The following highlights some of the popular Traditional Hyderabadi Foods. If you manage to be in an Hyderabadi restaurant or you are visiting Hyderabad in India, I recommend the following:
1. Baingan mirchi ka salan
Baingan mirchi ka salan is a traditional Indian curry that originated in Hyderabad. The stew consists of fried aubergine and large green chillies in a coconut-peanut curry paste mixed with five Indian spices known as panch phoran. The ingredients of this dish are aubergine, green chillies, mustard seeds, nigella seeds, cumin, curry leaves, tamarind, coriander and onion leaf mix, coconut flour, peanuts, sesame seeds, garlic, ginger, red pepper masala paste, turmeric and curry powder.
2. Chakna
It is a seasoned stew made with goat’s veal and other offal such as liver, kidneys, tripe and pieces of tongue. Onions, garlic, ginger, cardamom, sorghum, turmeric, salt, paprika, black pepper, curry powder, fresh coriander, bay leaves and green chillies are often added for flavour. Chakna is considered a special delicacy for Muslims in Hyderabad, India and Pakistan.
3. Guncha wa keema
It is generally prepared by combining cauliflower florets, ghee, Indian spices, tomatoes, salt, pepper, ginger, garlic, onion, paprika, coriander, turmeric and cumin. The cauliflower florets are steamed or boiled and then mixed with other ingredients, most of which are fried in ghee. If desired, sprinkle the dish with lemon juice. Just before serving, guncha wa keema is usually garnished with coriander leaves and then ready to be enjoyed as a side dish with any flatbread.
4. Hyderabadi biryani
A South Indian meal composed of basmati rice, goat, lamb or chicken, lemon, yoghurt, onion and saffron. There are two main varieties of this dish: kachchi (raw) and pakki (cooked). The rich taste of Hyderabadi biryani is said to be due to the unique process of cooking raw rice and raw meat with exotic spices, unlike other places where meat and rice are cooked separately. This particular style of cooking, known as dum, is believed to have originated in Persia during Mughal rule in India.
5. Hyderabadi haleem
This dish is made with meat, lentils and wheat and is usually cooked overnight in a pot. Lamb, beef and goat are traditional choices, but chicken and veal can also be used. Cracked wheat and pearl barley are often used as grains, while spices and herbs used in Hyderabadi hiram often include curry, turmeric, cumin, coriander, mint and black pepper.
6. Lukhmi
It looks like a samosa but is made of meat and shaped like a flattened square pie. The dough is usually made from a mixture of flour, butter and yoghurt, while the filling usually consists of minced mutton, cumin, ginger, paprika, garlic, oil, coriander, chilli, lemon juice and salt. Once the lukhmi is assembled, fry in hot oil until golden brown and serve hot. This snack is especially popular at weddings and similar festive events in the region.
7. Mirchi ka salan
It is a variety of curry that originated in Hyderabad. It is prepared by stewing mild green chillies in a spicy mixture of peanuts, coconut, fried onion, sesame seeds, ginger and garlic and various spices. The curry is often spiced with various spices and tamarind or lime juice to give it a sour taste. Typical spices used in the preparation are paprika, cumin, coriander seeds, mustard seeds, turmeric, curry leaves, fenugreek seeds and black cumin.
8. Qubani ka meetha
This dessert usually consists of dried apricots soaked in water, sugar, lemon juice, blanched almonds and Malaysian cream. Thinly slice the soaked apricots and cook them in water and sugar until the mixture thickens and thickens. Lemon juice is added to the mixture and the dessert is decorated with sliced almonds and cream. It can be served hot or cold, preferably with a dollop of Malaysian cream on the side. Alternatively, vanilla or Malaysian cream can be substituted.
9. Rumali roti
Rumali roti is a popular Indian flatbread made from white and wheat flour, water and oil. The dough is baked in a traditional tawa and is called rumali because it is very thin. Some say the bread got its name because it was used in place of a handkerchief after eating. Rumali roti is often served as a side dish to various curries or any kind of liquid dish and can be eaten with flatbread. It is important that the bread is slightly moist so that it does not become hard and uncomfortable.
10. Shikampuri kebab
These dumplings are usually made from lamb or chicken mixed with ginger, garlic, egg, chana dal (Bengal gram) and spices such as cardamom, cinnamon, paprika and turmeric. What makes them unique is the inside: the dumplings are stuffed with chopped onions, green peppers, coriander leaves and curd, which can be made by straining yoghurt through muslin. Fry the patties in hot oil until golden brown and then serve.
If you found this list useful, here are some more Traditional Asian Foods to try out on my Pinterest channel.
The following highlights some of the popular Traditional Indian Foods. If you manage to be in an Indian restaurant or you are visiting India, I recommend the following: