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Hyderabadi cuisine (native:Hyderabadi Ghizaayat), also known asDeccani cuisine, is the cooking style characteristic of the city ofHyderabad and its surrounding area inTelangana, India.

Hyderabadi cuisine is an amalgamation ofIndian,Mughalai,Turkic, andArabic also influenced by the culinary habits of common people in theGolconda 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]}

Thehaute cuisine of Hyderabad began to develop after the foundation of theBahmani Sultanate, and theQutb Shahi dynasty centered in the city ofHyderabad promoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of theNizams 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]

TheDeccan Plateau in which Hyderabad is located is a large inland region in India. Its cuisine was largely local and traditional until the days of theVijayanagara Empire. WhenMuhammad bin Tughluq moved the capital of his dominion from Delhi toDaulatabad, the region was exposed to and adopted dishes from other areas. This grew to include influences fromTurkish cuisine when in the 14th century when theBahmani Sultanate was formed and turkish nobles were appointed to high positions in the region's government.

Two centuries of inbound migration accompanying great political and cultural change introduced further culinary influences to the region.^{[6]: 91–92 [7]: 31}

In Deccanmedieval cuisine, banquets were common among the aristocracy. Multiple courses would be prepared and served inDastarkhān style, placed on a long cloth laid on the floor. Food was generally eaten without utensils, both by nobility and the general population. Dishes based on meat became more common and the use of spices increased. Fresh fruit became a commmon dessert. A drink ofKahwa became a popular digestive. Ingredients used in dishes varied according to the seasons and festivals, and many items were preserved in the form ofpickles.^{[6]: 91–92 [7]: 31 [8]}

The modern cuisine was evolved during theNizams in the mid-17th century, and elevated to a sublime art form. Hyderabad has a history of continuous influx of migrants from all over the world and in general from the Indian sub-continent, particularly since1857. Most of the foreign food had been improved to suit the culinary preferences, resulting to form the unique derivative cuisine that excels over the original. Biryani and Haleem (Arabic) for instance is prepared all over India, but the Hyderabadi variety is ultimately from theHyderabadi Biryani andHyderabadi Haleem.Til ke chatuni with Arabic tahini, Persian dried lamb with beans is modified with dalcha, tandoori naan of Uzbek (Central Asia) to createSheermal. Most of the modern day desserts in Hyderabadi cuisine were introduced and invented during the times ofNizams, today that had become an integral part of cuisine.^{[7]: 31 [8]}

Hyderabadi cuisine is an integral part of the cuisines of the former Hyderabad State that includes the state ofTelangana and the regions ofMarathwada (now in Maharashtra) andKalyana-Karanataka (now in Karnataka). The Hyderabadi cuisine contains city-specific specialties like Hyderabad (Hyderabadi biryani and Hyderabadi Haleem) andAurangabad (Naan Qalia),Parbhani (Biryani and Tahari),Bidar (Kalyani Biryani) and others. The use of dry coconut, tamarind, and red chillies along with other spices are the main ingredients that make Hyderabadi cuisine different from theNorth Indian cuisine.^{[7]: 31 [8]}

Hyderabadi dinner also known asDastarkhwan are usually of five course meal;Aghaz (Soup),Mezban (appetizers),Waqfa (Sorbet),Mashgool Dastarkhwan (Main course) andZauq-e-shahi (dessert).^[9]

Lukhmi is a regional non-vegetarian variation of thesamosa, though it is shaped into a flat square patty. It is made from flour and stuffed with minced mutton or beef, known askheema. It is eaten as an evening snack or served as a starter at celebrations.^[10][11]

Murtabak is often described as spicy foldedomelette pancake with bits of vegetables. It is the most common form of Murtabak; which isegg-filled pancake, sometimes mixed withgreen onion andminced meat, made from pan friedcrepes which is folded and cut to squares.^[12]

Hyderabadi Haleem is a popular dish of Hyderabad. It is a stew composed of mutton, lentils, spices and wheat.^[13] It originates fromHarees, anArab dish brought to Hyderabad by Arab migrants. Harees is still prepared in its original form inBarkas.^[14] It is sometimes served as a starter at celebrations, but it is usually only prepared during the month ofRamadan for theIftar meal.^[15]

