Hyderabad Cuisine

Hyderabadi cuisine, also known as

• Muslim cuisine

• Deccani Cuisine

• Bahamani cuisine

• QuTV shahi cuisine

Hyderabadi cuisine is heavily influenced by

• Mughlai, Tandoor, Telengana and Hyderabad.

• Turkish, Arabic, Mughlai and Tandoori.

• Persian, Iran, Iraq and Awadh.

• None of the above

The royal cooks are known as

• Khansas

• Shagird

• Khansamas

• Shahi

Bread stuffed with savoury mince meat is

• Sheermal

• Samosa

• Lukhmi

• Rolls

Royal dining Hall where royal families used to relax and party on the delicious Hyderabadi cuisine was called

• Wazwan

• Shahi shagrid

• Shahi Dastarkhan

• Shahi khansas

It consists of a metal framework that is heated by coal. The meat pieces are grilled on the framework.

• Pathaar

• Taatee

• Tawa

• Sariyans

Haleem Means

• Patience

• Long cooking

• Slow cooking

• Starter

____________ is a dish made from trotters, boiled for a long time (normally overnight) with spices and then strained. It is normally served for breakfast along with breads.

• Dalcha ghost

• Haleem

• Laal mass

• Papaya nahari

Stuffed Eggplants, a delicacy where tender and fresh brinjals are stuffed with grounded peanut-coconut mixture and cooked in a rich and creamy paste.

• Baingan korma

• Baingan ka salan

• Baghara baingan

• Baingan mufli

Mutton mince cooked with cumin,cloves and cinnamon and bengal gram lentil until a proper binding is formed and stuffed with cottage cheese/ egg slice, mint, onions and green chillies.

• Shikampur Kebab

• Galouti kebab

• Sheek kebab

• Kakori kebab