A Princely Legacy: Hyderabadi Cuisine

Lentils are an important part of the Indian diet nationwide. Every region of the country made lentils in some form or another. Lentils were a source of fibre, micronutrients, and vegetable protein for the country's mainly vegetarian population. Over thirty varieties of lentils are used in dals, sautés, curries, as thickeners, and more, in innumerable varieties of both vegetarian and meat dishes. Indian cuisine would not be what it is without lentils. This is a simple dal, a staple at home....

Pickles are an essential part of the Indian table. Over the centuries we have learned to pickle everythung imaginable, vegetables, fruit...

When we think of Hyderabadi cuisine, Biryani pops to mind. But several other dishes are also iconic, coming to this blog soon, and Bhagare baingan is one of these classics. This dish arrived with the Mughals and is a legacy of the importance of eggplant in Muslim culture. Although this dish is strongly associated with the Mughal influence on the cuisine of this region, this dish is, in reality, a perfect merging of Mughal and Rayalseema cuisine. Poppy seeds travelled with the Mughal invaders...

Fresh tamarind appears in the market very briefly in late summer, and folks clamour over it, picking out the most tender and succulent...

Most biryanis use chunks of meat, whether they be goat or chicken. This is a common variation where ground mutton is substituted. The biryani is nuanced with flavour, mild and aromatic, in true Nawabi style, rather than bold. The spices are well-balanced and rounded, and the "korma" of the ground mutton is delicate and aromatic. The shah jeera adds a nuanced flavour profile; it beautifully structures the base flavours. This is a simple dish with a regal backdrop, one that survives thanks to...

Cluster beans, also called Gypsy beans or gavar or guar locally, are thought to have originated in India or West Africa. They are a...

Dalcha is core to Hyderabadi culture and one of the dishes that define the culture and cuisine. History teaches us that the dish was...

Raita is the perfect foil for biryani. The rice is rich and greasy, the spices can be bold, and the dish is hot. Raita is the complete contrast, cold or room temperature, mild or even sweet, cooling and opening to the palate. The only requirement for a raita is yoghurt; it can contain almost anything else: vegetables, fresh or fried, fried lentils or lentil products, fruit, and, of course, lots of spices and herbs. They are usually simple to make, and an Indian table is almost lost without it...

Gongura, also called ambada or roselle leaves, is a typical green across India. It is prized for its very tart flavour and nutrition. It...

Roselle leaves (gongura or ambada) are a very nutritious tart green that is very popular in Southern India. It is the perfect substitute...