Hyderabadi food can be eaten anywhere; at restaurants in Hyderabad and all across India. However, most of it will hardly find a standing when compared to the lip-smacking food that can be found at Hyderabadi weddings. The traditional ‘shaadi ka khaana’, has most people drooling. No grudges are held against those who priortise getting to the food before meeting the couple. A fun video on the internet claimed that “the food gets cold. The couple doesn’t.”
Video Credit: Kunal Kapur
The food at a Hyderabadi wedding is more than just a meal; it is a celebration of tradition, and community. The elaborate spread, rich flavours, and tedious preparations reflect the hospitality and grandeur that Hyderabadi weddings are known for.
Over the years there has been a significant change in what’s on offer at wedding buffets with the inclusion of chaat counters, live pasta counters and a whole bunch of other counters that serve Chinese, Italian and desserts such as chocolate fountains. In Hyderabad though there is a lot of respect for a traditional dastarkhwan or feast. That’s the food that people actually look forward to.
The food at Hyderabadi weddings are so popular that the city has had an event where people could get shaadi ka khaana. Some restaurants also offer a shaadi ka khaana menu.
The culinary journey at a Hyderabadi wedding often begins with an array of delectable starters and appetizers that set the tone for the feast to come.
What’s On Offer
Kebabs are a staple at Hyderabadi weddings, showcasing the Mughlai influence on the region’s cuisine. Varieties such as Shikampuri Kebabs, Sheekh Kebabs, and Pathar Ka Gosht are popular. These succulent pieces of marinated meat are grilled to perfection. Pakoras and Samosas: For vegetarian options, pakoras (fritters) and samosas are commonly served. Made with ingredients like potatoes, spinach, and paneer, these crispy snacks are enjoyed with tangy chutneys. The starters also usually include crowd favourites such as Chicken 65, Prawns and fish that are marinated in aromatic spices and then deep-fried
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At the heart of the main course in a Hyderabadi shaadi or nikaah, is the biryani. Aromatic and layered with marinated meat (usually chicken or mutton), saffron, and a blend of spices, the biryani is cooked using the dum method, which involves slow cooking in a sealed pot. To figure out where in the buffet the biryani is placed just look for the most crowded spot that people are breaking the line and heading to. According to a pro-tip by a Hyderabadi social media influencer, always request the person serving to scrape the bottom of the pot to get the most flavourful and hot part of the Biryani.
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Another iconic dish often found at Hyderabadi weddings, is the Haleem. The the haleem wasn’t traditionally a part of wedding feats, in the last decade or so, it’s popularity led it to being served at weddings. This slow-cooked stew made with wheat, barley, meat, and lentils is seasoned with a variety of spices, giving it a unique flavour. It is typically garnished with fried onions, fresh coriander, and a squeeze of lime.
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The Mirchi Ka Salan, a spicy curry made with green chilies and a tangy, nutty sauce is a perfect accompaniment to biryani. A favorite vegetarian dish, Baghara Baingan cooked with baby eggplants cooked in a tangy and spicy gravy made from peanuts, sesame seeds, and tamarind also usually find a place on the menu along with Dalcha and Khatti Dal. Dalcha is a lentil and meat stew and Khatti Dal is a tangy lentil soup. These dishes are usually served with steamed rice or naan, pickles, chutneys and raita to balance the heat.
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The dessert spread at a Hyderabadi wedding is as impressive as the main course, featuring an array of traditional sweets that provide a sweet and satisfying end to the meal.
Qubani Ka Meetha, a sweet made from dried apricots is a Hyderabadi specialty. The apricots are stewed until they become soft and syrupy, then served with a dollop of fresh cream or ice cream. Then there’s Double Ka Meetha, another popular dessert. This is a bread pudding made with fried bread slices soaked in a saffron-infused milk syrup, garnished with nuts and raisins. It is rich, creamy, and utterly indulgent.
Kheer or Sheer Khurma, a sweet vermicelli pudding cooked with milk, dates, and a variety of nuts is also served at weddings. The meal is finished off with Kulfi and Falooda topped with rose syrup, vermicelli, and sweet basil seeds.
Pro Tips
- Come hungry. Make sure to arrive with an appetite! Hyderabadi weddings feature a wide array of dishes, and you’ll want to sample as many as possible.
- Go easy on the starters. Remember the mains and desserts need attention too. The feast is a marathon, not a sprint. Don’t fill up on the first few items you see. Take small portions to leave room for the entire spread, especially the biryani and desserts.
- Don’t feel shy to politely signal to the folk who are serving, if the starters don’t reach you. No point in missing out and regretting it later.
- If the queue to meet and greet the couple is too long, maybe it’s alright to have dinner first.
- Remember as tempting as it is, sitting right in front of the cooler will make the food on the plate go cold faster.
- Hyderabadi cuisine is known for its bold spices, so make sure you pick the dishes you are trying accordingly.
- Even though it’s a wedding and everyone looks their best, comfortable clothing allows one to eat well.
- Don’t miss the Paan at the end of the meal.