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Hyderabadi cuisine, the Glossary

️Fri Mar 11 2011

Hyderabadi cuisine (native: Hyderabadi Ghizaayat), also known as Deccani cuisine, is the native cooking style of the Hyderabad, Telangana, India.^[1]

86 relations: Apricot, Arab cuisine, Aristocracy, Aurangabad, Bagara khana, Baghaar-e-baingan, Bahmani Sultanate, Barkas, Hyderabad, Bidar, Biryani, Bread, Crêpe, Curry, Dalcha, Dastarkhān, Daulatabad Fort, Deccan Plateau, Delhi, Delhi Sultanate, Dessert, Double ka meetha, Eggs as food, Falooda, Ground meat, Harees, Haute cuisine, Hors d'oeuvre, Hyderabad, Hyderabadi biryani, Hyderabadi haleem, Hyderabadi Muslims, Hyderabadi Urdu, Iftar, Indian Rebellion of 1857, Irani café, Kheer, Khichdi (dish), Khubani-ka-Meetha, Lamb and mutton, Lentil, Main course, Marathwada, Medieval cuisine, Mehboob Alam Khan, Mirchi ka salan, Mughlai cuisine, Muhammad bin Tughluq, Muharram, Mung bean, Murtabak, ... Expand index (36 more) »
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Apricot

An apricot is a fruit, or the tree that bears the fruit, of several species in the genus Prunus.

See Hyderabadi cuisine and Apricot

Arab cuisine

Arab cuisine is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Mashriq.

See Hyderabadi cuisine and Arab cuisine

Aristocracy

Aristocracy is a form of government that places power in the hands of a small, privileged ruling class, the aristocrats.

See Hyderabadi cuisine and Aristocracy

Aurangabad

Aurangabad, officially known as Chhatrapati Sambhaji Nagar, or Chhatrapati Sambhajinagar, is a city in the Indian state of Maharashtra.

See Hyderabadi cuisine and Aurangabad

Bagara khana

Bagara annam is a spiced rice delicacy prepared in Hyderabad, Telangana, India. Hyderabadi cuisine and Bagara khana are Telangana cuisine.

See Hyderabadi cuisine and Bagara khana

Baghaar-e-baingan

Baghāre baingan is a curry from the Hyderabadi cuisine made with eggplant (brinjal) Hyderabad, India.

See Hyderabadi cuisine and Baghaar-e-baingan

Bahmani Sultanate

The Bahmani Sultanate (سلطان‌نشین بهمنی) was a late medieval empire that ruled the Deccan Plateau in India.

See Hyderabadi cuisine and Bahmani Sultanate

Barkas, Hyderabad

Barkas is a neighborhood in Hyderabad, India, located in the old city area of Hyderabad.

See Hyderabadi cuisine and Barkas, Hyderabad

Bidar

Bidar (/biːd̪ər/) is a city in the north-eastern part of Karnataka state in India.

See Hyderabadi cuisine and Bidar

Biryani

Biryani is a mixed rice dish, mainly popular in South Asia and Iran. Hyderabadi cuisine and Biryani are Telangana cuisine.

See Hyderabadi cuisine and Biryani

Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking.

See Hyderabadi cuisine and Bread

Crêpe

A crêpe or crepe is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle.

See Hyderabadi cuisine and Crêpe

Curry

Curry is a dish with a sauce or gravy seasoned with spices, mainly associated with South Asian cuisine. Hyderabadi cuisine and Curry are Indian cuisine and south Asian cuisine.

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Dalcha

Dalcha, is an Indian lentil-based stew originating from Hyderabad, Telangana, India.

See Hyderabadi cuisine and Dalcha

A dastarkhān (Persian: دسترخوان, дастархон, dastarxan, дасторкон, दस्तरख़्वान, дастарқан, দস্তরখান, дастурхон, दस्तरखान) or dastarkhwān is the name used across Central Asia, South Asia, the Caribbean, Mauritius and Fiji to refer to the traditional space where food is eaten. Hyderabadi cuisine and dastarkhān are Indian cuisine.

