Project

On
hyderabadi cuisine
MANOJ ASWAL
KITCHEN EXEXUTIVE TRAINEE
2002-2004
1
Contents
S.no: Topics Pg.no:
Aaadab Hyderabad! 1
Climate 2
History 3
Culture 6
Chowki dinner 8
Cuisine n!luences 8
"esti#als $%
Cuisine $3
Salient !eatures $3
Salar&ung style o! cooking $'
(wadhi) Hydera*adi $+
,reak !ast $+
Salan $6
Souring (gents $6
Spices $-
Cooking Techni.ues $/
0ecipes 2$
1a2ak 2$
3eema 2-
,iryani 38
Haleem '%
0otiyan '$
Chutneys 4 Pickles ''
5eetha '-
,i*liography +2
2
Bibliography
Princely 6egacy Hydera*adi Cuisine Prati*ha 3han
Prashad7Cooking with ndian 5asters8 9 S kalra
Taste o! ndia 5adhur 9a!!ery
The ndian 3itchen 5onisha ,haradwa&
:awat;e;Hydera*adi (yesha ,egum
5ithai Tarla :alal
www.hyderabad.com
www.mapsofindia.com
3
___________
Aadaab -Hyderabad
Hyderabad, the creation of the Qutab Shahi rulers, is the capital of Andhra
Pradesh state, ofering a fascinating panorama of the past. It boasts of a
strong industrial, commercial and information Technology centre. Hills,
tanks, forests, and rock formations dominate the physiography of
Hyderabad. It is fast developing as a beautiful
tourist destination. The city is famous for its
minarets and pearls.
4
The Pearl City <! ndia
The city of Hyderabad is famous for its minarets and its pearl bazaar. Pearls
from all over the world are said to come to Hyderabad because the artisans
here are skilled in piercing and stringing pearls without damaging them.
The city's gypsy tribes called 'Lambadas' and 'Banjaras' are known
throughout the country for their colourful costumes and Hyderabadi
cuisine is much sought after.
The capital of the state of Andhra Pradesh, Hyderabad is the ffth largest
city in India with an ancient civilisation and culture. Attached to the city is
its twin , Secunderbad, which is part of Hyderabad. The twin cities of
Hyderabad and Secunderbad are separated by the Husain Sagar, an
artifcial lake constructed during the time of Ibrahim Quli Qutb Shah Wali
in 1562 A.D.
The history of Hyderabad begins with the establishment of the Qutub
Shahi dynasty. Quli Qutub Shah seized the reins of power from the
Bahamani kingdom in 1512 and established the fortress city of Golconda.
Inadequacy of water, and frequent epidemics of plaque and cholera
persuaded Mohammad, the ffth Quli Qutub Shahi ruler to venture
outward to establish the new city with the Charminar as its center and
with four great roads fanning out in the four cardinal directions.
Hyderabad's fame, strategic location and Golconda's legendary wealth
attracted Aurangazeb who captured Golconda after a long siege in 1687.
After this defeat the importance of Hyderabad declined and the city fell into
partial ruin.
As the Mughal Empire decayed and began to disintegrate, the viceroy, Asaf
Jah I proclaimed himself the Nizam and established independent rule of
the Deccan. Hyderabad once again became a major capital city, ruled by
successive Nizams of the Asaf Jah dynasty until the state was merged into
the Indian Union in 1948.
The rich cuisine of the Nawabs -superb dishes created with the
subtle blending of spices and tasty Andhra fare with its emphasis on the
fery chilli, characterize Hyderabadi food. The famous local Biriyani with its
distinctive aroma and taste, the kulcha, with a legend behind it to add
romance to the favor, melt-in- the-mouth Shikampur kababs, spicy
chicken, mutton kormas and salans, tamatarka-kat and baghare baigan,
haleem (meat and pounded wheat) are all delicacies from Hyderabad. To top
them all are the celebrated sweets-almond favored badam kajali, exotic
5
varieties of halwas and fnally the elaborately prepared paan to be enjoyed
after a hearty feast.
Given Hyderabad's preoccupation with food it seems but appropriate
that the frst Nizam choose the kulcha as the ofcial emblem of the
Asaf Jahi dynasty. Legend has it that the frst Nizam-ul-Mulk, frst of
the Asaf Jahs, went to visit the Suf saint Nizamuddin Aulia before
embarking on his journey to the Deccan. The saint invited him to
share his meal and pressed him to eat as many kulchas as he could.
The story runs that Asaf Jah ate seven kulchas and Nizamuddin
blessed him saying that seven generations of his family would rule
the Deccan.

A grateful Asaf Jah had the kulcha embroidered onto his royal fag.
The Asaf Jahi dynasty did end during the reign of the seventh Nizam
Osman Ali Khan.
CLIMATE
Hyderabad is fairly warm throughout the year and does not receive much
rainfall in the monsoon. Temperatures do, however, marginally come down
in winter and December nights are quite cool over here. Though the climate
is suitable for visit anytime of the year, the best season is between October-
February. June to November are monsoon months and these months are
loaded with rains and are accompanied by lovely weather. The temperature
during summers is 42 degrees and in winters it may fall to a minimum of
12 degrees.
Hyderabad is fairly warm throughout the year
Best time to visit
October to March
TEMPERATURE
Summer - Max: 42 Min: 22
Winter - Max: 22 Min: 12
6
The city is nearly 400 years old and is noted for its natural beauty,
mosques and minarets, bazars and bridges, hills and lakes. It is
perched on the top of the Deccan Plateau, 1776ft., above sea level,
and spawls over an area of 100 Sq. miles.
A multitude of infuences have shaped the character of the city. Its
palaces and buildings, houses and tenementsa, gardens and streets
have a history and an architectural individuality of their own, which
makes Hyderabad a city of enchantment.
Hyderabad was founded on the River Musi fve miles east of
Golconda, in 1591-92 by Muhammad Quli Qutb Shah. In the 16th
century the city grew spontaneously to accommodate the surplus
population of Golconda, which was the capital of the Qutb Shahi
rulers. Many buildings sprang up along the River Musi. Gradually
the city grew.

The Qutb Shahi dynasty founded the Kingdom of Golconda, one of the
fve kingdoms that emerged after the break up of the Bahamani
Kingdom. The Qutb Shahis ruled the Deccan for almost 171 years. All
the seven rulers were patrons of learning and were great builders. They
contributed to the growth and development of Indo-Persian and Indo-
Islamic literature and culture in Hyderabad. During the Qutb Shahi
reign Golconda became one of the leading markets in the world of
diamonds, pearls, steel for arms, and also printed fabric.
The glory of the Golconda kingdom ended in 1687, after a valiant
struggle. Aurangzeb, the last great Mughal ruler, captured Golconda
after a siege that lasted eight months. Abul Hasan Tana Shah, the last
king of Golconda, was imprisoned at Daulatabad, where he died after
twelve years in captivity.
With the conquest of the Deccan and the South, Aurangzeb succeeded
in expanding the Mughal Empire to cover the entire sub-continent.
However, after his death in 1707, the Empire rapidly declined.
!
At that time , the Deccan was administered by a Subedar or viceroy of
the Mughal Emperor. Mir Quamaruddin, the Governor of the Deccan,
who bore the title of Nizam-ul-Mulk Feroze Jung Asif Jah, declared his
independence from Mughal rule in 1724. He thus became the frst
Nizam and the founder of the Asif Jahi dynasty.
Asif Jah I continued to maintain Aruangabad, which had been founded
by the Mughal rulers as the capital of his new state. In 1769, Nizam Ali
Khan Asif Jah II, shifted the capital to Hyderabad. The seven Nizams of
the Asif Jahi dynasty ruled the Deccan for nearly 224 years, right upto
1948.
During the Asif Jahi period, Persian, Urdu, Telgu and Marathi developed
simultaneously. The highest ofcial positions were given to deserving
persons irrespective of their religion. Persian was the ofcial language
upto 1893 and then Urdu upto 1948.
When the British and the French spread their hold over the country, the
Nizam soon won their friendship without bequeathing his power. The
title "Faithful. Ally of the British Government" was bestowed on Nizam
VII. The British stationed a Resident at Hyderabad, but the state
continued to be ruled by the Nizam.
The rule of the seven Nizams saw the growth of Hyderabad both
culturally and economically. Huge reservoirs, like the Nizam Sagar,
Tungabadra, Osman Sagar, Himayath Sagar, and others were built.
Survey work on Nagarjuna Sagar had also begun during this time.
Hyderabad, under the Nizams, was the largest princely state in India.
Area wise it was as big as England and Scotland put together. The State
had its own currency, mint, railways, and postal system. There was no
income tax.
Soon after India gained independence, Hyderabad State merged with the
Union of India. On November 1, 1956 the map of India was redrawn into
linguistic states, and Hyderabad became the capital of Andhra Pradesh.
Hyderabad was founded on the River Musi fve miles east of
Golconda, in 1591-92 by Muhammad Quli Qutb Shah. In the 16th
century the city grew spontaneously to accommodate the surplus
population of Golconda, which was the capital of the Qutb Shahi rulers.
Many buildings sprang up along the River Musi. Gradually the city grew.
The Qutb Shahi dynasty founded the Kingdom of Golconda, one of the
fve kingdoms that emerged after the break up of the Bahamani
Kingdom. The Qutb Shahis ruled the Deccan for almost 171 years. All
the seven rulers were patrons of learning and were great builders. They
contributed to the growth and development of Indo-Persian and Indo-
"
Islamic literature and culture in Hyderabad. During the Qutb Shahi
reign Golconda became one of the leading markets in the world of
diamonds, pearls, steel for arms, and also printed fabric.
