When I think of Hyderabad, I think of pearls, Charminar, Hussain Sagar Lake, Ramoji film city, Golconda Fort, Osmania biscuits, and Hyderabadi biryani.

Hyderabad, the city of pearls, is one of the best Indian cities in terms of culture, beauty, food and history.

I have travelled to Hyderabad twice – I don’t remember much from my first visit, but my recent trip was memorable.

I travelled to Hyderabad in June (2023) for two days.

For two days, I ate my fill of Hyderabadi biryani and cuisine.

But what is Hyderabadi cuisine?

WHAT IS HYDERABADI CUISINE?

Hyderabadi cuisine, or Deccani cuisine, is a fusion of – local, Turkish, South Asian, Arabic and Mughlai cuisines.

In the 1630s, the Mughals captured Hyderabad and gave it to the Nizams to rule.

The Mughlai cuisine influenced the local culture and resulted in fusion, giving birth to Hyderabadi cuisine.

After the fall of the Mughal Empire in 1857, Hyderabad became the centre of South Asian culture.

Dining in Hyderabad is an experience because each meal is a feast.

A Hyderabadi dinner is a five-course meal, starting with soup, followed by appetizers, sorbet, main course and dessert.

Haleem, Lukmi (non-veg samosa), Kheema, Pathar-ka-Gosht, Talawa Gosht, Firni, Faluda and Hyderabadi biryani are a few dishes of Hyderabadi cuisine.

Of all the dishes, Hyderabadi biryani is a crowd-favourite among locals and visitors.

But how was Hyderabadi biryani created, and what makes it a crowd-favourite?

HOW WAS HYDERABADI BIRYANI CREATED?

Biryani is said to have originated in Persia.

Some people disagree.

Some believe Mumtaz Mahal (Shah Jahan’s wife) inspired the creation of biryani.

One day Mumtaz Mahal visited the barracks, where she found the soldiers weak and malnourished.

She ordered the chef to prepare a dish that was easy to make and nutritious.

That’s how biryani originated.

Over the centuries, biryani has been experimented with and new versions created.

Hyderabadi biryani is one such creation.

According to folklore, in the 18th century, during a hunting expedition, the chef of Nizam-ul-Mulk Asaf Jah I created the Hyderabadi biryani.

Now you know how Hyderabadi biryani originated, but not what makes it a crowd-favourite?

WHY IS HYDERABADI BIRYANI A CROWD-FAVOURITE?

Hyderabadi biryani is a crowd-favourite because it is aromatic, flavourful and delicious.

They marinate the meat overnight or for a few hours, making it tender and juicy.

Spices, rose water, kewda and zaffran (saffron) add aroma and flavour to the biryani.

The meat and rice are cooked in the sealed pot, allowing the meat and spices to release juices and flavours.

All these things make Hyderabadi biryani a crowd-favourite.

Just writing this post is making me hungry.

Now that the history lesson is over, here’s a list of the best places to eat Hyderabadi biryani and cuisine-

• Paradise – world’s favourite biryani
• Pista House
• Hotel Shadab

PARADISE – WORLD’S FAVOURITE BIRYANI

Paradise is an oldie but a goodie.

Since 1953, Paradise has been delighting people’s taste buds.

It started as a canteen and cafe at the Paradise Theatre, and now it is a successful restaurant chain with branches all over Hyderabad and India.

During my recent visit, I visited Paradise in Begumpet, near Hussain Sagar Lake.

The Paradise in Begumpet is a big restaurant with a dining area and separate takeout, bakery and Jaffrani tea sections.

At 7 pm, the restaurant was abuzz with patrons- some people were waiting for a table, others for takeout, nearby shopkeepers sipped Jaffrani tea before heading home or purchased osmania biscuits and other bakery treats.

The wait for a table was 40-50 minutes, so I decided on takeout, which took 20 minutes.

Paradise is famous for its Hyderabadi biryani, so it was a no-brainer.

I ordered the biryani family pack (1kg for Rs.1,300) and full chicken tandoori.

TRAVEL TIP:- They also have affordable combos for singles, families and large groups.

