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Photo: Getty Images While most kebabs are cooked in a tandoor, shikampuri is fried. These delicacies from Hyderabad are a local favorite and feature a combination of chicken and dal (lentils) with a flavorful yogurt filling in the middle. Although some people may confuse shikampuri kebab with shammi kebab due to the similar recipe, the main difference is the addition of malai (a curdled cream) which makes it moist and delicious. A popular appetizer, these go well with mint chutney. While the world is familiar with Hyderabadi biryani, don’t forget to try the elusive Ambur biryani. (It dates back to the 18th century, when it was first cooked by the Nawabs of Arcot in the Vellore district of Tamil Nadu.) Unlike most biryani across India, this variant uses short grain rice called was jeera samba and was well cooked. a wood fire with red chili sauce and spices like cloves, cinnamon and cardamom. It also uses fresh herbs like mint and coriander and is served with accompaniments like ennai kathirikai, a spicy and sour eggplant curry, and raita, a yogurt side dish. (Different from Hyderabadi biryani, most South Indian biryani tend to use short grain rice.)
Photo: Getty Images While most kebabs are cooked in a tandoor, shikampuri is fried. These delicacies from Hyderabad are a local favorite and feature a combination of chicken and dal (lentils) with a flavorful yogurt filling in the middle. Although some people may confuse shikampuri kebab with shammi kebab due to the similar recipe, the main difference is the addition of malai (a curdled cream) which makes it moist and delicious. A popular appetizer, these go well with mint chutney. While the world is familiar with Hyderabadi biryani, don’t forget to try the elusive Ambur biryani. (It dates back to the 18th century, when it was first cooked by the Nawabs of Arcot in the Vellore district of Tamil Nadu.) Unlike most biryani across India, this variant uses short grain rice called was jeera samba and was well cooked. a wood fire with red chili sauce and spices like cloves, cinnamon and cardamom. It also uses fresh herbs like mint and coriander and is served with accompaniments like ennai kathirikai, a spicy and sour eggplant curry, and raita, a yogurt side dish. (Different from Hyderabadi biryani, most South Indian biryani tend to use short grain rice.)
Photo: Getty Images One of the mainstays of South Indian cuisine around the world, chicken chettinad is a popular dish originating from the Narukottai Chettiar community, who hail from the Chettinad region of Tamil Nadu. The dish packs a punch: the chicken is seasoned with ginger, garlic, cumin, cumin, pepper, and red chili sauce, then cooked with onions, tomatoes, cinnamon sticks, and cloves, and combines well. with ghee rice. Whether in the north or south, India has the majority of crepes — but pesarattu is possibly one of the healthiest. A popular breakfast dish in Andhra Pradesh, these crepes are made with a whole-grain mung bean paste and spices like ginger, cumin, and chili peppers (yes, it’s gluten-free). The best part about pesarattu is that, unlike idli or dosa, it doesn’t require fermentation; one can simply soak the green gram for a few hours and make the dough right after. These dishes can be enjoyed with upma, congee with congee and allam pachadi, ginger chili sauce. Feel free to add some coconut chutney — there’s no judgment here.
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