HYDERABADI CUISINE

HYDERABADI CUISINE

INTRODUCTION

Hyderabad is the capital city of state Andhra Pradesh, situated in the Telangana region of Andhra Pradesh. Hyderabad is known for its rich history, culture, and architecture representing the unique characteristic of a meeting point for North and South. The Cuisine of Hyderabad has been influenced by various regional and religious cuisines, both Indian and Foreign, despite which it has been able to create an identity of its own. Hyderabad has developed its own cuisine over a period of time. The cuisine is heavily influenced by Turkish (Biryani), Arabic (Haleem), and Mughlai cuisine, with considerable influence of the spices and herbs of the native Telugu and Marathwada cuisine.

What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully chosen and cooked to the right degree. The addition of a certain Herb, Spice, Condiment, or an amalgamation of these adds a unique taste and texture to the dish. The herbs and spices used and the method of preparation gives the dish its name. The Masalas or the rich blend of herbs, spices and condiments give the dishes a base, or what is popularly known as “Gravy”. Some of these blends are a well-kept secret that passes only down the family line or from the Ustad (Teacher) to his Shagird (Pupil).

The word “Nawabi” is as synonymous with the Hyderabadi cuisine as “Shahi” is with Luknowi/ Awadhi cuisine.

Hyderabadi cuisine is never complete without the mention of ‘Dastarkhan’- a dinning place or mat where food is served and eaten. It holds a place of reverence in every household.

HISTORY

The city of Hyderabad also called “the city of the Nizams” has a rich and diverse history. This is due to a blending of various cultures brought about by ruling dynasties that ruled Hyderabad for a great number of years. The following are the eras that contribute to the developed cuisine that is emerged from this city:

• The Pre Qutb Shahi Era (1000AD-1450AD)
• The Qutb Shahi Era (1450AD-1700AD)
• The Nizam Era (1700AD-1948AD)

The cuisine is a descendant of the Nizams. 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 Iranian food. In the past, the food was called Ghizaayat. The cuisine is linked to the nobles, who religiously maintain the authenticity of the past, and the recipes are a closely guarded secret.

CLIMATE

Hyderabad has tropical wet and dry climate.  In summer the maximum temperature reaches to 40-45 degree centigrade and minimum 25 degree centigrade. In winter maximum temperature is 28 degree centigrade and minimum 13 degree centigrade. It has red sandy soil and with areas of black cotton soil.

CULTURE

The women wear salwar kamiz and among the Muslims burka is necessary, Moghul jewellery can also be seen with some old women. The men wears sherwanis (fitted, knee length jacket. Bangles are most popular among women. Eighteenth century hookah (Hubble bubble pipe) made of finest bidri work (gun metal inlaid with silver) can be seen in most of houses

SALIENT FEATURES OF THE CUISINE

There is a saying in Hyderabad-- cook patiently or ithmenaan se. As result. The Slow-cooking method has its influence from the 


·      The cuisine is a blend of Mughlai and North Indian cuisine, with an influence of the spices and herbs of the native Telugu Cuisine.

·      Slow cooking is the hallmark of Hyderabadi cuisine, which has its influence from Dum Pukht method used in Awadhi cuisine.

·      The key flavors used are coconut, tamarind, peanuts and sesame seeds, which are extensively used in many dishes.

·      The cuisine emphasizes the use of ingredients that are carefully chosen and cooked to the right degree and time.

·      Utmost importance is given to right kind of Spices, meat, rice etc. as they give a distinct taste and aroma.

·    Utensils made of copper, brass, earthen pots are used for cooking. Food is even cooked on heated stone slab (Pathaar).

·      The key difference from the North Indian cuisine is the presence of dry coconut and tamarind in its cuisine.

·    Some typical ingredients used include Betel roots (Pan ki jad) and Stone flower (patthar ke phool).

·      The cooking medium commonly used is Ghee.

·      The Hyderabadi meal is never complete without the bread from the local bakers.

·      Bread is not only an accompaniment to the meal but also forms a base for a popular sweet dish “Double Ka Meetha”.

·      The bread from this cuisine are quite popular like “Sheermal” or “lukmi” (bread stuffed with savoury mince meat).

·    Of all the Muslim cuisine, Hyderabadi is the only cuisine the sub-continent that can boast of a major vegetarian element.

·    In Hyderabad morning start with the breakfast of Nahari—stewed meat with sheermal.

·     Khichri is served in brunch which is first lubricated with a dollop of ghee and then eaten with a simple kheema-- minced meat served with onions, garlic, ginger and red chillies.

·  ‘Potli ka masala’ which includes more than 15 spices is used quite extensively especially while making Nihari.

§  Coriander seeds  (Dhaniya)

§  Bayleaf (Tej Patta)

§  Sandalwood powder (chandan powder)

§  Stone Flowers (Pathar ka Phool)

§  Star Anise (Dagad Phool)

§  Dried Rose Petals (Sukhe Gulab ke Phool)

§  Roots of the Betel plant  (Paan ki jad)

§  Black Peppercorns (Sabut Kali Mirch)

§  Chinese Cubeb (Kebab chini)

§  Spiked Ginger Lily (Kapoor Kachri)

§  Black Cardamom (Badi Elaichi)

§  Cinnamon sticks (Dalchini)

§  Fennel seeds (Saunf)

§  Cloves (Laung)

§  Mace

§  Cumin seeds (Zeera)

§  Dried Vetevier roots (Khas ki Jad)

§  Kasuri Methi

Popular Hyderabadi Dishes

Ø  Hyderabadi biryani

Biryani is the most famous among the delicacies of Hyderabad. The Nizams served some 26 varieties of Biryanis for their guests. It is a traditional celebration meal made using goat meat and rice and is the staple of a die-hard Hyderabadi. The Hyderabadi Biryani is so named as it is created in the city of Hyderabad, India. The blending of mughlai and Telangana cuisines in the kitchens of the Nizam (ruler of the historic Hyderabad State) resulted in the creation of Hyderabad Biryani. Like other biryanis, it is made using Basmati rice.

