Examine individual changes

'{{Indian cuisine}} '''Hyderabadi cuisine''' (native:''Hyderabadi Ghizaayat'') also known as '''Deccani cuisine''' of [[India]], was developed after the foundation of [[Qutb shahi]] dynasty by [[Quli Qutb Mulk|Sultan Quli]], promoting the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the [[Nizam]]s of [[Hyderabad State]]. It is an amalgamation of [[Mughlai cuisine|Mughlai]], [[Turkish cuisine|Turkish]] and [[Arabic cuisine|Arabic]] along with the influence of the native [[Telugu cuisine|Telugu]] and [[Marathwada]] cuisines. Hyderabadi cuisine comprises a broad repertoire of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.<ref name="Sanjeev Kapoor">{{cite book|title=Royal Hyderabadi Cooking|year=2008|isbn=978-81-7991-373-4|publisher=[[Popular Prakashan]]|last=Kapoor|first=Sanjeev|accessdate=19 September 2011|url=http://books.google.com/books?id=pFivPqq7FbIC&}}</ref>{{rp|3}}<ref name="Karen2">{{cite book| title=Locating home: India's Hyderabadis abroad|year=2007|isbn=978-0-8047-5442-2|publisher=stanford university press|last=Leonard|first=Karen Isaksen|accessdate=19 September 2011|url=http://books.google.com/books?id=HQCvgavbQjgC&}}</ref>{{rp|14}} Hyderabadi cuisine could be found in the kitchens of the former [[Hyderabad State]] that includes [[Telangana]], Marathwada region (now in [[Maharashtra]]), and Hyderabad Karanataka region (now in [[Karnataka]]). The cuisine also contains city-specific specialities like [[Hyderabad, Andhra Pradesh|Hyderabad]] ([[Hyderabadi biryani]]) and [[Aurangabad Maharashtra|Aurangabad]] ([[Naan Qalia]]), [[Parbhani]] (Tahari), and [[Bidar]](Kalyani Biryani). The cuisine emphasises the use of ingredients that are carefully chosen and cooked to the right degree and time. Utmost attention is given to picking the right kind of [[spice]]s, [[meat]], and [[rice]]. Therefore, an addition of a certain [[herb]], [[spice]], [[condiment]], or a combination of these adds a distinct taste and aroma. The key flavours are of [[coconut]], [[tamarind]], [[peanut]]s and [[sesame seed]]s which are extensively used in many dishes. The key difference from the North Indian cuisine is the use of dry [[coconut]] and [[tamarind]] in its cuisine. Traditional [[Food utensil|utensil]]s made of [[copper]], [[brass]], and earthen pots are used for cooking. All types of cooking involve the direct use of fire. There is a saying in Hyderabad, cooking patiently (''ithmenaan se'') is the key; slow-cooking is the hallmark of Hyderabadi cuisine. The Slow-cooking method has its influence from the [[Dum Pukht]] method used in [[Awadhi cuisine]]. Hyderabadi Cuisine has different recipes for different events, and hence is categorized accordingly, like banquet food, for 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.<ref>{{cite news| url=http://timesofindia.indiatimes.com/Cities/City_Supplements/Hyderabad_Times/Most_Hyderabadi_cuisine_is_dying/articleshow/1978463.cms | work=The Times Of India | title='Most Hyderabadi cuisine is dying' - The Times of India}}</ref> [[Mehboob Alam Khan]] is a foremost expert on the Hyderabadi cuisine.<ref>{{cite news| url=http://www.thehindu.com/life-and-style/Food/article804545.ece | location=Chennai, India | work=The Hindu | first=Prabalika M | last=Borah | title=Nawab of good times | date=30 September 2010}}</ref> ==History== [[File:WELD 1862 in India pg346 (082 The Cook and his Assistant).jpg|thumb|left|The Cook and his assistant in 1862.]] Hyderabadi cuisine has evolved over centuries from foreign and native influences. The cuisine began to form during the medieval times and was reached to extend during modern period through the work of skilled chefs serving the Deccan nobility. The city of [[Hyderabad, India|Hyderabad]] being the seat of former rulers was the center of many innovative techniques led by royal chefs (known as ''Khansamas'') that eventually gave form to modern Hyderabadi cuisine. ===Medieval period=== The [[Deccan Plateau|Deccan region]] is an inland area in India. The native cuisine was prominent until the [[Vijayanagara Empire]] lasted, it was during the rule of [[Delhi Sultanate]], [[Muhammad bin Tughluq]] when he shifted the capital from [[Delhi]] to [[Daulatabad, Maharashtra|Daulatabad]], the Deccan region adopted the foreign cuisines. In the 14th century when the [[Bahmani Sultanate]] was formed by revolting against the [[Delhi Sultanate]] in Deccan, the Turkish noblemen were appointed in the high positions, and introduced the [[Turkish cuisine]]. The two-centuries-long political instability in the region of the Deccan and the main Central Mughal authority and migration has introduced Deccan with multiple foreign cuisines.<ref name="Collingham">{{cite book|title=Curry: A Tale of Cooks and Conquerors|url=http://books.google.com/books?id=Sr3GUyWe3O0C&|publisher=[[Oxford University Press]]|year=2006|last=Collingham|first=Lizzie|isbn=9780199883813|accessdate=28 April 2013}}</ref>{{rp|91–92}}<ref name="Chapman">{{cite book|title=India food and cooking: the ultimate book on Indian cuisine|url=http://books.google.com/books?id=orHWFRMKf4EC&|publisher=[[New Holland Publishers]]|year=2009|last=Chapman|first=Pat|isbn=9781845376192|accessdate=28 April 2013}}</ref>{{rp|31}} In Deccan [[medieval cuisine]], banquets were common among the [[aristocracy]]. Multiple courses would be prepared and served in a style called ''[[Dastarkhān]]'' (A long cloth laid on floor on which food dishes and dinners plates are placed). Food was generally eaten by hand, served on among commons and nobility. The food was mostly meat oriented being grilled and fried in [[tandoor]]. The [[curry]] were highly seasoned and flavored by using spices. Fruits were preferred rather than dessert after main course. Once the meals are ended ''Kahwa'' (liquid hot drink) was consumed that contains ingredients to digest food. The ingredients of the cuisine varied greatly according to the seasons and festivals, and many items were preserved in the form of [[South Asian pickle|Pickle]]s.<ref name="Collingham"/>{{rp|91–92}}<ref name="Chapman"/>{{rp|31}}<ref name="sajjad"/> ===Modern period=== The modern cuisine was evolved during the [[Nizams]] in the mid-17th century, and elevated to a sublime art form. Hyderabad has a history of continuous influx of migrants from all over the world and in general from the Indian sub-continent, particularly since [[Indian Rebellion of 1857|1857]]. Most of the foreign food had been improved to suit the culinary preferences, resulting to form the unique derivative cuisine that excels over the original. Biryani (Turkish) and Haleem (Arabic) for instance is prepared all over India, but the Hyderabadi variety is ultimately form the [[Hyderabadi Biryani]] and [[Hyderabadi Haleem]]. ''Til ke chatuni'' with Arabic tahini, Persian dried lamb with beans is modified with dalcha, tanduri naan of uzbek (central Asia) to create ''Sheermal''. Most of the modern day desserts in Hyderabadi cuisine were introduced and invented during the times of [[Nizams]], today that had become an integral part of cuisine.