The glory of the Golconda kingdom ended in 1687, after a valiant
struggle. Aurangzeb, the last great Mughal ruler, captured Golconda
after a siege that lasted eight months. Abul Hasan Tana Shah, the last
king of Golconda, was imprisoned at Daulatabad, where he died after
twelve years in captivity.
With the conquest of the Deccan and the South, Aurangzeb succeeded
in expanding the Mughal Empire to cover the entire sub-continent.
However, after his death in 1707, the Empire rapidly declined.
At that time , the Deccan was administered by a Subedar or viceroy of
the Mughal Emperor. Mir Quamaruddin, the Governor of the Deccan,
who bore the title of Nizam-ul-Mulk Feroze Jung Asif Jah, declared his
independence from Mughal rule in 1724. He thus became the frst
Nizam and the founder of the Asif Jahi dynasty.
Asif Jah I continued to maintain Aruangabad, which had been founded
by the Mughal rulers as the capital of his new state. In 1769, Nizam Ali
Khan Asif Jah II, shifted the capital to Hyderabad. The seven Nizams of
the Asif Jahi dynasty ruled the Deccan for nearly 224 years, right upto
1948.
During the Asif Jahi period, Persian, Urdu, Telgu and Marathi developed
simultaneously. The highest ofcial positions were given to deserving
persons irrespective of their religion. Persian was the ofcial language upto
1893 and then Urdu upto 1948.
Mir #sam A$i %han
The
&h
' $as& r($er of )i*am
When the British and the French spread their hold over the country, the
Nizam soon won their friendship without bequeathing his power. The
title "Faithful. Ally of the British Government" was bestowed on Nizam
1+
VII. The British stationed a Resident at Hyderabad, but the state
continued to be ruled by the Nizam.
The rule of the seven Nizams saw the growth of Hyderabad both
culturally and economically. Huge reservoirs, like the Nizam Sagar,
Tungabadra, Osman Sagar, Himayath Sagar, and others were built.
Survey work on Nagarjuna Sagar had also begun during this time.
Hyderabad, under the Nizams, was the largest princely state in India.
Area wise it was as big as England and Scotland put together. The State
had its own currency, mint, railways, and postal system. There was no
income tax.
Soon after India gained independence, Hyderabad State merged with the
Union of India. On November 1, 1956 the map of India was redrawn into
linguistic states, and Hyderabad became the capital of Andhra Pradesh.
In Hyderabad's 400 year history the Hyderabadi cuisine has, like its
culture, stood high and unmatched by any other state in India. In fact
Hyderabad was known for the spectacular way its aristocracy
entertained. The feast at these banquets usually contained a selection of
Mughlai dishes, which would be decorated with varq (a very fne pure
silver leaf).
Below are some of the most traditional Hyderabadi dishes, which were
probably served 400 years ago, and still, served today;
Biryani
Yoghurt Chutney
Mirch Ka Salan
Chicken Korma
Sheer Korma
Double Ka Meetha
Garja Ka Halwa
CULTURE
Being a Hyderabadi is a state of mind, or more aptly, of heart. You
have to be a Hyderabadi to comprehend the wrench that the city can give
you.
Hyderabadi food is also known for its grand fnale at the weddings and
festivals. The menu is planned meticulously over several days. There are
lots of discussions on combinations of menus. The best chefs are mobilized.
11
The Nizam of Hyderabad had a rather unique unit called Aamra
department, which looked after royal banquets and consisted of highly
professional and trained cooks, both in Hyderabadi and western cuisine.
The Aamra cooks were indeed the rage then and everyone planning a large
dawat would leave no stone unturned to procure the best of Aamra cooks
for it. The even seventies saw an entirely non-vegetarian spread. Today, how
ever some vegetarian dishes are added, especially in the larger parties, as a
gesture to the vegetarian non-Hyderabadi.
The Hyderabadi covets parties and would be for the wine that would fow,
and for the mujarah that was quite obligatory. There was something
quaintly picturesque about mujarah, with the dancing girl resplendent in
her fowing costume and coquettish in her gyration. The men sat against
bolsters on carpets in a semi circle around her, with a stif but bemused
expression on tier faces, while the ladies watched the proceedings through
latticed curtains, also quite enjoying the show. Today, the mujarah is quite
rare and has given way to the qawwali. Since men sing the qawwali and
since the purdah has all but disappeared in such parties, the atmosphere
is more relaxed, with men and women now sitting together.
But what the guest really look forward to is the food. There is much talk
about it even before the invitations are reached. It very much symbolizes
the secular composition of the citys population. It is often said is the north
of the south. The north is there of course and the Mughal imprint is there
in plenty but the other inputs are not inconsiderable either. They come
from Qutub Shahi dynasty (1518-1687) and the Asaf Jahi dynasty (1724-
1948): from the Persian and the Arabs who came and settled in Hyderabad:
from even the Turks whose princesses married the princesses married the
princes of Hyderabad: and from Parsis, who came from Bombay and
Gujarat: and not to forget, to a very large measure from the local people,
the telugus, followed by the Hyderabadi Tamils, Kannadigas and the
Maharashtrians. Thus cuisine is a confuence of several infuences, Indian
and foreign. It blends the class and refnement of the North with the sauce
and spice of the south and is a true exemplar of the cross-cultural
interaction.
Some others are superlative in taste, especially the marrow dishes. Some
others are the ultimate in elegance and fnesse, like the divine dessert
called Nimish. Some of the dishes can be rather earthy, especially those
borrowed by the nobility from the kalaal khanas(wayside taverns)
patronized by the common people. It is said that when Nizam Mahbub Ali
Khan went to dine with the Nawab Mussalam Jung, one of his noble men,
12
the Nawab took pains to see that almost every dish that the Nizam was
known to relish, was there. Knowing that the Nawab would not serve
anything remotely plebian, the king demanded Chakna, a dish consisting of
various organs of a goat, including ofal, and available in wayside tavern.
The nawab naturally did not have it, to the great amusement of the king.
The point is that even the royality often relished the food of the commoners.
The rural areas also abound in several natural lakes, which would earlier
be frequented by shikar parties of nawabs and rajas. They would quietly
surrond the lake at the crack of dawn and bring down the Ducks by fying
shots, displaying also with much pride their array of shotguns
Ch!"# $#%%er &
A typical Hyderabadi course is served on a low table (Chowki) around which
8 people can squat. Authentic Hyderabadi cuisine is served course by
course, as the Nawabs were served with a Deccan ambience accompanied
by traditional entertainment like Ghazals.
I%'(e%)e*
On Hyderabadi cuisine
The geographical location of Hyderabad has been a major infuence on its
varied cuisine, which ranges from the Hyderabadi style with its strong
Mughalai infuence, to a pure Andhra cuisine - hot and spicy. Hyderabad
also has a good number of places for Chinese food, and several Punjabi
'Dhabas' (food joints). For a quick meal or a snack, one has a choice
between western fast foods and the Indian 'chats'. The city has its
ubiquitous Irani Hotels, serving thousands of cups of tea everyday. For the
diet-unconscious, Hyderabad probably has the largest number of ice cream
brands to ofer. In addition, the city's main shopping areas are crowded
with sweet shops ofering a mind-boggling variety of sweet and snacks.
The Muslim Culinary Infuence on India
The Muslims from western Asia brought their rich artistic and gastronomic
culture to India. This infuence lasted for more than 400 years and is now
part of the fabric of Indian culinary culture.
13
The two colliding cultures resulted in a magnifcent cuisine called Muglai
Cuisine. The lamb kebabs were laced with spices, the rice pulaos of India
were cooked with meat and turned into wonderful biryanis, lamb and meat
roasts were now favored with Indian herbs, spices and seasonings. Also,
Indian dishes were garnished with almonds, pistachios, cashews and
raisins. India was also introduced to leavened breads by the Muslims. At
this time the royal chefs created the tandoor. The Indian rotis and the
leavened breads were merged into Tandoori Naan. Meats were now
marinated in yogurt and spices and also cooked in tandoors. Both pork and
beef were avoided to respect the traditions of both cultures. The idea of
concluding a meal with sweetmeats was introduced, as the Persian rulers
loved sweets. The great Muslim rulers brought their panache and elegance
of living to India's culinary scene. The idea of community dinning and
lavish and extravagant banquets was introduced to India. Dishes were
served in jade, silver and Chinese porcelain. The splendor of the
Mughal/Muslim cuisine is refected in the Mughlai Cuisine of India that is
the richest and the most lavish in the country.
Hyderabad cuisine is a direct result from the kitchens of the Nizams or
Muslim rulers. The Hyderabadi cuisine is the amalgamation of Muslim
techniques and meats with the vibrant spices and ingredients of the
predominantly local Hindu people. Hydrabadi cuisine is the ultimate in fne
dining. Its tastes range from sour and the sweet, the hot and the salty and
studded with dry fruits and nuts.
Hyderabadi cuisine is a rare and harmonious blend of several cultural
infuences, Indian and foreign. This exquisite cuisine has evolved as a
fusion of the class and refnement of the North and the sauce, spice and
piquancy of the South. This intermingling of aromas and fragrances, tangs
and favours, colours and textures is the basis for this unique cuisine.
What distinguishes the Hyderabadi food is its sourness, clearly a Telugu
infuence. NO one else can sour his food like the Hyderababi can. Souring
enhances the taste of the food and is said to be good for the heart and for
digestion. While most souring is gentle but unmistakable, some dishes like
pyaz ki Tarkari have a tongue and lip smacking sourness, which not every
one relish. While the favourite souring agents are undoubtedly the lemon
and tamarind, dishes like the khormas are soured gently with yougurt
Hyderabadi food boasts of a vast repertoire of kebabs and biryanis, dhals
and salans. While ofal and game were commonplace in the days gone by, it
is now more common to fnd dishes created with goat meat, chicken or
seafood. The average Hyderabadi eats more meat than vegetarian food,
14
though the cuisine ofers a varied selection of vegetarian dishes. Also, the
preference for rice rather than wheat is evident by the rich array of biryanis
and pulaos that distinguish the cuisine.