See Hyderabadi cuisine and Dastarkhān

Daulatabad Fort

Daulatabad Fort originally Deogiri Fort, is a historic fortified citadel located in Daulatabad village near Aurangabad, Maharashtra, India.

See Hyderabadi cuisine and Daulatabad Fort

Deccan Plateau

The Deccan is a large plateau and region of the Indian subcontinent located between the Western Ghats and the Eastern Ghats, and is loosely defined as the peninsular region between these ranges that is south of the Narmada River.

See Hyderabadi cuisine and Deccan Plateau

Delhi

Delhi, officially the National Capital Territory (NCT) of Delhi (ISO: Rāṣṭrīya Rājadhānī Kṣētra Dillī), is a city and a union territory of India containing New Delhi, the capital of India.

See Hyderabadi cuisine and Delhi

Delhi Sultanate

The Delhi Sultanate or the Sultanate of Delhi was a late medieval empire primarily based in Delhi that stretched over large parts of the Indian subcontinent, for 320 years (1206–1526).

See Hyderabadi cuisine and Delhi Sultanate

Dessert

Dessert is a course that concludes a meal.

See Hyderabadi cuisine and Dessert

Double ka meetha

Double ka meetha (also known as Shahi Tukra, is an Indian bread pudding sweet made of fried bread slices soaked in hot milk with spices, including saffron and cardamom. Double ka meetha is a dessert of Hyderabad. It is popular in Hyderabadi cuisine, served at weddings and parties. Double ka meetha refers to the milk bread, called "double roti" in the local Indian dialects because it swells up to almost double its original size after baking. Hyderabadi cuisine and double ka meetha are Indian cuisine and Telangana cuisine.

See Hyderabadi cuisine and Double ka meetha

Eggs as food

Humans and their hominid relatives have consumed eggs for millions of years.

See Hyderabadi cuisine and Eggs as food

Falooda

A falooda is a Mughalai cold dessert made with vermicelli. Hyderabadi cuisine and falooda are Mughlai cuisine.

See Hyderabadi cuisine and Falooda

Ground meat

Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife.

See Hyderabadi cuisine and Ground meat

Harees

Harees, jareesh (هريس), boko boko, or harisa is a dish of boiled, cracked, or coarsely-ground cracked wheat or bulgur, mixed with meat and seasoned.

See Hyderabadi cuisine and Harees

Haute cuisine

Haute cuisine or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients.

See Hyderabadi cuisine and Haute cuisine

Hors d'oeuvre

An hors d'oeuvre (hors-d'œuvre), appetiser or starter is a small dish served before a meal in European cuisine.

See Hyderabadi cuisine and Hors d'oeuvre

Hyderabad

Hyderabad (ISO) is the capital and largest city of the Indian state of Telangana.

See Hyderabadi cuisine and Hyderabad

Hyderabadi biryani

Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani originating from Hyderabad, India made with basmati rice and meat (mostly mutton). Hyderabadi cuisine and Hyderabadi biryani are Indian cuisine and Telangana cuisine.

See Hyderabadi cuisine and Hyderabadi biryani

Hyderabadi haleem

Hyderabadi haleem is a type of haleem popular in the Indian city of Hyderabad. Hyderabadi cuisine and Hyderabadi haleem are Mughlai cuisine and Telangana cuisine.

See Hyderabadi cuisine and Hyderabadi haleem

Hyderabadi Muslims

Hyderabadi Muslims, also referred to as Hyderabadis, are a community of Deccani people, from the area that used to be the princely state of Hyderabad in the regions of Marathwada, Telangana, and Kalyana-Karnataka.

See Hyderabadi cuisine and Hyderabadi Muslims

Hyderabadi Urdu

Hyderabadi (حیدرآبادی اردو) is a variety of Dakhini Urdu, spoken in areas of the former Hyderabad State, corresponding to the Indian state of Telangana, the Marathwada region of Maharashtra and the Kalyana-Karnataka region of Karnataka.

