The pleasure loving Hyderabadi is very fond of meat, and cannot seem to have enough of mutton. Mutton can be, and is usually, incorporated into every dish. There is such a delectable variety of mutton dishes available, Almost every part of the goat is relished—the trotters, brain, and kidney, even the tongue. The most interesting thing here is that the marrow of the goat, which is hardly consumed anywhere else, is relished by the Hyderabadi, so much so that the marrow spoon originated in the city and is an intrinsic part of the Hyderabadi cutlery set. However, the range of the cutlery is rather limited because rice is the major cereal.

But mutton is a favourite all timer. Given here are the few most typical and intriguing recipes. Essentially, the meat curries of Hyderabad can be divided into three categories: Shorvas, Khaliyas and Kormas. Vegetables are added to most curries, along with the bones of the meat, which enhance the flavors as well as the nutritional value of the dish. Moreover, peculiar to Hyderabad are the variety of bagars (tempering): aromatic, fiery or both.

This is Hyderabad, which was once ruled by the Muslim Nizams. Typical Hyderabadi food has Muslim overtones and includes several dishes that are unique to this area, such as

Biryani: - Biryani is the most famouse food of Hyderabad. Hyderabadi's love to eat this tipical spicy food which is prepared with different spices(masalas) it tastes different. It is the aromatic long grained basmati rice cooked with mutton or chicken pieces. These meat pieces add a flavor of their own to the preparation.

Baghara baigan: - This Brinjal dish is made up of varieties of masalas including sesame, groundnut and other wet masalas along with garam masala!

Haleem: - Haleem is prepared by Dalia along with either of Mutton or Chicken. Mostly it’s eaten in the month of Ramzan. It is a distinctive dish of mutton and chicken.

Nehari: Where the entire goat is stuffed with pulao, chicken, boiled eggs, nuts and raisins and then cooked, . Better known is the Nahari, essentially a meal in itself, a broth of tongue and trotters.

Kheema: Minced meat, used with everything and in everything. The best tribute to the kheema is the luqmi, which is bread stuffed with kheema, one of the tastiest morsels of Hyderabadi food

Khichdi: - It is a mixture of Rice, Red Gram, Onions and Shajeera which tastes good with Khatta and pyaz(onion).

Till ka Khatta: One of the mouth watering soup of temerine (khatta) mix with grind sesame(Til) with bagar(tempering).

Bhuna Gosh: A dry but succulent dish, essentially the spices in this are fried, the meat along with them, making it a very tasty morsel indeed.

Chutney Gosht: A misleading name, it is an entire dish, not to be taken as a side number. It tickles the taste buds and tastes more like a chatpati chatni but actually is a meat dish in itself, matching very well with rice and a dahi ki chatni (raita to the outsider).

Diwani Handi: This dish is a melting pot of sorts, containing seven types of green vegetables and meat, extremely healthy and tasty. If all the leafy vegetables are not available, use any other available ones but of at least five varieties.

Hyderabadi food has also taken many influences; slowly displacing the standard flavors by more improvised ones. This is best demonstrated by the advent of chicken, which if mentioned alongside mutton, is considered nothing short of sacrilege by the gosh-eating population. Mutton being the revered meat, chicken never really stood a chance till the broiler came along.