Hyderabadi cuisine has a culture that dates back to the Qutub Shahi dynasty. Like the Mughlai, with
which it is usually associated, Hyderabadi food too originated from Persian and Arabic cuisine. But what
makes Hyderabadi food unique are the regional influences of the Deccan culture.
Hyderabadi cuisine is a very sumptuous part of the Indian food. Hyderabadi cuisine is often spoken of as
a hybrid cuisine, which combines earlier Deccani food practices, many of which evolved under the Qutub
Shahi dynasties, with Mughali cuisines brought to the region around the seventeenth century.
A blending of Mughlai and Deccani cuisines took place in the kitchens of the Nizams, historic rulers of
Hyderabad state, resulting in the creation of Hyderabadi biryani, a traditional celebratory meal made
using mutton or goat meat, basmati rice, yoghurt, onions, and spices, considered by many connoisseurs
to be the finest of the main dishes in India.