So, ok, these Nizams of Hyderabad were fat people, loved their meats and sweet dishes. Hyderabadi cuisine first attained its essence when Sultan Quli Qutb Malik migrated from Delhi in the 16th Century. Since then Hyderabadi food has been a mixture of Awadhi, Mughlai, Turkish and Arabic cuisines along with Telegu and Marathwada cuisines. The overall picture of Hyderabadi food is Biryani served in earthen or brass pots and truckloads of meat side dishes. But there's much so much to this cuisine than anyone can imagine.
This winter, I went to Hyderabad with three purposes (ek teer teen nishana)- 1) to attend a far-off relative's post-wedding celebrations (and that relative's father happens to be Bramhaji, a fairly popular face in Telegu cinema because of which the ceremonies were grand and I even got a sneak-peek at the ever-so-famous Singham badass Prakash Raj), 2) to do some site-seeing within the city for the umpteenth time and the new places- Nagarjuna Sagar, Andhra and Bidar, Karnataka, both 150km away from Hyd, 3) Celebrate the joint birthdays of me and my brother (no we are not twins, he is 7 years older and probably 2 times taller and wider) on 18th Dec and also meet a friend. During this period, I tasted almost every popular food item in Hyd Cuisine excluding the magnetic Hyderabadi Haleem as Ramzaan is long gone and many months later. My taste buds savored some incredible Hyderabadi Mutton Biryani with Mirchi Ka Salaan and Dahi ki Chutney, Baghara Baingan, Shammi and Tikka Kebabs, Puran Polis, Kulfi, Date Halwa from Karachi bakery and Qubani ka Meetha with ice cream along with some phenomenal non-Hyderabadi dishes such as Wasabi Prawns in Dasapalla, Tortellini in Via Milano and Siew Mai in Mainland China. The most unique experience was dining in a restaurant which resembled the interior of a train meant for the Sultans to commute. Named Sindh Sahib Sultan, even if the food (except the Roti pe Boti) is not over-the-world (and I couldn't eat much due to my ever-so-recurring stomach issues), the decor gets a thumbs-up from me.
Historically rich, technologically booming, culturally immensely diverse, with its amazing weather; gastronomically, Hyderabad is one of the best.
This winter, I went to Hyderabad with three purposes (ek teer teen nishana)- 1) to attend a far-off relative's post-wedding celebrations (and that relative's father happens to be Bramhaji, a fairly popular face in Telegu cinema because of which the ceremonies were grand and I even got a sneak-peek at the ever-so-famous Singham badass Prakash Raj), 2) to do some site-seeing within the city for the umpteenth time and the new places- Nagarjuna Sagar, Andhra and Bidar, Karnataka, both 150km away from Hyd, 3) Celebrate the joint birthdays of me and my brother (no we are not twins, he is 7 years older and probably 2 times taller and wider) on 18th Dec and also meet a friend. During this period, I tasted almost every popular food item in Hyd Cuisine excluding the magnetic Hyderabadi Haleem as Ramzaan is long gone and many months later. My taste buds savored some incredible Hyderabadi Mutton Biryani with Mirchi Ka Salaan and Dahi ki Chutney, Baghara Baingan, Shammi and Tikka Kebabs, Puran Polis, Kulfi, Date Halwa from Karachi bakery and Qubani ka Meetha with ice cream along with some phenomenal non-Hyderabadi dishes such as Wasabi Prawns in Dasapalla, Tortellini in Via Milano and Siew Mai in Mainland China. The most unique experience was dining in a restaurant which resembled the interior of a train meant for the Sultans to commute. Named Sindh Sahib Sultan, even if the food (except the Roti pe Boti) is not over-the-world (and I couldn't eat much due to my ever-so-recurring stomach issues), the decor gets a thumbs-up from me.
Historically rich, technologically booming, culturally immensely diverse, with its amazing weather; gastronomically, Hyderabad is one of the best.
