DIS-Hyderabadi cuisine, the most exotic in the Deccan, has over the centuries evolved in to a rare and harmonious blend with strong muslim influences from Afghanistan, Turkey, Persia and local varications from mrathwadaa and Karnataka. The book showcases a college of tradition and chang in Hyderabadi cuisine, always keeping in mind the Mughlai style and flavor of the fare. From mouthwatering biryaanis and kebabs ,to lesser known Hyderabadi curries, pickles and sweets, this book is a treasuary of culinary delights