Chronicles of Deccan delights
There are food festivals, and then there are culinary experiences that feel like stepping into someone’s home, where the air is fragrant with slow-cooked spices and every bite carries memory. Hyderabadi Rasoi, hosted at Hyatt Place Gurgaon, firmly belonged to the latter. Across a week-long celebration, the hotel revived a culinary legacy rooted in warmth, patience and tradition, led by the quietly formidable Nizami Dilnaz Baig.
Hyderabadi cuisine reflects centuries of cultural dialogue — Nizami opulence shaped by Persian finesse, Mughlai richness, Turkish depth and Deccan earthiness. At this festival, those influences unfolded with rare authenticity. Dilnaz Baig, 74 and fiercely passionate, brought to Gurgaon the flavours of Hyderabad’s home kitchens rather than theatrical interpretations. Her presence transformed the event into an intimate cultural exchange. Having travelled through Pakistan, Iran, Turkey, Thailand and Europe, Dilnaz absorbed global influences without losing sight of her culinary origins. Her cooking draws from memory and instinct, both shaped by generations of practice. “Hyderabadi cuisine is about heritage,” she explained. “Every dish carries a story from the royal kitchens of the Nizams, where spice, aroma and time work together.”
The menu honoured that philosophy. Khatti Dal set a comforting tone, while Hyderabadi Dum Biryani, Haleem, Mirchi ka Salan and Bagara Baingan showcased depth, balance and restraint. Pathar ka Gosht and Shikampuri Kebabs impressed with simplicity and technique, while thoughtful vegetarian options ensured inclusivity.
Guests could choose a relaxed table d’hôte lunch or a generous buffet dinner. What stayed was a sense of belonging. As General Manager Neha Kapoor observed, this was food steeped in familiarity and tradition. For one memorable week, Hyderabad arrived — alive on every plate.
