Examine individual changes

'{{original research|date=June 2016}} {{Indian cuisine}} {{Use dmy dates|date=May 2018}} {{Use Indian English|date=May 2018}} '''Hyderabadi cuisine''' (native: ''Hyderabadi Ghizaayat''), also known as '''Deccani cuisine''', is the native cooking style of the [[Hyderabadi Muslims]], and began to develop after the foundation of the [[Bahmani Sultanate]], and more drastically with the [[Qutb Shahi]] dynasty around the city of [[Hyderabad]], promoting the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the [[Nizam]]s of [[Hyderabad State]], as it began to further develop further on from there. It is an amalgamation of [[Mughlai cuisine|Mughal]], [[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=https://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=https://books.google.com/books?id=HQCvgavbQjgC&}}</ref>{{rp|14}} Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from 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> The legacy of authentic Hyderabadi cuisine and its unabridged royal saga of dishes and recipes is believed to still persist with the veteran Nawab [[Mehboob Alam Khan]], and so with the native elderly women of local ménage.<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== ===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=https://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=https://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 the 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 from the [[Hyderabadi Biryani]] and [[Hyderabadi Haleem]]. ''Til ke chatuni'' with Arabic tahini, Persian dried lamb with beans is modified with dalcha, tandoori 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 and 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"/> ==Course== Hyderabadi dinner also known as ''Dastarkhwan'' are usually of five course meal; ''Aghaz'' ([[Soup]]), ''Mezban'' ([[appetizers]]), ''Waqfa'' ([[Sorbet]]), ''Mashgool Dastarkhwan'' ([[Main course]]) and ''Zauq-e-shahi'' ([[dessert]]).<ref>{{cite news|title=Day 2 in Hyderabad: Ivanka visits historic Golconda Fort|url=http://www.rediff.com/news/report/pix-day-2-in-hyderabad-ivanka-visits-historic-golconda-fort/20171129.htm|date=29 November 2017|accessdate=21 December 2017}}</ref> ==Starters== ===Lukhmi=== Lukhmi is a regional non-vegetarian variation of the [[samosa]], though, it is shaped into a flat square patty. It is made from flour and stuffed with minced mutton or beef, known as ''[[Kheema]]''. It is eaten as an evening snack or served as a starter at celebrations.<ref>{{Cite web|url=http://www.thehindu.com/thehindu/mp/2004/09/14/stories/2004091400990400.htm|title=The Hindu : Badiya biryani|last=bgbag|website=www.thehindu.com|access-date=2018-07-29}}</ref><ref>{{Cite news|url=http://www.newindianexpress.com/cities/hyderabad/2018/feb/09/lukhmi-the-mince-stuffed-hyderabadi-savoury-1770942.html|title=Lukhmi, the mince stuffed Hyderabadi savoury|work=The New Indian Express|access-date=2018-07-29}}</ref> ===Hyderabadi Haleem=== {{main|Hyderabadi Haleem}} [[Hyderabadi Haleem]] is a popular dish of Hyderabad. It is a stew composed of mutton, lentils and wheat.<ref>{{Cite news|url=https://www.thenewsminute.com/article/food-trail-hyderabad-where-ramzan-incomplete-without-haleem-82575|title=On the food trail in Hyderabad, where Ramzan is incomplete without haleem|date=2018-06-06|work=The News Minute|access-date=2018-07-29}}</ref> It originates from [[Harees]], an [[Arab cuisine|Arab]] dish brought to Hyderabad by Arab migrants. Harees is still prepared in its original form in [[Barkas, Hyderabad|Barkas]].