls and pieces of gelatin with milk or water.
Sheer Khorma This special dish is served on the morning of Eid day in the family after the Eid prayer as breakfast, and throughout the day to all the visiting guests. It is very popular throughout South Asia and Central Asia.