Traditionally, the cuisine is characterised by the use of slow-cooking
methods. It is also distinctive in the use of a variety of souring agents like
tamarind and yoghurt in conjunction with other ingredients including
chillies, curry leaves, shah jeera, khus khus and til. Another important
feature of this cuisine is the use of baghar to temper the dish and infuse
an intense aroma and favour to the fnal dish, just before it is served.
It is customary for a Hyderabadi to eat the food in courses. The frst course
is the appetiser called the gazak, which is usually a kebab or a savoury. To
follow is a salan, which is a curry with meat or chicken, eaten with a
bread. This is followed either by a richer salan, eaten with rice or a
biryani. To accompany these courses are the pickles and chutneys for
which Hyderabad is renowned. Dessert is usually followed by paan or betel
leaf, which is endowed with a medley of ingredients and decorated with
chandi ka varq or silver leaf and presented in a traditional manner.
There is a saying in Hyderabad that the best food comes with fursat or
leisure and mohabbat or love. This epitomises this great cuisine that once
enjoyed, will seduce and tantalise the palate forever.
Andhra Pradesh tickles the taste buds to have a binge with traditional
cuisine. Biryani, a blend of rice and meat, kulcha, the charcoal-baked rotis,
haleem made of coarsely pounded wheat and spiced mutton gravy are some
of the regional specialties. Dishes like nahari, pattar-ka- gosh, korma,
salans, tamatar-ka-kat and baghare baigan are some of the special
delicacies.
The balmy weather helps grow a delicious variety of fruits like mangoes,
anabshahi grapes, custard apples and a miscellany of the common ones.
Hyderabad cuisine is a distinct dialogue in food based on the traditional
method of combining the sour and the sweet, the hot and the salty.
One of India's fnest foods, the Biryani is closely associated with
Hyderabadi cuisine. The Mughal court and the predominant Hindu
subculture infuenced the kitchens of the Nizams so much so that even the
brinjal takes the form of baghare baigan, embodying it with the favor of a
fne dish indeed. Infuenced by the Mughals, but without the natural
15
resources of fresh fruits, safron and other ingredients, Hyderabadi cuisine
is lighter, the taste more distinct and the fresh fruit normally used is
replaced by dried fruits. Lamb is a great favourite.
Snack time could mean onion pakodas, vadas or savoury doughnuts
dunked in steaming hot sambar and steamed rice dumplings called idli.
Savories are murku, roundels of rice four that are deep fried and
appadams. For desserts, try payasam, a pudding made with rice and milk
and of course the famed Sheer Khurma- a Hyderabadi delicacy with dry
fruits and dates.
L)a+ ,e*-#.a+*
Muharram
Muharram (June-July), the day of martyrdom of the grandsons of Prophet
Mohammad. Traditionally, the Muharram period lasts over a month and is
observed by Muslims and Hindus with temperance. On the 8th and 10th
days of Muharram, people of all religions pay respect at Chote Hazrat ki
Dargah, inside Devan Devadi, in Hyderabad. Muharram of Hyderabad is
considered as popular as the morning of Benaras, the evening of Oudh, the
Dasara of Mysore. Milad-un-Nabi - Muslims celebrate this day with great
fervour. Great congregation and principal assemblies in this connection are
held in Mecca Masjid and at Dar-us-Salaam.
Id-ul-fitr or Ramzan
Celebrated on the 1st of Shawaal, tenth lunar month of the Islamic
calendar. After a period of fasting which lasts for the whole month of
Ramzan, special prayers are ofered on the Idd day. The Muslims prepare a
special dish for the Idd with milk and dates, which is called "Shir Khurma",
the delicious kheer, made with sevian, dried fruits and dates.
During Ramzan, innumerable roadside eateries spring up all over the city
serving haleem and its coarser cousin harees, which is made of chicken.
Ironically enough, the austere Muslim month of fasting stirs up a lot of
gastronomical enthusiasm in the city. Most people make nocturnal forays
into the Muslim-dominated Old City to sample the rich array of foods
specially prepared during this season. While haleem is the evening Iftar
favourite, nehari is normally eaten during Sheri, the last meal before dawn.
This spicy broth of the goat's head, tongue and trotters is left to simmer all
night on a slow fame and then eaten with soft kulchas or sheermal bread.
16
Nehari is readily available during Ramzan but harder to fnd the rest of the
year. Usually though, there are a few restaurants near the Namapalli
railway station where this soup is always available after 5 a.m. While
nehari can be had in other parts of the country, too, the Hyderabadi
version is unique because of the potli ka masalas used. This is an exotic
mix of local herbs and spices, including sandalwood powder, dried rose
petals, khus or vevitar roots and a host of other things, which are all tied
up in a muslin cloth and dropped into the soup as it simmers.
During Ramzan, the areas around the Medina Bazaar and Charminar are
abuzz with activity late into the night and are a paradise for the
adventurous eater. Tucked into the crowded bylanes are several places
serving succulent kebabs grilled on open charcoal fres and the robust dum
ka murg, which is uniquely favoured with a piece of burning coal. Just
before the chicken is done a piece of red-hot coal is thrown into the pot and
shut tight so that it catches the fresh charcoal favour and retains a smoky
aroma. The Hyderabadis do have rather unusual ways of seasoning their
food: in thirki dal, a piece broken of a freshly fred earthen pot is heated
red and then added to the dal to give it a rich earthy aroma.
Idd-uz-zuha or Bakrid is a festival of great signifcance. Idd-uz-zuha is
celebrated on the next day of the Haj falling on the 9th of Zilhaj, the last of
the Hijri months. Muslims in the twin cities of Hyderabad and
Secunderabad celebrate 'Bakrid' in the traditional manner by ofering
prayers in the mosques, and with the sacrifce of goats.
During the month of Ramzan, one gets to taste Haleem (a pounded wheat
and meat preparation). For those who prefer more homely food, there is
Kichri (a rice a lentil preparation); Kheema methi (minced meat with
fenugreek); Nahari ( stew of tongue and lamb trotters); Rumali Rotis (bread
as thin as a handkerchief) and Chaakna (a spicy dish of stomachbag and
intestines).
For dessert, on can have a pick from Double-ka-meetha (a bread and
cashewnut pudding); Qubani-ka-meetha (stewed apricot dessert), Anday-
ka-piyosi (made with eggs, mild, almonds and purifed butter); Badam-ki-
jhab (marzipan) and Gil-e-Firdaus ( a rich, milk-based sweet).
/aa%
No meal in Hyderbad is complete without Paan (betel leaf wrapped around a
mixture of betelnut, aniseed, cloves, cardamom, gulkand). There are paan
shops, almost one every few metres - quite a few of them an extension of
the innumerable Irani Hotels. These shops sell a variety of paans- the most
1
popular being 'Meetha' (sweet). 'Ram Pyari', 'Meenakshi', etc., Ofering paan
is a tradition in Hyderabad and most Muslim household still keep the
'Paan-Daan' a specially crafted silver container meant to hold all the
ingredients for making paans.
1!
CUISINE
Hyderabadi eats to savor food and exult in its taste than to eat for the sake
of surviving or for the sake of better health. As they say you are what you
eat. Not for nothing has God created the sense of taste. But not that there
are no health foods for the recuperating patients, for the pregnant women,
for various ailments, and foods as tonics and
aphrodisiacs. A political leader, known for his
cynicism, once told me that he found it
strange that some people like the Hyderabadis
were so obsesses with the food. Our sense of
taste is so transient and so very superfcial
that it is confned to just a few inches of fesh
called the tongue. And gourmetism is after all,
an unexceptionably harmless kind of pleasure, health constraints apart.
Besides, gourmets are generally not gluttons. In Hyderabad, it is not good
manners to over eat
The Hyderabadi spends endless hours discussing food and fussing over it.
Osman Ali khan, the last Nizam of Hyderabad, would write the daily menu
himself and the entire palace, the servants. It is said that his menus looked
like frmans, or royal commands. In many homes also, the man of the house
often suggests the menu for the day. For daily fare, the mother and the wife
are naturally the best cooks. As they say the best food comes with fursat
and mohabhat.
C($inary his&ory
Hyderabad's 400-year-old culinary history, like its culture, is unmatched by
any other state in India. In fact Hyderabad was known for the spectacular
way its aristocracy entertained. Of all the Muslim cuisine, Hyderabadi is the
only cuisine of the sub-continent that can boast of a major vegetarian
element. This has much to do with the local infuences. Considering that
the elite of the erstwhile Hyderabad state came from the north of India and
was almost entirely Muslim, this is a little surprising. The nation's
vegetarians, of course, stand to gain by it.
,a$ien& -ea&(res
Some of the salient features of Hyderabadi food are the key favours of
coconut, tamarind, peanuts and sesame seeds. The key spice is chilli, which
is used in abundance and is the reason for the sobriquet "Dynamite Food".
1"
Other culinary delights include 'Gosht', which is kid or baby goat, and is
more or less, synonymous with Hyderabadi food. 'Murgh', which is chicken,
is the second favourite. When it comes to gosht, Hyderabadis prize the meat
of the male goat.
Rich and aromatic !! the taste more distinct, with a liberal use of exotic
spices and ghee and the fresh fruit normally used is replaced by dried
fruits. Lamb is the most widely used meat in the non-vegetarian dishes.
One of India's fnest foods, the 'Biryani' (favoured rice with meat or
vegetables) is closely associated with Hyderabadi cuisine. It is so popular
that it takes a special mention in the world of cuisines.
The M(0h+a# $e+#)a)#e*
Hyderabadi Cuisine owes its origins to the Mughlai style of cooking of the
Asaf Jahi period. By carefully mellowing and nurturing the typical Mughlai
favours with a blend of spices, the cuisine of Hyderabad was born.
