The wise Biryani and Rich Haleem are Hyderabad’s best friend: everything else is more or less “Baigan Ki Batan Nakko Karo (Don’t Talk Dumb)”, the culinary shoulder shrink in the city. But the Hyderabadi food scene is restarting and obtaining a serious update. A gastronomic legacy of 1,400 years of the prophet’s time is to shake things, attracting both fasting and curious of food.
As the call from Mobzz to the prayer of the sunset resonates through the old city, the lanes near Charminar come alive. The hands reach dates, drink water and the Iftar food begins, a moment of spiritual reflection and indulgence.
Hyderabadis is now breaking Ramzan with the same flavors that the prophet enjoyed, hugging the dishes that transcend time.
Tharid, TalbineNabeez, and Boxes -Medowered in Hadices literature and Sahih al-Bukhari-once they were limited to home kitchens. They were prepared with a quiet bow, transmitted through generations without much fanfare. Now, they are very in the public domain, reaching high -end road and restaurants alike.
These foods, rooted in the Arab traditions of the seventh century, are prior to the influences of Mughal and Nizam that shape Hyderabadi kitchen.
But how did these recipes found from the pages of Sahih al-Bukhari to the Iphtar and Suhoor menus (also called Sehri) of the city?
Social activist Zakir Hussain has a theory. “Social networks played a key role in the commercialization of these foods. Since they come with a spiritual touch, many want to eat them. In addition, all ingredients (barley, dates, honey) are natural and healthy. And above all, there is the blessing of the prophet, since these were their favorite foods,” he said.
The former software engineer Syed Moazzam establishes a modest counter in Public Gardens before dawn, serving the first elevators for Suhoor (food prior to dawn). “My mother prepares the dish,” Moazzam said.
Together, it offers Nabeez: a simple infusion of dates and water, rich in sugars and nutrients. “Without added sugar, without artificial flavors, as taken centuries ago,” he said.
His clients are a mixture of fasting Muslims, fitness enthusiasts, curious morning curious, hypochondriacal dining rooms and even Instagram search engines of the next great trend. Some seek dishes full of nutrients for their health benefits. It is said that Talbina, for example, is good for diabetics.
The prophet’s diet, as documented in Hadith, revolved around barley, wheat, dates, milk, butter and simple meats such as goat or camel. Talbina, a barley -based porridge that was the prophet’s favorite, is served with camel milk, honey or a variety of dry fruits.
The Prophet recommended Talbina for its healing properties, particularly in relieving sadness and disease.
Juice-Seller Abdul Qadar has taken things one more step, adjusting the recipe to adapt to the Hyderabadi palate. Its tabina comes in three variants: a rich version and loaded with nuts, a cold milkshake and a warm and comforting drink. “Once people know how good their health is, they return for more,” he said.
Long before the Michelin stars, the youtubers digging up the culinary gems overlooked and the trends of artisanal food, there was a kitchen dictated by the need, simplicity and spiritual wisdom. Hyderabad has been absorbing all these trends while looking back at the same time.
Harees, a dish often confused with Haleem Persa, has been a basic element of Hyderabadi for decades. But now, it is rediscovering in its original form and without ornaments.
Dr. Haseb Jafferi, Hyderabadi and Sufi kitchen expert, sees this as part of a larger movement. “Revival of Ancient Foods is a new trend as more people yearn for healthy recipes in their exploration for something new and tasty. If there is a spiritual bond with food, it becomes popular,” he said.
Ruzz Madani, a spiced rice plate from Medina, is another participant in the city’s food scene. Rice was not a basic element during the prophet’s time, but its association with the holy city gives it a spiritual approval seal. In Hyderabad, a city that has always combined Indian, Persian, Turkish and Arab flavors, feels like a natural adjustment.
What better metaphor for this fusion than the charminar in itself, with its four minarets pointing in all directions, such as remembering that food travels, transforms and returns with a new meaning? Who knew that ancient food could be so great?
They definitely do not baigan.
- Tharid | Made with bread soaked in a meat broth, typically goat or chicken, and seasoned with spices such as cinnamon and cumin. Vegetables such as carrots, onions and lentils add depth
- Hareos | Wheat over low heat with lamb or chicken, slow cooking until it reaches a thick consistency, similar to porridge, and savor with salt and ghee. Appreciated for its high nutritional value
- Nabeez | One of the prophet’s favored drinks is a sweet and refreshing drink made by soaking dates or raisins during the night, offering hydration and energy
- Talbina | The prophet’s favorite is a soothing porridge made of barley, milk and honey. Rich in nutrients, it was a common meal in early Islamic society
