Hadhramaut is a geographic region in southern Arabia, comprising mainly of the eastern Governorates of Yemen, the Dhofar Governorate in south-western Oman and the Najran Province in southern Saudi Arabia. The name is of ancient origin, and is retained in the name of the Yemeni Governorate of Hadhramaut. The people of Hadhramaut are called Hadharem. They formerly spoke Hadramautic, an old South Arabian language, but they now predominantly speak Hadhrami Arabic.
A sarong or a sarung is a large tube or length of fabric, often wrapped around the waist, worn in Southeast Asia, South Asia, Western Asia, Northern Africa, East Africa, West Africa, and on many Pacific islands. The fabric often employs woven plaid or checkered patterns or may be brightly colored by means of batik or ikat dyeing. Many modern sarongs have printed designs, often depicting animals or plants. Different types of sarongs are worn in different places in the world, notably the lungi in the Indian subcontinent and the izaar in the Arabian Peninsula.
The abaya, sometimes also called an aba, is a simple, loose over-garment, essentially a robe-like dress, worn by some women in the Muslim world including most of the Middle East, North Africa, and parts of the Horn of Africa. Traditional abayas are usually black and may either be a large square of fabric draped from the shoulders or head or a long kaftan. The abaya covers the whole body except the head (sometimes), feet, and hands. It can be worn with the niqāb, a face veil covering all but the eyes. Some women also wear long black gloves, so their hands are covered as well. It is common that the abaya be worn on special occasions, such as mosque visits, Islamic holiday celebrations for Eid al-Fitr and Eid al-Adha, and also during the Islamic holy month of Ramadan.
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.
The Chaush or Chaus are a community who are of Hadhrami Arab descent. They are found in the Deccan region of India.
Arab cuisine collectively refers to the regional culinary traditions of the Arab world, consisting of the Maghreb and the Mashriq. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities among the Arabs. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
Hyderabadi Muslims, also referred to as Hyderabadis, are a community of Deccani people, from the area that used to be the princely state of Hyderabad in the regions of Marathwada, Telangana, and Kalyana-Karnataka.
Mandi is a traditional dish that originated from the Hadhramaut region in Yemen. It consists mainly of meat and rice with a blend of spices, and is cooked in a pit. It is consumed in most areas of the Arabian Peninsula and also found in Egypt, the Levant, Turkey and Southeast Asia.
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.
Saudi Arabian cuisine varies according to the diverse landscapes and regions of the country. The environmental, geographic, and cultural diversity within this vast area has led to a wide variety of dishes. Saudi Arabia encompasses different regions, resulting in cuisines from the Central region, Eastern, Southern and Western regions. Furthermore, Saudi Arabia's position along global trade routes has led to the introduction of various spices.
Hyderabadi haleem is a type of haleem popular in the Indian city of Hyderabad. Haleem is a stew composed of meat, lentils, and pounded wheat made into a thick paste. It is originally an Arabic dish and was introduced to the Hyderabad State by the Chaush people during the rule of the Nizams. Local traditional spices helped a unique Hyderabadi haleem evolve, that became popular among the native Hyderabadis by the 20th century.
The Hadharem or the Hadhrami are an Arab sub-ethnic group indigenous to the Hadhramaut region in South Arabia, which is part of modern-day eastern Yemen and their own dialect, Hadhrami Arabic. Among the two million inhabitants of Hadhramaut, there are about 1,300 distinct tribes.
Arabs in India are people with Arab origins who have over a long period of time, settled in the Indian subcontinent. There have been extensive trade and cultural links between India and the Arab world spanning several millennia. The west coast region of India, especially Malabar and Konkan coasts were active trading hubs, where Arab merchants frequently used to visit on their way to Sri Lanka and South East Asia. Over a span of several centuries, migrants from different Arabian nations immigrated to various regions and kingdoms of the Indian subcontinent as merchants, missionaries and through intermarriages.
The Marfa is a form of celebratory rhythmic music and dance from Hyderabad, India, among the Hyderabadi Muslims, adapted from Afro-Arab music of Hadhramawt in Yemen. It is played at a high tempo using instruments such as marfa, daff, dhol, sticks, steel pots and wooden strips called thapi. The chorus effects and vocal meter are set according to beats.
An izaar, also izar or ʾizār, also known as maʿawaz (مَعَوَز), futah (فُوطَة), wizar (وِزَار), maqtab (مَقْطَب) is a traditional lower garment that is frequently used by men in Oman, Somalia, United Arab Emirates and Yemen. Izaars are commonly used in Yemen, it is commonly referred to as maʿawaz (مَعَوَز). It is also used by some in Iraq, Kuwait, Bahrain, Saudi Arabia and Qatar, and the Horn of Africa. A white izaar is typically worn underneath thawbs in Oman and the UAE instead of sirwal sunnnah.
The Hyderabad State Forces were the armed forces of the princely state of Hyderabad. People from both India and abroad were recruited into the Forces. Among these groups were Arab nationals like Chaush and African nationals like Siddis who now stay in Barkas and A. C. Guards areas of Hyderabad respectively. The Hyderabad cavalry was chiefly composed of Muslim castes such as Mughals, Pathans, Syeds, Sheikhs and Balochs. They were principally recruited from the Deccan, but Delhi, Lucknow, Shahjahanpur, Sindh and Balochistan also supplied recruits to bolster ranks. These non-indigenous soldiers were known as the "Rohollas". The Hindus made a very small portion of the cavalry. The Nizam of Hyderabad also had about 1200 Sikh guards. Other battalions within the army were referred to with the suffix "-walas". Some troops were also supplied by the Europeans for the security of the Nizam.
Qatari cuisine is made up of traditional Arab cuisine. Machbūs, a meal consisting of rice, meat, and vegetables, is the national dish in Qatar, typically made with either lamb or chicken and slow-cooked to give it a depth of flavour. Seafood and dates are staple food items in the country. Many of these dishes are also used in other countries in the region because they share many commonalities. In other parts of the region, some of the dishes have different names or use slightly different ingredients. One proponent of the importance of Qatar's culinary heritage is chef Noor Al Mazroei, who adapts traditional recipes to include vegan and gluten-free alternatives.
The thawb or thobe, is a primarily Arab garment mainly worn by inhabitants of the Middle East and North Africa. It is also referred to as jubbah (جُبَّه), dishdashah (دِشْدَاشَة), and kandura (كَنْدُورَة) in varieties of Arabic. The thawb is long-sleeved ankle-length traditional robe; it is worn by men and women with regional variations in name and style. Depending on local traditions, a thawb can be worn in formal or informal settings; in the Gulf states thobes are the main formal attire for men. It is also worn by Muslim men in the Indian subcontinent due to its modest appearance, and is believed to be a sunnah, and it is commonly referred to as jubbah.
India 