A Personal Account Of The Cuisine In Hyderabad
India’s Gastronomy Capital Hyderabad is India’s favourite food haven. Named after Hyder Mahal, the wife of Mohammed Quli, a prominent ruler of the 16th century, Hyderabad is a perennial culinary delight. Before you book your flight to Hyderabad and take pleasure in its culinary delights, we urge you to book a space at Stansted airport parking for your car in advance.
My tryst with Hyderabad
I came to Hyderabad as a student in September 2008, totally unprepared for the gastronomy I would be subjected to. Having lived in places like Goa (renowned for its seafood, fenny and parties on the beach), Kolhapur (the chappals and its ultra spicy and yum food) and Pune (an education Mecca famous for its fast food, coffee, and intercontinental fare), Hyderabad didn’t seem to me a worthy successor to this chain. But, boy, by the time I left the city in May 2012, I was proved wrong!
The Time-Honoured Biryani: a favourite with most Hyderabadis
Biryani, a ubiquitous dish in Hyderabad, is the Nawab’s gift to humanity. No festivity in the city is complete without this dum-style preparation which is all about marinated soft meat (lamb), aromatic rice cooked in saffron and fresh spices adding the glitz to an already glamorous dish. The accompaniments to the biryani include mirchi ka salan (chilli curry) and raita (yoghurt salad). For deserts, try the kubani ka meeta (shredded apricot cooked in sugar) or the double ka meeta (bread cooked in caramelized liquid).
Where to eat
Though you’ll have brochures screaming out fancy names like Paradise, Four Seasons, and Firdous, I recommend the Azizia’s Cafe near Nampally Station (supposedly the chefs are Nawab descendants), Cafe Bahar (at Hyderguda), Bawarchi (at RTC X Roads) and the best of the all, Shadab at Madina (in the Old City).
The Irani Chai: my personal favourite beverage in Hyderabad
My days in the city, almost religiously, would begin with the spicy Irani Chai (Arabian style tea with ginger, cardamom, pepper, and whipped cream), a beverage I’ve learnt to sip, adore and love. The ideal accompaniment to the Irani Chai is the Osmania biskoot (biscuits baked exclusively in the city’s Osmania bakery). The Karachi biskoot is another accompaniment you could savour with the Chai, though most locals (and tourists) prefer the Osmania biscuits.
Where to sip
There are many tea-holes in the city and I particularly enjoy getting my cuppa of Irani Chai from Salman Mohammed’s shanty at Old MLA Quarters, Hyderguda. However, if you aren’t willing to get your tea from a roadside shack, I suggest visiting the Nilofer Cafe at Lakdikapul or the Finjaan at Toli Chowki.
A few more dishes to relish
Since I’m not really a huge fan of tamarind gravies, I never experimented much and stuck to the Nawabi cuisine as much as I could. However, given a chance you should certainly try out the pesarattu (flat lentil bread fried in oil) with the alam pachadi (ginger curry) or the meen pulusu (fish cooked in tamarind sauce) at Chutney’s, Rayalaseema Ruchulu and Curries.
Last note: If you’re an adventurous foodie, try the pani puris at Necklace Road, shawarma at Kababish, and the coriander and lemon juice available on the Medak Highway before leaving for home. You’d love it as much as I do! Hyderabad is not a popular tourist destination today but has potential to become a trendy vacation spot for UK travellers. Make sure you skim through available options for your Lutonparking so that your car is safe and under surveillance. Happy holidaying!
