MUST TRY DISHES OF TELANGANA

INTRODUCTION

The state of Telangana was officially formed on June 2, 2014, after a long-standing movement for a separate state. It was carved out of Andhra Pradesh, with Hyderabad as its capital. The demand for Telangana as a separate state has its roots in the region's distinct cultural, linguistic, and economic identity, which the people thought, were often overshadowed by the influence of the coastal Andhra region during the unified Andhra Pradesh state.

Andhra Pradesh and Telangana share significant cultural similarities, but they also have distinct identities – in their cuisine too – that contribute to their uniqueness. Telangana, while also spicy, uses a different flavor profile – much milder I think because of Mughlai & Persian influence who preferred toned down spices profiles. Chilies are still prominent, but the cuisine incorporates more sourness from ingredients like raw tamarind, green mangoes, and kokum. Telangana cuisine also uses a variety of dried vegetables like bottle gourd, which adds a unique depth to the dishes.

Both regions share many similar dishes. However, Telangana cuisine tends to be spicier and incorporates more non-vegetarian dishes, whereas Andhra cuisine is also known for its vibrant use of chillies and tamarind.

The capital city of Hyderabad was honored as a UNESCO Creative City of Gastronomy in 2019, a testament to the city's rich and diverse culinary heritage. Its vibrant food culture seamlessly blends traditional Telugu flavours with rich influences from Persian, Mughal, Turkish, and Arab cuisines, creating a unique gastronomic identity.

Let's see what Telangana has to offer to quell our hunger, quench our thirst and thrill our taste buds! Shall we?

A NOTE ON READING MY BLOG

Considering the wonderfully diverse mix of visitors I generally pack in as much essential information as possible. This blog aims to be both a practical guide and a cultural companion, blending in and based on historical context, insights, nuances, and everyday observations in as much as possible.

I’ve made a conscious effort to strike a balance between catering to domestic readers who may already be familiar with some of the dishes here, and international visitors who may be encountering them for the first time. That said, feel free to cherry-pick the parts of this blog that resonate most with you. If the whole post doesn’t hold your attention, no worries—dip your finger into dishes interests you most, and pass the rest. After all, trying out a dish should feel like a joyful discovery, not a compulsion.

Shall we get started then?

Let’s explore the unique breakfast dishes of Telangana, distinct from the common South Indian favourites like idli, dosa, vada, and Upma, which I’ve already covered in one of my previous blogs. These local specialties offer a true taste of the region’s culinary identity!

Irani Chai & Osmania biscuits: In Hyderabad, when there's no breakfast at home, restaurants haven't opened yet, or you're simply in the mood for a light start to the day, nothing comes to the rescue quite like a comforting cup of Irani chai paired with Osmania biscuits.

Irani Chai did not originate in Iran, but its presence in Hyderabad and other parts of South India is linked to the migration of Iranians to the region. In the late 19th and early 20th centuries, immigrants, primarily from Iran (then Persia), were originally traders and merchants who sought to establish businesses in different parts of India. Many of them settled in Hyderabad, a city that was under the rule of the Nizams, and was a major centre of commerce and culture.

The Irani community was deeply connected to Hyderabad, and many of the Irani cafes in the city began serving Irani Chai along with Osmania biscuits (named after the Nizam of Hyderabad, Osman Ali Khan). The cafes became iconic and central to Hyderabad's food culture. While Irani Chai has its roots in Persia, it adapted to local tastes and became distinctly Hyderabadi over time.

In the early 20th century, these Iranian immigrants opened cafes, which were called Irani Cafes. These cafes were not only places to enjoy food and tea but also served as meeting spots where people could socialize. The Iranians brought with them their tradition of strong, milky tea, which was brewed with a unique method, creating the signature Irani Chai. In addition to serving tea, these cafes often offered light snacks, making them a popular spot for breakfast and evening tea. Over time, Irani Chai became not just a drink but a part of the cultural fabric of Hyderabad, symbolizing the fusion of Persian and Hyderabadi culinary traditions.

Irani Chai: Irani Chai is a milky, sweet tea served in a small cup, typically enjoyed in the morning or evening. The Irani cafes, which have been a part of Hyderabad's culture for over a century, are famous for this tea. The tea is brewed strong and mixed with sweetened condensed milk (yes condensed milk was already there invented in the 18th century in Europe), giving it a rich, creamy flavour. It’s often paired with Osmania biscuits or other snacks, and it’s a perfect way to start the day for many locals.

