Hyderabadi cuisine is a very integral part of the Andhra Pradesh food. Hyderabadi cuisine is heavily influenced by Turkish, Arabic with considerable influence of the spices and herbs of the native Telugu and Marathwada cuisine. the use of special ingredients, carefully chosen and cooked to the right degree is what makes the Hyderabadi Cuisine so unique and special .
Hyderabadi cuisine is famous for it’s variety of kebabs and other meat items. The cuisine of Hyderabad has a lot of Mughal influence in it’s cooking style, which can be seen from the use of nuts, dry fruits and fragrances which the Mughals brought from Turkey, Persia etc. The royal kitchen at that time combined these nuts, dry fruits and fragrances with the local ingredients to create some of the best dishes that one can taste.
Coming to the tales of Kebabs, Shikampuri kebab of Hyderabad is one such kebab recipe which comes from the royal kitchens of the Nizams. Shikampur Kebab are mutton mince cooked with cumin,cloves and cinnamon and bengal gram lentil until a proper binding is formed and stuffed with hung curd, cheese, egg slice, mint, onions and green chillies and gently grilled on a griddle or tawa with pure ghee till pink. Shikampur means ‘belly-full’ referring to the stuffing in the centre of the kebab.
But if you are a vegetarian, you do not have to worry, this version of no meat Shikampuri Kebab is a must try, which is made with all the healthy ingredients like Kidney beans, Plantain , yogurt and all spices .
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melt in the mouth kebabs from the Royal Kitchens of Hyderabad graciously stuffed with hung yogurt, green chillies and coriander.