Beyond Meat: 6 Vegetarian Staples That Define Hyderabadi Cuisine

(By Ramanujan Ankam)

Hyderabadi cuisine is often synonymous with its iconic biryani, but the city’s culinary heritage goes far beyond that. Rooted in tradition and shaped by diverse influences, it offers an array of vegetarian dishes that are just as rich in flavour and history. From hearty lentils to indulgent desserts, these staples capture the essence of everyday cooking in the region and now, food lovers in Delhi can experience this authentic taste of Hyderabad right here in the capital.

Bagara Baingan

This dish elevates eggplant to new heights, featuring small brinjals cooked in a rich and flavorful paste of peanuts, sesame seeds, and coconut. The eggplants are typically fried or grilled before simmering in the flavorful sauce, which boasts a perfect balance of tanginess, heat, and nuttiness. It’s usually served with plain rice or biryani, offering a hearty and satisfying meal. This dish exemplifies Hyderabadi culinary artistry, where simple vegetables transform into a complex, flavorful dish that’s both comforting and exquisite.

Mirchi Ka Salan

A signature side dish in Hyderabadi cuisine, Mirchi Ka Salan features large green chilies simmered in a silky, tangy gravy made from peanuts, coconut, and tamarind. The chilies are often roasted or fried before cooking to enhance their flavor, which balances heat with a mild, nutty, and slightly sour taste. This dish pairs perfectly with Hyderabadi biryani, adding a burst of flavor, moisture and providing a refreshing complement to the famous Hyderabadi Biryani.

Sarva Pindi

Sarva Pindi is a traditional Hyderabadi savory pancake made from rice flour, chana dal (gram lentils), sesame seeds, green chilies, and spices. Mixed into a thick batter, it is cooked on a griddle until crispy and golden on the outside while remaining soft inside. Often enjoyed as breakfast or snack, Sarva Pindi embodies rustic regional flavors with a delightful crunch and subtle spice. It’s commonly served with tangy chutneys or yogurt, making it a wholesome, protein-rich dish. Its simple ingredients and hearty taste reflect the rich culinary traditions of Hyderabadi home cooking.

Hyderabadi Khatti Dal

Hyderabadi Khatti Dal is a flavorful, tangy lentil dish that stands out for its unique sourness. Made with yellow lentils cooked until soft and then simmered with tamarind, tomatoes, garlic, and a blend of aromatic spices, it offers a comforting yet vibrant flavor profile. The tamarind provides a delightful tang that complements the earthy taste of the lentils, making it a perfect accompaniment to plain rice or roti. 

Aloo Kurma

Aloo Kurma is a rich, flavorful vegetarian curry featuring potatoes cooked in a thick, aromatic gravy infused with spices, coconut, and sometimes a hint of saffron. The potatoes are simmered until tender, soaking up the spices and creating a luxurious texture. It’s often served as part of a Hyderabadi meal, paired with plain rice, parathas, or roti. The dish showcases the Nizami love for grand, spicy gravies that elevate humble ingredients into festive, opulent fare. Creamy, spicy, and fragrant, Aloo Kurma is a comforting staple’s perfect example of Hyderabadi culinary richness.

Double Ka Meetha

Double Ka Meetha is a traditional Hyderabadi dessert, resembling bread pudding. Made from slices of bread soaked in flavored milk infused with saffron, cardamom, and rose water, the bread is layered and baked until golden. It is then garnished with a variety of dry fruits like almonds, cashews, and pistachios. The dish’s soft, moist texture combined with its aromatic, sweet flavor makes it a perfect end to any meal. Celebrated during festivals and special occasions, Double Ka Meetha is the crowning jewel of any meal, embodying the sweetness of Hyderabadi hospitality.

Ramanujan Ankam is the Founder of Food Lanes