See Hyderabadi cuisine and Hyderabadi Urdu

Iftar

Iftar (إفطار) is the fast-breaking evening meal of Muslims in Ramadan at the time of adhan (call to prayer) of the Maghrib prayer.

See Hyderabadi cuisine and Iftar

Indian Rebellion of 1857

The Indian Rebellion of 1857 was a major uprising in India in 1857–58 against the rule of the British East India Company, which functioned as a sovereign power on behalf of the British Crown.

See Hyderabadi cuisine and Indian Rebellion of 1857

Irani café

Irani cafés are Iranian-style cafés in the Indian subcontinent.

See Hyderabadi cuisine and Irani café

Kheer

Kheer, also known as payasam or payesh, is a pudding/porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. Hyderabadi cuisine and Kheer are Indian cuisine and Telangana cuisine.

See Hyderabadi cuisine and Kheer

Khichdi (dish)

Khichdi or khichri (translit, translit,, translit, Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils (dal) with numerous variations. Hyderabadi cuisine and Khichdi (dish) are south Asian cuisine.

See Hyderabadi cuisine and Khichdi (dish)

Khubani-ka-Meetha

Khubani ka meetha or qubani ka meetha is a dessert made from dried apricots, originating from Hyderabad, India. Hyderabadi cuisine and Khubani-ka-Meetha are Indian cuisine and Telangana cuisine.

See Hyderabadi cuisine and Khubani-ka-Meetha

Lamb and mutton

Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep.

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Lentil

The lentil (Vicia lens or Lens culinaris) is an edible legume.

See Hyderabadi cuisine and Lentil

Main course

A main course is the featured or primary dish in a meal consisting of several courses.

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Marathwada

Marathwada is a proposed state and geographical region of the Indian state of Maharashtra.

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Medieval cuisine

Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century.

See Hyderabadi cuisine and Medieval cuisine

Mehboob Alam Khan

Nawab Mehboob Alam Khan is an Indian food connoisseur and culinary expert of Hyderabadi cuisine.

See Hyderabadi cuisine and Mehboob Alam Khan

Mirchi ka salan

Mirchi ka salan (مرچی کا سالن), or curried chilli peppers, Saffron Streaks, 2011-03-110 is a popular Indian chilli and peanut curry from Hyderabad, Telangana, India, that usually accompanies Hyderabadi biryani alongside dahi chutney. Hyderabadi cuisine and Mirchi ka salan are Telangana cuisine.

See Hyderabadi cuisine and Mirchi ka salan

Mughlai cuisine

Mughlai cuisine consists of dishes developed or popularised in the early-modern Indo-Persian cultural centres of the Mughal Empire. Hyderabadi cuisine and Mughlai cuisine are Indian cuisine and south Asian cuisine.

See Hyderabadi cuisine and Mughlai cuisine

Muhammad bin Tughluq

Muhammad bin Tughluq (1290 – 20 March 1351), also named Jauna Khan as Crown Prince, also known by his epithets, The Eccentric Prince, or The Mad Sultan, was the eighteenth Sultan of Delhi.

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Muharram

Muharram (translit) is the first month of the Islamic calendar.

See Hyderabadi cuisine and Muharram

Mung bean

The mung bean (Vigna radiata), alternatively known as green gram, mungo bean or mongo bean, is a plant species in the legume family.

See Hyderabadi cuisine and Mung bean

Murtabak

Motabbaq (مطبق) is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula, the Indian subcontinent and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei and Southern Thailand.

See Hyderabadi cuisine and Murtabak

Naan

Naan is a leavened, oven-baked (usually using a tandoor) or tawa-fried flatbread. Hyderabadi cuisine and Naan are Indian cuisine.

See Hyderabadi cuisine and Naan

Naan qalia

Naan Qalia is a dish that originates from Aurangabad, in India. Hyderabadi cuisine and Naan qalia are Mughlai cuisine.

