 | |
| Course | Main |
|---|---|
| Place of origin | India |
| Region or state | Hyderabad |
| Main ingredients | Dal, Tamarind |
Khatti Dal is a food originating in India and central to Hyderabadi cuisine. It is a type of dal made using Masoor dal or Toor dal. It is a popular dish in Andhra Pradesh and Telangana. The word khatti literally means "sour". [1] It refers to the tangy taste which is essential to the dish brought about by adding tamarind. Khatti dal is typically served with rice and other meat or vegetable dishes.
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Biryani is a mixed rice dish, mainly popular in South Asia. 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 blending or mashing the meat in the curry and serving 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 and Bangladesh; and khichra in Pakistan and India.
Rajasthani cuisine is the cuisine of the Rajasthan state in North West India. It was influenced by various factors like the warlike lifestyles of its inhabitants, the availability of ingredients in an arid region and by Hindu temple traditions of sampradayas like Pushtimarg and Ramanandi. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. Signature Rajasthani dishes include Dal Baati Churma, Panchratna Dal, Papad ro Saag, Ker Sangri, Gatte ro Saag. It is also known for its snacks like Bikaneri bhujia, Mirchi bada and Kanda kachauri. Other famous dishes include Dal Baati, malaidar special lassi (lassi) and Lashun ki chutney, Mawa lassi from Jodhpur, Alwar ka mawa, Malpauas from Pushkar and rasgulla from Bikaner, "paniya"and "gheriya" from Mewar. Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many parts of India, which offer vegetarian food of the Marwari people. The history also has its effect on the diet as the Rajputs preferred majorly a non-vegetarian diet while the Brahmins, Jains, Bishnois and others preferred a vegetarian diet. So, the state has a myriad of both types of delicacies.
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.
South Asian cuisine, includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent.
Dāl bhāt is a traditional meal from the Indian subcontinent. It consists of steamed rice and a cooked lentil or other pulses stew called dal. It is a staple food in these countries. Bhāt or chāwal means "boiled rice" in a number of Indo-Aryan languages.
Sindhi cuisine refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. It is mostly a non-vegetarian cuisine, with even Sindhi Hindus widely accepting of meat consumption. The daily food in most Sindhi households consists of wheat-based flat-bread (Mani) or rice accompanied by two dishes, one gravy and one dry with curd, papad or pickle. Freshwater fish and a wide variety of vegetables are usually used in Sindhi cuisine. Restaurants specializing in Sindhi cuisine are rare, although it is found at truck stops in rural areas of Sindh province, and in a few restaurants in urban Sindh.
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.
Khubani ka meetha or qubani ka meetha is an Indian dessert made from dried apricots. It is a part of Hyderabadi cuisine and is a common feature at Hyderabadi weddings.
Hyderabadi cuisine, also known as Deccani cuisine, is the native cooking style of the Hyderabad, Telangana, India. 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.
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.
Dahi chutney is strained dahi that is mixed into a chutney of mint and onions, originating from the Indian subcontinent. It is popular in South India and is a side dish along with mirchi ka salan for the popular Hyderabadi biryani.
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.
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Angika cuisine, Bhojpuri cuisine, Maithil cuisine and Magahi cuisine.
Tamate ka kut is another classic Hyderabadi dish of Hyderabadi origin. It is popular among Hyderabadi Muslims and part of a vast and rich Hyderabadi cuisine.
Talawa gosht is a Hyderabadi dish. It is a very simple meat preparation with lamb or beef and basic flavorings originating from Hyderabad, India. It is usually prepared with Mithi Dal or Khatti Dal, and is eaten with rice.
Sai bhaji is a Sindhi vegetarian curry, consisting of dal (lentils), palak (spinach) and other vegetables. It forms a staple part of the local cuisine and is considered a rich source of nutrition due to its mix of various greens.