Hyderabad Street Food

5 dishes in India

5 street foods from Hyderabad, India: Hyderabadi Haleem, Irani Chai, Osmania Biscuit, Double Ka Meetha and Hyderabadi Biryani. Each one has its own page with the story behind it and what to look for.

Street foods of Hyderabad

Ramadan Icon · Slow-Pounded Meat Stew Hyderabadi Haleem It was the first meat dish in India to receive a Geographical Indication tag, meaning a dish can only be sold as 'Hyderabadi haleem' if it's made in… Wheat, lentils, and meat are slow-cooked for hours in large wood-fired cauldrons and continuously pounded until they meld into a thick, smooth stew, then finished with fried onions, mint… Café Ritual · Strong Milk Tea Irani Chai It's made with two pots: the tea is brewed separately from the milk, which is simmered down until thick, and the two are only combined in the glass. Strong-brewed black tea is mixed with a thick, slow-reduced milk base and poured into a small glass, giving a rich, creamy brew. Hyderabad's remaining Irani cafés, with their high ceilings… Nizam's Kitchen · Sweet-Salty Tea Biscuit Osmania Biscuit It's named after Mir Osman Ali Khan, the last Nizam of Hyderabad; a popular story says his kitchens created it for him, though the exact origin is… A dough of flour, milk, ghee, cardamom, sugar, and a pinch of salt is baked into a soft, crumbly biscuit that dissolves almost the moment it's dunked. Hyderabad's Irani cafés sell it by… Nizami Wedding Sweet · Fried Bread Pudding Double Ka Meetha The name comes from 'double roti', the everyday Hyderabadi word for bread, usually explained by the way the loaf doubles in size as it rises. Slices of bread are deep-fried in ghee until golden, then soaked in a sugar syrup scented with cardamom, saffron, and kewra water, and layered with rich rabri and toasted nuts. It's a… Nizami Legacy · Dum-Cooked Rice & Meat Hyderabadi Biryani In kacchi biryani the raw meat and part-cooked rice must finish at the same moment inside the sealed pot, with no stirring or checking, which is why… Raw meat marinated in yogurt, chili, and spices is layered in a heavy pot under part-cooked basmati rice, sealed with a dough lid, and slow-cooked over low heat so the rice finishes by…

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