Hyderabadi cuisine has emerged in its present form after the ingredients of Middle Eastern and Awadhi cuisines simmered together for a long time. Most of the Hyderabadi delicacies require time and constant attention to be cooked. So naturally it's a treat for the seasoned food fan. Shadab hotel near Charminar, Cafe 555, Karachi bakery and lots of other eating joints beckon an enthusiastic eater to the Golconda bowl. Some of the dishes through which the charm of the Falaknuma cuisine of this city shines are:
Apricots can never taste better than they do in this Hyderabadi dish. Dried apricots are cooked with sugar on a slow fire like a compote. Rose water and kewra water lend a floral temper to the dish. The apricots are then served with blanched almonds and cream. Heavenly sweetness!
No, it's not just a bread pudding. Crispy fried double-roti (bread) slices are dipped in hot milk spiced with cardamom and saffron. The slices soak up the milk and it's creaminess as well as the spices which spike the dish up. Served with neat pieces of blanched almonds make it difficult to stop eating these.