<ref name="Chapman"/>{{rp|31}}<ref name="sajjad">{{cite news|title=Biryani, Haleem & more on Hyderabad's menu|url=http://articles.timesofindia.indiatimes.com/2011-08-16/hyderabad/29891989_1_hyderabadi-cuisine-biryani-and-haleem-hyderabadi-dishes|work=[[Times of India]]|last=Shahid|first=Sajjad|date=16 August 2011|accessdate=28 April 2013}}</ref> Hyderabadi cuisine is an integral part of the cuisines of the former Hyderabad State that includes the state of [[Telangana]] and the regions of [[Marathwada]] (now in Maharashtra) and [[Hyderabad-Karanataka]] (now in Karnataka). The Hyderabadi cuisine contains city specific specialties like Hyderabad (Hyderabadi biryani and Hyderabadi Haleem) and [[Aurangabad, Maharashtra|Aurangabad]] ([[Naan Qalia]]), [[Parbhani]] ([[Biryani#Tahari|Tahari]]), [[Bidar]] ([[Kalyani Biryani]]) and others. The use of dry coconut, tamarind, and red chillies along with other spices are the main ingredients that make Hyderabadi cuisine different from the [[North Indian cuisine]].<ref name="Chapman"/>{{rp|31}}<ref name="sajjad"/> In the past, the food was called ''Ghizaayat''. The cuisine is linked to the nobles, who religiously maintain the authenticity of the past, and the [[recipe]]s are a closely guarded secret. The royal cooks are known as ''Khansamas'', highly regarded by the nobles. ''Shahi Dastarkhan'' is the dining place, where food is served and eaten. A [[chowki]] is a low table, instead of a dining table and cotton mattresses for squatting and [[bolster]]s for the back rest. The Dastarkhan is revered in the noble household. ==Ingredients== Hyderabadi cuisine is basically a meat and rice oriented cuisine, it contains a variety of ingredients that are commonly used, ranging from vegetables, spices, meats, flavors, fruits and others. In the city of Hyderabad and its urban, use of flavors, tomato and tamarind are the most common ingredients. Meat (such as mutton and chicken) dishes are prepared by the technique of ''dum''—(sealing the dish with dough and gently simmering its ingredients over a slow fire, to increasing the absorption of aromatic spices.). The herbs and spices used in the dish as well as the method of preparation gives the dish its name. For example, ''Murgh do Pyaaza'' is named so because Onion ('Pyaaz') is added to the dish twice, in different variations. Often for formal occasions, the food is garnished with [[warq]] (a very fine, pure silver leaf created by prolonged hammering and flattening of a small piece of silver). ==Biryani== ''Main Article:'' [[Hyderabadi Biryani]] [[Hyderabadi Biryani]] is Hyderabad's most famous meat-and-rice dish; the [[Nizams]] served some 26 varieties of biryanis for their guests. An authentic [[Hyderabad, Andhra Pradesh|Hyderabad]] meal invariably includes a [[mutton]] biryani. Hyderabadi Biryanis incorporating [[chicken]], lamb, beef or vegetables instead of mutton are also popular. [[File:Chickenbiryani.JPG|right|thumb|[[Hyderabadi biryani|Biryani bowl]]]] ===Types=== * [[Hyderabadi Biryani]] - a traditional celebration meal of lamb and rice. * [[Kachche- gosht ki biriyani]] - raw meat is stir fried with spices(masalas) for couple of minutes and then covered with rice and put in the [[Dum Pukht]] (slow oven). * Hyderabad Zafrani Biryani - [[Saffron]] is soaked and mixed with the rice at the time it is put in the Dum Pukht. * Kheeme ki khichidi- Kheema is marinated in yogurt, green chilli paste, spices for a couple of hours and cooked. Then cooked on slow flames with layers of rice and kheema mixture alternating. '''Side Dishes''' * [[Mirchi ka Salan]]: chilli curry * [[Dahi chutney]]: curd or yoghurt (not sweet) mixed with onions, coriander, [[Mentha arvensis|pudina]] and green chillies. ==Hyderabadi haleem== [[File:Hyderabadihaleem.JPG|left|thumb|[[Hyderabadi haleem]]]] ''Main Article:'' [[Hyderabadi Haleem]] Haleem is a [[Seasonal food|seasonal]] [[delicacy]] of [[wheat]], [[meat]] and cooked for hours to a [[porridge]]-like paste. This traditional wheat [[porridge]] has its roots in [[Arabia]], known as ''[[harees]]''. [[Haleem]] is a [[Seasonal food|seasonal]] dish