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Visitor
Attractions > Where to Eat?
Hyderabad was known for the
spectacular way its aristocracy entertained. Some of the salient features
of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and
sesame seeds. This cuisine owes its origins to the Mughalai style of
cooking of the Asaf Jahi period. By carefully mellowing and nurturing the
typical Mughalai flavors 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 anywhere in the
city for a well prepared dish, however humble its origin.
For those who want a taste of the royal menu, there is a variety of
Biryanis (A rice and meat preparation, seasoned with spices and
flavorings); kababs (meat pieces of minced meat cooked in many different
styles such as Boti, Jhammi, Kalmi, Shikampur, Sheek, Legan - ke - kababs,
Dum - ke- kababs); Khormas (either meat or vegetables 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 and lentil preparation); Kheema
methi (minced meat with fenugreek); Nahari (a stew of tongue and lamb
trotters); Rumali Rotis (bread as thin as a handkerchief) and chakna (a
spicy dish of meat).
For the 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 flavorings); and Shahi dahi vadas (lentil
dumplings in yogurt sauce).
Eating
Out
For a comprehensive list
of Hyderabad restaurants, please check
http://www.timescity.com/hyderabad/searchrestaurants.html?frm=toph&searchTxt=Search&imageField=&sugglist=Restaurants
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