The credit for delectable Nizami cuisine should go to the hardworking khansamas of the royal kitchen. Nizami cuisine comes from the royal kitchens of the Nizams, who ruled Hyderabad for two decades. A Nizami daawat was, in true words, flamboyant and grandiose. From hundreds of dishes being laid to crushing pearls in the dishes, the Nizami love for food was exceptional. What's even more interesting is that the khansamas of the royal kitchen were banned from sharing the recipe of the mouth-watering dishes they made. Here we look at some different Nizami dishes apart from the regular Hyderabadi biryani. P.S- While Hyderabadis might know most of the dishes, this list is for people who think Nizami cuisine is just paayas and biryanis... As the name suggests, badaam ki jali are basically almond cookies with food carvings on them. Marzipan being the main ingredient, badaam ki jali are made into various shapes and sizes. For special occasions, Urdu lines are carved on the sweets. This vanishing delicacy is literally cooked on a stone. An unpolished granite stone is heated with charcoal and mutton and the ingredients are placed above it. The dish surprisingly doesn't need oil or, at the most, very little oil. Patthar ka gosht is a crowd-puller at Hyderabadi weddings. Since it takes a lot of hard work and patience to cook on a stone, the dish is becoming rare and is vanishing fast from the food scene. Unlike the usual malai kofta, aamras ka kofta is made of minced meat, gram flour and mango pulp. They are then dipped in creamy red gravy. Similar to patthar ka gosht, Qubani Ka Meetha is served at Hyderabadi weddings as well. Made out of apricots, they are soaked overnight and boiled the next morning with water and sugar. It is then served with fresh malai. As bizarre as it sounds, doodh ki biryani has milk as its main ingredient. The meat is cooked in the milk and is then mixed with the rice. Also known as Kaddu ki kheer, gil-e-firdaus is made of grated pumpkin or bottle gourd. Translated as 'the clay of paradise', this dessert will truly bring the taste of heaven in your mouth. Yes, you read that right. A sherbet made out of sandalwood! Sandalwood sherbet is known to be good for your liver and sun-stroke. It is advisable to have sandalwood sherbet when you're back home after a tiring, sunny day. Or Tamatar ka halwa. This is a sweet dish made of tomatoes. Skinned, boiled tomatoes are mixed with mawa and then put in a sugary syrup. The dish comes from the royal kitchen, thus the name. Khageena is what scrambled eggs are known as in Hyderabadi cuisine. Ande ka khageena is basically your regular bhurji teamed with a roti for breakfast. Mauz ka meetha is made of fried bananas, crushed nuts and cream. Mauz ka meetha is considered the perfect ending to a daawat. Scrambled eggs and cake are not the only thing you can make with eggs. Ande ka meetha or ande ka halwa, when made perfectly, doesn't emit the normal 'egg' odour. It tastes similar to milk cake, as eggs are teamed with mawa while preparing this dish.1. Badaam Ki Jali
2. Patthar Ka Gosht
3. Aamras Ke Kofte
4. Qubani Ka Meetha
5. Doodh Ki Biryani
6. Gil-e-Firdaus
7. Sandal Ka Sherbat
8. Shahjahani Meetha
9. Khageena
10. Mauz Ka Meetha
11. Ande Ka Meetha
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