Taste of Hyderabad

The culture of Hyderabad would be incomplete without a special mention of its zesty food. Hyderabadi cuisine has a culture that dates back to the Qutub Shahi dynasty. Like the Mughlai, with which it is usually associated, Hyderabadi food too originated from Persian and Arabic cuisine. But what makes Hyderabadi food unique are the regional influences of the Deccan and the Telangana. 
Our ‘Taste of Hyderabad’ signature tour provides you with an experience of a traditional Hyderabadi cuisine along with a family in their home or enjoyed in the ambiance of a popular restaurant.
Beyond a meal
Experience the entire cooking process of traditional Hyderabadi cuisine and enjoy the meal along with a family in their home.
According to Indian scriptures, 'atithi devo bhava', guests are treated like Gods, revered and given the choicest items of the household. It is said that the best way to experience a culture is to appreciate its cuisine. Enter the confines of a traditional Indian kitchen and savor the process of cooking signature gourmet dishes from Indian housewives through a step by step cooking process. Learn how the mix of traditional spices, condiments and secret family recipes come together to create simmering, mouthwatering vegetarian / non-vegetarian dishes.

Through your interactions with the family, you can also get a better perspective of their rituals, beliefs, routine, discuss recipes, click pictures in traditional attires, and feel like a family member amidst generations of togetherness.
Chef's special
Get ready to be completely bowled by the traditional Hyderabadi cuisine in the umpteen restaurants and food stalls located all over the city. 
Some of the popular restaurants for non-vegetarian Hyderabadi cuisine are Paradise, Saarvi, Shadab, Shah Ghouse, Bawarchi, Four Seasons, Café Bahaar. 
The dishes to try are Hyderabadi Biryani (cooked rice flavoured with spices, with chicken or lamb), Mirchi Ka Salan (curried chili peppers, chili and peanut curry that accompanies biryani), Haleem (a stew composed of meat, lentils and pounded wheat made into a thick paste, prepared usually during the holy month of Ramadan), pathar ka gosht (mutton seared on a hot granite stone over charcoal), kababs (grilled or barbequed meat). 
Some of the popular restaurants in Hyderabad for vegetarian and south-Indian cuisine are Chutneys, Taj Mahal, Utsav, Minerva, Daspalla, Kamat. Some of the popular dishes to try are dosa, idli, vada, uttapam, thali (plate meal). 
Some of the popular Hyderabadi desserts are double ka meetha (bread pudding dessert of fried bread slices soaked in hot milk with spices, including saffron and cardamom), Khubani ka meetha (dessert made from dried apricots), firni (rice pudding).
Ramzan special (from 26 May to 24 June, 2017): Hyderabadi haleem is a stew composed of meat, lentils and pounded wheat made into a thick paste. It is particularly consumed in the Islamic month of Ramadan during Iftar (the evening meal that breaks the day-long fast) as it provides instant energy and is high in calories.

Check out traditional Indian snacks, beverages and desserts / sweets.

Chaat (Indian snacks)
‘Chaat’ is a term describing savory snacks, typically served on road-side stalls or food carts. There are common elements among these variants including dahi, or yogurt; chopped onions and coriander; Sev (small dried yellow salty noodles); and chaat masala, typically consisting of amchoor (dried mango powder), cumin, Kala Namak (rock salt), coriander, driedginger, salt, black pepper, and red pepper. The ingredients are combined and served on a small metal plate or a banana leaf, dried and formed into a bowl. Some are results of cultural syncretism - for instance, pav bhaji (Bread/bun with cooked and mashed vegetables) reflects a Portuguese influence, in the form of a bun, and bhel puri and Sevpuri.
Irani Chai (tea)
Hyderabad is famous for its biryani but Irani chai is not far behind. You can sip this tea at any place in the city - a roadside cafe to a five star hotel - and the taste remains the same. The brewers are not simply serving a beverage called Irani chai, but keeping alive a slice of the city's history. Introduced by settlers from Persia, the beverage and the places serving it evolved into an institution over time. The sweet, milky Irani chai is known for its unique taste and rejuvenating properties. It is traditionally served with staples such as Osmania biscuits, and lukhmi.
There are variants of the Irani chai which one must try like the Khade Chammach ki chai if you have a sweet tooth, so named because the cup has so much sugar that the spoon stands upright. Burkhe wali chai, chai with a thick layer of cream. Cutting chai, half a cup of the tea.
Desserts (Indian Sweets)
In most cultures, dessert is the final course of a meal that is usually a sweet dish or drink. In India, sweets are an important part of all festivals, functions or any happy occasion. Most Indian desserts include milk or ghee as its main ingredient. There are also some desserts made with fruits and nuts. In South India, a sweet item is often the first item to be served in a meal during house warming, birthdays and weddings. It symbolizes the sweet beginning of the occasion celebrated. Of course there is also a dessert in the end.
You can experience seeing how some of these desserts / sweets are made. It is said that no country has a wider selection of exotic, yummy sweets than in India.