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The food here mostly follows Deccan Style, but it also takes after the Mughals, Nizams, Tamils, Andhra and Karnataka cooking. Many ghee, butter, nuts, and dry fruits are used to prepare the food. Non-veg food is Secunderabad's specialty! A lot of chilli is used in all food, complimenting the flavours - Hyderabadi twist of Mughlai and Deccani tastes. The food and culture of Secunderabad is special and important. Secunderabad has rich history and traditions.
Secunderabad has some really yummy food with a long history. Way back when the Nizams were in charge in the 1800s, the food was a lot like food from the north. There were rich curries, tasty biryanis, and sweet treats that everyone loved. Later when the British took over in the mid-1800s, they brought food from back home like roasted meats, breads, and cakes. The British also helped get the Irani cafes going. These cafes served chai, bun-maska, and fruit cakes. Over time, Telugu food also shaped things. Now Secunderabad is known for its own unique Hyderabadi food. This food mixes Persian, Telugu, and British foods into something new. There are so many different ingredients, flavours, and ways to cook. That's what makes Secunderabad's food really stand out.
Here are some of the authentic dishes of Secunderabad, that date back from centuries.
Biryani
The tasty rice dish called biryani has an interesting history in the city of Secunderabad. Long ago, back in the 1800s, the area was ruled by the Nizams. The Nizams were kings who loved good food! One of their favourite meals was biryani. The royal chefs would cook up huge pots of biryani for the Nizam and his guests. As the dish grew popular, it spread beyond the palace to the streets and bazaars. Nowadays, Secunderabad is famous all over India for its delicious biryanis. The spicy aroma and flavourful taste bring back memories of the city's royal origins.
Restaurant Recommendations: Paradise, Sarojini Devi Rd, Paradise Circle, Secunderabad
Type: Non-vegetarian
Budget: ₹500–850 approx.
Pesarattu
The origins of Pesarattu in Secunderabad are both fascinating and delicious. This thin, crepe-like pancake has been a staple of Telugu cuisine for centuries, with some historians tracing its roots all the way back to the 14th century. Though similar batter-based dishes existed earlier, it was during the reign of the Qutb Shahi dynasty that Pesarattu as we know it today likely emerged.
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The royal kitchens of Golconda Fort were said to have perfected the recipe - a nutritious combination of green gram and rice flours fermented overnight and spiced with ginger, chili peppers, and fresh curry leaves. As the city around the fort grew into Secunderabad, Pesarattu became a breakfast staple in local homes and street carts.
Restaurant Recommendations: Chutney’s, Sardar Patel Rd, Secunderabad
Type: Vegetarian
Budget: ₹200–600 approx.
Kali Mirch Pasandey
In the city of Secunderabad, there is a famous dish called Kali Mirch Pasandey. Pasandey means cutlet or fillet. The dish was created many years ago by the royal cooks in Secunderabad. During the time of the Nizams, the Muslim cooks experimented with different ways to prepare meat. They tried using black pepper, which was an expensive spice back then. The cooks made a marinade with black pepper, yoghurt, and spices. Then they cooked the meat fillets in this marinade. The Nizam loved this dish so much that it became one of his favourite foods.
Image credit: Freepik
Restaurant Recommendations: NH1 Bowls - Highway to North, S D Road, Secunderabad
Type: Non-vegetarian
Budget: ₹200–500 approx.
Baghara Baingan
The origin story of Baghara Baingan in Secunderabad is very interesting. Baingan means eggplant in Hindi. Baghara style means that the eggplant is cooked in a spicy, delicious gravy or sauce. Many years ago, the Nizam of Hyderabad used to rule over Secunderabad. During his rule, the royal cooks created this dish with eggplant as the main ingredient. They made a thick, rich gravy with onions, tomatoes, spices and yoghurt. The eggplant pieces soaked up all the flavours of the gravy. It is a specialty dish of the Hyderabadi cuisine that comes from the royal kitchens of the Nizam era. The spicy Baghara style of cooking eggplants was invented long ago by the creative chefs of those times.
Image credit: Freepik
Restaurant Recommendations: Aangan - Yaatri Nivas, S P Road, Secunderabad
Type: Vegetarian
Budget: ₹200–400 approx.
Chilli Salan
Ah, Secunderabad Chilli Salan! This spicy, aromatic curry has a fascinating history behind it. Secunderabad was established as a British cantonment town in the early 1800s. When British soldiers were stationed there, they longed for the fiery curries of their homeland. Clever local cooks rose to the challenge, adapting traditional Hyderabadi dishes to suit British tastes. The chili peppers were amped up, the gravy enriched with coconut milk. Exotic spices like cinnamon, cloves, and cardamom added depth and fragrance. Over time, this Anglo-Indian curry became a Secunderabad specialty - the city's signature dish.
Image credit: Freepik
Restaurant Recommendations: Chilly's, Paradise Circle, Secunderabad
Type: Vegetarian
Budget: ₹60–150 approx.
Thotakura Pulusu Koora
The origin of Thotakura Pulusu Koora in Secunderabad is a fascinating story that has been passed down through generations. This mouthwatering dish likely traces its roots back over a century, when the city was still under Nizam rule. The aromatic curry, swimming with greens, lentils, and spices, was originally created to honor Lord Ganesha. Back in the late 1800s, a local temple priest dreamt up the recipe using thotakura leaves growing near Hussain Sagar lake. It was served as prasadam for one Ganesh Chaturthi festival, and it quickly became a hit with devotees. Over time, the dish spread from the temple to homes and restaurants across Secunderabad.
Restaurant Recommendations: Shero Home Food - Andhra, ECIL, Secunderabad
Type: Vegetarian
Budget: ₹100–150 approx.
