Back হায়দ্রাবাদি রন্ধনশৈলী Bengali/Bangla हैदराबादी खाना Hindi حیدرآبادی پکوان PNB ஐதராபாத்து உணவு முறை Tamil حیدرآبادی پکوان Urdu
 | This article possibly contains original research. (June 2016) |
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Hyderabadi cuisine (native: Hyderabadi Ghizaayat), also known as Deccani cuisine, is the cooking style characteristic of the city of Hyderabad and its surrounding area in Telangana, India.
Hyderabadi cuisine is an amalgamation of South Asian, Mughalai, Turkic, and Arabic along with the influence of cuisines of common people of Golconda Sultanate.[1] Hyderabadi cuisine comprises a broad repertoire of rice, wheat, and meat dishes and the skilled use of various spices, herbs and natural edibles.[2]: 3 [3]: 14 [4]
The haute cuisine of Hyderabad began to develop after the foundation of the Bahmani Sultanate, and the Qutb Shahi dynasty centered in the city of Hyderabad promoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad as it began to further develop under their patronage. Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, to weddings and parties, festival foods, and travel foods. The category to which the recipe belongs itself speaks of different things like the time required to prepare the food, the shelf life of the prepared item, etc.[5]
- ^ Rough Guides (2016). The Rough Guide to India. Rough Guides. p. 927. ISBN 978-0-241-29613-4. Retrieved 21 May 2024.
- ^ Kapoor, Sanjeev (2008). Royal Hyderabadi Cooking. Popular Prakashan. ISBN 978-81-7991-373-4. Retrieved 19 September 2011.
- ^ Leonard, Karen Isaksen (2007). Locating home: India's Hyderabadis abroad. stanford university press. ISBN 978-0-8047-5442-2. Retrieved 19 September 2011.
- ^ Sen, Colleen Taylor (2004). Food Culture in India. Greenwood Publishing Group. p. 115. ISBN 9780313324871. Retrieved 8 March 2021.
- ^ "'Most Hyderabadi cuisine is dying'". timesofindia.indiatimes.com. The Times of India.