which is made during Ramzan ([[Ramadan]]). The [[calorie|high calorie]] haleem is an ideal way to break the ramzan [[Fasting|fast]]. Haleem means ''patience'', because it takes long hours to prepare (often a whole day) and served in the evenings. It is a popular [[Entrée|starter]] at [[Hyderabadi Muslims]] weddings. ==Curries and starters== [[File:Boti Kabab.jpg|right|bottom|thumb|[[Boti Kabab]]]] * [[Hyderabadi Marag]] - A thin mutton soup * [[Garle]] - A Hyderabadi snack. Spicy kheema balls dipped in besan batter and deep fried * [[Angrezi cutlet]]- Cutlets made out of spicy kheema and pieces of bread made into a mash, coated with bread crumbs and deep fried * Tootak- A delicacy made out of spicy kheema wrapped up in rava-butter mixture and baked * [[Ande ki pakodi]]- Slices of boiled eggs, dipped in besan batter and deep fried * [[Kheeme ke samose]]- samosas with kheema stuffing * [[Bagara khana]] - Basmati rice delicacy. * [[Baghara baingan]] - Stuffed eggplants, a delicacy where tender and fresh brinjals are stuffed with grounded peanut-coconut mixture and cooked in a rich and creamy paste. * [[Dalcha]] - Mutton and Lentil delicacy. * [[Murghi ka Khorma]] - ''Chicken curry'' * [[Hyderabadi Kheema]]- A popular mutton-mince curry. * [[Paaya]] - Bone soup * [[Tamate ka Kut]]- Thick tomato gravy served with pieces of boiled eggs * [[Churri]]- Thick yogurt raita with chopped onions, green chillies and coriander * [[Chakna]] - A dish made out of Goat [[intestine]]s and [[tripe]]s cooked with [[flour]] and other [[spice]]s. * [[Pathar-ka-Gosht]] - Mutton/lamb [[seared]] on a stone slab found in Hyderabad. * Bina Masale Ka Murgh - chicken done with only curd, turmeric and saffron * [[Dum-ka-Kheema]] * [[Muthhi Key Kebab]] - Meat balls (goat) * Nizami Murg Handi * [[Magaj|Maghaz Masala]] (Beja Fry) - A goat's brain deep fried delicacy. * [[Dopiaza]] - A curry made from lamb, onions, butter etc. * [[Kubuli]] - Rice with dal tossed in curd and mixed together with fried onions. [[File:Kubuli.JPG|thumb|Kubuli]] * [[Kairi k1a Do Pyaza]] – Lamb meat in a spicy sour gravy * [[Khurma Gosht]] – It is a mixture of mutton, potato and a variety of spices * [[Kulfa Gosht]] – Chunks of Lamb in a succulent and spicy Purslane leaves mash * [[Palak Ka Gosht]]- succulent lamb chunks in spicy spinach leaves mash * [[Masala Mutton]]- spicy lamb curry made from peanut, sesame, dried coconut and curd paste * [[Binees ki Phalli Gosht]] – Lamb Ribs with French beans Curry * [[Sem Ki Phalli Ka Salan]] – Sauteed Indian broad beans * [[Turai Gosht]] – Ridged Gourd in Lamb meat and Tomato Sauce * [[Turai Methi Gosht ka Salan]] – Ridged Gourd in Meat+Fenugreek leaves sauce * [[Baghari Turai aur Chane ki Dal ka Saalan]] - Split Bengal gram and Ridged Gourd Curry * [[Chuqandar Gosht]] - Beetroot in Spicy Meat stew * [[Arvi aur Gosht Ka Khatta Salan]] – Colocasia and Lamb meat Stew * [[Kaddu Ka Dalcha]] – Bottle Gourd in Legume Soup * [[Chugur Gosht]] - Lamb & Tender tamarind leaves curry. * [[Boti Kabab]] - Minced meat delicacy. * [[Bhuna Gosht]] * [[Bhuna kheema]]- dry, spicy kheema. Goes well with hot, steaming rice * [[Tamaton Ka Kut]] - Rich Tomato Saucy Curry * [[Tala huwa Gosht]] – Braised Meat in aromatic spices and onion * [[Khatti Dal]] - Liquid dal made with Imli. * [[Rawghani Roti]] - A type of Bread. * [[Pasande Kabab]] * [[Khagina]]- Made with onions and the fried eggs. * [[Khabuli]] * [[Hyderabadi Nihari]] - A breakfast dish made of Goat's feet and tongue. * [[Tamatar Ghosht]] * [[Ambade ka Salan]] - It is made with a leaves of Ambada(sour greens) and Mutton. * ((Kulcha/Naan Ki Roti)) - It is a type of wheat bread cooked in Tandoor type