A decadent, slow-cooked boneless chicken with rich, khushboodar creamy gravy, Dum ka Murgh Nawabi is emblematic of the fursat, mohabbat, and itminan that define Hyderabadi ghizaayat. Rooted in the Nizami bawarchi khana of Hyderabad, Telangana, this dish stands as one of the most elegant in my repertoire—a true “fancy chicken with gravy.”
When I cook, it’s not just food for sustenance but exploring, learning, and appreciating Bharatiya Sanskriti. Hyderabad stands apart as the only South Indian city to rival the tehzeeb and nazakat of Lucknow and Rampur, its culinary traditions reflecting centuries of confluence and refinement.
