“In the 1960s and '70s, if you wanted to play tough yet attractive cricket, Hyderabad was the place to be,” writes former cricketer Saad Bin Jung. Calling himself a Hyderabadi at heart, he continues, “Hyderabad has an unlimited and unbelievable pool of talent, and if it can produce Mumtaz, Jaisimha and Laxman once, it can, with proper management and a great dose of zealous love for the game, produce their like again and again.”
Marking their debut in the year 2013, Hyderabad’s Orange Army aka SunRisers Hyderabad has today marked a place for itself in Indian Premier League as well as Hyderabad’s cricket scene. Founded in 2012 and owned by Sun TV Network’s Kalanithi Maran, the SunRisers have made it to the playoffs four times and to the final twice in the last six years of their participation. In 2016, they took home their first IPL trophy.
SunRisers Hyderabad’s overall performance has been considered enviable when compared to some of the oldest teams in IPL. In 2019, with Kane Williamson as captain and Bhuvneshwar Kumar as vice-captain, a win this year is anticipated in IPL.
If you’re a SunRisers Hyderabad fan, here’s the closest and yet perfect way to enjoy and show them support. We’ve curated a list of five of the most iconic eats from Hyderabad, just for the cricket fan in you! Binge on them while watching your favourite team play or simply make them as a celebratory meal!
A list on favourite Hyderabadi foods will always be incomplete without the city’s famous biryani! Available in two types, Sufiyani, which is a biryani made without red chillies, and Zaffrani, flavoured with the yellow-orange tinge and flavour of saffron, these Hyderabadi Biryani variants are a definitely must try on a trip to Hyderabad. Zaffrani biryani can be made in two ways—kacche gosht ki biryani is made by cooking raw meat and half-boiled rice together on dum, while pakki biryani has the meat cooked for a short while before being layered with rice. The Sufiyani, on the other hand, is only prepared with raw meat. The Hyderabadi Biryani pairs well with , which is nothing but spicy green chillies in gravy.
Laden with ghee and dry fruits, this meaty cross between stew and porridge is as popular as biryani in Hyderabad. The city has eateries that only specialise in this time-consuming dish—slow cooked overnight using pounded meat, wheat, lentils, ghee and aromatic spices. Haleem is said to have found its way into Hyderabad fairly recently. As to who is responsible for its introduction is a matter of debate but one aspect is verified that Haleem travelled to Hyderabad with Arab diplomats and traders. Vegetarians don’t be disheartened yet, here’s a vegetarian version made using soya nuggets. The is now just a click away!
Patthar ka Gosht
Think succulent meat pieces wrapped in spicy masalas, marinated
overnight, which are then slow cooked on slabs of stone, heated by charcoal
fires underneath. Whoever can pass on meat with a masaledar taste and silky,
melt-in-the mouth texture! Said to have originated in 19th century, when the then
Nizam’s bawarchis forgot to carry
their skewers, they then cooked the mutton on a flat granite stone powered by
firewood. As luck would have it, the Nizam developed a liking for the dish, and
so the same recipe was replicated repeatedly in the royal kitchens. Cut to
today, this dish still manages to win a fan following for itself. A must-try
mutton delight for all non-vegetarians, the Patthar ka Gosht passes off as a
perfect accompaniment to almost anything and everything – from naans and rotis to
plain rice and pilaf.
Irani chai has gone on to become the driving force for Hyderabad’s working population. The secret to this slow-cooked chai is that the tea, sugar and water are boiled separately, while the milk along with the condensed milk is again boiled separately. The two decoctions are finally mixed in a teacup just before being served. Known for its unique taste, aromas and rejuvenating properties, the milky chai pairs well with Osmania biscuits, lukhmi (a meat-filled pattice), tie biscuits (khari biscuits that resemble a bow-tie), fine biscuits and even sweet cream.
Dalcha is yet another delight that Hyderabadi cuisine has to offer. Usually made with mutton cooked with bottle gourd and dal (lentils), dalcha is best paired with a plateful of steamed rice or even biryanis. The searing chillies, tart tamarind, piquant mustard are what add to the uniqueness of the dish. Usually reserved for special occasions such as weddings, but you can always make this rich dish at home by following this step by step guide:
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