See Hyderabadi cuisine and Naan qalia

New Holland Publishers

New Holland Publishers is an Australian and New Zealand-based international publisher of non-fiction books, founded in 1955.

See Hyderabadi cuisine and New Holland Publishers

Nizam of Hyderabad

Nizam of Hyderabad was the title of the ruler of Hyderabad State (part of the Indian state of Telangana, the Marathwada region of Maharashtra and the Kalyana-Karnataka region of Karnataka).

See Hyderabadi cuisine and Nizam of Hyderabad

North Indian cuisine

North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh, Bihar, Jharkhand, Chhattisgarh, Madhya Pradesh. Hyderabadi cuisine and North Indian cuisine are Indian cuisine by region.

See Hyderabadi cuisine and North Indian cuisine

Omelette

An omelette (also spelled omelet) is a dish made from eggs, fried with butter or oil in a frying pan.

See Hyderabadi cuisine and Omelette

Osmania biscuit

Osmania biscuit is a popular tea biscuit from Hyderabad, India. Hyderabadi cuisine and Osmania biscuit are Telangana cuisine.

See Hyderabadi cuisine and Osmania biscuit

Oxford University Press

Oxford University Press (OUP) is the publishing house of the University of Oxford.

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Parbhani

Parbhani is a city in Maharashtra state of India.

See Hyderabadi cuisine and Parbhani

Phirni

Phirni is a dessert from Kashmir made with ground rice or rice flour cooked in milk. Hyderabadi cuisine and Phirni are Indian cuisine.

See Hyderabadi cuisine and Phirni

Pigeon pea

The pigeon pea (Cajanus cajan) is a perennial legume from the family Fabaceae native to the Eastern Hemisphere.

See Hyderabadi cuisine and Pigeon pea

Popular Prakashan

Popular Prakashan is an Indian independent publisher and bookseller founded in Bombay in 1924.

See Hyderabadi cuisine and Popular Prakashan

Pudding

Pudding is a type of food.

See Hyderabadi cuisine and Pudding

Ramadan

Ramadan (Ramaḍān; also spelled Ramazan, Ramzan, Ramadhan, or Ramathan) is the ninth month of the Islamic calendar, observed by Muslims worldwide as a month of fasting (sawm), prayer (salah), reflection, and community.

See Hyderabadi cuisine and Ramadan

Roat

Roat also known colloquially as Dum ke Roat (दम के रोट) (دمکے روٹ) is a sweet confectionery dish from the Indian city of Hyderabad.

See Hyderabadi cuisine and Roat

Roti

Roti (also known as chapati) is a round flatbread originating from the Indian subcontinent. Hyderabadi cuisine and Roti are Indian cuisine and south Asian cuisine.

See Hyderabadi cuisine and Roti

Samosa

A samosa from the Persian word Sambosag (سنبوسگ) (Meaning triangular pastry) is a fried South Asian and Middle Eastern snack, It is a pastry with a savoury filling, mostly vegetables, spiced potatoes, onions, peas, also non-vegetarian meat, or fish. Hyderabadi cuisine and samosa are south Asian cuisine.

See Hyderabadi cuisine and Samosa

Scallion

Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus Allium.

See Hyderabadi cuisine and Scallion

Seekh kebab

Seekh kebab is a type of kebab, native to the Indian subcontinent, made with Indian spices, spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled. Hyderabadi cuisine and Seekh kebab are Indian cuisine.

See Hyderabadi cuisine and Seekh kebab

Sharbat (drink)

Sharbat (شربت,; also transliterated as shorbot, šerbet or sherbet) is a drink prepared from fruit or flower petals. Hyderabadi cuisine and Sharbat (drink) are Mughlai cuisine.

See Hyderabadi cuisine and Sharbat (drink)

Sheer khurma

Sheer khurma or sheer khorma (شير خرما|shîr xormâ "milk and dates") is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Adha in Pakistan, Afghanistan, and parts of Central Asia.

