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Press Note :“A Taste of Hyderabad”
Rediscover the legacy of fine Hyderabadi cuisine presented by the ConsulateGeneral of India, Hong Kong in collaboration with Hotel Kowloon Shangri-La, from 1stJune to 7th June, 2014. Hyderabad, the capital and the largest city of the South Indianprovince, Andhra Pradesh is India’s sixth largest city. It has historically been the seat of
power of Qutub Shahis and Asaf Jahis, latter more famously called Nawabs of Hyderabad.The city represents the melting pot of Northern and Southern  socio-cultural aspects of India, with its unique dialect, food, and culture. To the traveller, 

Hyderabad offers a fascinating panorama of the past,with a richly mixed cultural and historical tradition spanning 400 colourful years. The city  endearingly called the “Pearl City”, offers a variety of tourist attractions ranging from Heritage  monuments like Char Minar, Golconda Fort, Salarjung Palace Museum, Chowmohalla:Lakes like Hussein Sagar and  Osman Sagar; to delectable Hyderabadi cuisine and a delightful shopping  experience in old city charm of Lad Bazar for its celebrated pearls and lac bangles.

 2. That the Nawabs of Hyderabad were connoisseurs of food is a well-knownfact. The wafting aromas and the lingering tastes from the royal

kitchens may have passed through centuries into near antiquity.
But the opulent royal tastes have not become a thing of the past.

The Hyderabadi food - legacy of the Nizams - is very much alive today. For instance, the ubiquitous biryani and the salans are stillpopular. Hyderabadi cuisine was developed after the foundation of  Qutub shahi dynasty, which amalgamated the native cuisine along with their own. It is a mix of Mughlai,Turkish and Arabic

cuisines along with the influence of native Teluguand Marathwada cuisines. Hyderabadi cuisine is basically a meat and rice oriented cuisine. Meat dishes are prepared by thetechnique of dum - (sealing the dish with dough and gently simmering its ingredients over a slow fire, to increasing the absorption of aromatic spices) - the key to mouthwatering taste and the delectable aroma associated with the cuisine. The key flavours are of coconut, tamarind, peanuts and sesame seeds which are extensively used in many dishes. Cooking patiently (Itminaan se) is the key; which is the hallmark of Hyderabadi cuisine. Hyderabadi Biryani – a fried-rice dish made with basmati rice, spicesand lamb/chicken epitomizes the Hyderabadi cuisine and is the most popular Hyderabadi dish.

3. Two outstanding Indian chefs, namely, Mr.Sanjay B. Dasari and Mr. Mohammad Ismail, are being specially flown in to cook authentic delicacies through a menu that will change every day.Mr Dasari, currently  Senior Sous Chef at the Ashok Hotel, New Delhi is responsible for banquet functions hosted by the Honorable Prime Minister of India. With  a vast experience of 18 years,he has contributed to the success of several Indian  Food Festivals in the past – South Africa (2007),Geneva (2011),Colombia & Ecuador (2009), Vietnam (2012) and Cambodia (2013).  Mr. Ismail is currently working as a Demi Chef  de Partie at Hotel Ashok,New Delhi,  and has a cooking experience spanning more than a decade.

4. The food festival is part of the “Glimpses of India Festival” being held under “India– China Year of Friendly Exchanges”. India and China have jointly designated 2014 asthe “Year of Friendly Exchanges”, following mutual visits by respective prime-ministers. Thecalendar of events includes high-level visits, bilateral dialogues, defense cooperation,engagements in the fields of trade and economy, and a rich menu of cultural, educationaland people-to-people contacts. A very special feature of the Year of Friendly Exchanges isthe “Glimpses of India Festival” being organized in eleven cities of mainland China and HKSAR sponsored by the Ministry of Culture of the Government of India. The ‘Glimpses of India Festival’ will showcase Indian performing arts, an exhibition of modern Indian art, anexhibition of Buddhist artefacts and heritage and their linkages with China, food festivalsand film festivals, as well as events involving eminent Indian and Chinese scholars andwriters. Consulate General of India recently organized an exhibition of Buddhist art andphoto scrolls – “In the footsteps of Buddha” from 15th May to 19th May at Comix HomeBase gallery, Wanchai, which was inaugurated by Hon’ble Tsang Tak-sing, Secretary ofHome Bureau, HKSAR government.

Media is cordially invited to cover the launch of the food festival at Harbour Room, HotelKowloon Shangri-La, 64 Mody Road, Tsim Sha Tsui East, Kowloon, Hong Kong onMay 31, 2014 at 1800 hrs.

For more information, please contact Tel. 39709924, e-mail:

Hong KongMay 21, 2014