Government of IndiaHyderabad
Situated on the Deccan Plateau, Hyderabad is the second largest metropolitan region in India, with a population of over 9 million. With this vast amount of local and international inhabitants, the rich Hyderabadi cuisine has evolved as an interesting combination of local flavours and international recipes. The entire city is dotted with food enterprises – big and small, formal and informal, modern and traditional, and this vernacular style of development has led to an uncountable number of food outlets. While there are over 2,200 formal registered restaurants, it is estimated that the informal market to have about a hundred thousand outlets. An estimated 12% of the city´s working population, namely about 300,000 people, is directly or indirectly employed by this sector.
Within the city, Ramzan, and festivals such as Bathukamma, are widely celebrated while keeping the food culture at the centre of the celebration. These festivals are vital to hold and promote the rich gastronomic culture that the city has organically curated over centuries. The feast of Ramzan witnesses thousands of people on the streets eager to taste recipes brought out by traditional families, consuming 2000 tons of meat daily, while Bathukamma, brings dishes straight out of the domestic kitchens of the region. The Food Oscars, one of the most sought after events in the city´s cosmopolitan culture, is brought to life by Times media group to commemorate Hyderabad´s most prominent gastronomical hotspots. These conferences are instrumental in maintaining the association that food has had historically.
The city administration along with the community has created avenues for the establishment of prominent physical and social infrastructure. Free vending zones have been created to enhance local food culture, and self-help groups for women have been established to support gastronomical enterprises.
As a Creative City of Gastronomy, Hyderabad envisages:
- preserving and documenting the rich cuisine of the city in order to promote knowledge sharing across the city and within the Network;
- retrofitting of the urban infrastructure around the prominent eating hotspots to enable more enjoyable eating experiences;
- placing gastronomy as a key creative category alongside other cultural events, to bridge the gap between the old and the newer parts of the city;
- promoting interdisciplinary research studies in the cities of ´Global South´ which are struggling with hunger; and
- fostering relationships between creators, professionals and amateurs in the field of gastronomy by providing technology platforms.
UNESCO Creative Cities Network (UCCN) - Hyderabad
Situated on the banks of the Musi River, Hyderabad is the capital of the state of Telangana. The city was established in 1591 by Mohammed Quli Qutb Shah, the fifth Sultan of the Qutb Shahi dynasty of Golconda. Owing to its strategic location and legendary wealth, Hyderabad soon earned great fame and power. In 1687, the city was captured by the Mughals and largely lost its significance. After the decline of the Mughals, the viceroy Asaf Jah I declared himself the Nizam and established independent control over the region. As a result, Hyderabad once again became a major capital city in 1724. In 1948, the city became a part of independent India. It is now one of the most populous and fastest-growing cities in the country.
The rich cultural heritage of Hyderabad is reflected in the cosmopolitan nature of its cuisine. The distinctive Hyderabadi cuisine combines Mughlai food with French, Arabic, Turkish, and Iranian cooking. Moreover, it is influenced by the local Telugu and Marathwada traditions. Hyderabadi food consists of a variety of rice, wheat, and meat dishes, all prepared with the skillful use of spices. Two of the most iconic gastronomic offerings of the city are the Hyderabadi Biryani and the Hyderabadi Haleem.
Invented during the reign of the Nizams, the Hyderabadi Biryani is generally prepared in the ‘Kutchi’ (raw) style, where raw meat and rice are cooked together in a handi (earthen pot). The Hyderabadi Haleem is a slow-cooked stew of lentils, meat, and pounded wheat. It is cooked during the Islamic holy month of Ramzan and relished by people of all faiths. Other popular dishes include a meat stew called Nihari, a spicy dish of goat tripe and intestines called Chakna, and a mellow brinjal curry known as Baghara Baingan. Desserts like Qubani Ka Meetha (an apricot dish), Double Ka Meetha (a bread pudding), and Kaddu Ki Kheer (a porridge made of sweet gourd) are also an essential part of Hyderabadi food.
The city is also home to several heritage sites, including the Charminar, an iconic 16th century monument with four minarets. The Qutb Shahi Tombs form a grand necropolis that dates to the 16th and 17th centuries. The imposing Golconda Fort (c. 13th century) is another remarkable historical site that predates the city itself. The heart-shaped Hussain Sagar Lake (16th century) is also considered a stunning example of Hyderabad’s built heritage.
Serving as a melting pot of different cultures, Hyderabad is renowned for its unique food, history, and culture.
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