By Pamela Nandi | Jan 16, 2021

With the mesmerising view at night, the award-winning authentic Hyderabadi restaurant Jewel of Nizam-the Minar located at the top of the man-made 100 ft. Minar boasts a view of the city and Osman Sagar lake.

A blissful evening soaked with zaikas flowing from the royal kitchen of khansamas just bought the taste of heaven in the palate.

The priceless necklace engraved on the porcelain plates showcases the signature lines of the Nizams of Hyderabad.

The dazzling chandeliers, luxurious handknitted dense floral patterned rugs and carpet are truly royal.

Indulged into the royal affairs from the ‘DAAWAT E SAGAR’ spread.

Appetizers

Murg Subz Shorba -Rich, aromatic, comforting chicken broth flavoured with whole spices.

Laal Mirch Ka Jhinga – The fresh tender prawns enriched with red chillies and other royal spices throw that comforting kick to your taste buds.

Chatpati Machhi -Murrel fillets seasoned with coriander, mint, green chillies and grilled to perfection makes it very tempting.

Gilafi Seekh Kebab – Cooked with a “Gilaf” (cover). Minced meat mixed with spices, cheese served with onion rings. Persian and Arab influenced. A delicious, sumptuous dish, spiced flavourful juicy minced mutton.

Lasuni Murgh Tikka – An excellent blend of garlic, yoghurt and spices marinated in chicken and grilled to give a predominant flavour of the garlic.There is a saying that ‘We eat with our senses, what we see, smell, and feel’.

Every dish in the MAIN COURSES not only occupies a cornerstone in the Indian delicacies platter, but the silver utensils and their presentation reflect the princely legacy of the Nizamis.

Keoti Daal – Hyderabadi mixed lentils. Keoti dal(“keoti” means a mix of lentils) – a medley of different types of lentils that imparts a delightful interesting flavour. The aroma of its spice mixes (‘tadka’) is so comforting.

Haleem – The treasure trove of Nizams overwhelming perfumed with rich spices. The best Haleem, I had so far. The smooth silky texture of the lentils mix and the meat and the fulsome flavour is heavenly.

Nizami Jhinga Tamatar -The Jhinga (fresh prawns) doused in bright, herbal, fiery curries of southern India are represented as well, especially in this jhinga masala Nizami. Immersed in a thick, smooth, mildly garlicky sauce of onion and tomato.

Tar Qorma or Taar Ghosht – A signature dish that hails from the royal recipes. The slow-cooked meat in rich marrow gravy just carried the robust taste.

Tamatari Murgh -One of the rustic curries. The mild, rich, slightly tangy flavour chicken dish from the land of Nizams. Long simmer seals in the complex flavours of the exotic spices coat sauteed chicken in tomato sauce.

The above MAIN COURSES are served with Indian Breads.

Hyderabadi Kacchi Dum Chicken Biryani – The true Hyderabadi biryani. So far the best Kacchi Dum Biryani I had. Slow-cooked dum style chicken and partially cooked rice with curd, saffron and varied masalas combined to bring an ambrosial taste.

The biryani served with chilled Raita and the signature Mirch ka Salan, the classic peanut chilled curry of Hyderabad.

Meal ended with 2 signature Hyderabadi desserts.

Khubani ka Meetha -The Urdu term ‘Khubani’ means ‘dried apricot’ and ‘Meetha’ means sweet. An authentic, rich and royal Hyderabadi delicacy made with dried apricots doused in thick sugary syrup with its royal golden colour coming from saffron is served commonly at Hyderabadi weddings.

Double ka Meetha -Also called ‘Shahi Tukda’. The indulgent delicacy of Hyderabad. Made by deep frying the bread, soaked in fragrant creamy sweet thickened milk or rabri studded with saffron and cardamom and garnished with dry fruits.

Cheers !!!