Hyderabadi Biryani is one of the most popular dishes of the city. It is distinctly different from other variations of theBiryani, originating from the kitchens of theNizams of Hyderabad. It is a celebration dish of basmati rice and mutton, along with yoghurt, onions and various spices.^[16][17][18] It is a key dish to the cuisine and it is said that the dish is considered synonymous with the city of Hyderabad.^[19]

• Kalyani Biryani is a variant of the Hyderabadi Biryani using beef instead of lamb or mutton.^[20][21] This meal was started after Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century. The Kalyani biryani is made with small cubes of beef, regular spices, onions and many tomatoes. It has a distinct tomato, jeera (cumin), dhania (coriander) flavour.^[22]
• Tahari, made by theHyderabadi Muslims is a rice and meat dish. Unlike biryani in which rice is precooked and then layered with meat, rice in tahari is cooked in meat. Occasionally vegetables, more commonly potatoes, are also added. It is served with dahi ki chutney.^{[23][better source needed]}

Pathar-ka-gosht is amutton kebab. It is named for the traditional method of preparation, on a stone slab. (Pathar means 'stone' in Urdu as well as Hindi.)^[24]

The Hyderabadi version ofkhichdi is distinct from the many variants in other parts of India. It is eaten withkheema (minced mutton curry). It is consumed as a breakfast item, as well as during the month ofRamadan for theSehri meal.

While most khichdi preparations usetoor ormoong dal, the Hyderabadi version usesmasoor dal. Also, turmeric doesn’t feature in the ingredients list although some people use it in the modern preparations. The colouring of the dish comes from the caramelized onions that are an important flavour of the dish.As opposed to the semi-liquid, moist preparation of khichdi elsewhere in the country, the dish made here has a drier texture, and each grain of rice stands out.

Tala huwa gosht, ortalawa gosht (inHyderabadi dialect) is a simple mutton or beef^[26] dish usually accompanied bykhatti dal. It may be eaten withroti or rice.^[27]

• 

  Qubani ka meetha (Khubani-ka-meetha) -Apricotpudding, topped with almond and cream. The original recipe is a translucent liquid.
• Double ka meetha-Bread pudding topped with dry fruits, a derivative of theMughlai dessertshahi tukre.
• Sheer korma -Vermicelli pudding and celebratory dessert, specially made on the Ramzan (Eid Ul Fitr) day.
• Firni (Payasam) - A rice dessert.
• Gil-e-firdaus - A variant ofkheer made of bottle gourd. The name literally translates into "the clay of paradise".^[28]
• Faluda - A dessert made of shredded vermicelli noodles with rose syrup and milk.
• Aab ka shola (aab shola) - Typical Hyderabadi summersharbat.^[29]
• Osmania Biscuit is a popular biscuit, usually accompanied with tea.
• Hyderabadi Irani tea available atIrani cafes.^[30]
• Dum-ke-roat - a sweet confectionary made especially during the month ofMuharram.

• Naan
• Sheermal

• A Princely Legacy, Hyderabadi Cuisine By Pratibha KaranISBN 81-7223-318-3,ISBN 978-81-7223-318-1[1]
• Elegant East Indian and Hyderabadi Cuisine By Asema Moosavi, Moosavi, AsemaISBN 0-9699523-0-9
• The Essential Andhra Cookbook with Hyderabadi & Telengna Specialities by Bilkees I Latif
• 101 Easy to Cook Hyderabadi Recipes By Devi, Geeta[2]
• Food of India By Priya Wickramasinghe, Carol Selva Rajah
• You Are Where You Eat: Stories and Recipes from the Neighborhoods of New Orleans, By Elsa Hahne Page 47-50
• The Jewels of Nizam: Recipes from the Khansamas of Hyderabad By Geeta Devi, 2014,ISBN 9788129124364
• Aromas from a royal kitchen, 18 June 2019, The Deccan Herald

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• Biryani, Haleem & more on Hyderabad's menu: An article published by Times of India

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• Culture of Hyderabad, India
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