Connoisseurs of food all over the world have had a special corner for Hyderabadi and Mughlai food. In Hyderabad’s 400 year history the Hyderabadi cuisine has, like its culture, stood high and unmatched by any other place in the Indian subcontinent. In fact, Hyderabad is known for the spectacular way its aristocracy entertained. The erstwhile rulers of Hyderabad were connoisseurs of food and insisted that their cooks lay out elaborate ten-course meals on a daily basis. The Hyderabadis do have rather unusual ways of seasoning their food. Hyderabadi cuisine is a distinct dialogue in food, based on the traditional method of combining the sour and the sweet, the hot and the salty. Hyderabad has taken the highly developed and refined Mughal cuisine of the North and imbibed it with the zesty sauces and spices of the South to create a vast and seductive repertoire quite its own. Hyderabadi food, as it has come to be known, like the city’s culture, heritage and language, is a mélange of several influences–Hindu, Muslim, North, South, Indian and foreign.
As they say here, food is best created with fursat and mohabbat–with time and love. Being devoted to Hyderabad means being devoted to food. Here, food is not just something to fill the stomach; it is the very essence of life. The quintessential Hyderabadi is known for his nawabi lifestyle – a gracious but rather laid-back way of life. But when it comes to food, the Hyderabadis won’t tolerate any laziness and have very exacting standards.