There are 2 styles of preparing biryani.

The Katchi (raw) Biryani is prepared with the Katchi Yakhni method (with raw gravy). The raw meat is marinated in curd and cooked only by the dum, or the baking process, which is done with rice. This is a challenging process, as it requires meticulously measured time and heat to avoid overcooking or undercooking the meat.

In Pakki Biryani, meat is cooked with all the accompanying spices and rice is cooked separately with mace, ittar and kewra. These are then layered and cooked in a sealed vessel with saffron and cardamom.

Biryani is traditional served with Raita, Mirch Ka Slan and Salad. Apart from this it is also served with Dhansak and Bhagara Baigan

Ø  Khagina

It is gingery scrambled eggs, which is served in breakfast with parathas (flaky griddled breads) and cups of sweet tea.

Ø  HYDERABADI HALEEM

Haleem is a seasonal delicacy of wheat, meat that is cooked for hours to a porridge-like paste. This traditional wheat porridge has its roots in Arabia, known as ‘harees’. It is a popular starter at Hyderabadi Muslims weddings.

Ø  KHORMA, SHORBA and KHALIA

These are the non-vegetarians curries made of meat. These are the pride of Hyderabadi cuisine apart from Biryanis. The curries are distinguished based on colour, flavor and consistencies. Khormas have a light shade of red. Shorbas had a soup like consistency and are bright red in colour. Khalia ranges from dry to thick gravy-like and ranges from dark brown to dark green in colour.

Ø  PATHAR-KA-GOSHT

Mutton/lamb seared on a stone slab found in Hyderabad.

Ø  BAGHARA BAINGAN

It is a delicacy where tender and fresh Egg Plant/ brinjals are stuffed with grounded peanut- coconut mixture and cooked in a rich and creamy paste.

Ø  MIRCHI KA SAALAN

The mirchi ka salan is dish that is made of banana peppers, which are simmered, in sesame-peanut and coconut spicy sauce. The dish is easy to prepare and has a refreshingly pleasing taste.

Ø  PAAYA NAHARI

This is a typical item of Hyderabadi cuisine. It is a dish made from trotters. Paaya (trotters) are boiled for a long time (normally overnight) with spices and then strained. It is normally served for breakfast along with breads.

Ø  MURGH NIZAMI

A semi – dry chicken ‘masala’ cooked with yoghurt, nuts (cashew nut and peanut) coconut and sunflower & sesame seeds. The gravy is yellow coloured.

Ø  MURGH BADAMI

Murgh Badami is chicken made from cream and almonds and garnished with chopped almonds.

Ø  DALCHA GOSHT

This is basically a sourish lamb stew, simmered in a lentil puree. It is a common practice to combine meat and lentils to make the dish a complete nutritive dish. Meat is cooked along with channa dal and whole spices, and braised along with yoghurt until the meat is soft. The dish is then tempered with ghee, garlic, and whole red chilies.

Ø  CHAPA PULUSU

This is one of the most famous dishes in Hyderabadi cuisine. It is a fish preparation made by marinating the fish in turmeric, salt and garlic. The gravy is made by cooking coconut milk, tempered with curry powder and whole red chillies, and flavoured with turmeric and tomatoes.

Ø  KHUBANI KA MEETHA

It is an Apricot Pudding, in which dry apricots are stewed in honey and topped with almond and cream.

Ø  DOUBLE KA MEETHA

Bread Pudding topped with dry fruits, a derivative of mughlai dessert Shahi tukre. Here the bread is fried and soaked in sugar syrup before further processing

Ø  GIL–E–FIRDAUS

This is a type of dessert made by cooking grated white marrow with milk and sugar and thickened with sago seeds and khoya. This is commonly flavored with cardamom powder and rose essence and garnished with slivered almonds and pistachio.

Ø  LUKMI

It is like Samosa where Ravioli like squares of pastry dough filled with spiced minced lamb and deep-fried.

Ø  QABOOLI: It is layered casserole dish made of partially cooked rice, yellow split peas cooked with ginger garlic and yoghurt a puree of green herbs (Coriander and mint) and browned onion. It is gently baked in a large pot.

Ø  TOMATO KUT: An aromatic puree of fresh tomatoes with tamarind, curry leaves and browned garlic.

Ø  SHIKAMPURI KEBAB

Shikampur means ‘belly- full’ referring to the stuffing in the centre of the kebab. Shikampur Kebab is made of mutton mince cooked with cumin, cloves, cinnamon and bengal gram lentil until a proper binding is formed and is stuffed with cottage cheese/ egg slice, mint, onions and green chillies. The kebab is gently grilled on a griddle or tawa with pure ghee till pink in colour.

Ø  CHIPPE KA GOSHT

Chunks of meat marinated in a paste of onion, green chillies, coconut, garlic, garam masala and yoghurt and then cooked very slowly in a new clay pot so the meat smells a bit like parched earth after a rainfall.

      Ø  BADAAM KI JAALI
           Light round marzipan ‘sandwiches’ where the top layer with its filly greed cut outs,                 reveals real silver varq.