Osmania Biscuits: are a type of sweet, buttery biscuit that are slightly crisp with a soft interior. They are lightly sweetened and often enjoyed alongside a cup of Irani chai. These biscuits were named after the Osman Ali Khan, the Nizam of Hyderabad, who is believed to have favored them. Osmania biscuits have a unique, delicate texture that makes them the perfect companion to the strong, sweet Irani tea.

Irani chai & Osmania biscuits photo by Manojkumar Chidambaram from Wikimedia commons licensed under CC by SA-4.0

The story of Kebab

While delving into the intricacies of every dish would be a vast undertaking, I’ve chosen the kebab as a signature example to illustrate the rich cultural fusion that gave rise to Hyderabadi cuisine—a confluence of diverse culinary traditions woven into a single, flavourful narrative.

Kebabs were introduced to Hyderabad by the Qutb Shahi dynasty in the 16th century, and their legacy was richly expanded by the Asaf Jahi Nizams who ruled later. Both dynasties had Persian-Turkic roots, and with them came a refined culinary culture deeply influenced by Persian, Turkish, and Central Asian traditions, including a wide variety of kebabs.

The word "kebab" (also spelled kabob, kebap, or kebob) comes from the Arabic word "kabab" which means "to roast" or "to burn."

Hyderabad's kebabs (and generally the cuisine itself) became a fusion of: Mughlai richness, Persian delicacy & Telugu spice and smokiness. Let’s breakdown each of these elements a little bit.

Mughlai richness manifests in kebabs and Hyderabadi cuisine more broadly:

Rich Marinades and Spices which include Yogurt for tenderness, ginger-garlic paste, warm spices like cardamom, cloves, cinnamon, nutmeg, and mace & saffron or rose water for a luxurious aroma. This gives the meat a depth and richness that lingers on the palate.

Use of Dairy and Nuts: Cream, ghee, butter, and ground nuts (like almonds or cashews) are signature elements of Mughlai cooking. These are often used in kebab fillings or in sauces (like in Shikampur kebabs or korma gravies). They create a velvety texture and a subtle sweetness that defines the richness of the dish.

Tenderization Techniques: Mughals perfected methods of slow cooking and meat tenderization, using natural ingredients like raw papaya paste (as in many seekh kebab recipes), and long marinating (overnight or more) which resulted in tender Kebabs with intense flavour.

Aromatics and Perfumed Essences: Scent was as important as taste. Mughlai chefs infused dishes with: Kewra water (screw pine essence), rose water and/or saffron-infused milk. This gave kebabs and gravies a distinctive regal aroma that elevated everyday ingredients into royal fare.

Royal Presentation and Garnish: To the Mughals food wasn’t just food—they were a feast for the senses too. Presentation included: Garnishes of edible silver leaf (varq), accompaniments like saffron rice, naan bread, or caramelized onions & serving on ornate platters as part of a multi-course royal meal (dastarkhwan)

To this royal grandeur let’s see what the Persians contributed!

How Persian delicacy added value to in Hyderabadi cuisine? This is how:

Aromatic Sophistication: Saffron, rose water, and orange blossom water are commonly used for fragrance and gentle sweetness

Light, Balanced Spices: Unlike fiery or heavily spiced Indian fare, Persian-influenced dishes flavour: Subtle spice layering (cardamom, cinnamon, dried lime, mild pepper), A balance of sweet and savoury, acidic and aromatic.

Use of Dried Fruits & Nuts: Almonds, pistachios, raisins, apricots, and dates
these are often ground into gravies, used to stuff kebabs (like Shikampur) and/or garnished over rice dishes for texture and sweetness.

Refined Rice Dishes: The Persian art of cooking rice is legendary, with attention to each grain remaining separate yet soft along with the use of saffron, dried barberries (zereshk), or caramelized onions for aromatic infusion.

Skewered Meats & Kebabs: Persian kebabs are typically: Minced or sliced meats, marinated with yogurt, saffron, lime, and onion juice & grilled over open flame for smoky but tender textures

Dastarkhwan Culture (Formal Dining Rituals): Persian influence introduced a ceremonial dining experience: Food served on low, round dining cloths (dastarkhwan), Multiple courses, with proper sequence: drinks, appetizers, mains, desserts & Etiquette, elegance, and presentation were key. Hyderabadi royal dining adopted this tradition, turning meals into lavish social events, often involving multiple kebabs, gravies, breads, and rice dishes.