<ref>{{Cite news|url=http://www.newindianexpress.com/lifestyle/food/2017/jun/10/its-haleem-time-1614813--1.html|title=It’s haleem time|work=The New Indian Express|access-date=2018-07-29}}</ref> It is sometimes served as a starter at celebrations, but it is usually only prepared during the month of [[Ramadan]] for the ''[[Iftar]]'' meal.<ref>{{Cite news|url=https://india.blogs.nytimes.com/2012/08/10/hyderabads-charm-found-in-ramadan-delights/|title=Hyderabad's Charm Found in Ramadan Delights|last=Alluri|first=Aparna|work=India Ink|access-date=2018-07-29|language=en}}</ref> ==Biryani== {{main|Hyderabadi Biryani}} [[File:Hyderabadi_Biryani_with_Raita,_Mirchi_Ka_Salan_and_Salad.JPG|thumb|260px|[[Hyderabadi biryani|Hyderabadi Biryani]] with salad (left), [[Mirchi ka salan|Mirchi-ka-Salan]] (top right), and [[Dahi chutney|Dahi-ki-Chutney]] (top left). The layer of meat is hidden under the layer of rice.]] [[Hyderabadi Biryani]] is one of the most popular dishes of the city. It is distinctly different from other variations of the [[Biryani]], originating from the kitchens of the [[Nizam of Hyderabad|Nizams of Hyderabad]]. It is a celebration dish of basmati rice and mutton, along with yoghurt, onions and various spices.<ref>{{Cite news|url=https://www.nytimes.com/interactive/2016/04/07/travel/what-to-do-36-hours-hyderabad-india.html|title=36 Hours in Hyderabad, India|last=Khan|first=Sarah|access-date=2018-07-29|language=en}}</ref><ref>{{Cite news|url=https://www.thehindu.com/life-and-style/food/the-art-of-hyderabadi-biryani/article19407231.ece|title=The art of Hyderabadi biryani|last=Tankha|first=Madhur|date=2017-08-02|work=The Hindu|access-date=2018-07-29|language=en-IN|issn=0971-751X}}</ref><ref>{{Cite news|url=https://recipes.timesofindia.com/articles/features/9-kinds-of-biryani-every-food-lover-must-know/articleshow/46331164.cms|title=9 kinds of biryani every food lover must know|work=BombayTimes|access-date=2018-07-29}}</ref> ===Variants=== * [[Kalyani Biryani]] is a variant of the Hyderabadi Biryani using beef instead of lamb or mutton.<ref>{{cite web|url=http://food.ndtv.com/opinions/the-other-hyderabadi-biryani-with-a-300-year-old-past-730300|title=The Other Hyderabadi Biryani With a 300-Year-Old Past}}</ref><ref>{{Cite news|url=https://www.thehindu.com/opinion/op-ed/a-tale-of-two-biryanis/article7838496.ece|title=A tale of two biryanis|last=Nanisetti|first=Serish|date=2015-11-04|work=The Hindu|access-date=2018-07-29|language=en-IN|issn=0971-751X}}</ref> This meal was started after Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century. The Kalyani biryani is made with small cubes of beef, regular spices, onions and lots of tomatoes. It has a distinct tomato, jeera (cumin), dhania (coriander) flavour.<ref>{{cite web|url=http://www.huffingtonpost.in/tushar-dhara-/as-the-furore-over-beef-r_b_8243228.html|title=Why Kalyani Beef Biryani Is A Favourite Of Many Hyderabadis, Muslim And Hindu}}</ref> * [[Tahari]], made by the [[Hyderabadi Muslims]] is a rice and meat dish. Unlike biryani in which rice is precooked and then layered with meat, rice in tahari is cooked in meat. Occasionally vegetables, more commonly potatoes, are also added. It is served with dahi ki chutney. <ref>{{cite web|url=https://yummyindiankitchen.com/mutton-tahari-recipe-hyderabadi-tehari/|title=MUTTON TAHARI RECIPE HYDERABADI|last=|first=|date=|website=Yummy Indian Kitchen|url-status=live|archive-url=|archive-date=|access-date=}} == Other dishes == === Pathar-ka-Gosht === [[Pathar-ka-Gosht|Pathar ka Gosht]] is a [[mutton]] kebab. It is named for the traditional method of preparation, on a stone slab. (''Pathar'' means stone in Urdu)<nowiki><ref></nowiki>https://www.deccanchronicle.com/140710/lifestyle-food/article/pathar-ka-gosht-vanishing-delicacy</ref> ===Hyderabadi