claypot chicken
Chicken, marinated overnight, then baked in a sealed pot. A favourite of the Raj, claypot chicken, or murgh dum pukht is a great entertaining dish because everything is done the night before.
hyderabadi
Hyderabadi cuisine was heavily influenced by the Mughals, but there are also influences from Arabic, Persian and Turkish cuisines. The cuisine also borrows greatly from the neighbouring local food cultures.
Hyderabadi cuisine is sometimes called Deccan cuisine, referring to its old name.
Hyderabadi recipes feature meat more so than most of the other regional cuisines and rice is a staple. The British fixation with “curry and rice” may well be attributed to cooks coming from this region to cook in Raj households.
It is a diverse cuisine, with delicate dishes from the Nizam era, very similar to the food of the Nizams of Lucknow. The meat dishes tend to be quite robust and there is a great range between these two.
coconut chutney
Getti chutni is a simple versatile chutney to go with most South Indian foods. It is most commonly served with idli, vada or dosa.
decorative basmati rice
Plain, simple basmati rice, chawal, with a touch of colour.
eggplant pickle
This eggplant pickle, brinjal ka achaar, is deliciously hot and spicy. Great to serve with dal.
lamb saag
This Hyderabadi dish of lamb, cooked with leafy green vegetables, or saag gosht, is a restaurant and home-cooked favourite. Spiced lamb, covered with clinging greens, lamb saag could be cooked with almost any leafy vegetable.
pan-roasted brussel sprouts
Crispy outer leaves, and softer, but still crunchy centres, spiced with turmeric, cumin and mustard seeds, hoti bund gobhi sabzi is a wonderful way to prepare Brussel sprouts.
rasam masala
Rasam masala is a spice mix used to flavour the thin soups served as the second course in a traditional south Indian meal.
sambar masala
Sambar masala is a spice mix used to flavour thick lentil-based soups that are the traditional south Indian first course.
vegetable pulao
Our family vegetable pulao recipe. Typical of the Hyderabadi cuisine, sabzi pulao is a one-pot rice dish deserving of centre stage at a family gathering.