And here’s how Telugu spice and smokiness shapes the soul of the region’s culinary identity:

Chili Heat and Pepper Punch: Telugu cuisine is famous for its generous use of red chilies, both dried and fresh: Guntur chillies and Byadgi chillies are widely used for their colour and heat, Black pepper adds a sharp, dry heat, especially in meat preparations. This love for spice is reflected in Telangana-style kebabs and meat curries, which are fiery, intense, and unapologetically bold—often a wake-up call for the taste buds.

Bold Tamarind and Garlic Profiles: Unlike Mughlai gravies that rely on cream and nuts, Telugu gravies hit with: Tamarind for sourness, garlic and shallots for sharpness & curry leaves, mustard seeds, and fenugreek for intense base flavours. These ingredients deliver a sharp, layered punch—great for meats like mutton, country chicken, and even dry-fried fish, commonly eaten in local households and dhabas (street food stalls).

Rustic Spice Blends and Podis: Telugu kitchens are masters of homemade spice powders: like the Karam podi (spicy chili powder), Nalla karam (blackened spice mix) & Garam karam blends (local take on garam masala). These are used not just in curries but sprinkled over kebabs, dosas, and rotis to give a dry, intense, heat-forward flavour that lingers.

Smoky Cooking Techniques: Finally, the rustic culinary traditions of Telangana bring smokiness in both method and flavour: Coal-roasting, wood-fire grilling, and cooking on hot stones (like in Pathar ka Gosht) create a charred edge that enhances meat. Even vegetarian dishes like egg plant curry (Vankaya) are sometimes fire-roasted for that distinct earthy flavour. This smoky note adds a grounded, primal feel to dishes that contrasts beautifully with the aromatic elegance of Mughlai/Persian styles.

Now imagine a fusion of all the above in one dish. No wonder UNESCO has selected Hyderabad as a creative gastronomical city!

Mirchi Ka Salan: A spicy chili curry made with green chilies, peanuts, sesame seeds, and tamarind. Mirchi ka Salan is an essential accompaniment to Hyderabadi Biryani. The dish’s tangy and spicy flavours balance perfectly with the richness of biryani, making it a standout.

Biryani Haleem: A dish typically served during Ramzan, Haleem is a slow-cooked meat stew made with wheat, lentils, and spices. It’s creamy, rich, and often eaten with biryani rice. The combination of these two dishes is an iconic part of Hyderabad’s food culture during the fasting season.

Telangana Thali: is a hearty and flavourful representation of the state’s rich culinary diversity. It offers a unique combination of spices, flavors, and cooking styles that distinguish it from other South Indian thalis. While South Indian thalis generally share some common elements like rice, sambar, rasam and chutneys, the Telangana Thali stands apart due to its distinct spices, preparations, and presentation, which reflect the region’s history, climate, and agriculture.

The Signature touch of a Telangana Thali: Pappu (Lentils), Gongura Pachadi (Sorrel leaf chutney, Kodi Kura (Chicken Curry in the non-vegetarian thali), Avakaya (mango pickle), Baingan Curry (eggplant curry) & Aratikaya Kura (raw banana curry) in vegetarian thalis.

If you are not in mood for a full-fledged thali meal, the dishe(s) with rice or roti is an excellent option in place of a heavier lunch.

Bagara Baingan: is a quintessential Hyderabadi dish made with eggplants cooked in a rich and creamy peanut, sesame, and coconut-based gravy. The flavours of the spices like garam masala, tamarind, and curry leaves infuse beautifully into the eggplants, making this dish a perfect accompaniment to rice or roti. It's a must-try for anyone exploring vegetarian Hyderabadi cuisine.

Mirchi ka Salan: While often paired with Hyderabadi Biryani, Mirchi ka Salan is delicious and spicy gravy made from green chilies, peanuts, sesame seeds, and a mix of tangy tamarind. It’s a perfect vegetarian dish to accompany rice or any flatbread like naan or roti. The sour-spicy kick of this dish makes it a flavourful and distinctive part of a Hyderabadi vegetarian lunch.

Guddu Pulusu is a traditional Telangana-style egg curry that’s full of flavour and heat. "Guddu" means egg in Telugu, and "Pulusu" refers to a tangy, tamarind-based stew or curry. The dish is a favourite in rural and urban homes alike, offering a simple, yet hearty meal. Boiled eggs are simmered in tangy, spiced tamarind gravy. The curry is made with a mix of onions, garlic, green chilies, tomatoes, and a variety of spices like cumin, mustard seeds, turmeric, and red chili powder. The dish is often balanced with jaggery or sugar for a hint of sweetness and curry leaves for fragrance.

