Goat Paya Soup · Hyderabad. Hyderabad's restorative trotters soup: goat paya simmered for hours with whole spices, ginger, garlic and black pepper into a rich, sticky, gently spiced broth.
Hyderabadi Mutton Masala · Hyderabad. The everyday Hyderabadi home curry: mutton cooked with browned onions, yoghurt, tomato and a roasted paste of dry coconut, sesame and poppy seed, finished with fistfuls of mint and coriander.
Hyderabadi Shahi Goat Korma · Hyderabad. The royal Hyderabadi wedding korma: goat braised in yoghurt with crushed birista, cashew, khoya and poppy seed, scented with saffron, kewra and rose water and finished with a slick of ghee.
Badami Gosht · Hyderabad. A Hyderabadi nawabi curry of goat slow-cooked with yoghurt, fried onions and whole spices, then finished in a silky, pale gravy of ground almonds and a touch of saffron.
Hyderabadi Murgh Masala · Hyderabad. A Deccani chicken curry thickened with a roasted paste of dry coconut, poppy seeds and sesame, finished with fried onions, mint and a squeeze of lime.
Hyderabadi Biryani Masala · Hyderabad. The perfumed blend behind a proper Hyderabadi dum biryani: shahi jeera, mace, stone flower, cubeb and rose petals, roasted gently and ground fine.
Hyderabadi Goat Mughlai Biryani · Hyderabad. The royal kacchi biryani of the Nizams: raw goat marinated overnight with khoya, nut paste and birista, sealed under three stages of saffron rice and slow-cooked until meltingly tender.
Hyderabadi Vegetable Dum Biryani · Hyderabad. Carrots, beans, potato, cauliflower and peas marinated in spiced yogurt with birista and mint, then sealed under saffron rice in true Hyderabadi dum style.
Paneer Dum Biryani · Hyderabad. Golden cubes of paneer in a creamy, mint-flecked yogurt masala, layered with saffron basmati and slow-steamed for a vegetarian biryani that feels like a feast.
Hyderabadi Chicken Dum Biryani · Hyderabad. Kacchi-style marinated chicken under saffron basmati, sealed with dough and slow-cooked on dum until every grain smells of cardamom.