Showing all 2 books
A delectable mix of Arabic, Mughlai and traditional South Indian influences, today’s Hyderabadi cuisine is the legacy of the Nizams of Hyderabad, whose khansamas were skilled in the use of spices to bring distinctive flavours to the table.
Digging into the 400-year-old history of the royal kitchens of the Nizams, Geeta Devi brings to you a scrumptious array of Hyderabadi recipes to stimulate the palate. From Patthar ka Gosht and Paneer Golkonda to Haleem ...
Hyderabadi cuisine, the most exotic in the Deccan, has over the centuries evolved into a rear and harmonious blend with strong Muslim influences from Afghanistan, Turkey, Persia and local variations from Marathwada and Karnataka. The book showcases a collage of tradition and change in Hyderabadi cuisine, always keeping in mind the Mughlai style and flavour of the fare. From mouthwatering biryanis and kebabs, to lesser-known Hyderabadi curries, pickles and sweets, ...