An integral part of Hyderabadi cuisine – It’s majestic curries!
Hyderabadi curries are the most luxurious among Indian curries due to their rich and scrumptious character owing to their royal origins in the kitchens of nizams. Traditionally called Salan, it’s indulgent taste is loved and appreciated by various food enthusiasts.
Gravy or Salan is the cornerstone of Hyderabadi cuisine. These flavorful gravies are made with using ingredients like caramelised onions, yoghurt, tamarind, and a wide assortment of masalas (spices) such as turmeric, cumin, coriander, ginger, garlic, and fresh and dried chillies. Other building blocks are the fragrant herbs and seasonings like sesame seeds, Poppy seeds( also known as Khush Khush), and nuts/dry fruits to give a velvety texture. And fennel seeds, fenugreek, nutmeg, mace, et cetera, that imparts fragrance and flavor to them that make them stand out from the others.
Hyderabadi curries have a royal Deccani flavour (Deccan, South Indian region). The pakwaan (cooking style) is elaborate using fragrant hand-blended spices, both whole and ground, either toasted or raw, and added at different times during the cooking process to produce different flavors or aromas. Also incorporating the most important ingredients chicken, goat, lamb, and seasonal vegetables especially potatoes, prepared as an array of roasted gravies, stews, dry roasts et cetera and named after specific ingredients, spicing or cooking methods.
These curries are often paired either with famous Indian bread, like kulcha or Bagara Rice which is a spiced rice delicacy prepared in Hyderabad. Bagara Rice is subtle without any masalas in order to eat with the curries. The Royalties of Hyderabad, a former princely state in South India, knew their food and took their culinary affairs as seriously as their administrative matters. So much so that the first Nizam of Hyderabad, Qamar-ud-din Khan, chose to give the humble Indian bread – ‘kulcha’, a special place on the official flag of their kingdom!
Our menu at Samudhra reflects the diversity of Hyderabadi cuisine, steeped in classics such as Hyderabadi Haleem, Hyderabadi Dum Biryani, ‘Nizami handi’ (a royal cashew-based gravy with vegetables), ‘Pathar ka gosht’ (a melt-in-mouth lamb appetizer cooked on heated wide stone), ‘Bagara Baigan (Fried baby eggplants in a flavorful gravy made of special seasoning), ‘Pasanday Gosht’ (Textured gravy based tender goat made with mystical spices) ‘Lagan ka Murgh’ (slow-cooked marinated chicken in curd, cashew and poppy gravy).