The Jewels of the Nizam

by Geeta Devi

Savour the centuries-old culinary jewels of Hyderabad with this sumptuous handbook of ever-popular as well as lesser-known recipes from the royal kitchens of the Nizams. A delectable mix of Arabic, Mughlai and traditional South Indian influences, today s Hyderabadi cuisine is the legacy of the Nizams of Hyderabad, whose khansamas were skilled in the use of spices to bring distinctive flavours to the table. Digging into the 400-year-old history of the royal kitchens of the Nizams, Geeta Devi brings to you a scrumptious array of Hyderabadi recipes to stimulate the palate. From Patthar ka Gosht and Paneer Golkonda to Haleem and Gajar-Methi ka Salan, from Kacche Gosht ki Biryani and Jhinge ka Achaar to Shahi Tukde and Anokhi Kheer this book reveals the secrets behind a mouth-watering range of delicacies that will delight the modern gourmand. Illustrated with beautiful images, Geeta Devi s recipes are accessible and easy to follow, whether you want to serve up a quick vegetarian snack, a complex main course of mixed meats, an unusual variation on the biryani, a tangy pickle or a rich dessert fit for a feast. Accompanied by a glossary of commonly used ingredients in the Indian kitchen, this is a thoughtfully designed and compact book that you can easily carry into your kitchen while you try out the recipes!

Genres: Cookbooks

144 pages, Paperback

First published September 1, 2013

Reviews

[Niraj Pal · Rating 3 out of 5]

When I started looking for Hyderabadi cuisines, i thought of this book as the splendor of authentic Hyderabadi delicacies. But it lacks the authenticity and presents the dishes in the new avatar. I never thought of having Soya Nuggets Biryani in the recipes, nor the Aloo Badshah ka Korma( This recipe is actually Bengali). So, I must say that this is not actually the authentic accounts of recipes for the Hyderabadi cuisines.