Not only Biryani, but these dishes from Hyderabad are also a must-try!

India is known for its distinctive culture, countless traditions, artistic practices, and most importantly, cuisines. Indian cuisine is one that is liked and favoured all over the world. Be it the butter chicken, kebab, biryani, dosa, and many more—all have a distinct place in the world gastronomical scene. Many dishes that India boasts of have a rich history behind them and have evolved over hundreds of years. Moreover under the banner of Indian cuisine comes many regional sub-cuisines. Examples include Rampuri cuisine, Awadhi cuisine, Chettinad cuisine, et cetera.

Hyderabadi cuisine is known for its rice, wheat, meat, and spice based dishes that are prepared finely with utmost exquisiteness. Also, Hyderabad is listed by UNESCO as a creative city of gastronomy. Hyderabadi cuisine is influenced by French, Arabic, Turkish, Iranian and native Telugu and Marathwada cuisines. Every nook and corner of the city serves a delicacy which is ready to play with your taste buds and impress you with its richness. Here is a look at some dishes (and yes, apart from Biryani) from Hyderabad that are a must-try!

Haleem is one of the most popular dishes in Hyderabad which is prepared with meat, wheat, and lentils. It is closely associated with the month of Ramzan when it is a much-favoured iftar food. During the holy month, numerous stalls spring up all around the city to offer this delicacy. However, unlike earlier, Haleem is now available throughout the year at some places.

Lukhmi is a little square of maida which is filled with minced meat. It’s crispy on the outside and spicy on the inside. Lukhmi could be described as a local variation of samosa. ‘Kheemey-ki-Lukhmi’ is served as a starter in the authentic Hyderabadi weddings and other celebrations.

The delicacy is a lamb dish which was also the favourite of Nizam Asaf Jah VI. It is prepared with mutton by heating it on a wide stone, on flame. The spices are added once the meat pieces are heated and served with onions and other ingredients.

Jauzin Halwa is made by using lots of ghee, sprouted wheat flour, milk, saffron, a special spice, and nuts and is cooked on low flame. The ‘special’ spice that is added to this halwa that makes its taste very different is- Nutmeg or Jauz. The root of this dish lies in Turkey.

It is a very simple meat preparation with lamb or beef, onion, and basic flavourings. Tala Hua Gosht is usually prepared with Mithi Dal or Khatti Dal, and is eaten with rice. In Hyderabadi Urdu dialect, it is often called as “Talava Gosht”.

Marag is a thin spicy mutton soup served as a starter. It is prepared from tender mutton with bone. The soup is a popular starter at Hyderabadi weddings. The ingredients of Marag comprises of mutton with bone, onions, cashew nuts, curd, coconut powder, boiled milk, etc.

Khubani ka meetha is a very popular dessert of Hyderabadi cuisine and is a common feature at Hyderabadi weddings. Preparation of the dish involves boiling apricots with syrup until they assume the consistency of a thick soup. The dessert is topped with blanched almonds or apricot kernels and is traditionally garnished with malai.