Hyderabadi cuisine also known as Deccani cuisine of India, was developed after the foundation of Qutb shahi dynasty by Sultan Quli, promoting the native cuisine along with their own.

Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad State. It is an amalgamation of Mughlai, Turkish and Arabic along with the influence of the native Telugu and Marathwada cuisines.

Hyderabadi cuisine comprises a broad repertoire of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.

In Hyderabad's 400 year history the Hyderabadi cuisine has, like its culture, stood high and unmatched by any other state in India. In fact Hyderabad was known for the spectacular way its aristocracy entertained. The feast at these banquets usually contained a selection of Mughlai dishes