The Nizams of Hyderabad were more than just rulers; they were connoisseurs of luxury and refined taste, embodying opulence at its finest. Their passion for grandeur extended to their dastarkhwan, creating a remarkable culinary legacy that continues to thrive in Hyderabad’s kitchens today.
Each Nizam brought a unique culinary heritage, blending Persian, Turkish, and native Deccan flavors. For instance, the sixth Nizam, Mir Mahbub Ali Khan, enjoyed elaborate feasts, as detailed in Matbaqe Asafia, a collection of over 680 royal recipes compiled by Siasat Daily. According to the book, the royal kitchen boasted over 15 varieties of Biryani, 18 types of Pulao, 16 kinds of Khichdi, 48 versions of Do-Pyaaza, 21 types of Korma, 45 types of Kebab, and 29 kinds of Naan.
This extensive range from the Nizams’ kitchen not only reflects their culinary sophistication but also a vibrant heritage of cultural fusion.
1) Kulcha
This cherished flatbread holds deep historical ties to the Asaf Jahi Dynasty. According to legend, the first Nizam, Mir Qamar-ud-Din, was offered seven kulchas by the revered Sufi Saint Hazrat Nizamuddin before setting off on his path to rule Hyderabad. The saint foretold that Mir Qamar-ud-Din’s lineage would reign for seven generations—one for each kulcha consumed. In tribute to this prophecy and their fondness for the bread, the Asaf Jahi Dynasty even adopted the kulcha as a symbol on their flag.
2) Haleem
Originally an Arabic delicacy, Haleem found its way to Hyderabad through the Arab diaspora during the reign of the sixth Nizam, Mir Mahbub Ali Khan. However, it was under the seventh Nizam, Mir Osman Ali Khan, that Haleem truly became part of Hyderabadi cuisine. Sultan Saif Nawaz Jung Bahadur, an Arab noble from Yemen, introduced Haleem to the Nizam’s court, where it soon became a royal favorite. Today, Haleem remains a beloved staple in Hyderabad, especially cherished during Ramadan.
3) Patthar ka Ghosht
According to legend, Patthar ka Ghosht originated during one of Mir Mahbub Ali Khan’s 19th-century hunting expeditions. When the royal cooks found themselves without the proper utensils to prepare the hunted lamb, they improvised by cooking it on a heated granite slab. The marinated lamb was placed on the slab, heated over charcoal, and cooked to tender perfection. Impressed by its distinct flavor, the Nizam included this unique “meat on stone” dish in his regular menu. Today, Patthar ka Ghosht remains a celebrated dish in Hyderabad.
4) Osmania Biscuit
Osmania biscuits hold a special place in Hyderabad’s culinary history with a link to the royal family. One popular story suggests that these biscuits were first made in the royal kitchens of Osmania General Hospital as a nutritious supplement for patients. Another version claims that they were crafted to satisfy the cravings of Mir Osman Ali Khan, who desired a snack with the ideal blend of sweet and salty. He reportedly enjoyed the biscuit so much that he had it delivered daily from Vicaji Bakery in Abids. Today, Osmania biscuits remain a beloved Hyderabadi snack.
5) Jauzi Ka Halwa
This rich dessert was introduced to Hyderabad in the early 19th century by Muhammed Hussain, a Turkish immigrant who opened a shop in Nampally. His unique creation caught the attention of Mir Osman Ali Khan, known for his love of decadent sweets. Impressed by the halwa, the Nizam named Hussain’s shop in honor of King Hameed of Turkey, a relative of the Nizam, leading to the establishment of Hameedi Confectioners. Today, Jauzi Ka Halwa remains a cherished specialty at Hameedi, celebrated as one of Hyderabad’s iconic treats.
