(From Times of India)

Legend goes that the Nizam of Hyderabad had 49 types of Biryanis cooked in his kitchen which churned out delicacies that were an amalgamation of Turkish, Mughlai and Arabic influences blended with native Telugu and Maratha culinary traditions.

Hyderabadi food hence is much more than Biryani and Shahi Tukra. Chef SK Saibjan who recently hosted an exquisite Hyderabadi Food Festival at Radisson Blu, Paschim Vihar, Delhi tweaked quite a number of recipes by fusing regular ingredients with flavors and fragrances from other cuisines. In an exclusive chit chat with us, he speaks about the Nizami food and what makes it among the most sought after cuisines of India. Read more

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