Authentic Hyderabadi Cooking: A Taste of Hyderabad

Hyderabadi cooking has its own precision. Our recipes come from that tradition. Not adapted, not compromised.

What makes food Hyderabadi

Three things: few spices, slow heat and patience. The spices are whole and ground fresh. The cooking is on dum, which means the pot is sealed and the food finishes in its own steam. Nothing is hurried.

The spices behind it

Our garam masala has only four: cardamom, cinnamon, cloves and shah zeera (royal cumin). That is all a Hyderabadi kitchen needs for warmth and aroma. For biryani masala we add salt and red chilli powder, and in the Royal blend, Kashmiri saffron.

Where to start

• Chicken Hyderabadi Dum Biryani, the full recipe

• Haleem, the Ramadan favourite

• Shahi Tukda, also called double ka meetha

Three habits that matter

1. Marinate the meat and give it time.

2. Keep the heat low once the pot is sealed.

3. Let the biryani rest for 10 minutes before you open it.

Cook it slowly and share it. That is the Hyderabad way.