Umm ! The mouth watering Shahi (Royal) cuisine of Hyderabad. As soon as
a person hears the mention of Hyderabadi Biryani, he starts whetting his
appetite! The wafting aroma hits you before you set your eyes on the
delicious mounds of fragrant steaming rice, with the tempting sight of a
traditionally cooked chicken peaking out! It is so popular that it takes a
special mention in the world of cuisines. Apart from this king of the
delicacies, the entire Shahi Nizam cuisine is very popular for its rich and
aromatic taste. "The food is a dream of deliciousness", said the Persian
Ambassador who came to the Qutub Shahi Kingdom in 1603.
This cuisine owes its origins to the Mughalai style of cooking of the Asaf
Jahi period. By carefully mellowing and nurturing the typical Mughalai
favours with a blend of spices, the cuisine of Hyderabad was born. While
there is a certain exotic quality to some of the royal foods, it is also known
that a true Hyderabadi will go any where in the city for a well prepared
dish, however humble its origin.
Sa+ar J(%0 S-y+e 1 C"#%0
What sets the Salar Jung recipes apart from other cooking styles is their
focus on health. Begums would sit with hakims to understand the
correlation between food and health, and what should be eaten in which
season. Then they would make up recipes, let the hakim savor it and
incorporate his suggestions. Only when he approved it was the dish served
2+
to the family. Foods were also season specifc: breakfast in summer would
always include rogni roti and aam ras. Winter mornings were reserved for
soul satisfying nahari, a broth cooked over a slow fre through the night,
because it would keep the body warm.
A.adh# 2 Hyderabad#33
A potli of khara garam masala (whole spices tied in a muslin cloth and dry
fruits are commonly used in Awadhi cuisine also. While hyderabadi cuisine
uses a souring agent in every dish and relies on fresh ingredients, and use
of chillies in diferent types.Awadhi biriyani, the meat is frst cooked and
then layers of rice and mutton are alternately arranged in the handi with a
sprinkling of safron and put on dum (sealed and cooked on a low fre). But
in kachchi gosht ki biriyani of Hyderabad, raw meat is stir fried with
masala for a couple of minutes and then covered with rice and put on dum.
It cooks in its own steam and absorbs all the favours. Similarly, the pathar
kebab has a mild smoked favour and tastes tangy instead of the usual
strong onion-garlic or safron favour. Tender meat is marinated in simple
spices like chilli
paste, salt and raw mango or tamarind and then cooked slowly on a
heated stone. This technique is unique and innovative.
The cuisine food runs parallel to Nawabi cuisines of the North - a lot of
time is taken to prepare each dish. In both cuisines, dishes used to be
adorned with dried fruits cut as fowers and
with chandi ka waruk. Meats were
generally cooked over a slow fre, a process
known as "Dum". Panns were eaten to
digest rich and lavish meals.
Biriyani is one of the most famous
preparations to use the 'dum pukht' style of
cooking. The 'dum ka chulaah' is a
charcoal stove, which is an essential part of a Deccani kitchen. Here food
which is frst three-fourths cooked on a high heat is placed on a low fame.
The heat in the 'dum ka chulaah' cooks the food very slowly.
Emphasis is more on rice than the bread. Not that the commonplace
phulka and paratha are not eaten. Diference between Biryani and Pulao is
that :in biryani the rice is layered twice or more between the spices and the
meat. In pulao, the stock of mutton forms the base and the rice is cooked
with the spices so that it absorbs the favour of the spices.
21
Hyderabad has a delicious mixture mixed vegetable biryani called the
tahiri. Apart from biryanis and pulaos the dishes to ofer include kheeme
ki khichri so that it absorbs the favour of the spices
4REAK ,AST
If you happened to drop in for break fast at a muslim home or a hindu
home chances were that you would be ofered khichri,bhuna kheema,
paratha, and eggs and toast
Another specialty eaten very early in the morning is Nahari, a curried soup
of sheep's trotters and tongue. It cooks all night, and a nothing stale is
considered edible, it is served up right away in soup bowls, and you drink
in piece of spongy Sheermal bread.
Sa+a% 3
Curry is an English word most probably derived from the South Indian
word Kaikaari. Kaikaari, or its shortened version Kaari, meant vegetables
cooked with spices and a dash of coconut. It may have become the symbolic
British word for Indian dishes that could be eaten with rice.
So is used as salan for Hyderabadi gravies.
There is a plant, however, that has leaves that are called currry leaves or in
Hindi meetha neem or Kadhi leaves. They look like miniature lemon leaves
and grow wild in most forest regions of India and are used as a seasoning.
A salan simply means that there is less liquid involved in the cooking
process than you would normally associate with a currry.
SOURIN5 A5ENTS
. Lime / Lime and lemon are used in the same context. The juice of the
lemon is added only at the end of the cooking process as it would the meat
from becoming tender.
. 0o1h(r& : This is always made as home style ,and commercialization is
rarity. A little live culture is mixed in the milk which has been warmed and
cooled and left overnight. When it becomes to sour drops of water will
appear on the surface of the yoghurt and increases as it becomes more
and more sour.
22
. )aran1i a sour citrus fruit used to sour meat dishes
. Tamarind:of which both fruit and leaves can be used
. Chi1(r:tender shoots of the tamarind tree,before they turn out to be the
freshest of the leaves
. Ambada:roselle leaves;in sourthern and western india,sour spinach
. %aronda: carissa caranda
. 2a$fa$eori:sour berries
. 3i$amboo: fruit
. %amra4 :a star fruit used to sour meat dishes
. Amchoor : a dried mango that is in both powdered and solid form
. ,hir4a /used in achar making like bater ka achar
. Toma&o : universal souring agent.
S/ICINESS
Green chillies : the hot chilli are enjoyed in this cuisine if used it
deseeded. In some dishes, either some additiomal onions are added
or a little more yoghurt is mixed to reduce the fre of the chillies.
Certain red chilli powders, especially those that come from the
coastal Andhra region, have aa faming taste but do not fame your
mouth if taken in moderate quantities.
Black pepper is moilder than the red chilli and the green pepper
corns are subtly fery. There are also other excotic methods of
seasoning which are quitew unique to Hyderabad. In a lentil curry
called thikri ki dal, apiece of freshly fried earthern pot is broken,
23
heated until red hot and added in the dish so that the rich aromatic
favour of the earth is caputured.
Other spices
5a6i&ri : alson called as mace powder, is the net like covering of
nutmeg. Like cardamom powdered mace gives a wonderful aroma
when sprinkled on meat dishes at the end of cooking. It is the
favorite spice for the muslim and is widely used in the cooking of hot
kormas and is sprinkled on top of the dish when it is almost ready.
,affron: safron has a delicate fregrance, and is the most expensive
spice in the world. It is the stigma of the crovus family which
origanated in the west asia and grows in Kashmir and turkey
S6#)e M#7-(re*
7aram Masa$a
Coriander ,eeds 1++1m
Bay leaf 15gm
Black cardamom 25gm
Peppercorns 20gm
Cassia buds 10 gm
Cloves 20 gm
Cinnamon 20 gm
Cardamom 20 gm
Mace 10 gm
Nutmeg 10 gm
8(& a$$ &he in1redien&s in a wide hea6y based pan and dry roas& $i1h&$y on a medi(m
s$ow fire for abo(& 1+ min(&es
7rind &o ma4e a fine powder
,&ore in a c$ean 9ar wi&h a &i1h& fi&&in1 $id
3ho9war masa$a
Coriander seeds 12+1m
3ay$eaf 3+1m
Sesame seeds 100gm
Cumin seeds 30gm
Copra 100gm
Groundnuts35gm
Pathar Ka phool 50gm
24
Putane ki dal 35gm
At the time of use, take one or more portion of 50 gm each in a
balanced proportions as may be required and use as indicated in the
recipe
8o&$i %a Masa$a
Coriander seeds 200gm
Sandal wood 25gm
PowdVetiver roots35gm
Bayleaves 35gm
Rose petals 20gm
Black cardamom 25gm
Cassia buds 30gm
Cinnamom 15gm
Pathar ka phool 30gm
Kulanjan 35gm
Gehunwala 25gm
Kapur kachri 25gm
Mix these spices and herbs in the given proportion and divide the
mix into 25 portions of 20 gm each
At the time of use, tie 20 gm each in a muslin cloth or in any tin
cloth for insertion in the dish .use one or more portions as may
required.
Store in airtight container
I%d#a% C"#%0 Te)h%#8(e
25
Baghar/Tadka/Chonk (Instant seasonings/Tempering)
The goal of this technique is to add favor to a dish in a fash. Spices and
herbs are added to hot oil/ghee. Hot oil extracts and retains the aroma,
essence and favor of the spices and herbs. This tempering is done in two
ways.
1. As the frst step in the cooking process, before adding the rice, vegetables
or lentils.
2. Pouring the tempered oil over dal. Spices and herbs cooked this way
retain and enhance their favors.
A common recipe for baghar is to add either cumin or mustard seeds in hot
oil and let them sizzle for a few seconds then add a pinch of asafetida and
red chili powder.
Uses - Pour over cooked lentils that has already been boiled with ginger and
turmeric, over steamed vegetables and over yogurt raitas and rice.
Also known as tadka or chonk.
Bhunao (Curry)
This is Indian curry cooking. Oil is added to a wok or pan. To this
chopped onion and cumin are added. After the onions are browned then
the desired herbs, spices are added (tomatoes may also be added). Small
quantities of water, yogurt, and stock are introduced to the pan if and when
the ingredients start to stick. After the oil separates from the mixture, the
main ingredient (meat or vegetable) is added and cooked
Dhuanaar (Smoke Seasoning)
Glowing charcoal is placed in a small pot, which is ten put in a bigger pot.
