A Princely Legacy: Hyderabadi Cuisine
Hyderabadi star fruit pickle (Kamrak ka achar)
Pickles are an essential part of the Indian table. Over the centuries we have learned to pickle everythung imaginable, vegetables, fruit...
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 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...
Green tamarind chutney (Kacchi imli ki chutney)
Fresh tamarind appears in the market very briefly in late summer, and folks clamour over it, picking out the most tender and succulent...
Mutton with cluster beans (Gawar phalli ka khalia)
Cluster beans, also called Gypsy beans or gavar or guar locally, are thought to have originated in India or West Africa. They are a...
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...
Mutton chops with gongura (Ambada gosht)
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 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...