Hyderabad, founded by Mohammed Quli Qutb Shah, has become a food haven shaped by a rich history of migration and cultural exchange. Beyond the iconic biryani, Hyderabad is a melting pot where diverse cultures come together to shape its cuisine. From Iranian chai to Yemeni mandi, as foods from many cultures find a place throughout the city. Each dish in Hyderabadi food serves as a testament to the city’s history and its love for good food, and every dish tells a unique story of migration, adaptation, and innovation.
Nearly 200 years ago, the Nizam invited Hadhrami Arabs from Yemen to join his army. With them came their iconic flavours, spices, and dishes. Their signature cuisine, especially dishes like Mandi, quickly became part of Hyderabad’s food identity. Today, Barkas and similar neighbourhoods that became home to these communities are known for authentic Mandi and Khabsa Laham, making Yemeni cuisine rooted in the city.
The Persian and Iranian food culture is almost synonymous with Old Hyderabad. The iconic Iranian cafes were founded by Persian immigrants in the 19th century. The Iranian chai, Bun Maska and Samosas have defined the cafe culture of Old Hyderabad. The Persian influence is most evident in the use of slow-cooking techniques like “dum pukht,” where dishes are sealed and cooked over low heat to blend flavours and preserve tenderness.
Sudanese cuisine is a lesser-known but important part of Hyderabad’s food culture. You can try it in places like Paramount Colony and Tolichowki, where many Sudanese and African families live. Most of these restaurants are run by the community, and they serve dishes such as camel milk, foul, and Aghasi chicken. Some places even use spices brought from Africa, ensuring the flavours remain true to their roots. While Sudanese food is milder than other Indian and Middle Eastern cuisines, it still brings a unique taste to the city.
Hyderabad’s connection with Turkey goes back to the Qutb Shahi Dynasty. Turkish flavors have since become integral to the city’s cuisine. As their popularity grows, more Turkish-inspired dishes and restaurants are emerging. Kebab and Haleem are the most recognized examples, reflecting how Turkish flavors have been adapted to local preferences while retaining their original essence.
Hyderabad’s cuisine is always changing, influenced by the many cultures that have made the city their home. There are still countless communities whose culinary traditions are reflected in Hyderabad’s kitchens and street stalls. That’s why the city is now known as a food lover’s paradise. Hyderabad has a long history of welcoming foods from other cultures, making them its own and adjusting the flavours to suit local tastes.
