After writing about Bagare Baingan, I can't resist writing something about Hyderabadi Khana. Hyderabadi Khana as well as Andhra Meal are so close to my heart that I can't live without having at least one dish of it once in a week. As I said earlier, the term Hyderabadi Khana is understood to mean non-vegetarian food and Andhra Meal is commonly understood as vegetarian food.
Hyderabad is famous for its four legacis. Charminar, Golkonda Fort, Salar Jung Museum and Hyderabadi Khana. It is slightly sour, hot and richly endowed with dry fruits, nuts and assorted spices and cooked in asli ghee or groundnut or kardi oil. It has to be enjoyed to be believed. The simple method of slow cooking on coal or wood fire in dum help produce fantastic flavours. All Hyderabadi cooking has to be done itminaan se. There is nothing like "just two minutes" or "zatpat pakao aur phata-phat khao". It is rather criminal to do such things in respect of Hyderabadi Khana.
The wealthy and leisured aristocracy of the erstwhile Nizam State as well as the long peaceful years of their dominance contributed to the development and devotion to this culinary art. After the reign of Sikandar Jah (after whom the cantonment city Secunderabad is named) Hyderabadi aristocracy had nothing substantive to do. All the military responsibility was taken over by British and all major political decisions were take under the influence of British policy of state. This state of affairs went on till 1948 i.e. until the Nizam State was annexed to Union of India by Sardar Vallabhbhai Patel, the then Home Minister of India. Such long period of peace resulted in development of a culture which is unique to Hyderabad. The Hyderabadi culture is a classic blend of Mughalai and Dakkhani cultures. Be it art, music, literature or food, traces of Mughlai culture can be clearly found in many things which are now known as Hyderabadi.
I shall write about Andhra Meal some other time because that too is a topic by itself and not just annam-rassam or perugu annam!
Hyderabad is famous for its four legacis. Charminar, Golkonda Fort, Salar Jung Museum and Hyderabadi Khana. It is slightly sour, hot and richly endowed with dry fruits, nuts and assorted spices and cooked in asli ghee or groundnut or kardi oil. It has to be enjoyed to be believed. The simple method of slow cooking on coal or wood fire in dum help produce fantastic flavours. All Hyderabadi cooking has to be done itminaan se. There is nothing like "just two minutes" or "zatpat pakao aur phata-phat khao". It is rather criminal to do such things in respect of Hyderabadi Khana.
The wealthy and leisured aristocracy of the erstwhile Nizam State as well as the long peaceful years of their dominance contributed to the development and devotion to this culinary art. After the reign of Sikandar Jah (after whom the cantonment city Secunderabad is named) Hyderabadi aristocracy had nothing substantive to do. All the military responsibility was taken over by British and all major political decisions were take under the influence of British policy of state. This state of affairs went on till 1948 i.e. until the Nizam State was annexed to Union of India by Sardar Vallabhbhai Patel, the then Home Minister of India. Such long period of peace resulted in development of a culture which is unique to Hyderabad. The Hyderabadi culture is a classic blend of Mughalai and Dakkhani cultures. Be it art, music, literature or food, traces of Mughlai culture can be clearly found in many things which are now known as Hyderabadi.
I shall write about Andhra Meal some other time because that too is a topic by itself and not just annam-rassam or perugu annam!