Hyderabad Is Not Only About Chicken Biryani, Irani Chai And Kebabs. Have A Look At The Other Must Taste Delicious And Traditional Dishes In Hyderabad.

  1. Gongura Mamsam

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    Gongura is a telugu name to sorrel leaves and mamsam refers to mutton. Gongura Mamsam preparation has a spicy, tangy kind of touch which is very different but has authentic taste around it.

  2. Mamsam Pulusu

    Mamsam pulusu
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    This is another mutton dish which was a superb taste is cooked in Andhra style. A simple dish that is cooked in most homes, the distinct aroma comes from the mutton being simmered in spices and tamarind and is a perfect accompaniment with steamed rice.

  3. Natu Kodi Pulusu
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    This dish is made exclusive from the county chicken and is the signature dish of people in Rayala Seema region of Andhra Pradesh. Preparing Natu Kodi Pulusu is not much of a hassle. It is similar to the other Indian style preparation of chicken. Only the mix of spices makes the difference. The coconut adds a unique flavour to the dish and makes it totally irresistible.

  4. Natu Kodi Fry

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    Natu Kodi vepudu is a spicy andhra country chicken fry. Natu means country, Kodi means chicken,vepudu means fry,this is the meaning for this name. This is a delicious dish and is used as starter in most of the restaurants

  5. Gutti Vankaya Kura
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    Gutti Vankaya kura is an authentic Andhra Recipe made with small purple tender brinjal’s stuffed and cooked with some spices.it is a semi solid curry. This stuffed brinjal curry Goes well with hot rice, roti and chapathi’s.

  6. Gutti bendakya Masala

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    Okra or also commonly known as bendakaya in telugu is a stir fried dish made with lady’s finger stuffed with besan flour masala. It is a very popular Andhra style recipe and also common in North Western States like Rajasthan and Gujarat where besan flour is extensively used in many recipes.

  7. Mirch Ka Salan

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    Basically it is a curry made from green chillies, when combined with rumali roti makes a nice dinner.

  8. Hyderabadi Nihari

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    Nihari is a popular breakfast dish made of Goat’s feet and is mostly enjoyed during winters. It is also prepared during Ramadan/Eid-ul-Adha. The dish is traditionally slow-cooked overnight on a low heat for 6-7 hours with herbs and spices with lamb/goat trotter, bone marrow (Nalli Nihari), lamb shanks and tongue.

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