Cooked meats, are placed around this. Dry spices and ghee are poured on
top of the coals and a lid is quickly placed over the larger pot. This meats
imbibe the fresh smoke taste of ghee and cumin. Very popular in the cold
months of North India especially in the dessert areas.
Do-Piaza (Cooking with Onions)
There are 2 theories for the origin of this method.
1. Akbar the Great - India's great Mughal ruler liked to surround himself
with the most talented people. He called them his 9 Gems. Mullah Do-
Piaza, the legendary cook was one of them. He created a style of his own
and items cooked in this style are called Do Piazza.
2. The other is cooking with 2 (Do) Onions (piaz).
Potatoes and meats are cooked generally with 2 onions, yogurt and spices.
Tomatoes are generally not added in this method of cooking.
Dum (Steaming) This process refects the ingenuity of the Indian chefs.
They virtually created a baking oven and a pressure cooker with very
26
simple ideas. Food was partially cooked before hand. They then put this in
a pot and sealed the cover with atta (dough) to capture the moisture within
the food as it cooked tenderly and slowly over a charcoal fre. Coals was
also placed on the lid to ensure even cooking.
They then added their main ingredients like rice or vegetables or meats or
all three with spices, herbs, seasonings, safron, tomato and let the food
continue to cook in its own steam. The entire dish retained all its favor and
aroma and the slow cooking created perfect foods ft for their emperors and
kings and rajahas.
The Indian Biryani is one of the most popular dum dishes. Dum means, "to
steam".
The spices include khas ki kadi, kapoor kachari, munsari ka phool, paan
ki jadi, gehu dana, gulab pankhudi, which are all Ayurvedic ingredients
collected from the jungle. Available at hakim's shop in the Charminar area
of Hyderabad. What the potli masala does is it lends a beautiful fragrance
to dishes.
It is subtle, but sharp and also pleasant, better than most aromas of the
world.
5A9AK
(Starters)
The frst course in a Hyderabadi meal is the gazak. The gazak is a atarter
and is a dry preparation and was served botyh at the lunch and dinner in a
earlier times. It is usally non vegetarian and a savoury such as a
samosa,lukhmi, or a tootak. Alternatively, it could be a kebab or a fried fsh
, the latter obviously a british infuence , or a roast fry mutton dish like
tala hua gosht. The favorites are lukhmi and khorme ke kebab or nargisi
kofta.
Cut: meat can be cubed, minced, pounded to a paste or sliced.
Khorme ke Kebab
2
Mutton(b/less) 1 Kg
Ginger paste 1tsp
Garlic paste 1tsp
R cilli pwd 1tsp
Turmeric pwd 1/4tsp
Magaz 2tsp
Yoghurt 3/4cup
Roasted Gram 125gm
Lemon 4
Mint leaves few
Onion slices 2no:
Oil to fry
Salt to taste
Methodology
1.Marinate meat with salt,red chilli powder,turmeric,ginger and garlic to
meat
2.Boil in just enough water for the meat to cook
3.Pound the meat till stringy/shredded
4.Mix in yoghurt and garam masala and lemon juice
5.Take about a tablespoon of meat and roll into oblong shape
6.Deep fry these shaped kebabs
7.Garnished with ringed onions and lemon wedge
Care should be taken while pounding the meat into a stringy paste.
Other wise the kabab will crumble in the mouth.
/a-har Ka 5*h-
An unusal kabab,grilled on a heated stone slab. The stone too sweats with
the heat. The minerals thus released mingles with the juices of this kebabs,
giving it unique favour
Mutton boneless 1kg
Green chillies 6-8
Cassia buds 1 tsp (kabab chini)
2!
Peppercorn 1tsp
Ginger paste 1tsp
Garlic paste 1tsp
Raw Papaya 1tsp
Ghee brushing
Methodology
1.Gently beat the meat with a mallet for marination.
2.Mix all the above ingredients
3.Rub the meat well with hand
4.Heat the granite well with charcoal
5.Sprinkle a little oil or ghee on the surface of the granite and place the
marinated meat pieces
6.Turn them a few times brushing them occasionally with oil
7.Cook till done
Taatee Ka Ghost
An exotic hyderabadi kebab made in a paste of green chilles. TAATEE-
derived from the word for plaited chatai, kebab is grilled on a thin metal
strip (taatee).
Mutton (b/less) 1Kg
Ginger paste 1tsp
Garlic paste 1tsp
Green chilli 8-10
Pepper pwd 1/2tsp
Raw papaya 2tsp
Coriander bunch
Oil to fry
Salt to taste
Me&hodo$o1y
1.Marinate the meat in salt, gineger, garlic, chilli paste, coriander, papaya
paste and pepper
2.Brush the plaite iron sheet on a grill
3.Barbecue on charcoal; brush the meat occasionally with oil
4.Serve hot with lemon wedge and onion rings
2"
Tootak
An unusal mince patty baked in a cone of semolina, the Tootak is a
contribution of the local Hindu Kayastha community to the rich and
multifaceted hyderabadi cuisine
Semolina 500gm
Ghee 6-8tbsp
Shah jeera 1/2tsp
Cardamom 4 ground
Cloves 2
Mutton mince 300gm
Oil 6tbsp
Onion paste 80gm
Ginger paste 1tsp
Garlic paste 1tsp
Turmeric pwd tsp
Chilli pwd 1tsp
Dhaniya pwd cup
Green chillies 2
Lemon 2no:
Milk 3/4cup
Safron 1gm
Salt taste
Methodology
1.Mix chilled ghee, ground jerra, cardamom and clove powder and a little
snack with semolina.
2.Mix well till a ball made with the semolina holds together
3.Cover and cool in refrigerator
4.Heat oil fry the onions till golden brown.
5.Add ginger and garlic paste and fry
6.Mix in the powder and cook
7.Add in the mince and cook till dry
8.Cook till done
9.Add in coriander, green chillies and lemon juice
10. Set aside and cool
11. Take out the semolina, knead in milk and make med soft dough
12. Portion into balls of 25 g
13. Fill in mince and shape into a gentle cone with round at the top
14. Bake the Tootaks at 180-190c
3+
Originally Tootaks were baked over live charcoals in a specially designed
contraption called lagan.
Sh#"a:6r
The word shikam means a slave to ones belly, or an epicure. And the poor
comes from parwar, to nourish. So the shikampur means a dish that
pampers epicurean taste .It is a succulent and moist kabab, due to the
addition of yoghurt, and yet crisp with chopped onions, and fery with
green chillies
Mutton(b/less) 1 Kg
Split gram 1/4cup
Onions 2no:
Ginger paste 1tsp
Garlic paste 1tsp
R cilli pwd 1tsp
Turmeric pwd 1/4tsp
Magaz 2tsp
Yoghurt 3/4cup
Roasted Gram 125gm
Lemon 4
Coriander bunch
Chironji 25gm
Cahewnuts 25gm
Mint few leaves
Clove 4
Caraway seed 1tsp powdered
Peppercorn 1tsp
Oil for cooking
Salt to taste

For flling
Yoghurt 1cup
Onions 2no:
Green chillies 2-3
Mint leavesfew
Methodology
1.To make the flling
31
2.Tie the yoghurt in a muslin cloth
3.Hang it for half an hour
4.When the whey is removed, mix in the chopped onions, green chillies
and the mint with concentrated yoghurt
5.Take oil, mutton dal and all except the ground spices in a pressure
cooker with little water
6.Pressure cook till the meat is tender
7.Open the cooker, add in the rest of nuts and spices and cook till the
water dries up
8.Allow to cool
9.Grind to paste
10. Take about 40gm of the mince and fll it with the yoghurt stufng
11. Shape into round of 2 diameter
12. Now shallow fat fry the kabab till golden brown colour
Few more examples of Gazak delicacies:
Seekh Ke Qaafi Kabab(Double barbecued kebabs)
Boote ke samose(Tala hua Gosht)
Lukmi (a minced savoury with a short crust pastry)
Garlayaa(minced mutton balls fried in gram batter)
Kursi Miyane (Mine mutton and egg balls)
32
H;$ERA4A$I SAMOSA

-or &he do(1h :
Flour 500gm
Salt
1
/
2
tsp
Ginger juice 1tsp
Garlic juice 1tsp
Ghee 3tbs
Milk 1cup
-or &he Mince /
Minced chicken 500gm
Ginger-garlic paste 1tbs
Minced onion 2nos (large)
Ghee 2tbs
Coriander leaves a handful
Chopped mint leaves 1tsp
Groundnut oil for frying
To be ground :
Green chillies 6nos
Peppercorns 5
Coriander seeds - 1tbs
Cumin seeds
1
/
2
tsp
Cinnamon a small piece
Green cardamom 4nos
Me&hodo$o1y

1.Grind all the ingredients to be ground to a fne paste and keep aside.
Boil the mince with ginger-garlic paste and salt till done.
2.Heat ghee in a pan and fry onion. Add ground masala and saut well for
3-4minutes. Add the mince and fry till dry. Mix in the coriander and
mint leaves. Keep aside.
3.Sieve the four and salt together. Rub in the ghee till the mixture
resembles breadcrumbs. Make a bay in the centre and put in the milk,
ginger, garlic juice. Mix well and knead to a soft, but not sticky dough.
33
4.Divide the dough into 6-8 portions. Roll each portion into a thin chapati.
Place a heaped tablespoon of the mince flling at the centre. Cover with
another chapati. Seal the edges by pressing down. Cut into triangles and
deep fry in hot oil.
