Hyderabad, India Travelers soon discover that the blanket term ‘Indian cuisine’ encompasses an array of markedly varying styles of regional cooking and isn’t used within India. Kerala’s coconut and seafood-rich dishes are very different to the pepper-laced Chettinad cuisine originating in the neighboring state of Tamil Nadu. Hyderabad, the state capital of Telangana, was
formerly the capital of a fabulously rich kingdom. Its ruler, the Nizam, attracted chefs who developed dishes now associated with the city, including the apricot and almond dessert known as qubani ka meetha. Hyderabadi haleem — a thick, slow-cooked stew made with meat, wheat and lentils — has Arabian origins and is an especially popular evening meal during Ramadan. Locals
recommend the informal Shah Ghouse Cafe & Restaurant as one of the best places to sample it. After being marinated and imbued with spices, boti
kebabs are cooked over charcoal at restaurants across the city — including within easy walking distance of the Charminar, the city’s best-known landmark.
MUST-TRY…HYDERABADI BIRYANI The city’s most iconic dish is biryani. Basmati rice soaks up flavor from the spices and mutton during the lengthy cooking process. The result is tender meat and a delicious dish — traditionally eaten with the right hand. Adaa restaurant at the Taj Falaknuma Palace hotel is one of the smartest spots for a Hyderabadi biryani. incredibleindia.org.