Guddu Pulusu is usually enjoyed with steamed rice and a dollop of ghee (Clarified butter).

Thunti Kura (also spelled Thunti Kura) is a traditional leafy green used in Telangana cuisine, especially in rural areas. It comes from the plant Ziziphus xylopyrus, also known as wild jujube or cat jujube. The young, tender leaves are harvested and cooked as a leafy vegetable. In Telangana homes, Thunti Kura Pappu (a dal made with Thunti leaves) is especially cherished, offering a nostalgic connection to rural life and ancestral cooking traditions.

Often stir-fried with lentils (Pappu), or made into a simple curry with minimal spices to let the natural flavour of the leaves shine, the dish has a slightly tangy and astringent, with a rustic, earthy flavour. Like many traditional greens, it’s valued for its medicinal properties and nutritional richness—believed to aid digestion and improve immunity. The dish is served with rice or roti.

Bachali Kura refers to Malabar spinach (Basella alba), a popular leafy green in Telangana and other parts of South India. Despite the name, it's not true spinach, but it has similar culinary uses and is much loved for its soft texture and mildly tangy taste.

Slightly tangy with a mucilaginous (slippery) texture when cooked—perfect for hearty, comforting dishes. Bachali kura pappu – a classic dal made with toor dal and this green, simmered with tamarind and tempered with mustard seeds, garlic, and red chilies. The dish is rich in iron, calcium, and vitamins A and C, and considered cooling and digestive-friendly in traditional diets.

In Telangana, bachali kura is a garden staple—easy to grow, heat-tolerant, and found in many backyard patches. It’s the kind of green that grandmothers reach for on a lazy afternoon when you need something nourishing, quick, and soul-satisfying.

Potlakaya Pulusu is a classic dish from Telangana made with potlakaya—snake gourd (Trichosanthes cucumerina)—cooked in tangy tamarind-based gravy. It’s the kind of comfort food that quietly wins hearts without shouting too many spices.

Potlakaya (snake gourd) is a long, pale-green vegetable with a mild flavour and soft texture when cooked. “Pulusu” refers to a soupy, tamarind-laced curry, usually slow-cooked with vegetables and finished with a garlic-heavy tempering. This has the flavours of sourness (from tamarind), slightly sweet (from jaggery), and savory—with the snake gourd soaking up all that goodness like a sponge. Sometimes moong dal or onions are also added, and the dish is almost always paired with hot rice and a dollop of ghee. This dish is light on the stomach.

Pattar Ka Gosht is a signature dish from Hyderabadi cuisine, famous for its rich flavours and unique cooking technique. The name "Pattar Ka Gosht" translates to "Meat on Stone", referring to the traditional method of cooking mutton or lamb on a hot stone, which imparts a distinct smoky flavour.

Traditionally made with mutton or lamb, marinated in a blend of yogurt, spices, and herbs, including garam masala, ginger, garlic, and green chilies. The meat is cooked on a hot stone or stone slab, which helps it cook slowly and evenly while absorbing the stone's heat, enhancing the flavour. Sometimes, the dish is cooked in an earthen pot as well, keeping the heat trapped inside. The dish has a smoky, aromatic flavour that comes from the direct heat of the stone, which caramelizes the meat and seals in all the spices. The dish is typically served with naan, roti, or rice, making it a hearty and flavourful meal.

There is a vegetarian version of Pattar Ka Gosht, and it’s just as flavourful and aromatic as the meat-based one! Instead of mutton or lamb, vegetables or paneer (cottage cheese) can be used as the main ingredient, or tofu, or a mix of vegetables like potatoes, cauliflower, carrots, and beans.

This dish is said to have been developed during the Nizam era, where royal cooks would use stones to slow-cook the meat, preserving all the moisture and flavour in the process. It’s a great example of the Hyderabadi royal culinary heritage!

Jonna Sangati is a wholesome, hearty Telangana staple made from jowar (sorghum) flour, and it’s about as rustic and rooted as South Indian food gets. Think of it as the farmer’s power pellet—humble in appearance, but strong in spirit.

