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As
soon as a person hears the mention of Hyderabadi Biryani,
he starts whetting his appetite! The wafting aroma hits
before you set your eyes on the delicious mounds of
fragrant, steaming rice with tempting sight of a traditionally
cooked chicken peaking out! It is so popular that it
takes a special mention in the world of cuisine's. A
part 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. The elaborate Dastarkhan, on which
are place steaming hot dishes of dum ka murgh, a baked
chicken full of savoury herbs and spices. Lagan ke kebab,
bhagare bhaingan, machili ka qualiya, mirch ka salan,
haleem, and different kinds of Biryanis severed with
Bhurani. Even the desserts are world renowned. Qubani
ka meeta, badaam ki jaali, hub ke laoz, azam jahi meetha,
etc, satiate you beyond imagination. Another speciality
eaten very early in the morning is Nahari, a 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 drunk in piece of spongy
Sheermahal bread. And during the festival day of Id-ul-Fitr,
it is traditional to serve sheer quorma, the delicious
kheer, made with sevian, dried fruits and dates.
This
cuisine owes its origins to the Mughalai style of cooking
of the Asaf Jahi period. By carefully mellowing and
nurturing the typical Mughalai flavours 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 world for a well prepared dish,
however humble its origin. For a taste of the royal
menu, there is a variety of Biryanis (a rice and meat
preparation, seasoned with spices and flavourings);
Kababs (minced meat cooked in many different styles
as Boti Jhammi, kalmi, Shikampur, Sheek, Lagan-ke-kababs,
Dum-ke-kababs); Khormas (cooked in a rich creamy gravy)
and Lukhmi (pastry). 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, Nahari,
Rumali Rotis (bread as thin as a handkerchief) and Chakna
(a spicy dish of meat). For vegetarians there is Bagara
Baingan (a rich spicy preparation of aubergines); Mirch-ka-salan
(chillies in a creamy gravy); Tomato kut (aromatic puree
of tomato with flavourings); and Shahi dahi vadas (lentil
dumplings in youghurt sauce). For dessert, on can have
a pick from Double-ka-meetha (a bread and cashewnut
pudding); Qubani-ka-meetha (stewed apricod dessert);
Anday-ka-piyosi (made with eggs, mild, almonds and purified
butter); Badam-ki-jhab (marzipan) and Dil-e-Firdaus
( a rich, milk-based sweet). |
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