Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by other condition in India. Of all of the Muslim cuisines, Hyderabadi is the only person within the sub-continent that may feature a significant vegetarian section. It has much related to the neighborhood influences. Thinking about the elite from the erstwhile Hyderabad condition originated from northern India and it was almost entirely Muslim, this can be a little surprising. The country’s vegetarians, obviously, are in position to gain because of it.
A few of the salient options that come with Hyderabadi food would be the key flavours of coconut, tamarind, peanuts and sesame seeds. The primary spice is chilli, which is often used by the bucket load and 's the reason for that a word accustomed to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two wealthy legacies - the Deccan cuisine of Nizams and also the spicy Andhra type of food, laced with mustard, garlic clove and chillies and eaten with doles of chutney and pickle.