Khee:a
Khee:a-L#.er :a*a+a
Minced mutton (kheema) 500gm
Cubed mutton liver 200gm
Chopped tomatoes 450gm
Ginger-garlic paste 1tsp
Red chilly powder to taste
Turmeric powder
1
/
4
tsp
Finely chopped onions 50gm
Garam masala 2gm
Cardamom 2nos
Cloves 2nos
Cinnamon 1"piece
Cumin
1
/
4
tsp
Oil 10ml
Curd 50ml
Salt to taste
Chopped coriander 1sprig
Methodology
1.Wash minced meat and liver. Marinate it with curd, half of ginger-
2.garlic paste, red chilly powder & salt for half an hour.
3.Heat oil in a pan and add cardamom, cloves, cinnamon and cumin. Add
chopped onions and saut well. Stir in by adding remaining ginger-garlic
paste, turmeric and chilli powder.
34
4.Add Minced meat and cook for a few minutes. Add chopped tomatoes
and fry by stirring occasionally. Add liver pieces and saut well. Once
the oil starts oozing out of the mixture, add garam masala and salt.
5.Mix well and remove from fre. Sprinkle chopped coriander.
H;$ERA4A$I $UM KI RAAN
Leg of lamb - 2nos (1.5kg)
"or the marinade :
Chilli powder - 2tsp
Salt - 2tbs
Raw papaya paste - 2tbs
Ginger paste - 20gm
Garlic paste - 10gm
Vinegar - 60ml
"or the !illing
Minced chicken breast - 150gm
Grated cheese - 50gm
Cream - 75 ml
Sliced pistachios - 12nos
Chopped red bell pepper - 1no
Chopped green chilli - 1no
Coarsely ground black pepper -
1
/
2
tsp
Salt - to taste
Chopped mint leaves -
1
/
2
tsp
The *raising :
Red chilli powder- 1
1
/
2
tsp
Oil to baste
Crushed green cardamom - 3nos
Crushed cloves- 3nos
Crushed black cardamom - 1no
Crushed cinnamon- 1"piece
Crushed star anise- 1no
"or the cashew nut paste :
Cashew nuts - 15gm
Poppy seeds - 15gm
Chironji seeds - 15gm
Coriander seeds - 10gm
"or the gra#y :
Ghee - 75gm
Green cardamoms - 3nos
Black cardamom - 1no
Clove - 1no
Cinnamon - 1"pieces
Bay leaf - 1
Ginger paste - 15gm
Garlic paste - 10gm
Red chilli powder-
1
/
2
tsp
Yogurt -
1
/
2
cup
Fried onions - 125gm
Clear lamb stock - 1litre
Salt - to taste
Chopped mint leaves - 1tbs
Chopped coriander leaves - 1tbs
Powd pathar ka phool -
1
/
4
tsp
Powdered rose petal -
1
/
4
tsp
Crushed Safron - few strands
35
Rose petals 6
Me&hodo$o1y
Clean and remove the blade bone of the lamb leg (raan) and then, using a
sharp knife, loosen the meat around the thighbone (without exposing the
bone) and then make deep slits along the length. Wash and pat dry.
Marinade
Rub the lamb leg, inside and out, with chilli powder. Repeat the process
with salt followed by raw papaya paste, garlic paste, ginger paste and fnally
with vinegar. Rub the ingredients one by one separately. Marinate for 1
1
/
2

hours.
-i$$in1
Grind chicken mince with cheese followed by cream added intermittently
until a thick paste is obtained. Replace it to a bowl and add the other
ingredients for flling, mix well and divide it into 2 halves.
Open the slits of the lamb leg and stuf a portion of the flling in each leg.
Bind each stufed leg with a needle and string to retain the shape whilst
cooking. Pour butter over the stufed legs and prick with a needle.
3raisin1
Rub the lamb legs with red chilli powder and repeat the process with oil.
Place the legs in a roasting tray, add the remaining ingredients for braising
and enough water to cover the legs. Braise in a pre- heated oven (275F) for
2 hours. Remove, discard the liquor and rub again with oil and keep aside.
Roast the ingredients for cashew nut paste separately on a medium hot
pan. Grind it to a smooth paste by adding required water and keep aside.
7ra6y
36
Heat ghee in a large pan and season with green and black cardamom,
clove, cinnamon and bay leaf. Stir over medium heat until the green
cardamom changes colour. Add ginger and garlic paste and saut well until
the moisture evaporates. Lower the heat and add the cashew nut paste kept
aside and fry until oil separates. Then add chilli powder and stir for a few
seconds.
Remove the pan from heat and stir in the yogurt. Return the pan to heat,
add fried onions and stir until ghee separates. Add the marinated lamb legs
and fry the meat well. Add lamb stock and bring to a boil. Lower the heat
and simmer till done.
Remove the leg from the gravy and pass the gravy through a fne mesh
sieve into a separate saucepan. Return the gravy to heat, add the legs, salt,
mint and coriander leaves. Bring it to a boil and add pathar phool powder
and rose petal powder. Stir well. Add safron, stir and simmer till the gravy
is of ketchup consistency. Remove and adjust the seasoning.
Arrange the legs on a serving plate, pour on the gravy and serve.
Ch#)"e% Kr:a
Chicken pieces 2Kg
Sour yoghurt 500g
Dessicated coconut 100g
Onion 1kg
Garam masala powd 2tsp
Pepper powder 1/2tsp
Ginger-garlic paste 100gm
Green chillies 50gm
Turmeric powder 1tsp
Coriander powder 2tsp
Cooking oil 300gm
Water 1cup
A sprig each of coriander and spear mint
Salt to taste
Me&hodo$o1y
1.Marinate the chicken pieces for 10 minutes in 2 tsp of salt (salt to taste)
turmeric powder, garam masala, coriander powder and ginger-garlic
paste.
3
2.Chop the onions into fne slices and fry them till golden brown.
3.Put the marinated chicken pieces when the onion is fried. After 10
minutes add the whipped yoghurt and a cup of water and stir well.
4.Cook for 5 minutes. Then add dessicated coconut, pepper powder,
chopped coriander and mint leaves.
5.Cover and allow it to cook for 15 minutes. Serve hot with rice.
4a0ara ba#%0a%
Brinjals (medium sized) 1/2 kg
Groundnuts 100 gm
Til 50
gm
Tamarind 25
gm
Dhania 1 tsp
Copra 50gm
Chilli powder 2 tsp
Ginger-garlic paste 2 tsp
Onion 1 large
Methodology
1.Slit each brinjal into four.
2.Put oil in a pan.
3.Add jeera, a little methi, a little kalouf seed and three large red
chillies.
4.Add ginger-garlic paste, chilly powder, haldi, salt and fry well.
3!
5.Add brinjals, cover and cook till half done.
6.Roast onion, til, copra, dhania and groundnuts. Grind to a paste.
Add this masala to brinjals and fry well. Add tamarind juice and
cook till tender.
Hyderabad# ,#*h )(rry
The monsoon also brings in water in most man made lakes etc. Fish is
available in abundance. The cuisine of Hyderabad can never be complete
without a fsh curry.
Pomfret 500 gm
Sesame seeds 20 gm
Cumin 10 gm
Coriander seeds 20 gm
Dry Coconut 3 medium size
Onions 25 gm
Tamarind 25 gm
Ginger & garlic paste5 gm
Groundnut Oil 50 ml
curry leaves few springs
Coriander few springs
Red chilies 4 medium size
Turmeric 5 gm
Lemon 2 nos.
Salt to taste
Asafoetida a pinch
Me&hodo$o1y
3"
1.Clean & cut the fsh into slices. Marinate with Turmeric, salt &
Lime juice .
2.Grill onions over fre or bake till brown.
3.Roast together coriander seeds, red chilies sesame seeds, cumin
and grated coconut until golden brown.
4.Grind onions and the roasted masalas together into paste.
5.Soak tamarind in hot water and squeeze out pulp.
6.Heat oil to smoking point. Remove from fre add 1/2 tsp cumin
seeds, asafetida, curry leaves.
7.Add the ginger and garlic paste followed by the ground masala
paste.
Return the pan to the fre. Cook till the masala is done.
8.Add the tamarind pulp and simmer for 10 minutes.
9.Add the marinated fsh pieces and simmer on low fame till the
fsh is cooked (approx 7 mins).
10.Adjust the seasoning. Garnish with chopped coriander leaves.
Serve with rice.
P.s.- One teaspoon of vinegar can be added
Hyderabad# Khee:a
Kheema (minced mutton) 500 gm
Liver ( Mutton, Cubed) 200 gm
Tomatoes (chopped) 450 gm
Ginger & Garlic paste 1 tsp
Red chilly Powder to taste
Turmeric 1/4 tsp
Onions (fnely chopped) 50 Gm
Garam Masala (powder) 2 gm
Cardamom 2 no
Cloves 2 no
Cinnamon 1" Piece
Shahjeera 1/4 tsp
Oil 10 ml
Curd 50 ml
Salt To taste
coriander 1 Sprig
Me&hodo$o1y
4+
1.Wash the minced meat & diced liver. Marinate it with curd, half of the
Ginger & garlic paste, redchilly powder & salt. Set aside for 30 mins.
2.Heat oil, add cardmon, cloves, cinamon & shajeera. Add chopped
onions, saute. Add remaining ginger & garlic paste, turmeric, chilli
powder. saute.
3.Add the minced meat & allow to cook for 5 mins. Add chopped tomatoes.
Fry for 2 mins, keep stirring.
4.Add the liver pieces, saute.
5.Once the oil starts oozing out of the mixture (approx 5 mins) add the
garam masala powder & salt.
6.Adjust the seasoning. Sprinkle Chopped coriander. Serve hot with Puri,
lukmi or rotis.
Hyderabad# K1-a C(rry
%of&a In1redien&s/
Lamb Kheema 1/2
Chana dal 2 tbs
Small onion 1
Red Chilli Power 1/2 tbs
Ginger garlic paste 1/4 tbs
Turmeric powder 1/4 tbs
Green Chilli 2-3
Coriander leaves 6-7 sticks fnely chopped
Cinnamon 1-2 stick
Cardamom 1-2
Oil 1 tbs
Salt As your taste
C(rry masa$a In1redien&s/
Sweet Curd 450 gm
Coconut crushed 8-10 tbs.
