Latest news with #Mughlai
NDTV
07-07-2025
- NDTV
Dum Ke Roat Recipe: What Goes Into Making Hyderabad's Beloved Cookie
Hyderabad's food story is not all about biryani and haleem. The city's identity is also steeped in its bustling bakery culture. Trays of Osmania biscuits, cream buns, and airy sponge cakes beckon from glass counters and street-side stalls. From the Irani cafés of Abids and the suburban bakeries of Toli Chowki to the hip cafés in Hitech City, these spots have become everyday sanctuaries for tea drinkers and snack hunters. Each bite reflects a blend of Mughlai, Turkish, and Deccani influences that are stitched into the city's culinary fabric. At the heart of this legacy sits dum ke roat - a dense, saffron-kissed cookie that is baked low and slow. Once a sacred offering, it has now become an all-season favourite. Packed with khoya, ghee, semolina, and crushed dry fruits, the cookie is chewy, rich, and deeply nostalgic. Today, dum ke roat is more than just a sweet treat. It is a bakery-born icon, loved across homes, communities, and airport snack counters alike. Also Read: 7 Iconic Eateries In Hyderabad To Experience Old-World Charm History Of Dum Ke Roat: How Hyderabad's Traditional Cookie Became An Icon The origin of dum ke roat dates back to the early 1900s, when Mir Osman Ali Khan, the seventh Nizam of Hyderabad, is believed to have introduced the sweet as part of a religious gesture. During a city-wide procession, he distributed roats while praying for the well-being of his grandson. That moment sparked a tradition. Every year, households would prepare dough at home and take it to communal ovens for the slow-baking process. Though rooted in prayer, the cookie eventually made its way into homes and bakery counters. Its rich flavour and comforting texture slowly cemented its place as a permanent fixture in the Hyderabadi sweet scene. Where To Eat Dum Ke Roat In Hyderabad: Best Places To Try Dum Ke Roat In Hyderabad If one place defines dum ke roat, it is Subhan Bakery in Nampally. Opened in 1971 and now run by Syed Irfan, Subhan sticks to traditional methods. The cookie is still baked with pure ghee, freshly made khoya, saffron, and a generous mix of cashews and almonds. While demand surges during Muharram and Ramzan, Subhan keeps the ovens going year-round to serve loyal regulars. Also Read: 5 Iconic Bakeries You Must Try In Hyderabad Other legendary spots for dum ke roat include: 1. Pista House: Known for their haleem, their roat version is slightly firmer - perfect for shipping across cities and even abroad. 2. Karachi Bakery: Famous for their fruit biscuits, Karachi Bakery's roat holds its own, widely enjoyed across Hyderabad and beyond. 3. Niloufer Café and Nimrah Bakery: These popular chai stops offer roat that pairs perfectly with Irani chai. Think quiet comfort in every bite. 4. Bakewell Cake House: Located in Mehdipatnam, this bakery is known for its Gur Roat - a jaggery-based version laced with dry ginger that adds an earthy depth. Dum Ke Roat Recipe: Step-By-Step Guide To Hyderabad's Traditional Cookie Do not be fooled by its simplicity - baking dum ke roat is a test of patience and balance. The right technique and ingredients make all the difference. Ingredients: Sooji and maida or atta Khoya Pure ghee Sugar or jaggery powder Crushed almonds, cashews, pistachios Aromatics like cardamom, saffron, nutmeg Milk and a dash of rose or kewra water Method: Soak and grind dry fruits to a coarse paste Warm the khoya and mix with sooji and flour Gradually add ghee, sugar, and aromatics Gently knead the dough, let it rest, and shape into thick discs Bake the discs on dum for a caramelised top and soft centre This slow-baking technique gives dum ke roat its iconic texture - crisp at the edges and chewy inside. The richness of the ingredients ensures that every bite is layered and memorable. Also Read: You Must Not Leave Hyderabad Without Trying These 9 Street Foods! Why Dum Ke Roat Is A Must-Try Hyderabadi Cookie For Every Season Whether picked up from a bakery in Toli Chowki or packed into a flight snack box at the Rajiv Gandhi International Airport, dum ke roat is a flavour capsule of Hyderabad. It carries memories, rituals, and a certain emotional weight that only food rooted in tradition can. Next time you sip tea in the lanes of Abids or browse biscuit tins at Subhan, do not leave without tasting this quietly iconic cookie. Advertisement About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day. For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Dum Ke Roat Recipe Hyderabadi Cookie Hyderabad Biscuit Culture Show full article Comments
Mint
03-07-2025
- Entertainment
- Mint
Weekend food plan: Hotpots, noodle soups, and ‘shorbas' for rainy day comfort
