Hyderabadi Menu
The Hyderabadi cuisine is an amalgamation of Mughal, Turkish, and Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises a broad repertoire of rice, wheat, and meat dishes and the skilled use of various spices, herbs, and natural edibles. A truly international and rich traditional cuisine.

【レシピ】

#Dum Biryani (ダムビリヤニ)
Characteristically by the aroma, taste, tender meat, the Zaffran, everything gives it a distinguished appearance.
Chicken & Briyani rice cooked with a lot of spices in a very low flame. Dum means internal heal (hot air inside the airtight container”. Birian means ‘fried before cooking’ and Birinj is rice in the Persian language, combined with Biryani.
Biryani has been a part of Hyderabadi cuisine tradition for close to 400 years. It is believed to have been served directly from Persia, having its title origin from there only.


#Cucumber Raita (きゅうりのライタ)
A yogurt-based side dish goes very well with Briyani.

#Masala Vara (マサラヴァラ)
Spiced, savory crunchy fritters made with Bengal gram. Its crunchy texture from the outside and softness from the inside makes it very enjoyable and tasty while eating. Goes well in combination with coconut chutney.

#Coconut chutney (ココナッツチャツネ)
Traditional South Indian condiments are made by blending fresh coconut meat with chilies, cumin, ginger, and salt.

#Osmania biscuits (オスマニアビスケット)
The biscuits were first baked on the demand of the last Nizam of Hyderabad, Mir Osman Ali Khan, who wanted a snack that was a little sweet and a little salty. Today it is one of the cultural identities in Hyderabad

#Irani Chai (イラニチャイ)
Iconic Hyderabad tea, made from condensed milk & tea leaves

#Double ka Mitha (ダブルカミタ)
A very popular Hyderabadi sweet made of fried bread slices soaked in hot milk with spices, including saffron and cardamom.