POPULAR FOODS ITEMS IN HYDERBAD

HYDERBAD BIRYANI

Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani originating from Hyderabad, India made with basmati rice. Hyderabad biryani is a key dish in Hyderabadi cuisine and it is so famous that the dish is considered synonymous with the city of Hyderabad. the biryani is of South Indian origin, derived from pilaf varieties brought to South Asia by Arab traders. Pulao may have been an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. The distinction between "pulao" and "biryani" is arbitrary Base ingredients are basmati rice, dahi, fried onion and ghee. Spices include cinnamon, cloves, cardamom (elaichi), bay leaves, nutmeg, papaya paste, caraway (shahi jeera), mace flower (javitri), star anise (biryani flower), lemon, and saffron.

Irani chai

Irani cafes are Iranian-style cafés in the Indian subcontinent. They were originally opened by Zoroastrian Irani immigrants to British India in the 19th century, fleeing Safavid persecution or looking for better economic prospects. In India, Mumbai, Pune and Hyderabad boast a number of Irani cafes, which are very popular for Irani chai (tea.) They were originally opened by Zoroastrian Irani immigrants to British India in the 19th century after they fled from Safavid persecution in West and Central Asia

Dosa

A dosa, dosai or dosha is a thin, savoury crepe in South Indian cuisine made from a fermented batter of ground black gram and rice. Dosas are served hot, often with chutney and sambar. The dosa arrived in Mumbai with the opening of Udupi restaurants in the 1930s, After India's independence in 1947, South Indian cuisine became gradually popular in North India. In New Delhi, the Madras Hotel in Connaught Place became one of the first restaurants to serve South Indian cuisine. This place has been very popular among Hyderabadis who regularly visit DLF street food at Gachibowli. They have a variety of south Indian breakfasts. The most sold are their Idlis and Ghee Karam Dosa.

Qubani ka Meetha

Khubani ka meetha or qubani ka meetha is a dessert made from dried apricots, originating from Hyderabad, India. It is a part of Hyderabadi cuisine and is a common feature at Hyderabadi wedding Dried apricots from Afghanistan are especially prized for their flavour. Khubani ka meetha is a very popular dessert of India's Hyderabadi cuisine. Preparation of the dish involves boiling apricots with syrup until they assume the consistency of a thick soup or compote. The dessert is topped with blanched almonds or apricot kernels, and is traditionally garnished with malai (extra thick cream, ideally from buffalo milk), but also with custard or ice cream. The dessert is normally served hot with malai.