Hyderabadi biryani is savored in all parts of India and forms an integral part of Indian cuisine. The Nizam’s kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. The most famous of all, Hyderabadi Biryani is called the “Kacchi Yeqni” Biryani as both the marinated meat and the rice are cooked together. Biryani had not been a widespread dish in the North India until recently. North India has been making variants of Pulao as traditional main course dish
The very mention of ‘kebab’ is enough to send one into a state of ecstasy. A fascinating past adds further lustre to its timeless charm that has transcended history, cultures, and nationalities. Some believe that the word kebab is a derivation of the Indian term “kam abb” meaning “less water or semi-dry” and the Arabic “cabob” or “turning point.”
The first Kebab was said to have evolved during the times of Changez Khan. It is said that the horse back riders used to kill an animal, clean it, cut it into pieces, thread the pieces over the daggers or swords and cook over a simple wooden fire with a little salt and some chilli powder. The subtle addition of flavours, textures and tastes was an art form that evolved over a period of time and transformed kebabs into a more tasty delicacy.
Nizams kitchen offers you an exhilarating array of kebabs including kakori kebab, shaami kebab,Chicken Chapli Kebab (pan-fried aromatic chicken kebab), Murgh Tangri Kebab (chicken legs with an Awadhi marination), murg malai kebab, mutton sheek kebab, also paneer kebab and veg sheek kebab etc. Each varies according to the ingredients used in marination and the method of grilling.
So, for the best kebabs, drop in at Nizam’s kitchen and relish it in its most original flavour.
Tandoori Baked Rotis
The mere mention of Rotis brings forth visions of a lifestyle that valued good taste and quality above everything else. Its flavour and taste has enthralled generations. The same magical flavour is being brought to you in its most original texture by Nizam’s kitchen Restaurant.
Associated with tehzeeb of Lucknow, Rotis have captivated the palates of gourmet’s over the years. Prepared from a good mix of maida and flour, to which is added sugar, salt and egg. Cooked in a steel tandoor, Roti soft texture makes it irresistible and it gets even better when tasted with vegetables. In addition, one can have it with a wide range of Side Dishes, Raitha, Salad, Dals and Curries.
So, if you want to give into the temptation of something hot ‘n’ spicy, go desi and satiate your gourmet pangs with lip- smacking Roti at Nizam’s kitchenRestaurant.
The bawarchis and rakabdars of Awadh and Hyderabad, through their expertise of blending spices, achieved a high degree of finesse in cooking and presentation of food and catapulted culinary art to the highest realms.
When one talks of Royal Gravies, one must mention Dum Pukht that has its roots in the great famine that struck the Awadh region in the 18th century, during the reign of Nawab Shuja-ud-daula. Concerned about his subjects, the Nawab ordered his cooks to prepare large quantities of food to be served round-the-clock. Degs (huge vessels) were dumped with great amounts of meat, vegetables, rice and spices, sealed with dough and placed on a fire with coals on top so that they could cook slowly in their own steam. Food was thus available the whole day through. This cuisine employs, among others, exotic spices such as root of khus, jarakhus and kabab chini apart from what salt, chilli/pepper.
At Nizam’s kitchenRestaurant, you are truly spoilt for choice and look forward to a wide array of delectable culinary delights. It’s a distinctive dining experience, one that explores the nuances of the finest Indian cuisines, serving a mouth watering medley of traditional favourites.