Whilst Hyderabadi cuisine was influenced by the Mughals, Arabic, Persian and Turkish influences can be seen. The cuisine also borrowed greatly from neighbouring local food cultures. Hyderabadi cuisine is sometimes called Deccan cuisine, referring to its ancient 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 quite robust and there is a wide range between these two.
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.