The Japanese gastrobar Donmai is offering its own take on the traditional hotpot this season. Turn it into a fun DIY tableside experience with seasonal vegetables such as Napa cabbage, bean sprouts, broccoli, carrots, mushrooms, lotus stem, fried tofu, leek, scallions, and a bed of slippery udon noodles in a sesame and oat milk broth that can also be customised as per individual tastes. It can be paired with a rice course and house dips. Add on a seafood or pork platter if you wish. Where: Donmai, G-03, Altimus, Opposite Doordarshan Towers, Pandurang Budhkar Marg, Worli, Mumbai Prawn dumpling at Across. Through their research trips to the eastern Himalayas, chefs Prakriti Lama Patel and Viraf Patel are trying to showcase the diverse culinary traditions of a region often overlooked in the mainstream. At Across, the chef-restaurateur couple channels their deep love for the mountain cuisines in the form of classics, but elevated with contemporary flair. This monsoon, sample the hearty noodle soups like home-style thenthuk in a mutton, potato broth, buckwheat and cheese fritters, Darjeeling-style aloo dum with nimki, pork saag curry, chicken wings spiced with the fiery dalle chilli, and dumplings in a kalonji butter gravy. There are cocktails too, infused with Himalayan ingredients. Where: Across, Hari Chambers, 5, 58/64, Shahid Bhagat Singh Rd, Kala Ghoda, Fort, Mumbai Contact: +91-7506128945 Chicken pulao at Persian Darbar. Savour the magic of slow-cooked spices, warm breads and piping-hot shorbas with a royal touch that are best suited for a rainy day. This monsoon, experience the rich heritage of Mughlai and Persian cuisines through an array of dishes including a choice of mutton kebabs, chicken and mutton biryanis and indulgent kormas with saffron rice, mutton tabak mash or the hearty murgh tabak soup, paired with taftan or rumali roti. Where: Persian Darbar (Bandra, Andheri and Pune) Contact: +91-9892957741/+91-9175623046
Scroll.in
03-07-2025
- General
- Scroll.in
A new book brings a Rampur family's culinary history and cherished recipes created by the matriarch
Musharraf Begum's beginnings were humble. She was from a small town in Uttar Pradesh called Chandausi. Due to the financial hardships faced by her family, they agreed to marry her off to a rich, much older gentleman from Rampur as his fourth and only surviving wife then. To this day, the tales of how my grandfather's first three wives died are vague and come in several versions. One story goes that my grandfather's wife was travelling to him on a ship after the nikah and they were caught in a storm where she passed away. The bottom line was that here was this nobleman with the worst luck when it came to his wives, so much so that no established family was willing to marry their daughter to him. The 'jinxed' Abdul Majeed Qureshi had to then seemingly settle for a fair, young uneducated girl from a family that was in desperate need of his financial support. She would later boast that she was chosen based on her beautiful hands and feet since that was all her in-laws saw before her marriage was arranged. Soon enough, her staff, children and townspeople began to call her Ammi – a moniker she earned early on, likely because of the authority she wielded at home and in the kitchen. Around 1946, when she was a young new bride who had entered Rampur, a princely town much bigger than what she was used to, she had a lot to prove and a significant role to take on. Her biggest assets proved to be her passion for food and her ability to cook. As women of her generation often did, she controlled the kitchen, and her dazzling personality began to reflect in her food. With the influences of her hometown mixed with her newfound exposure to Rampur's more modern cuisine, Ammi created a food language that was uniquely her own. For instance, keema khichdi, a meal in itself made by slow-cooking mutton keema with rice and spices and eaten with a cube of yellow butter, cold dahi and mint chutney, is one of our most popular household staples, and has its origins in Chandausi. When Ammi just got married, a young boy was employed in the kitchen named Israil Bhai who went on to become her sidekick and together they created magic. I can still hear them bantering over why something was missing from the fridge and Ammi calling him tokri ke (basket case), as the most terrible insult she could muster because it was her worst-kept secret that he was too dear to her to rebuke him seriously. Despite a fairly large kitchen, they would often set up a choolah (stove) outside, using bricks and wood to slow-cook dishes. With eight children and several grandchildren, there were always people to feed. Cooking and eating seemed to be the central point of Ammi's world. Be it hosting daawats (feasts) on behalf of her husband for the Nawab and itinerant dignitaries, or a langar or family wedding, Ammi's kitchen was always feeding. Rampur cuisine, with its infusion of Mughlai, Awadhi and Afghani influences, when combined with Ammi's sensibilities and the Chandausi culture, resulted in a rather mutton-heavy offering. When most think of Rampuri cuisine, the first dishes that come to mind are kebabs like seekh and chapali. But, for me, the most representative Rampuri dish is our family staple taar gosht – mutton cooked in a masala gravy where the ghee is meant to be so generously used that when you dip your roti in it, there should be a taar (line) of ghee connecting your bite to the plate. Ammi used taar gosht as her go-to dish for all occasions, whether it was a wedding or a funeral. To her, the dish was rich enough that no one could criticize her for not doing enough while also satisfying the large appetites of our food-loving people. — An excerpt from the Introduction. Aloo tamatar (flavourful curry of potatoes and tomatoes) Ingredients 