KOCHI: Hyderabad food is generally considered as colourful and spicy as the land itself. And its rich nawabi tradition gives its cuisine a distinctness, which foodies are always looking forward to lap up. For fans of biriyani and Hyderabadi food in general, the ongoing Dawat-e-Nizam, a traditional Hyderabadi food fest till May 27 at Le Meridien offers some of the choicest delicacies from the land.
We started with a range of starters, which proved to be the best part of the meal. Then you have a rather large spread of curries in non-veg. Veggies might not have enough options, but the chefs may be kind enough to dish out yummy mushroom and chilly-cheese kulchas for you, which you can enjoy with Bhagare Baingan and the few other veg dishes.
But the spread is really all non-veg, ranging from Haleem, Dum ka Murgh to Dalcha Gosht . Chef Azharudin who has especially flown down from Hyderabad is somewhat disappointed with the response in Kochi. “Actually Hyderabadi food is that rare cuisine that combines both South Indian and North Indian flavours. We use coconut and other South Indian cuisines, but the richness of the curries is very North Indian. Somehow, Hyderabadi food has always been more popular up North,” he says. The desserts include Qubani ka Meetha and Double Ka Meetha.