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Hyderabadi Cuisine, also known as Deccani Cuisine, is the traditional cooking style of Hyderabad, Telangana, India. Known locally as Hyderabadi Ghizaayat, it is a rich culinary tradition that evolved from the royal kitchens of the Nizams.

• Aghaz: Soup
• Mezban: Appetizers
• Waqfa: Sorbet
• Mashgool Dastarkhwan: Main Course
• Zauq-e-shahi: Dessert

• Lukhmi: A regional variation of the samosa, shaped into a flat square and filled with minced mutton (kheema). A perfect snack or starter at celebrations.
• Lukhmi Kebab
• Warqi Samosa
• Hyderabadi Haleem: A signature dish of Hyderabad, Haleem is a delicious stew made from mutton, lentils, spices, and wheat. It originates from the Arab dish Harees, brought to Hyderabad by Arab migrants. Traditionally, Haleem is prepared during the holy month of Ramadan for Iftar.
• Chicken Reshadar Haleem
• Mutton Zaiqadar Haleem

Hyderabadi Biryani is arguably the most famous dish of the city. Originating in the kitchens of the Nizams, it features basmati rice, tender mutton or chicken, yogurt, onions, and a unique blend of spices. A symbol of Hyderabad’s rich heritage, Biryani is synonymous with the city.

• Chicken Dum Biryani
• Mutton Dum Biryani
• Zafrani Chicken Dum Biryani
• Zafrani Mutton Dum Biryani
• Sufiyaani Chicken Dum Biryani
• Sufiyaani Mutton Dum Biryani

Tahari is another beloved rice dish made by Hyderabadi Muslims. Unlike Biryani, in Tahari, the rice is cooked directly with the meat, often combined with potatoes and served with dahi ki chutney.

• Chicken Tahari
• Shahi Mutton Tahari

• Pathar-ka-gosht: A famous Hyderabadi mutton kebab, cooked on a heated stone slab (pathar). This traditional cooking method gives the dish a unique flavor and tenderness.

• Qubani ka Meetha: A luscious apricot pudding, served with almonds and cream. This translucent dessert is a must-try for anyone enjoying Hyderabadi cuisine.
• Double ka Meetha: A Mughlai-style bread pudding topped with dry fruits, a favorite in Hyderabad.

• Mirchi ka Salan: A spicy curry made with chilli peppers and ground peanut paste, traditionally served with Hyderabadi Biryani or rice.
• Baghaar-e-baingan: A tangy eggplant curry, often enjoyed as a side dish with Hyderabadi Biryani.
• Dahi ki Chutney: A cooling chutney made from strained yogurt, mint, and onions, perfect for complementing rich and spicy dishes.