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:

12. Chaakna

Goat tripe and liver are the primary ingredients of this rich Hyderabadi stew. The goat tripe is cooked in a pressure cooker with Indian spices until tender then sauteed with chillies and oil in a pan. A mixture of corn flour and sorghum flour is added to thicken the mixture. The dish is garnished with coriander which gives it color and lemon juice.

13. Pasinde

Pounded veal is marinated with Indian spices and yogurt for 6-7 hours then cooked until tender in a pressure cooker. The meat, potatoes and french beans are cooked with onions, roasted khus khus, chironji and other spices. It's a traditional dish in Muslim families.