Kedgeree is a dish consisting of cooked, flaked fish, boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, salt, butter or cream, and occasionally sultanas.
Pilaf, pilav or pilau is a rice dish, usually sautéed, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other.
Sambar is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It originates in South Indian cuisine and is popular in large parts of India and beyond.
Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. Upma is a famous south indian recipe,It originates from India, most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha,Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil dish.it have various seasonings and/or vegetables are often added during the cooking, depending on individual preferences.
Biryani is a mixed rice dish, mainly popular in South Asia and Iran. It is made with rice, some type of meat and spices. To cater to vegetarians, in some cases, it is prepared by substituting vegetables or paneer for the meat. Sometimes eggs and/or potatoes are also added.
Haleem is a type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. It is made by slow cooking the meat in lentils and spices. It is served hot with flat breads or on its own. The original Haleem, which is different from this variety, is an ancient Iranian dish served with wheat, meat, cinnamon, and sugar that remains popular in Iran. Popular variations of haleem include keşkek in Turkey, Tajikistan, Uzbekistan, Azerbaijan and northern Iraq; harisa in the Arab world and Armenia; halim in Afghanistan, Iran, West Bengal, in Mauritius, Pakistan and Bangladesh; and khichra in India.
Hyderabadi biryani is a style of biryani originating from Hyderabad, India made with basmati rice and meat. Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi and Mughlai cuisines. Hyderabad biryani is a key dish in Hyderabadi cuisine and it is so famous that the dish is considered synonymous with the city of Hyderabad.
Paya is a traditional food from South Asia. It is served at various festivals and gatherings, or made for special guests. Paya means 'leg'/'feet' in Hindi and Urdu languages. The main ingredients of the dish are the trotters (hooves) of a cow, goat, buffalo, or sheep, cooked with various spices.
Khichdi or khichri is a dish in South Asian cuisine made of rice and lentils (dal) with numerous variations. Variations include bajra and mung dalkhichri. In Indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat.
The island of Saint Helena has been influenced by several European powers, by the inhabitants, and the ships passing through, during its history. This has affected the cuisine of Saint Helena, which now has a vibrant and international cuisine variety.
Kabsa or makbūs/machbūs is an Arab mixed rice dish that originates from Saudi Arabia or Yemen. It is commonly regarded as a national dish in all the countries of the Gulf Cooperation Council. It can also be found in regions such as southern Iran and Gaza in Palestine.
Hyderabadi cuisine, also known as Deccani cuisine, is the native cooking style of the Hyderabadi community. The haute cuisine of Hyderabad began to develop after the foundation of the Bahmani Sultanate, and the Qutb Shahi dynasty centered in the city of Hyderabad promoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad as it began to further develop under their patronage.
Mirchi ka salan, or curried chilli peppers, is a popular Indian chilli and peanut curry from Hyderabad, Telangana, India, that usually accompanies Hyderabadi biryani alongside dahi chutney. The dish contains green chilli peppers, peanuts, sesame seeds, dry coconut, cumin seeds, ginger and garlic paste, turmeric powder, bay leaf, and thick tamarind juice.
Ankapur is a village in Armoor mandal, Nizamabad district of the Indian state of Telangana. It comes under the Armur town which is like five kilometers away from this village. This village is considered one of the Model Villages in the country. It is recognized as a Model Village by the ICAR, ICRISAT and the International Rice Research Institute.
Dalcha, is an Indian lentil-based stew originating from Hyderabad, Telangana, India. Its origins may lie with a similar middle eastern dish Harees which is more of a gruel with cooked meats. Primary ingredients are lentils, can be chana dal or sometimes tur dal. Vegetables or meats, both chicken or mutton may also be added to the stew, so if mutton is added it will be called a mutton dalcha. Bottle gourd is another key ingredient in a Dalcha. It is traditionally served with the rice dish called bagara khana.
Tehri or tahri is a yellow rice dish in India, Nepal and Bangladesh. Spices are added to plain cooked rice for flavor and colour. In one version of tehri, potatoes are added to the rice.
Pathar-ka-Gosht - is a popular lamb dish, especially prepared in Hyderabad, Telangana, India. This dish is prepared with mutton by heating it on a wide stone, on a flame. The spices are added once the meat pieces are heated and served with onions and other ingredients.
Telangana cuisine is the cuisine native to the Indian state of Telangana. The Telangana state lies on the Deccan plateau and its topography dictates more millets and roti based dishes. Jowar and Bajra features more prominently in their cuisine.
Ankapur chicken is popular country chicken curry from Ankapur village, Nizamabad district, Telangana, India. The name is derived from the village, the place of its origin. The fiery chicken and its preparation is now considered one of the signature recipes of Telangana Region.
