'Khatti' translates to 'sour'. So it goes without saying that this Hyderabadi khatti dal is a sour, tangy thick curry made with Masoor dal or Toor dal.
Qubani ka meetha hinges on the quality of the preserved apricots (the form that most of us are familiar with) and the tiny apricot kernels concealed within the seeds.
Although mirchi ka salan was traditionally designated for Hyderabadi biryani, but in present time, it is enjoyed with biryani across the country.
I fell into my love for Hyderabadi food much like everybody else - through the charms of its delectable kacche gosht ki biryani, an undeniably courtly dish that many believe has its origins in Mughal ...