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Hyderabadi Cuisine
Hyderabadi cuisine (native: ''Hyderabadi Ghizaayat''), also known as Deccani cuisine, is the cooking style characteristic of the city of Hyderabad and its surrounding area in Telangana, India. Hyderabadi cuisine is an amalgamation of South Asian, Mughalai, Turkic, and Arabic along with the influence of cuisines of common people of Golconda Sultanate. Hyderabadi cuisine comprises a broad repertoire of rice, wheat, and meat dishes and the skilled use of various spices, herbs and natural edibles. 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. Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, to weddings and parties, fes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hyderabad
Hyderabad is the capital and largest city of the Indian state of Telangana. It occupies on the Deccan Plateau along the banks of the Musi River (India), Musi River, in the northern part of Southern India. With an average altitude of , much of Hyderabad is situated on hilly terrain around Lakes in Hyderabad, artificial lakes, including the Hussain Sagar lake, predating the city's founding, in the north of the city centre. According to the 2011 census of India, Hyderabad is the List of cities in India by population, fourth-most populous city in India with a population of residents within the city limits, and has a population of residents in the Hyderabad Metropolitan Region, metropolitan region, making it the List of metropolitan areas in India, sixth-most populous metropolitan area in India. With an output of 95 billion, Hyderabad has the sixth-largest urban economy in India. The Qutb Shahi dynasty's Muhammad Quli Qutb Shah established Hyderabad in 1591 to extend the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daulatabad, Maharashtra
Daulatabad Fort, originally Deogiri Fort, is a historic fortified citadel located in Daulatabad village near Aurangabad, Maharashtra, India. It was the capital of the Yadavas (9th century – 14th century CE), for a brief time the capital of the Delhi Sultanate (1327–1334), and later a secondary capital of the Ahmadnagar Sultanate (1499–1636). Around the 6th century CE, Devagiri emerged as an important uplands town near present-day Sambhajinagar, along caravan routes going towards western and southern India. The historical triangular fortress in the city was initially built around 1187 by the first Yadava monarch, Bhillama V. In 1308, the city was annexed by Alauddin Khalji of the Delhi Sultanate, which ruled over some parts of the northern India. In 1327, Muhammad bin Tughluq of the Delhi Sultanate renamed Devagiri as Daulatabad and shifted his imperial capital to the city from Delhi, ordering a mass migration of Delhi's population to the now Daulatabad. However, Muham ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marathwada
Marathwada () is a geographical region of the States and territories of India, Indian state of Maharashtra. It was formed during the Nizam of Hyderabad, Nizam's rule and was part of the then Hyderabad State. The region coincides with the Aurangabad division of Maharashtra. It borders the states of Karnataka and Telangana, and it lies to the west of the Vidarbha and east of North Maharashtra, Uttar Maharashtra regions of Maharashtra. The largest city of Marathwada is Aurangabad. Its people speak Marathi language, Marathi and Deccani language, Deccani Urdu (Hyderabadi Urdu). Marathwada is known for its struggle for merger in the Maharashtra state, which is commemorated on 17 September as Marathwada Liberation Day. Etymology The term ''Marathwada'' means ''the house of Marathi speaking people'', that is land occupied by the Marathi-speaking population of the former Hyderabad state during the period of Nizam's rule. The term can be traced to 18th century state records of the Nizam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hyderabadi Haleem
Hyderabadi haleem () is a type of haleem popular in the Indian city of Hyderabad. Haleem is a stew composed of meat, lentils, and pounded wheat made into a thick paste. It is originally an Arabic dish and was introduced to the Hyderabad State by the Chaush people during the rule of the Nizams (the former rulers of Hyderabad State). Local traditional spices helped a unique Hyderabadi haleem evolve, that became popular among the native Hyderabadis by the 20th century. The preparation of haleem has been compared to that of Hyderabadi biryani. Though Hyderabadi haleem is the traditional hors d'oeuvre at weddings, celebrations and other social occasions, it is particularly consumed in the Islamic month of Ramadan during Iftar (the evening meal that breaks the day-long fast) as it is high in calories. In recognition of its cultural significance and popularity, in 2010 it was granted Geographical Indication status (GIS) by the Indian GIS registry office, making it the first non- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hyderabadi Biryani
Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani originating from Hyderabad, India made with basmati rice and meat (mostly goat meat). Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi and Mughlai cuisines. Hyderabad biryani is a key dish in Hyderabadi cuisine and it is so famous that the dish is considered synonymous with the city of Hyderabad. History Hyderabad was conquered by the Mughals in the 1630s, and ruled by its Nizams. Mughlai culinary traditions joined with local traditions to create Hyderabadi cuisine. Local folklore attributes the creation of Hyderabadi biryani to the chef of the first Nizam, Nizam-ul-Mulk, Asaf Jah I, in the mid-18th century, during a hunting expedition. In 1857, when the Mughal Empire declined in Delhi, Hyderabad emerged as the center of South Asian culture, resulting in a mix of innovations in Hyderabadi biryani. Origin The exact origin of the dish is uncertain. De ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Rebellion Of 1857