See Hyderabadi cuisine and Sheer khurma

Sheermal

Sheermal (Persian/Urdu:, शीरमल, Bengali: শিরমাল/শীরমাল), also spelled shirmal, is a saffron-flavored traditional flatbread eaten in Iran and the Indian subcontinent. Hyderabadi cuisine and Sheermal are Indian cuisine and Mughlai cuisine.

See Hyderabadi cuisine and Sheermal

Sorbet

Sorbet is a frozen dessert made using ice combined with fruit juice, fruit purée, or other ingredients, such as wine, liqueur, or honey.

See Hyderabadi cuisine and Sorbet

Soup

Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water.

See Hyderabadi cuisine and Soup

South Asia

South Asia is the southern subregion of Asia, which is defined in both geographical and ethnic-cultural terms.

See Hyderabadi cuisine and South Asia

South Asian pickle

South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices.

See Hyderabadi cuisine and South Asian pickle

Suhur

Suhur, Sahur, or Suhoor (lit), also called Sahari, Sahri, or Sehri (سحری) is the meal consumed early in the morning by Muslims before fasting (sawm), before dawn during or outside the Islamic month of Ramadan.

See Hyderabadi cuisine and Suhur

Sultanate of Golconda

The Sultanate of Golconda (Persian:; Urdu) was an early modern kingdom in southern India, ruled by the Persianate Shia Islamic Qutb Shahi dynasty of Turkoman origin.

See Hyderabadi cuisine and Sultanate of Golconda

Tala huwa gosht

Talawa gosht is a Hyderabadi dish. Hyderabadi cuisine and Tala huwa gosht are Telangana cuisine.

See Hyderabadi cuisine and Tala huwa gosht

Tandoor

A tandoor is a large vase-shaped oven, usually made of clay. Hyderabadi cuisine and tandoor are Indian cuisine.

See Hyderabadi cuisine and Tandoor

Telangana

Telangana (ISO) is a state in India situated in the southern-central part of the Indian peninsula on the high Deccan Plateau.

See Hyderabadi cuisine and Telangana

The Hindu

The Hindu is an Indian English-language daily newspaper owned by The Hindu Group, headquartered in Chennai, Tamil Nadu.

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The Times of India

The Times of India, also known by its abbreviation TOI, is an Indian English-language daily newspaper and digital news media owned and managed by The Times Group.

See Hyderabadi cuisine and The Times of India

Turkish cuisine

Turkish cuisine is the cuisine of Turkey and the Turkish diaspora.

See Hyderabadi cuisine and Turkish cuisine

Vermicelli

Vermicelli is a traditional type of pasta round in section similar to spaghetti. Hyderabadi cuisine and Vermicelli are Indian cuisine.

See Hyderabadi cuisine and Vermicelli

Vijayanagara Empire

The Vijayanagara Empire was a late medieval Hindu empire that ruled much of southern India.

See Hyderabadi cuisine and Vijayanagara Empire

References

[1] https://en.wikipedia.org/wiki/Hyderabadi_cuisine

Also known as Cuisine of hyderabad, Dil khush, Food of hyderabad, History of Hyderabadi cuisine, Hyderabad Cuisine, Hyderabadi desserts, Hyderabadi dishes, Hyderabadi food, Hyderbad cuisine, Hyderbad food.

, Naan, Naan qalia, New Holland Publishers, Nizam of Hyderabad, North Indian cuisine, Omelette, Osmania biscuit, Oxford University Press, Parbhani, Phirni, Pigeon pea, Popular Prakashan, Pudding, Ramadan, Roat, Roti, Samosa, Scallion, Seekh kebab, Sharbat (drink), Sheer khurma, Sheermal, Sorbet, Soup, South Asia, South Asian pickle, Suhur, Sultanate of Golconda, Tala huwa gosht, Tandoor, Telangana, The Hindu, The Times of India, Turkish cuisine, Vermicelli, Vijayanagara Empire.

Hyderabadi cuisine, the Glossary

Table of Contents

See also

Indian cuisine by city

Indian cuisine by region

Indian cuisine by state or union territory

Mughlai cuisine

References