oven. ==Desserts== [[File:Faluda.JPG|left|thumb|[[Faluda]]]] [[File:DoubleKaMeetha.JPG|right|thumb|[[Double ka meetha]]]] * [[Qubani ka meetha]](Khubani-ka-Meetha) - [[Apricot]] [[Pudding]], Toppings with almond and cream. The original recipe is a translucent liquid. * [[Double ka meetha]]- [[Bread]] Pudding topped with dry fruits, a derivative of [[Mughlai cuisine|mughlai dessert]] ''[[Shahi tukre]]''. * [[Dil e firdaus]] - Kheer made from kaddu. * [[Sheer korma]] - [[Vermicelli]] Pudding - ''Sheer'' means Milk and ''Korma'' is a dry [[Phoenix dactylifera|date]] [[fruit]], is a celebration special dessert, specially made on the Ramzan day. * [[Badam-ki-Jhab]] known as marzipan. * [[Gaajar ka Halwa]]- Carrot Pudding * [[Mauz-ka-Meetha]] - A Banana dessert. * Shahjahani Meetha: A sweet made out of tomato pulp, minced banana and khowa. * [[Firni]] - A Rice dessert. * [[Faluda]]. * [[Kheer Pooriyaan]]. A Special dish on Eid-e-milladunnabi. ==Snacks== [[File:Lukhmi1.JPG|left|thumb|[[Lukhmi]]]] [[File:Chota Samosa.jpg|right|thumb|Chota Samosa - a crispy, onion-filled variant]] * [[Lukhmi]] A typical Hyderabadi starter and the snack's original and authentic preparation is stuffed with [[Keema|mutton-mince (kheema)]]. "Kheemey ki Lukhmi" is still served as a starter in the authentic Hyderabadi course of meal at weddings, parties, etc. * Dil khush - A [[triangular]] [[pie]], which is [[bread]] stuffed with [[cake]] leftovers * Dil pasand * Chota Samosa - A crispy, onion-filled small [[samosa]]. * Osmania Biscuit - A nice, soft tea biscuit, gets its name after last ruler of [[Hyderabad State|Hyderabad]], [[Mir Osman Ali Khan]]. * Fine Buiscuit - A multi-layered, oval shaped and sprinkled with sugar. * Tea Biscuit - A multi - layered, oval shaped and sprinkled with sugar * Tie Biscuit- A multi-layered biscuit shaped like a bow tie warqi samosa- layered puff pastrie ==References== {{Reflist}} ==Further reading== * ''A Princely Legacy, Hyderabadi Cuisine'' By Pratibha Karan ISBN 81-7223-318-3, ISBN 978-81-7223-318-1 [http://www.amazon.com/dp/8172233183] * ''Elegant East Indian and Hyderabadi Cuisine'' By Asema Moosavi, Moosavi, Asema ISBN 0-9699523-0-9 * ''The Essential Andhra Cookbook with Hyderabadi & Telengna Specialities'' by Bilkees I Latif * ''101 Easy to Cook Hyderabadi Recipes'' By Devi, Geeta [http://www.easternbookcorporation.com/moreinfo.php?txt_searchstring=12775] * [http://books.google.com/books?id=H5n5Tc3lb4oC&printsec=frontcover#v=onepage&q=hyderabad&f=false Food of India By Priya Wickramasinghe, Carol Selva Rajah] * [http://books.google.com/books?id=SGn0uCEhmaMC&pg=PA47&dq=neighborhood+in+hyderabad+india&hl=en&sa=X&ei=q8XTT6i0IKun0gWQ47mRDw&sqi=2&redir_esc=y#v=onepage&q=neighborhood%20in%20hyderabad%20india&f=false You Are Where You Eat: Stories and Recipes from the Neighborhoods of New Orleans, By Elsa Hahne Page 47-50] ==External links== {{Portal|Hyderabad|Telangana|Food}} {{commons category|Hyderabadi cuisine}} * [http://www.explohyd.com/d.html A good feature on Hyderabadi cuisine] * [http://www.hyderabad.co.uk/cuisine.htm Hyderabadi Recipes] - A nice detailed recipe of authentic Hyderabadi dishes. * [http://articles.timesofindia.indiatimes.com/2011-08-16/hyderabad/29891989_1_hyderabadi-cuisine-biryani-and-haleem-hyderabadi-dishes Biryani, Haleem & more on Hyderabad's menu: An article published by Times of India] * [http://oddpad.com/you-have-to-visit-hyderabad-just-to-try-out-these-20-mouth-watering-dishes/ List of Hyderabadi popular food with cooking method] {{DEFAULTSORT:Hyderabadi Cuisine}} [[Category:Hyderabad, India culture|Biryani, Hyderabad]] [[Category:Hyderabadi cuisine| ]] [[Category:Mughlai cuisine]] [[Category:Telangana cuisine]] [[Category:Indian cuisine by region]] [[Category:Indian cuisine by city]]'