Hyderabadi cuisine, the most exotic in the Deccan, has over the centuries evolved into a rear and harmonious blend with strong Muslim influences from Afghanistan, Turkey, Persia and local variations from Marathwada and Karnataka. The book showcases a collage of tradition and change in Hyderabadi cuisine, always keeping in mind the Mughlai style and flavour of the fare. From mouthwatering biryanis and kebabs, to lesser-known Hyderabadi curries, pickles and sweets, this book is a treasury of culinary delights.