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Hyderabadi cuisine (native: Hyderabadi Ghizaayat), also known as Deccani cuisine, is the native cooking style developed in the kitchens of the Muslim aristocrats of the erstwhile Hyderabad State, India [1]. The haute cuisine of Hyderabad began to develop after the foundation of the Bahmani Sultanate, and the Qutb Shahi dynasty centered in the city of Hyderabad promoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad as it began to further develop under their patronage.
The Hyderabadi cuisine is an amalgamation of South Asian, Mughalai [2], Turkic, and Arabic along with the influence of cuisines of common people of Golconda Sultanate. Hyderabadi cuisine comprises a broad repertoire of rice, wheat, and meat dishes and the skilled use of various spices, herbs and natural edibles.[1]: 3 [2]: 14 [3]
Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, to weddings and parties, festival foods, and travel foods. The category to which the recipe belongs itself speaks of different things like the time required to prepare the food, the shelf life of the prepared item, etc.[4]
^Kapoor, Sanjeev (2008). Royal Hyderabadi Cooking. Popular Prakashan. ISBN 978-81-7991-373-4. Retrieved 19 September 2011.
^Leonard, Karen Isaksen (2007). Locating home: India's Hyderabadis abroad. stanford university press. ISBN 978-0-8047-5442-2. Retrieved 19 September 2011.
^Sen, Colleen Taylor (2004). Food Culture in India. Greenwood Publishing Group. p. 115. ISBN 9780313324871. Retrieved 8 March 2021.
^"'Most Hyderabadi cuisine is dying'". timesofindia.indiatimes.com. The Times of India.
and 26 Related for: Hyderabadi cuisine information
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origins in the Bahmani Sultanate and then the Deccan sultanates, Hyderabadi culture and cuisine became defined in the latter half of the reign of the Asif Jahi...
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respectively. Hyderabadicuisine List of condiments List of peanut dishes Hyderabadi mirchi ka salan Saffron Streaks, 2011-03-110 "Hyderabadi Dishes: Mirchi...
sub-types of cuisine within these states. Among notable sub-types of regional cuisine include; Udupi cuisine, Chettinad cuisine, Hyderabadicuisine, Thalassery...
speciality, as are the delectable sweets. The local cuisine is a blend of Mughlai and Hyderabadicuisine, with an influence of the spices and herbs of the...
cardamom. Double ka meetha is a dessert of Hyderabad. It is popular in Hyderabadicuisine, served at weddings and parties. Double ka meetha refers to the milk...
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also known as Hyderabadi Tehzeeb (حیدرآبادي تہذیب ) or Dakhini Tehzeeb (دکني تہذیب ), is the traditional cultural lifestyle of the Hyderabadi Muslims, and...
Kulfa gosht is a popular dish among Hyderabadi Muslims, originating in Hyderabad, India. Kulfa is an Urdu word for purslane, a succulent green leafy vegetable;...
green chillies. Bagara rice pairs well with spicy curries like baghara baingan or dalcha. Bagara Bhaat Bagara Rice | Hyderabadi Bagara Rice Recipe v t e...
Khatti Dal is a food originating in India and central to Hyderabadicuisine. It is a type of dal made using Masoor dal or Toor dal. It is a popular dish...
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bhunao and dum, or 'roasting' and 'maturing' of a prepared dish. In this cuisine, herbs and spices are important. The process of slow roasting gently allows...
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