"Jonna" is Jowar (sorghum), highly nutritious millet & "Sangati" is a soft, mashed ball or mound, similar in concept to ragi mudde of Karnataka or rice balls in other South Indian cuisines. It’s made by cooking jowar flour in hot water, then vigorously stirring and shaping it into soft, doughy balls. Typically served hot, often shaped into rounds or quenelles. It is best paired with Natu Kodi Pulusu (country chicken curry), Pappu (dal), Gongura pachadi (sorrel chutney) or even just onion and green chili with a dash of ghee or butter.

It is gluten-free, high in fibre, and easy to digest—it’s the kind of food that powers people through fields, festivals, and fasting days alike.

Talakaaya mamsam with Ragi Sangati: When Telangana decides to throw a feast with attitude, it sends in Talakaaya Mamsam—a fiery, soul-warming goat head curry—to team up with the quiet, muscle-toned Ragi Sangati. Talakaaya Mamsam (literally “head meat curry”) is not for the faint-hearted. It’s slow-cooked goat head—cheeks, brain, tongue and all—bathed in spicy, aromatic gravy loaded with garlic, pepper, onions, and bold masalas. It’s rich, intense, and unapologetically rustic.

Ragi Sangati (Eleusine coracana - common name Finger Millet) is the millet mound that doesn’t compete but complements the Talakaaya mamsam. With its earthy, mild taste and hearty texture, it’s the perfect cooling counterweight to the fiery heat of the curry. It doesn’t just sit on the plate—it soaks up the spice, holds the gravy, and gives your tongue a break between bold bites. Together, they’re not just a meal—they’re a culinary high-five between tradition and taste, a combo served with pride at rural weddings, village festivals, and any table that knows its roots.

Snacks time……

Lukhmi: Somewhere in the bustling by lanes of Hyderabad, where the scent of spice hangs in the air like a promise, lives a little square-shaped legend called Lukhmi. Think of it as the samosa’s posh cousin—all square-jawed, meat-filled, and no-nonsense.

While the samosa flirts with potato and peas, Lukhmi dives straight into spiced mutton mince (keema) with a crisp, flaky crust that could make a puff pastry weep. Its dough is rich and tender, made with flour and a hint of yogurt, giving it a texture that says, “I’m not here to play, I’m here to impress.”

Served hot and golden, Lukhmi is mandatory at Hyderabadi weddings, Ramzan iftars, and basically any event where showing off your snack game is important. One bite and you’ll understand—it’s Telangana’s love letter to savoury indulgence, written in layers of fat and spice.

Yes, there is a vegetarian version of Lukhmi—it's made using spiced vegetables or paneer (cottage cheese) as a filling instead of the traditional mutton keema.

Sarva Pindi is a traditional Telangana savoury snack that’s often called a "rice cake" but is much more than that! It’s a thick, crispy pancake made from rice flour and a blend of spices, herbs, and Chana dal (split chickpeas). This iconic dish is perfect for those craving a bite that's crunchy on the outside and soft on the inside. The name "Sarva Pindi" comes from the Telugu word "Sarva", meaning "everything" and "Pindi" meaning "powder" or "flour." The name reflects the way it combines various spices and ingredients into one compact, flavourful dish.

Chakinalu is a crispy, crunchy, and spicy traditional snack from Telangana, known for its simple ingredients and delightful texture. It’s a type of deep-fried rice flour snack, often enjoyed during festivals, special occasions, or simply as an afternoon treat with tea.

Rice flour is the key ingredient, which gives it a crunchy, crispy texture. The dough is spiced with green chilies, cumin seeds, and ajwain (carom seeds), which give it a zesty, aromatic kick. The dough is typically bound with water and sometimes a bit of sesame oil, shaped into small, round pieces and deep-fried until golden and crisp, making it irresistibly crunchy on the outside while staying soft inside.

Coming to some beverages of Telangana……

Thandai: is a traditional beverage that blends milk with spices, rose water, almonds, and pistachios, giving it a refreshing yet creamy texture. Though it's typically consumed during festivals like Holi, it's enjoyed throughout the year in various parts of Telangana. The combination of cardamom, saffron, and fennel seeds gives Thandai a unique flavour.

Sattu (Roasted Gram Flour Drink): is a traditional drink made from roasted gram flour (chickpea flour). This simple, nutritious drink is made by mixing the flour with water, cumin, black salt, and sometimes lemon or mint for a tangy flavour. It's a protein-packed beverage that’s known for its cooling effect and ability to energize you, especially in the summer heat.