The Indian Rebellion of 1857 was a major uprising in India in 1857–58 against Company rule in India, the rule of the East India Company, British East India Company, which functioned as a sovereign power on behalf of the The Crown, British Crown. The rebellion began on 10 May 1857 in the form of a mutiny of sepoys of the company's army in the garrison town of Meerut, northeast of Delhi. It then erupted into other mutinies and civilian rebellions chiefly in the Ganges Basin, upper Gangetic plain and central India, though incidents of revolt also occurred farther north and east. The rebellion posed a military threat to British power in that region, and was contained only with the rebels' defeat in Gwalior on 20 June 1858., , and On 1 November 1858, the British granted amnesty to all rebels not involved in murder, though they did not declare the hostilities to have formally ended until 8 July 1859. The Names of the Indian Rebellion of 1857, name of the revolt is contested, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nizams
Nizam of Hyderabad was the title of the ruler of Hyderabad State ( part of the Indian state of Telangana, and the Kalyana-Karnataka region of Karnataka). ''Nizam'' is a shortened form of (; ), and was the title bestowed upon Asaf Jah I when he was appointed Viceroy of the Deccan by the Mughal emperor Farrukhsiyar. In addition to being the Mughal viceroy (''Naib'') of the Deccan, Asaf Jah I was also the premier courtier of the Mughal Empire until 1724, when he established an independent realm based in Hyderabad, but in practice, continued to recognise the nominal authority of emperor. The Asaf Jahi dynasty was founded by Chin Qilich Khan (Asaf Jah I), who served as a ''Naib'' of the Deccan sultanates under the Mughal Empire from 1713 to 1721. He intermittently ruled the region after Emperor Aurangzeb's death in 1707. In 1724 Mughal control weakened, and Asaf Jah became virtually independent. The titular Nizams fought with the Marathas since the 1720s, which resulted i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Asian Pickle
South Asian pickles are a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various List of Indian spices, South Asian spices. The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi , thokku, or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or athāna, khaṭāī or khaṭāin, sandhan or sendhan or sāṇdhāṇo, kasundi, or urugaai. Terminology Terms used for pickles in South Asia vary regionally. They are known as ''ūrugāi'' or ''thokku'' in Tamil language, Tamil, ''Pachadi, pachchadi'', ''avakaya'', ''achaar'', ''tokku'', or ''ūragāya'' in Telugu language, Telugu, ''uppinakaayi'' in Kannada, ''uppillittuthu'' in Malayalam, ''loncha'' in Marathi language, Marathi, ''lonchem'' in Konkani language, Konkani, ''athāṇu'' in Gujarati language, Gujarati, ''athā''ṇ''o'' in Rajasthani languag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry
Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internationalised. Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia. The English word is derived indirectly from some combination of Dravidian words. A first step in the creation of curry was the arrival in India of spicy hot chili peppers, along with other ingredients such as tomatoes and potatoes, part of the Columbian exchange of plants between the Old World and the New World. During the British Raj, Anglo-Indian cuisine developed, leading to Hannah Glasse's 18th century recipe for "currey the India way" in England. Curry was then spread in the 19th century by indentured Indian sugar workers to the Caribbean, and by British traders to Japan. Further exchange ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tandoor
A tandoor ( or ) is a large vase-shaped oven, usually made of clay. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti (as well as leavened ones, such as naan) and to roast meat. Tandoors are predominantly used in India, Pakistan, West Asia, Western Asia, Central Asia, and the Horn of Africa. The standard heating element of a tandoor is an internal charcoal or wood fire, which cooks food with direct heat and smoke. Tandoors can be fully above ground, or partially buried below ground, often reaching over a meter in height/depth. Temperatures in a tandoor can reach , and they are routinely kept lit for extended periods. Therefore, traditional tandoors are usually found in restaurant kitchens. Modern tandoors are often made of metal. Variations, such as tandoors with gas or electric heating elements, are more common for at-home use. Etymology The English word comes from the Hindustani language, Hindustani ''tandūr'', which came from Persian la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dastarkhān
A dastarkhān (Persian language, Persian / Urdu language, Urdu: دسترخوان, , , , , , , , ) or dastarkhwān is the name used across Central Asia and South Asia to refer to the traditional Dining room, dining space where food is eaten.Ken Albala''Food Cultures of the World Encyclopedia: Four Volumes''ABC-CLIO, 25 mei 2011 p 49Suad Joseph, Afsāna Naǧmābādī''Encyclopedia of Women & Islamic Cultures: Family, Body, Sexuality And Health, Volume 3''BRILL, 2003 p 285Glenn Randall Mack, Asele Surina''Food Culture in Russia and Central Asia''Greenwood Publishing Group, 1 jan. 2005 p 39 The term is a word of Persian languages, Persian origin meaning the tablecloth which is spread on the ground, floor, or table as a sanitary surface for food. The Mughal Indian cookbook ''Dastarkhwan-e-Awadh'', which details the Awadhi cuisine of Lucknow, emphasized the importance of the dastarkhwan. See also *Central Asian cuisine *South Asian cuisine *Bengali cuisine References Indian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aristocracy
Aristocracy (; ) is a form of government that places power in the hands of a small, privileged ruling class, the aristocracy (class), aristocrats. Across Europe, the aristocracy exercised immense Economy, economic, Politics, political, and social influence. In Western Christian countries, the aristocracy was mostly equal with magnates, also known as the titled or higher nobility, however the members of the more numerous social class, the untitled lower nobility (petty nobility or gentry) were not part of the aristocracy. Classical aristocracy In ancient Greece, the Greeks conceived aristocracy as rule by the best-qualified citizens—and often contrasted it favorably with monarchy, rule by an individual. The term was first used by such ancient Greeks as Aristotle and Plato, who used it to describe a system where only the best of the citizens, chosen through a careful process of selection, would become rulers, and hereditary monarchy, hereditary rule would actually have been f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
