Written By
Sanjeev Vekariya
Hyderabadi Biryani was introduced by the Nizams, who were influenced by Persian cuisine.
Mirchi Bajji, also known as Chilli Fritters, are made using large green chillies that are not as spicy as they look.
Named after the last Nizam of Hyderabad, Mir Osman Ali Khan, Osmania Biscuits were originally made to suit his taste.
Pesarattu is a unique dosa made from green gram (moong dal) batter, giving it a distinct flavor and color.
Haleem is a slow-cooked stew made with meat, lentils, and wheat, and is a popular dish during Ramadan.
Double Ka Meetha is a Hyderabadi version of bread pudding made with fried bread slices soaked in saffron-flavored milk.
Lukhmi is a savory snack that resembles a small, square samosa but is unique to Hyderabad.