 | |
| Place of origin | India |
|---|---|
| Region or state | Hyderabad |
| Main ingredients | Apricots, blanched almonds, kewra/gulab jal, cream [1] |
Khubani ka meetha or qubani ka meetha is an Indian dessert made from dried apricots. [2] It is a part of Hyderabadi cuisine and is a common feature at Hyderabadi weddings.
Khubani or khobani (خوبانی) is Urdu for apricot; it is believed that apricots were introduced to India by Central Asians. [2]
Dried apricots from Afghanistan are especially prized for their flavour. Khubani ka meetha is a very popular dessert of India's Hyderabadi cuisine.
Preparation of the dish involves boiling apricots with syrup until they assume the consistency of a thick soup or compote. [3] The dessert is topped with blanched almonds or apricot kernels, and is traditionally garnished with malai (extra thick cream, ideally from buffalo milk), but also with custard or ice cream. The dessert is normally served hot with malai.
Pakistani cuisine can be characterized as a blend of regional cooking styles and flavours from across South, Central and Western Asia. Pakistani cuisine is influenced by Persian, Indian, and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.
Austrian cuisine consists of many different local or regional cuisines. In addition to Viennese cuisine, which is predominantly based on the cooking traditions of the Habsburg Empire, there are independent regional traditions in all the states of Austria.
Kulfi is a frozen dairy dessert from the Indian subcontinent. It is often described as "traditional Indian ice cream". Kulfi originated in 16th-century Delhi during the Mughal era. It is part of the national cuisines of India and Pakistan. It is also popular in Bangladesh, Myanmar, Nepal, Sri Lanka, and the Middle East.
Double ka meetha (also known as Shahi Tukra, is an Indian bread pudding sweet made of fried bread slices soaked in hot milk with spices, including saffron and cardamom. Double ka meetha is a dessert of Hyderabad. It is popular in Hyderabadi cuisine, served at weddings and parties. Double ka meetha refers to the milk bread, called "double roti" in the local Indian dialects because it swells up to almost double its original size after baking.
A falooda is a Mughalai cold dessert made with vermicelli. It has origins in the Persian dish faloodeh, variants of which are found across West, Central, South and Southeast Asia. Traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream. The vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago.
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Mesopotamia was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the culinary arts.
Mithai (sweets) are the confectionery and desserts of the Indian subcontinent. Thousands of dedicated shops in India, Bangladesh, Nepal, Pakistan and Sri Lanka sell nothing but sweets.
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.
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.
Ras malai, also known as rasamalei, or roshmalai, is a dessert that originated in the Indian subcontinent. The dessert is called roshmalai in Bengali, ras malai in Hindi, and rasa malei in Odia. It is popular in India, Bangladesh and Pakistan.
Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar, Jharkhand and eastern Uttar Pradesh in India, and also the Terai region of Nepal. Bhojpuri foods are mostly mild and tend to be less hot in terms of spices used. The cuisine consists of both vegetable and meat dishes.
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.
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.
The poppy seed roll is a pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts.
Awadhi cuisine is a cuisine native to the Awadh region in Northern India and Southern Nepal. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and western India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.
The culture of Hyderabad, also known as Hyderabadi Tehzeeb or Dakhini Tehzeeb, is the traditional cultural lifestyle of the Hyderabadi Muslims, and characterizes distinct linguistic and cultural traditions of North and South India, which meet and mingle in the city and erstwhile kingdom. This blending was the result of the geographic location of the region and the variety of historical dynasties that ruled the city across different periods—its inception by the Qutub Shahi dynasty in 1591 AD, the occupation by the Mughal Empire and its decline, and the patronage under the Asaf Jahi dynasty.
Gajar ka halwa, also known as Gajorer halwa, Gajarno halwo, Gajrela, Gajar pak, and carrot halwa is a carrot-based sweet dessert pudding made by placing grated carrots in a pot containing a specific amount of water, milk and sugar, cardamom and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a type of clarified butter from the Indian subcontinent.
Karachi cuisine refers to the cuisine found mainly in the city of Karachi, Sindh, Pakistan. It is a multicultural cuisine as a result of the city consisting of various ethnic groups from different parts of Pakistan. Karachi is considered the melting pot of Pakistan.
Dried apricots are dried fruit of the apricot tree.
Roat also known colloquially as Dum ke Roat is a sweet confectionery dish from the Indian city of Hyderabad. It is popular especially in the month of Muharram It is made by mixing semolina, refined flour, ghee, dry fruits, saffron and raisins into a dough and baking it in the oven.
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