Chironji 3-4 tbs
Almond 10-12
Kaju Powder 3-4 tbs
Cinnamon 2-3 sticks
41
Cardamom 1-3
Ginger garlic paste 2 tbs
Red chili powder 1 tbs
Turmeric power 1/2 tbs
Green Chilli 2-3
Coriander leaves 5-6 sticks fnely chopped
Mint leaves 8-10 leaves fnely chopped
Salt To taste
Oil 6-7 tbs
Water 2-3 cup water
Me&hodo$o1y
1.Wash kheema and put in the pressure cooker and then put all the
ingredients mentioned in kofta ingredients and then add 1 1/2 cup
water and then pressure cook it for 10 minutes so that it cook fnely.
2.Now remove the lid and stir with spoon for 2-3 minutes as there is no
water in it. Now allow it to cool.
3.Grind it in grinder to a smooth paste then make it into small balls as
you can. Fry it in a non-stick pan with small oil till they become light
golden color.
4.Your fried kofta is ready to take out from non-stick to a plate and keep
aside. Be ready to prepare masala for it.
Me&hod &o prepare C(rry Masa$a/
1.First grind coconut, Chironji, Almond, Kaju or Khuskhus in a grinder to
a smooth paste. Take out all the paste in a bowl and put all the
ingredients of masala in it except oil.
2.First heat oil in a utensil in which you are going to prepare the curry, let
it heat lightly then put all the ingredients into it on a low fame.
3.Stir the ingredients till it leaves the oil then add curd and again for 2
minutes then add water make it gravy as you require now allow it to
cook for 5 minutes on a low fame.
4.Remove from the fame then put all kofta in it.
5.Serve it with Rice.
MIRCH KA SALAN
Green chillies 250 gm
Oil 50 ml
42
Tamarind pulp 30 gm
Beaten yogurt 100 gm
Lemon juice 2 tbsp
Salt To taste
-#: ,ALA) 8A,TE
Roasted onions 250 gm
Roasted peanuts 35 gm
Dessicated coconut35 gm
Ginger-garlic paste20 gm
Sesame seeds 5 gm
A sprigs of curry leaves
Me&hod
1.Grind roasted onions, peanuts, coconut, ginger, garlic and sesame
seeds to a fne paste.
2.Heat oil and deep fry green chillies, remove and keep aside. Fry the
ground paste in the same oil by stirring continuously. Pour little
water at regular intervals while frying the paste. Stir well by adding
yogurt, lemon juice and salt. Add tamarind pulp and stir well until
the gravy is of sauce consistency.
3.Add fried chillies. Bring to a boil and remove from fre. Garnish with
fried curry leaves and serve hot with biryani.
Na++# Ka Saa+a%
Lamb shanks 1kg
Stock 5lt
Elaichi few
Dalchinni 10gm
Lavang 10gm
Kababchini 10gm
Safron 1/2gm
Potli masala 25gm
Ginger & Garlic paste 1 tsp
Red chilly Powder to taste
Turmeric 1/4 tsp
Onions (fnely chopped) 50 Gm
Garam Masala (powder) 2 gm
Cardamom 2 no
43
Cloves 2 no
Cinnamon 1" Piece
Shahjeera 1/4 tsp
Oil 10 ml
Curd 50 ml
Salt To taste
Coriander 1 Sprig
Me&hodo$o1y
1.Marinate the shanks in dahi, the dhania, kothmir and green chilli of
hara masala, red chilli paste.
2.Marinate for two hours. Cook the shanks in a lagan, which is a fat
3.Baghar elaichi, dalchini, lavang and kabachini, add in the shanks
4.then lagan is sealed for three minutes. The meat gets brown and sears.
5.Add some lamb stock and lets it brew slowly for an hour. When the
6.shanks are tender.
7.Removes them from the masala and bathe them in safron cream. The
hot shanks catch the safron favour.
8.Strain the saalan to get a clear extract of meat juices and masala
favours.
9.After straining, add the Hyderabadi potli masala into the salaan for 20
minutes, put the dish onto dum for 25 minutes. The slow cooking makes
the meat soft, glutinous and succulent.
The salan in this dish is the nihari, a thin stew, into which you can dunk
all kinds of breads.

Ka0#%a
Oil 3tb
Chop Onion 1no:
Chop Green chilli 2no:
Chop Tomato 1tb
Fresh coriander 2sprig
Beaten eggs 8no:
Salt to taste
Pepper pwd to taste
44
Me&hodo$o1y
1. Put the oil in a large, non-stick frying pan and set over medium heat.
2.When hot put in the onion. Stir for 20 seconds, then put in the green
chilli and tomato. Stir until the onions and tomatoes are soft, 2-3
minutes.
3.Now put in the coriander, eggs, salt and pepper. Stir the eggs gently
until they form thick, soft curds, or are done to your taste. Remove from
heat and serve immediately
Mutton biryani
Mutton 1 kg
Curd 1/4 kg
Green chillies 6
Mint leaves half a
cup
Garam masala powder 1/2 tbsp
Onions 4 (large)
Dalda 1/4 kg
Whole Garam masala 1/2 tsp
Lime 3
Zafran little
Milk 1/2 cup
45
Me&hodo$o1y
1.In a large bowl mix the meat, yoghurt, almonds, chopped green
chillies, ginger and garlic, salt, and ground garam masala.
2.To the mixture add half a teaspoon each of chilli powder and
turmeric. Marinate for at least 4-6 hours in the fridge.
3.Fry the onions in ghee until golden brown and crisp. Drain away any
excess ghee and then remove the onions and spread over a large
plate. This should keep the onions crispy.
4.Once they have cooled crush the onions with your fngers and add
this to the marinated meat mixture.
5.In a large pan half fll with water and add salt, whole garam masala
and one green chilli. Bring this to the boil and add the washed rice
and cook until the water boils. Once the water has boiled drain the
rice in a colander and rinse with a little cold water.
6.Grease the lagan generously with ghee and transfer the meat
mixture. Level the surface and now spread the rice evenly over the
meat. Squeeze the lemon and pour the juice over the rice. Warm the
milk and crush the safron into it. Pour the milk/safron mixture
over the rice. Dot generously with ghee. To garnish spread the fried
onions and corriander over the rice.
7.Cover the lagan tightly. Allow steaming on high heat for about 10
minutes and then lowering the heat and cooking for another 1 and a
half to 2 hours. Before removing the pan from the cooker ensure that
there is no moisture left in the meat. This can be checked by listening
for a sizzling sound. If there is no sizzling then the Biryani is ready.
8.Biryani is traditionally served with Mirchi Salan and Yoghurt
Chutney.
K#)h#d#
Khichri has but three bosom buddies; Minced meat, ghee, papadums, and
pickles.
Rice 3 cups
Split green gram 1 cup
oil 10 ml
Onion 1 medium
46
Green chillies(slit) 4 nos small
Cardamom 2 nos
Cloves 2 nos
cinnamon 1 piece
shahjeera 5 gm
Salt to taste
curry leaves 10 nos
Turmeric a pinch
ginger & garlic paste 5 gm (or) one teaspoon
Methodology
1 Wash and soak rice and grams separately for 30 minutes.
2 Heat oil in a vessel add whole garam masala ie Cardomom, Cinamom,
Clous, Shahjeera, Saute.
3 Immediately add sliced onoins, slit green chillies and curry leaves. Saute
till onions are transparent.
4 Add turmeric and ginger garlic paste stir for a minute.
5 Add 8 cups of water and bring to a boil. Drain rice and gram and add to
the boiling water & Stir
6 Once the rice is half done add salt to the taste.
7 Stir and allow to cook on the low fame till the rice is fufy.
8 Serve hot with lemon pickle, thick butter milk or khatta. (made with ripe
tamarind).
HALEEM
Middle-eastern import is traditionally a mild, easily digested meat and
wheat porridge eaten by Muslims for Iftar to break the Ramzan fast.
Wheat (whole) 200gm
Boneless Mutton 300gm
Green Chillies 20gm
Ginger 2piece
Garlic 6-8 fakes
Ghee 100gm
Sliced onions 3 medium
Turmeric
1
/
2
tsp
4
Garam Masala 2tsp
Salt To taste
Methodology
1.Clean wheat and soak in water for 2 hours. Grind ginger, garlic and
chillies to a fne paste.
2.Clean and slice mutton into small pieces. Marinate mutton pieces
with half quantity of ground paste and salt for 1 hour. Pressure cook
the soaked wheat and marinated meat till done. Mince and grind to a
fne paste.
3.Heat ghee in a pan and saute onions till brown. Add turmeric, garam
masala, salt and remaining ground paste and keep stirring
occasionally on a low fame till the mixture leaves the sides of the
pan. Adjust seasoning and serve hot.
Rotiyan
(Breads)
South India is a rice country and Hyderabad is no exception, despite so
much of the northern presence. The Hyderabadis who migrated from the
North, did not take long to adapt themselves to the local food traditions.
Sheermal
The word Sheer comes with milk and mal from riches. Together, the two
words exquisitely convey the meaning of this bread, because the dough is
kneaded in the milk instead of water and mixed with the fragrant
screwpine fower
Refned four 500g
Ghee 2/3cup
Milk 1cup
Salt 1tsp
Sugar 2tbsp
4!
