Message: | The consensus seems to be for dinner on Oct 12th. I will call the restaurant a half an hour before we expect to arrive to warn them to set aside tables for us, so we can keep adding people until the very last minute!
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I found out that Shan specializes in Hyderabadi cuisine:
Hyderabad's 400-year-old culinary history, like its culture, is unmatched by any other state in India. In fact Hyderabad was known for the spectacular way its aristocracy entertained. Of all the Muslim cuisine, Hyderabadi is the only cuisine of the sub-continent that can boast of a major vegetarian element. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation's vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The key spice is chilli, which is used in abundance and is the reason for the sobriquet "Dynamite Food". Other culinary delights include 'Gosht', which is kid or baby goat, and is more or less, synonymous with Hyderabadi food. 'Murgh', which is chicken, is the second favourite. When it comes to gosht, Hyderabadis prize the meat of the male goat.
HYDERABADI CUISINE:
Hyderabadi cuisine is rich and aromatic, the taste more distinct, with a liberal use of exotic spices and ghee and the fresh fruit normally used is replaced by dried fruits. Lamb is the most widely used meat in the non-vegetarian dishes.
One of India's finest foods, the 'Biryani' (flavoured rice with meat or vegetables) is closely associated with Hyderabadi cuisine. It is so popular that it takes a special mention in the world of cuisines.
The Mughlai Delicacies
Hyderabadi Cuisine owes its origins to the Mughlai style of cooking of the Asaf Jahi period. By carefully mellowing and nurturing the typical Mughlai flavours with a blend of spices, the cuisine of Hyderabad was born.
Non-Vegetarian Food
For those who want a taste of the royal menu, there is a variety of 'Biryanis' (a rice and meat preparation, seasoned with spices and flavourings); 'Kababs' (meat pieces or minced meat cooked in many different styles such as 'Boti Jhammi', 'Kalmi', 'Shikampur', 'Sheek', 'Lagan-ke-Kababs', 'Dum-ke-kababs'); 'Kormas' (either meat or vegetables cooked in a rich creamy gravy) and 'Lukhmi' (pastry).
During the month of Ramzan, one gets to taste 'Haleem' (a pounded wheat and meat preparation). For those who prefer more homely food, there is Khichri (a rice a lentil preparation); 'Keema Methi' (minced meat with fenugreek); 'Nahari' (stew of tongue and lamb trotters); 'Rumali Rotis' (bread as thin as a handkerchief) and 'Chakna' (a spicy dish of meat). During the festival day of Id-ul-Fitr, it is traditional to serve 'Sheer Korma', the delicious 'Kheer', made with 'Sevian', dried fruits and dates.
Vegetarian Food
For vegetarians there is 'Bagara Baingan' (a rich spicy preparation of brinjals); Mirch-ka-salan (chillies in a creamy gravy); 'Tomato Qoot' (aromatic puree of tomato with flavourings); and 'Shahi Dahi Vadas' (lentil dumplings in Youghurt sauce).
Desserts
For dessert, on can have a pick from 'Double-ka-Meetha' (a bread and cashewnut pudding); 'Qubani-ka-Meetha' (stewed apricot dessert); 'Ande-ka-Piyosi' (made with eggs, almonds and purified butter); 'Badam-ki-Jhab' (marzipan) and 'Dil-e-Firdaus' (a rich, milk-based sweet).
Many small hotels and restaurants around the Charminar area offer authentic Hyderabadi dishes.
Mangoes, 'Anabshahi' grapes, custard apples are among the delicious fruits varieties and finally the elaborately prepared 'Paan' can be enjoyed after a hearty feast.
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