1 (2') piece ginger 10-12 garlic cloves 100 g ghee 250 g tomato puree 1 kg potatoes, boiled and cubed 1 tsp salt Red chilli (lal mirch) powder, to taste 1 lemon, juiced 6 green chillies (hari mirch), slit lengthwise Method Grate the ginger and garlic and add to a muslin cloth to squeeze the juice out. Discard the pulp and set aside the juice. In a large, heavy-based pan over high heat, add the ghee with garlic and ginger juice. Cook until aromatic. Stir in the tomato puree and sauté until the ghee separates and rises to the surface. Now add the potatoes, salt, and chilli powder. Reduce the heat and stir well. Pour in one cup of water, and cover the pan with a lid. Cook for 5 minutes. Remove the lid and add the lemon juice and green chillies. Mix well and simmer until the flavours meld. Remove from heat. Serve hot with tandoori rotis. Mutton keema inshtew (a comforting, hearty dish in a flavourful broth) Ingredients 2 1-inch cinnamon (dal chini) sticks 6 green cardamom (green elaichi) pods 2 star anise (chakri ke phool) 4 black cardamom (moti elaichi) pods 6 cloves (laung) 1 bay leaf (tej patta) 150 ml refined oil 8 onions, sliced 1 tsp cumin seeds (jeera sabut) 1 kg minced mutton/lamb (keema) 2 Tbsp ginger-garlic paste Salt, to taste 150 g desi ghee 6 dry whole red chillies (sookhi sabut lal mirch) 150 g yoghurt (dahi) 1 tsp garam masala 1 tsp chaat masala 6-8 large green chillies (hari mirchi) chopped 1 lemon, juiced Method In a mixer-grinder, blend the whole spices at medium setting for 2-3 minutes until finely powdered. Set aside. In a pressure cooker over high heat, add the oil and heat for 2-3 minutes. Reduce the heat to medium, and add 2 sliced onions. Sauté until they soften and turn translucent. Add the cumin seeds, keema, ginger-garlic paste and season to taste with salt. Stir well. Lock the lid in place and cook for three whistles. Remove from heat and let the pressure release. Separately, in a large wok over medium heat, add the ghee and the remaining onions. Sauté the onions until they turn light pink. Add the red chillies. Remove the lid of the pressure cooker and transfer the keema into the wok. Add the powdered whole spices and stir-fry well. Stir in the yoghurt, garam masala, chaat masala, green chillies, and lemon juice. Cook for 20 minutes, stirring frequently, until the meat is cooked. Remove from heat and cover until serving to allow the flavours to meld. Serve hot with roomali rotis
India.com
01-07-2025
- Sport
- India.com
After Virat Kohli, this star India cricketer opens restaurant, his name is...
Team India's star fast bowler Mohammed Siraj has begun a new chapter off the cricket field by launching his first restaurant, Joharfa, in the heart of Hyderabad. Mohammed Siraj has entered into a new innings outside the field by opening his own restaurant named as Joharfa in the heart of Hyderabad. This restaurant is a personal milestone of the cricketer who had all his life vision of establishing an area that is based on the culture of his hometown. Joharfa has variety of Mughlai flavors, Persian and Arabian cuisine besides the Chinese delicacies. The menu is well designed bearing in mind the flavours of Hyderabad to attract any age category and any palate. Siraj told an emotional story of his ties with the restaurant saying that Joharfa is very close to his heart. He termed it as a gift to Hyderabad the city that had given him identity as a person and wished that it could be a city where people go to have good food and a homely ambience. Siraj started playing cricket in the Hyderabad streets, and his endless dedication made him secure a place in the India cricket team. It was no surprise to see the sharp line and length he had in Test matches which made him a prime element of India bowling lineup, both domestically and internationally. Siraj is on an England tour with the Indian team to play a five-match Test series there. Following a frustrating five-wicket loss in the previous Test, India will be seeking redemption against England in the second Test that is scheduled to commence on July 2 at Birmingham. It is reported that Jasprit Bumrah will be rested, Siraj will have an even bigger responsibility as he leads the pace attack.
The Hindu
01-07-2025
- Entertainment
- The Hindu
Mohammed Siraj opens restaurant in Hyderabad
Indian cricketer Mohammed Siraj has ventured into the culinary world with the launch of his first restaurant, Joharfa, in the heart of Hyderabad city. Joharfa promises to offer a diverse menu featuring Mughlai spices, Persian and Arabian dishes, and Chinese delicacies. 'Joharfa is very close to my heart. Hyderabad gave me my identity, and this restaurant is my way of giving something back to a place where people can come together, share a meal, and enjoy flavours that feel like home,' Siraj stated in a press release. Helmed by a team of experienced chefs, Siraj said Joharfa focuses on fresh and high quality ingredients with traditional cooking techniques. With this restaurant, Siraj joins a growing league of athletes diversifying beyond sport while staying deeply connected to their roots. Before him, greats like Sachin Tendulkar, and Sourav Ganguly had also tried their hands at running restaurants. Virat Kohli too has an eating joint in Delhi. Related Topics Mohammed Siraj