Paradise biryani was delicious and flavourful from the spices and Jaffran, and the meat was soft and melted in the mouth.

They marinate the meat overnight with spices.

The next day, the raw meat is layered between rice and cooked in a sealed pot, allowing the juices and spices to emit flavour.

Paradise biryani is a treat served with raita and spicy gravy (for added spiciness).

I recommend dining at Paradise at least once during your visit to Hyderabad.

TRAVEL TIP:- Paradise has an outlet near the highway to Hyderabad, so you can eat their biryani without travelling into the city.

TIMINGS:- Open daily from 11 am to 11 pm.

PRICE:- ₹₹

PISTA HOUSE

When in Hyderabad, you must try Hyderabadi cuisine.

Haleem is one such dish, and Pista House is just the place.

Many people mistake Pista House for a restaurant, but it is a sweet shop and bakery.

I didn’t know it was a sweet shop until I visited their original branch in Shahalibanda, near Charminar.

When I entered Pista House, glass displays of sweets greeted me.

I thought I had entered the wrong place, but the staff quickly pointed me towards the stairs to the dining area.

I had heard positive reviews and praises of Pista House and their Haleem, so I was eager to try it.

However, upon ordering Haleem, the manager informed me that they serve Haleem only during Ramzaan.

I was very disappointed.

But I didn’t want to walk to another restaurant, so I ordered something else.

I ordered a chicken tandoori, Chicken curry (I don’t remember the name), naan, biryani and Zafrani kebab.

The tandoori chicken and Zafrani kebab were juicy, tender and mildly spicy.

The naan was soft, and the curry was thick, spicy, and finger-licking good.

Pista House is a good restaurant, but if you want to eat haleem, I suggest you come during Ramzaan.

TIMINGS:- Open daily from 11 am to 11:30 pm.

PRICE:- ₹₹

HOTEL SHADAB

Hotel Shadab is an old establishment and a must-visit restaurant in Hyderabad.

On my first night in Hyderabad, I visited Hotel Shadab in Ghansi Bazaar, near Charminar.

It is a two-storey blue building and “Hotel Shadab” written in bold letters on the front.

The first floor is simple and rustic, reserved for light meals like snacks, faluda, tea or shwarmas.

The second floor is the dining area for families or large groups.

I reached the restaurant at 7 pm for an early dinner, so I expected few people.

But, no.

I was seated after 20 minutes, and after 8 pm, the wait was 30-40 minutes.

I ate tandoori chicken, kebabs, roti, naan, murg musallam, and biryani.

The tandoori chicken and kebabs were juicy and tender, and the meat melted in your mouth.

My favourite was the murg musallam.

The gravy was aromatic, savoury and not too spicy, and the chicken fell off the bone.

I have eaten this dish at many restaurants, but Hotel Shadab’s was the best.

The biryani was a close second to the murg musallam.

The rice was full of flavour and a slightly spicy masala, which added a hint of heat to the biryani.

Lastly, don’t forget to try their Faluda.

TIMINGS:- Hotel Shadab is open daily from 6 am to 2 am, and breakfast is available from 6 am to 12 pm.

PRICE:- ₹₹

TRAVEL TIPS

Here’s a list of things to note when visiting Paradise, Hotel Shadab and Pista House.

• Paradise, Hotel Shadab and Pista House are old establishments on narrow streets, and finding parking space is a nightmare.
• Arrive early, especially during the weekend, because the restaurants get full quickly, and waiting time is 40-50 minutes.
• Some restaurants don’t allow single patrons; I saw this happen at a restaurant where they refused to sit a solo customer and asked him to order takeaway.
• Olas and Ubers are available all over the city, so you don’t have to worry about driving to and from places.

CONCLUSION

A visit to Hyderabad is incomplete without Hyderabadi cuisine, especially Hyderabadi biryani.

Hyderabad, the city of Nizams, is one of the best cities in India.

It caters to each person’s preferences, be it history, architecture, food, culture, adventure and more.

I hope this article was helpful, and if I missed something or you have any queries, let me know in the comments.

I hope this ignites your wanderlust because

Vacation calories don’t count.

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