A Princely Legacy: Hyderabadi Cuisine
Mutton chops with gongura (Ambada gosht)
Gongura, also called ambada or roselle leaves, is a common green across India. It is prized for its very tart flavour and nutrition. It...
Roselle leaves with black gram (Ambada chana)
Roselle leaves (gongura or ambada) are a very nutritious tart green that is very popular in Southern India. It is the perfect substitute...
Hyderabadi eggplant curry (Bhagare baigan)
When we think of Hyderabadi cuisine Biryani pops to mind. But several other dishes are also iconic, coming to this blog soon, and Bhagare...
Green tamarind chutney (Kacchi imli ki chutney)
Fresh tamarind appears in the market very briefly in late summer and folks clamour over them picking out the most tender and succulent...
Mutton and lentil potage (Dalcha)
Dalcha is core to Hyderabadi culture and one of the dishes that define the culture and cuisine. History teaches us that the dish was...
Hyderabadi egg curry (Ande ka salan)
My obsession with egg curries continues with this luxurious dish from Nizami Hyderabad. Eggs were a favoured food of the Nizams and were...