Hyderabadi cuisine also known as the Deccani Cuisine of India, was developed after the foundation of the QutubShahi Dynasty. It is the amalgamation of Mughlai, Turkish and Arabic along with the influence of the native Telugu and Marathwada cuisines.No visit to Hyderabad would be complete without sampling its unique cuisine – a rich blend of royal Mughlai flavours, Nizams special, and spice-up culinary traditions of South India such as: Hyderabadi biryani, pathar-ka-ghosht, nahari, haleem, double-ka-meetha, khubani-ka-meetha, seviyon-ka-meetha and kheer.

Hyderabadi dum biryani, is where dum refers to the baking process and basmati rice and meat or vegetables are mixed in a pot and heated for a long time. During the Nizam’s time, the biryani was made with lamb carefully cooked with rice. Culinary delicacies of Hyderabad include:Gosht, which is made from a buck/billy/young goat, and is associated with the Hyderabadi cuisine. Hyderabadis prize the meat of a male goat

Double KaMeetha, is a dessert made from bread, milk and dry fruits.Double KaMeetha refers to the milk bread called Double Roti in the local Indian dialects because it swells up to almost double its original size before baking. It is particularly prepared during the festive month of Ramzan and on Eid.

QubaniKaMeetha (Hyderabad’s preferred dessert sweet. It is made from apricots boiled in sugar syrup till they achieve a thick consistency. It is often topped with ice-cream or cream.

Traditions and heritage are still important to Hyderabad and one can definitely sense it, not just in the old city, but also in the local dialect and in the tantalizing aroma of the Irani chai. Brought from Persia in the 20th century to Hyderabad, via Mumbai and Pune, the Irani chai has stood the test of time and become a part of what defines Hyderabad.