The royal kitchen had a staff of more than 100 people.The kitchen budget alone was in lakhs every month.48 types of onion were made and 16 types of khichdi were made.
Each Nizam had a distinct culinary heritage, usually a blend of Persian, Turkish and native Deccan flavours. In his royal kitchen, more than 15 types of biryani, 18 types of pulao, 16 types of khichdi, 48 types of do-pyaza, 21 types of khorma, 45 types of kebabs and 29 types of naan were prepared.
Various types of delicious dishes were prepared in the royal kitchen of the Nizams. It is said that his kitchen was unmatched among Indian princely states. Where various experiments were done with Persian, Turkish and South cuisine. New types of dishes were developed.
According to ChatGPT’s search, the royal kitchen of the Nizam of Hyderabad was an example of grandeur, splendor and unmatched cooking. It provided food not only for the royal family but also for the large group of employees, officials and guests present in the palace.
Kitchen budget was huge before independence
The Nizam’s Kitchen was one of the most expensive royal kitchens in pre-independence India. At its peak, the annual budget of this kitchen was in lakhs of rupees, which was a staggering amount for that time. It is said that the Nizam’s kitchen was so extravagant that the cost of meals and banquets often exceeded other administrative costs.
The royal kitchen of the Hyderabad Nizam was probably the largest and most staffed among all the princely states of the country. (Image generated by Leonardo AI)
40 dishes were prepared daily for one meal.
Daily meals were no ordinary affair for the Nizam and his court. Exotic spices, rare ingredients and imported food items were common. Special chefs prepared elaborate menus. Often a single meal included up to 40 dishes.
From Biryani to Haleem and Kebab
The kitchen was a blend of Mughlai, Turkish, Arabic and Persian culinary traditions, creating what is now known as Hyderabadi cuisine. Dishes like Biryani, Haleem, Shikampur Kebab, Kubani Ka Meetha and Double Ka Meetha were prepared regularly.
Many recipes are still secret
The recipes of many dishes prepared in the royal kitchen of the Nizam were no less than a secret. It was available only to those royal cooks who had been working in the Nizam’s kitchen for generations. Many dishes were created especially for the Nizam, combining spices and flavors in such a way that they became famous. Hardly anyone could make these outside the Nawab’s palace.
What was the number of employees of the royal kitchen?
It is said that hardly any king or Nawab in the country had such a large staff in the Nawab’s kitchen at that time. Hundreds of people worked in his kitchen, which included these people-
Expert Chef: Expert in various cuisines.
Sous Chefs and Assistants: Responsible for preparing ingredients and seasoning.
Bakers and Dessert Experts: Used to make bread, pastries and desserts.
Food Taster: Ensured that dishes met the Nizam’s high standards and were safe from poison.
Logistics Staff: Managed the procurement of materials including fresh meat, rare spices and live animals for imported goods.
Service and Supervisor:used to coordinate the serving of food with utmost precision
Kitchen Assistant: Who used to help in all the kitchen related work.
Feasts were held on a large scale
The Nizam’s kitchen could prepare food for thousands of people during festivals, feasts and state functions. On such occasions, temporary employees were also appointed.
For how many people did the Royal Kitchen cook food for every day?
Even on normal days, food was served to hundreds of people in the kitchen, as a large contingent of officials, servants and family members lived in the Nizam’s palace.
Not only did the Nizam like Kulchas but they were also engraved on the flag of his state.
What kind of equipment and tools were there in the kitchen?
Copper and brass utensils were used extensively in the kitchen for bulk cooking. Royal symbols were often engraved on utensils. Some were studded with silver or gold.
The Nizam’s kitchen was more than just a place to prepare food; It left a legacy that still influences Indian cuisine today.
Those dishes which the Nizam loved very much, which were first invented or improved in his kitchen or were eaten outside, but were prepared in a much better style in the Nizam’s canteen. These dishes are now a huge hit across the country.
1. Kulcha
Kulcha is a beloved flat bread, whose historical significance is linked to the Asaf Jahi dynasty. Legend has it that the first Nizam, Mir Qamar-ud-din, was served seven kulchas by Sufi saint Hazrat Nizamuddin before he began his journey to become the ruler of Hyderabad. The saint had predicted that the dynasty of Mir Qamar-ud-din would rule for seven generations, one generation for each Kulcha. In honor of this prophecy and love for bread, the Asaf Jahi dynasty adopted the kulcha as a symbol on their flag.
The Nizam of Hyderabad was particularly fond of Haleem, which was brought to Hyderabad by an Arab Sultan of Yemen.
2. Haleem
Haleem is originally an Arabic dish, which was introduced to Hyderabad by Arab immigrants during the rule of the sixth Nizam, Mir Mehboob Ali Khan. It was adopted and incorporated into Hyderabadi cuisine during the reign of the seventh Nizam, Mir Osman Ali Khan. Sultan Saif Nawaz Jang Bahadur, an Arab chief of Yemen, played an important role in popularizing Haleem in the city as he introduced the dish to the Nizam’s court. This dish soon became a favorite of the royals. It has now become a main dish in Hyderabad.
3. Stone meat
Legend has it that Pathar Ka Gosht was created out of necessity during one of Mir Mehboob Ali Khan’s hunting expeditions in the 19th century. During the campaign the royal cooks did not have the proper equipment to cook the lamb they hunted. He decided to use a heated granite slab. The slab was heated over charcoal. Marinated lamb was placed on it to cook slowly. The resulting dish was called ‘meat on the stone’. Nizam liked it so much that he included it in his daily menu.
Patthar Ka Gosht was prepared by the Nizam’s cooks during a hunting expedition in the forest, which the Nizam liked so much that it became a regular feature on his menu.
4. Osmania Biscuit
Osmania Biscuit has a special connection with the royal family of Hyderabad. The most popular story about this biscuit is that it was created in the royal kitchen of Osmania General Hospital as a dietary supplement for patients. Another story tells that it was created to satisfy the craving of Mir Osman Ali Khan, who wanted a snack that had the right balance of sweet and salty.
5. Jaujji Halwa
Jaujji halwa was introduced in Hyderabad in the early 19th century by Muhammad Hussain, a Turkish immigrant who opened his shop in Nampally. The halwa made by him attracted the attention of Mir Osman Ali Khan, who was fond of delicious sweets. He was so impressed by the halwa that he named Hussain’s shop after King Hamid of Turkey, who was a relative of the Nizam.
Tags: community kitchen, food, Food Stories, Hyderabad, Sweet Dishes
FIRST PUBLISHED: November 18, 2024, 15:46 IST