Pachi Pulusu is a traditional, no-cook, tangy tamarind soup from the Telangana region of South India. Unlike regular Pulusu (a tamarind-based stew that is boiled), Pachi means "raw" in Telugu—so this version is made without cooking.

Sheek Kebab photo by raasiel from Wikimedia commons licensed under CC by SA-4.0

Telangana Thali meal photo by VinPrasad from Wikimedia commons licensed under CC by SA-4.0

Hyderabadi Biryani, raitha & Mirchi Ki Salan photo by Sumit Surai from Wikimedia commons licensed under CC by SA-4.0

Dalcha: is a lentil and vegetable stew that's commonly enjoyed in Hyderabad. The dish combines toor dal (pigeon peas) with a variety of vegetables like pumpkin, carrot, and eggplant, and is spiced with tamarind, green chilies, and coriander. The dish is often served alongside biryanis or rice, offering a rich, flavorful balance to the heavier, spiced dishes.

Dalcha photo by Miansari66 from Wikimedia commons

Snake Gourd photo by Sangfroid from Wikimedia commons

Lukhmi photo by Miansari66 from Wikimedia commons

Chakinalu photo by Divya4232 from Wikimedia commons licensed under CC by SA-4.0

Pachi Pulusu by Randhir from Wikimedia commons

Aab Shola: A popular summer drink in Hyderabad, Aab Shola is made with raw mangoes, known for their cooling properties, and is enjoyed by many. Aab Shola literally means “water of fire,” likely named for its fiery green chili and smoky cumin kick that contrasts the cooling effect. It’s a flavourful antidote to the harsh Deccan summer.

Lemon Soda is a very popular and refreshing drink across India and also in Telangana – every state has its own version, particularly during the hot summer months. Made with freshly squeezed lemon juice, soda water, and a pinch of black salt, this drink is zesty and helps cool you down. Variations can include sweetening the drink with sugar or adding a touch of mint for an extra refreshing kick.

Toddal: A mildly fermented or even unfermented local drink made from various sources like palm sap or mahua flowers (Madhuca longifolia, common name Indian butter tree), but in many places in Telangana, "Toddal" often refers to a non-alcoholic, cooling, village drink (sometimes made with ingredients like sago, rice water, or herbs).

Ah. And finally, here comes the desserts…………..

Burelu is a delicious, deep-fried sweet from Telangana, often enjoyed during festivals like Diwali. It’s a type of sweet dumpling that’s crispy on the outside and soft on the inside, with a delightful filling.

Made from rice flour or urad dal flour (split black gram), which gives it a crispy, golden texture Outer layer when deep-fried. The traditional filling is made from sweetened coconut, jaggery, and cardamom, giving it a rich, aromatic sweetness. In some variations, you might find poppy seeds or sesame seeds added for extra flavour and crunch. The dough is shaped into small balls or discs, filled with the sweet coconut mixture & deep-fried until golden brown.

Burelu is a classic example of the sweet-and-salty balance in South Indian snacks. It’s crispy on the outside, soft and sweet on the inside.

Qubani ka Meetha (also spelled Khubani ka Meetha) is Hyderabad’s most royal dessert—a sweet made from dried apricots, slow-cooked to a silky, jam like perfection and often served with a dollop of cream or custard. It's a must-have at weddings, Nizam-era feasts, and any table that dares to call itself truly Hyderabadi.

Qubani is the Urdu word for apricots. Dried apricots are soaked overnight, simmered slowly until they break down into rich, thick compote. Sweetened with sugar and gently spiced with cardamom, it’s finished with a few of the apricot kernels (like almonds) for added bite. It is traditionally topped with malai (fresh cream), custard, or even a scoop of vanilla ice cream.

Double Ka Meetha is Hyderabad’s answer to bread pudding—but with an extra layer of indulgence, royalty, and ghee. Made from humble white bread “Double Roti” literally means "double bread"—because unlike regular roti, this one rises to double its size thanks to yeast fermentation. Isn’t that interesting?

Anyway, it's essentially deep-fried bread slices, soaked in fragrant sugar syrup, then layered with thickened milk (rabri) and garnished with toasted nuts and dried fruits. The sweet is flavoured with cardamom, saffron and sometimes with rose water.

This dessert transforms pantry basics into a rich, cardamom-scented treat soaked in sugar syrup and topped with saffron-kissed milk and nuts. It's an absolute star at Hyderabadi weddings.

IN CONCLUSION……

What an incredibly royal spread that was!? Get ready for a feast in Karnataka. Let’s go together in my next blog.