Yeast 2tsp
Kewra 4tsp
Methodology
1.Dissolve sugar and yeast in warm milk add kewra to it
2.Add salt and ghee to four and mix till it gets crumbly
3.Knead with milk to make medium soft dough
4.Rest it for some time
5.Divide the dough into 12 portions equal balls
6.Dust with four and roll out into a disc of 6 dia
7.Prick with a fork all over, leaving a margin of one inch on the sides
8.Mount the sheermal on a pre heated tandoor wall
9.Like it cook on low heat
10.When almost bake ,sprinkle safron water on sheermal and let the
excessive moisture evaporate. Serve with kebabs
Raughani Roti
The word raughan means ghee or butter. This bread is quite like a Paratha
but is richer as it contains cream,milk and ghee which it is called raughani
Whole wheat four300g
Ghee 4 tbsp
Milk 1cup
Salt 1tsp
Sugar 1tsp
Yeast 1tsp
Ghee brushing
Methodology
4"
1.Mix salt, sugar, and ghee with four till it becomes crumbly
2.Then add milk and cream and knead to make dough
3.Let it rest for 6 hours
4.Divide the dough into 8 portions
5.Flat the ball by rolling to 6dia
6.Heat on a pre heated gridle
7.With the help of a cloth press the roti on the gridle till is crisp and
golden
8.Brush with ghee
Bhakharkhani Roti
The bread owns its creation from the )awab 3a4har %han, Governor of pre-
independent Bengal
Flour,refned 500g
Ghee 100 gm
Milk 1cup
Salt 1tsp
Sugar 3tbsp
Baking powder 1 tsp
Kewra 4tsp
Almonds 10-12
Raisins 20g
Nigella seeds topping
Ghee brushing
Methodology
1.Dissolve sugar in milk. Add kewra
2.Blanch almonds, deskin and cut into slivers
5+
3.Soak the almonds, Raisins and Nigella in warm water
4.Add salt Baking powder and ghee to the four
5.Mix till it becomes crumbly
6.Gradually add in milk and knead to medium soft dough
7.Also add the soaked nuts and leave for rest
8.Divide the dough into 8 equal portions
9.Roll into fat disc; brush the surface with ghee and sprinkle with four
10.Fold one third of the disc from one side, now fold the disc from other
side over the portion folded earlier
11.Now fold the disc from one side and then the other to make a layered
square,Dust it and roll into a 6 square
12.Cook it in a tandoor till done
Ch(-%ey* a%d /#)"+e*
The word chantni comes from the Hindi word chaatna ,whuch means to
lick, because chutneys and pickles have a lip smacking pleasure about
them. Pickle and chutneys haadd sprakle to a bland meal and enliven a
spicy one.
Chutneys generally have a short life ,but most pickles are made to last
several months, or even a year.
T#+ "# Cha-%#
The fne tasting sesame chutney is s southeren legacy. It is laden with the
scent of baghar.
Sesame seeds 150gm
Tamarind 50gm
Greeen chillies 8
Garlic 15
Salt taste
51
For baghar
Red chillies 4
Mustard seeds 1tsp
Cumin seeds 1tsp
Curry leaves 20-25
Oil 2tbsp
Methodology
1.Soak tamarind in half a cup of water for about 15 minutes
2.Deseed and strain to get the pulp
;0h(r- Ch(-%ey

Yogurt 1t
Onion (chop fne) 2no:
Green chillies 6
Coriander springs 1-2
Salt 1 1/2tsp
Methodology
1.Beat the yogurt until smooth. Add salt, fnely chopped onions, tomatos,
green pepper and coriander. Mix well.
2.Dry roast the sesame seeds on a griddle till golden
3.Roast the green chillies directly on gas or live charcoal
4.Grind toghter the roasted sesame seeds, the green chillies and garlic
5.Add salt and tamarind pulp
6.Heat oil
7.Add the whole red chillies, mustard oil and cumin seeds
52
8.When the seeds begin to pop up and the chilli darken, add curry leaves
9.Add and mix in the ground chutney
10. Check for the seasoning
Aa: Ka A)har
Raw Mangoes (medium) 10 nos (each cut into 1 pieces)
Ginger Paste 150 gm
Garlic Paste 150 gm
Red Chilli Powder 200 gm
Salt 200 gm
Jeera powder 15 gm
Methi Powder 15 gm
Mustard Powder 30 gm
Turmeric 10 gm
Garlic pods (peeled) 50 gm
Groundnut oil 500 ml
Cumin & mustard seeds 20 gm
Methodology
1.Heat oil in a thick-bottomed pan and cumin and mustard seeds once the
oil is hot.
2.Saut. Add the Ginger and garlic paste. Keep stirring as this mixture
froths a lot. Cook until the oil oozes out of the mixture.
3.Cool the mixture. Then add rest of the ingredients and mix thoroughly.
4.Store in a container tied with a cloth for two days.
53
5.Open on the third day mix and check for the seasoning. Adjust the
seasoning if required.
6.Store in an airtight ceramic jar. Take out pickle as and when required.
This keeps for a year.
P.s.- One teaspoon of vinegar can be added while mixing to keep the mango
pieces frm
Mee-ha
The dessert as the last course of a meal is, however a western contribution
to the world of cuisine. In hyderabad, it does not normally form part of the
daisy fare. Even the sublime N9imish, in which clouds of creamy foam are
collected in earthern saucers, is not necessarily taken as the last course of
a meal. It is only at the wedding and celebrations that the dessert has
become a regular feature
Maa"ha%e K# Kheer
Lotus seeds are considered a delicacy in South asia and are cooked in some
curries as also this dessert
Milk 2kg
Lotus seed 100gm
Sugar 125gm
Cardamom few seeds
54
Kewra 2-3 drop
Chandi warq5
Methodology
1.Crush some of the lotus seeds slightly leaving other whole
2.Boil the milk
3.Add the lotus seeds and cook in milk on medium heat, stirring every
now and then
4.Cook till the lotus seeds are cooked and the consistency of the milk is
reduced by 1/3
5.Add sugar; cook further for a couple of minutes,
6.Remove from heat
7.Add kewra garnish with warq before service
Sheer Kr:a
Thin vermicelli 100gm
Milk 150ml
sugar 250gm
Cashewnuts chopped 50gm
Almonds (chopped) 50gm
Dates chopped 50gm
Cardamom powdered 6
Clarifed butter 4tsp
Water 250ml
Methodology
1.Fry the nuts in 2 tsp of clarifed butter.
2.Make a sugar syrup (one string consistency). Fry the vermicelli in the
remaining clarifed butter until golden brown.
55
3.Boil the milk until it is thickened to half the quantity. Add the fried
vermicelli to the milk and cook. Do not allow lumps to form. Add sugar
syrup and cook for a while until it comes to a homogeneous consistency.
4.Sprinkle cardamom powder. Garnish with fried nuts.
5.Serve hot or refrigerated.
N#:#*h
A heavenenly dish that could truly be described as a food of the
gods.Essentially a winter dish, the Hyderabadi brought it from north in and
in spite of Hyderabadi mild winter, has gamely made it, co
Milk(full fat)
Sugar
Rose water
Safron
Earthern sauicers (4-5)and 2depth
Methodology
1.Soak the earthern water for a couple of hours
2.Wash and set aside
3.Boil the full cream milk
4.Boil for 20 min on medium heat
5.Add sugar
6.Remove from stove and cool
7.When cool add rose water and safron
8.Cover the pan with a thin muslin cloth and keep it outdoor under the
open sky overnight
9.On a cool and clear moon light wintry night when there is dew
56
10. Next morning, before sunrise, churn the milk with an electric
churner.
11. Collect the foam that forms on top in the earthern saucers
12. Keep churning and collecting the foam in the earthern saucers till
the milk is almost exhausted and foam stops surfacing. Eat fresh;
nimish has a self-life of one day, if refrigerated
$(b+e Ka Mee-ha <4read /(dd#%0=

Bread (small) 1 loaf
Milk 1 lt
Sugar 500 gm
Double cream 250 gm
Clarifed butter 250 gm
Chop cashewnuts 100 gm(roasted)
Almonds chopped 100 gm
Safron 10 gm
Cardamom powdered 5
Me&hodo$o1y
1.Decrust the bread
2.Cut each bread slice into four pieces.
3.Fry them in clarifed butter till golden brown. Make a sugar syrup by
adding half a litre of water to the sugar and boil it for 15 minutes. Add
the powdered cardamom and the safron dissolved in milk to the sugar
syrup. Boil milk until it is thickened.
4.Arrange the fried bread pieces on a fat tray and sprinkle the chopped
nuts on them. Pour the sugar syrup, double cream and milk alternately
over the bread pieces while they are still hot.
5.Refrigerate and serve as dessert.
5a>ar Ka Ha+!a
Carrot 2 kg
Milk 1 lt
Sugar 500 gm
5
Clarifed butter 500 gm
Almonds chopped 50 gm
Chop cashewnuts 50 gm
Methodology
1.Peel and grate the carrots fne.
2.Fry the grated carrot in 4 tbsp of clarifed butter.
3.When the carrot is fried well add milk and cook the carrot for 15
minutes.
4.Add the remaining clarifed butter. Garnish with nuts.
5.Serve hot or refrigerated.
?(ba%# Ka Mee-ha
The sweet buds of Hyderabadis are legendary. No meal is ever complete without
a sweet at the end .The sweets here are sweeter than in any other cuisine.
One of the most favourite is the "Qubani Ka meetha".This is a sweet that bellies
all traditions and is the fastest moving dessert in most of the Hyderabadi
restaurants.

Apricot dried (Whole)
(Qubani)
200 gm
Sugar 60gm
Fresh Cream (whipped) 50ml
Water 300ml
Methodology
1.Wash and soak the apricots in hot water for 15mts.
2.Mash and stone the apricots. Break open the stone and remove the nuts.
3.Heat the mixture of apricot and nuts until it starts thickening.
4.Add sugar and cook for another 2 minutes.
5.Allow the mixture to chill.
6.Serve it with fresh cream, plain custard or Vanilla Ice-cream.
5!