THE JEWELS OF NIZAM

A delectable mix of Arabic,
Mughlai and traditional South Indian influences, today’s Hyderabadi cuisine
is the legacy of the Nizams of Hyderabad, whose khansamas were skilled in the
use of spices to bring distinctive flavours to the table. Digging into the
400-year-old history of the royal kitchens of the Nizams, Geeta Devi brings
to you a scrumptious array of Hyderabadi recipes to stimulate the palate.
From Patthar ka Gosht and Paneer Golkonda to Haleem and Gajar-Methi ka Salan,
from Kacche Gosht ki Biryani and Jhinge ka Achaar to Shahi Tukde and Anokhi
Kheer – this book reveals the secrets behind a mouth-watering range of
delicacies that will delight the modern gourmand. Illustrated with beautiful
images, Geeta Devi’s recipes are accessible and easy to follow, whether you
want to serve up a quick vegetarian snack, a complex main course of mixed
meats, an unusual variation on the biryani, a tangy pickle or a rich dessert
fit for a feast. Accompanied by a glossary of commonly used ingredients in
the Indian kitchen, this is a thoughtfully designed and compact book that you
can easily carry into your kitchen while you try out the recipes.