Khichdi=== The Hyderabadi version of the popular dish [[Khichdi]] is distinct from the many variants enjoyed all across India. It is eaten with [[Kheema]] (minced mutton curry). It is consumed as a breakfast item, as well as during the month of [[Ramadan]] for the [[Suhur|''Sehri'']] meal. {{Quote |text= While most khichdi preparations use [[Toor dal|toor]] or [[moong dal]], the Hyderabadi version uses [[masoor dal]]. Also, turmeric doesn’t feature in the ingredients list although some people use it in the modern preparations. The colouring of the dish comes from the caramelized onions that are an important flavour of the dish. As opposed to the semi-liquid, moist preparation of khichdi elsewhere in the country, the dish made here has a drier texture, and each grain of rice stands out. |author= [[Nawab Mehboob Alam Khan]], culinary expert<ref>https://www.deccanchronicle.com/sunday-chronicle/epicuriosity/121117/one-pot-wonder.html</ref> }} === Talawa Gosht === [[Tala huwa gosht|Tala hua Gosht]], or ''Talawa Gosht'' (in [[Hyderabadi Urdu|Hyderabadi]] dialect) is a simple mutton or beef<ref>{{Cite news|url=http://www.slate.com/articles/news_and_politics/roads/2016/11/hyderabad_india_s_beef_capital_if_pushing_back_against_hindu_nationalism.html|title=Welcome to the Beef Capital of India|last=Reddy|first=Gautham|date=2016-11-21|work=Slate|access-date=2018-08-15|last2=Shams|first2=Alex|language=en-US|issn=1091-2339}}</ref> dish usually accompanied by ''[[Khatti Dal]].'' It may be eaten with [[Roti]] or rice.<ref>{{Cite web|url=http://www.khanapakana.com/recipe/f0819119-4485-4877-bf2a-1a9e625035e2/hyderabadi-tala-hua-gosht|title=Hyderabadi Tala Hua Gosht - SnowWhite|last=KhanaPakana.Com|website=www.khanapakana.com|access-date=2018-07-29}}</ref> ==Desserts== [[File:Faluda.JPG|right|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]]''. * [[Sheer korma]] - [[Vermicelli]] pudding and celebratory dessert, specially made on the Ramzan (EId Ul Fitr) day. * [[Firni]] - A Rice dessert. * Gil-e-Firdaus - A variant of [[Kheer]] made of bottle gourd. The name literally translates into "the clay of paradise".<ref>{{Cite news|url=https://timesofindia.indiatimes.com/Alls-in-a-name/articleshow/15435688.cms|title=All’s in a name! - Times of India|work=The Times of India|access-date=2018-07-29}}</ref> * [[Faluda]]. * Aab shola - Typical Hyderabadi summer [[sharbat]].<ref>{{cite web|url=http://www.kitchenflavours.net/2014/05/aab-shola-refreshing-summer-drink.html|title=Aab shola refreshing summer drink}}</ref> * Hyderabadi Irani tea available at [[Irani café|Irani cafes]], served with [[Osmania Biscuit]]s.<ref>{{Cite news|url=http://www.newindianexpress.com/lifestyle/food/Quintessentially-Hyderabadi%E2%80%94Irani-Tea/2015/03/05/article2699181.ece|title=Quintessentially Hyderabadi—Irani Tea|last=|first=|date=|work=|access-date=2016-09-23|via=}}</ref> {{Portal|Hyderabad|Food}} ==References== {{Reflist}} ==Further reading== * ''A Princely Legacy, Hyderabadi Cuisine'' By Pratibha Karan {{ISBN|81-7223-318-3}}, {{ISBN|978-81-7223-318-1}} [https://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] * [https://books.google.com/books?id=H5n5Tc3lb4oC&printsec=frontcover#v=onepage&q=hyderabad&f=false Food of India By Priya Wickramasinghe, Carol Selva Rajah] * [https://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== {{commons category|Hyderabadi cuisine}} * [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] {{DEFAULTSORT:Hyderabadi Cuisine}} [[Category:Culture of Hyderabad, India|Biryani, Hyderabad]] [[Category:Hyderabadi cuisine| ]] [[Category:Mughlai cuisine]] [[Category:Telangana cuisine]] [[Category:Indian cuisine by region]] [[Category:Indian cuisine by city]]'