On 23rd February 2022, Bachelor of Hotel Management Students prepared Hyderabadi Cuisine. The program was conducted by the organizing coordinator, Chef Parmesh Dutt in the presence of 13 students in the food production lab.
The Hyderabadi cuisine is an amalgamation of Mughal, Turkish, and Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises a broad repertoire of rice, wheat, and meat dishes and the skilled use of various spices, herbs, and natural edibles.
Chef Parmesh Dutt said, “Hyderabadi Cuisine is a meat-heavy cuisine, something that has passed down through the centuries. It goes beyond biryanis and soul-stirring haleem.” He taught the BHM 6th semester students the art and skills of preparing Hyderabadi dishes. He informed that the biryani is mutton, rice, and spices that come together and are cooked ‘dum’ style. This flavourful and delicious dish is a treat to relish and is often cooked for dinner parties in Indian kitchens. Apart from Biryani as one of the most famous dishes of Hyderbad, he also taught students how to prepare the other desired delicacies like the ‘Kheer’, ‘Paaya Nahari’, ‘Pattar Ka Gosht’, ‘Khubani-ka-Meetha’, ‘Baghare Baingan’, ‘Haleem’ and much more.
Indeed, the students prepared lip-smacking Hyderabadi delicacies under the guidance and supervision of Chef Parmesh Dutt. The students of BHM got to learn the methods and techniques of preparing and presenting the Hyderabadi Dish. Hyderabadi cuisine is known for its tradition and richness which was wonderfully prepared by the students.
