Influence of both Mughlai and Indian style of cooking is evident in Hyderabadi cuisine. Hyderabad is synonymous with feasting and royal, 'Nawabi' cuisine. Gourmets enjoy various kinds of Biryani (pilaf) that are unique to the city. The delicious Chilman Biryani is lamb biryani cooked on low heat, covered with a rich puff. Similarly, Sofyani Chicken Biryani, another local speciality is a biryani with chicken marinated in a liberal helping of curd. Sofiyani Pulao, a different kind of chicken Pilaf, Hyderabadi dum ki raan, marinated lamb served with cashew paste and spicy gravy and Chandni Korma, chicken in gravy, decorated with a silver coating, are also familiar in this region. Other local delicacies include Machchi ka khalia - marinated fish cubes served in a gravy, Dum ki Bhindi - ladyfingers cooked with ginger, garlic and chillies and Dal saat Nizam, six types of pulses simmered together and seasoned seven times often grace the Hyderabadi table. Although the cuisine in Hyderabad is primarily non-vegetarian, vegetarian delicacies like Khatti arvi ka Saalan - Yam in a sour curry, Aloo Gobi Methi ka Tuk - a delicious blend of potatoes, cauliflower and fenugreek, flavoured with spices and Bharrey Baghare Tamate - stuffed tomatoes in a paste-like gravy are unique to the city
The city was under the Nizam's rule for long has a legacy of Persian and Islamic influences. These pervade all aspects of Hyderabadi culture, be it the way the language is spoken, appreciation for all the fine arts or the proverbial Hyderabadi hospitality, which has to be experienced! You can also savour many forms of classical music and dance in the city.
Varied agro-climatic condition in Hyderabad offers vast scope for production of a variety of herbs including Mint,Parsley and Oregano.