The Nizams of Hyderabad State were great admirers of art, culture, and food. They, in fact, allowed a grand fusion to happen between North Indian, Central Asian, and Deccan cuisines, which led to the introduction of delectable recipes that form the core part of today’s Hyderabadi cuisine. The influence of several components, sourced from various parts of the world, is what makes the Hyderabadi cuisine so very fascinating.
The southern city’s 400-year-old culinary history, almost like its culture, is vibrant and diversified, but unfortunately, Biryani seems to have taken the centre-stage as the sole representative of Hyderabadi cuisine, pushing all other dishes to the back seat. Be it North Indian Peshawari delicacies like Sheer Korma, Chicken Korma, Bina Masale Ka Murgh, or Gajar-ka-halwa, Turkish delights like Asaf Jahi Kebab, or traditional spicy South Indian dishes like Dum Ke Baingan, Colocasia Curry, Mirch-Ka-Salan, and Bagaara Baingan, all these great preparations are slowly fading away.
The unique blend of Mughal, Turkish, and Arabic cuisines, along with traditional Marathwada and Telugu preparations, is what makes the Hyderabadi cuisine so special. These varied influences and exceptional diversity basically make the Hyderabadi cuisine stand out in a country where food is a religion, worshipped and celebrated all over.
The cuisine, mainly comprising of rice, wheat, and meat dishes prepared with various natural edibles, spices, and herbs, has different recipes for different occasions. It is broadly classified into banquet foods, festival foods, travel foods, and foods for weddings and parties. Jahaji Korma—a spiced meat delicacy—for example, derives its name from ‘Jahaj’, which means a ship, and can be categorized as a travel food meant to be carried for long-distance journeys.
Interestingly, most of the Deccani cuisines derive their name from the ingredients used, and the method of preparation, for instance, Murgh-Do-Pyaza, which gets its name from the onions that are added to the dish twice in two different ways. What makes these Hyderabadi dishes so exceptional is the use of diverse ingredients, meticulously chosen and cooked to the right point. The addition of condiments, special spices, and herbs, create an incredible taste and texture that adds uniqueness to the dish. The rich blend of Masalas, typically herbs, condiments, and spices, provide the dishes a tasty base, popularly known as the Gravy. Some of the ancient blends of herbs and spices used in special dishes are kept super-confidential and is only passed down the family line, or from the Ustad (Master) to the Shagird (Student).
In “Bollywood Masalaz” an authentic Indian cuisine restaurant our well experienced ustads (Chefs) who experiment new things in authentic Hyderabadi culinary and serve them across with the pleasure full varieties on your plate. And because of that you will find thousand flavors dancing on your tongue. So please come, choose and taste at Kuta-Bali a delicious Hyderabadi dishes.