Ratna Chotrani
After the Tirupati laddoos, it’s the turn of famed Hyderabadi biryani to make its ways into the India postage, with the Department of Post issuing stamps with photos of Hyderabad’s unique heritage dishes.
The stamps come as a tribute to the rich, varied cuisine of Hyderabad, as the Golconda Fort turns 500 years old in two months.
The stamps are part of a series comprising 24 Indian dishes, beginning with special laddoos of Tirupati temple in Andhra Pradesh.
It’s surprising as Indian stamps have featured almost everything from political leaders to celebrities, singers, dancers, textiles, and handicrafts but never food.
Japan has put Sukiyaki and Ramen on the postal stamps and cards. Likewise, countries of the size of Uttar Pradesh have put Latino comfort food on their stamps; Belgium released a chocolate scented stamp with chocolate flavoured gum to lick and tick them.
The Department has curated Postcards ‘The exquisite cuisines of Hyderabad’ depicting some of the most popular dishes like Mirchi Ka Salan, Hyderabad Biryani or Dum Biryani, Osmania Biscuits, Double Ka Meetha or Shahi Tukra, Hyderabad Haleem, Khubani Ka Meetha, Pathar-Ka-Gosht, Baghara Baingan, Tala hua Gosht and Shikampuri Kebab.
Hyderabad post office has also played a part in promoting the local cuisine Haleem as the department has been selling it across all Post offices since 2002. The idea was floated and executed by B V Sudhakar, the the then business-oriented Director Postal services, Hyderabad. This was the first such venture.
The Picture postcards on "Exquisite Cuisine of Hyderabad” are steeped in history, while some of them are part of the tradition like Haleem being a Ramazan food.
Heavy on aroma and boasting rich flavours, dishes from Hyderabad’s nawabi kitchens aren’t exactly health food, but they’ll hit the spot if you’re looking for a feast.
Legend goes that the Nizam of Hyderabad had 49 types of Biryanis cooked in his kitchen which churned out delicacies that were an amalgamation of Turkish Mughlai and Arabic influences blended with the Telangana and Maratha culinary traditions.
To people outside, it’s the famed Hyderabadi Biryani that’s legendry. But Hydrabadi food is much more than the Biryani. From the classic Hyderabadi Haleem (a nutritious stew made of minced meat, lentils and spices slow cooked for 8 to 9 hours and pounded together with wheat or barley to make a thick paste. It was given the GI tag in the year 2010. There is a mention of it being introduced by the Chaush (Hyderabad Arabs) and popularized by the Nizam.
Tala-hua- Gosht(crispy mutton fry, shallow fried in oil) is also high on taste. It is spicy and eaten as a starter or as an accompaniment with dal and rice.
Then there is the Shikampur Kebab an appetizer cum starter. It’s a soft richkebab stuffed with malai and curd to make it moist. It consists of boneless pieces of the mutton leg.
Pathar- Ka- Goshtis a popular lamb dish sought after by the royals of the Nizam Courts. The mutton pieces are marinated and heated on a wide stone. Spices are added to marinate the meat which is then finished on a large granite hot stone. Served with onions and chutney it is an out of the world recipe.
Mirchi Ka Salanis a traditional hot spicy and tangy curry served with Hyderabad Biryani. The spiciness comes from the ingredients which are blended with freshly ground spices and peanuts.
OsmaniaBiscuits owe their origin to Mir Osman Ali Khan, the last Nizam of Hyderabad, who wished a snack with a taste of salt and sweet. These biscuits are a perfect balance of sweet and salt content. It is one of the cultural identities
Double- ka- Meetha or Shahi Tukda is a dessert made of ghee, fried bread, soaked in reduced saffron milk and garnished with dry fruits.
Hyderabadi biryanihas its roots in the kitchens of Hyderabad and Mughlai cuisine. The biryani is made by marinating meat with spices overnight and by soaking in curd before cooking with the steam (dum) pukht style. The mouth of the Handi is sealed with dough. The meat is layered between aromatic basmati rice.
Bagar- E -Bainganis a curry made from tender brinjals sautéed in a sweet-spicy gravy made from peanuts, sesame seeds coconut cashew etc. It is used as a side dish for Biryani.
Khubani ka Meetha a dessert made of dried apricots blanched almonds, rose water and cream.
