There’s always something “scarey” about trying a new cuisine. Even though I’m fairly adventurous, by nature, when it comes to food, there’s still some apprehension. Apprehension that you’ll order the “wrong thing”, or that you’ll make a cultural faux pas. That’s why I’ve been walking past a fairly new nearby restaurant in Surry Hills, never stopping in to order.
The “Pista House” on Crown Street, Surry Hills has been consistently busy since it opened a few months ago. Despite my lack of knowledge about the cuisine they offer, the attraction of a busy restaurant got the better of me the other night, so I called in to grab some takeaway. The menu looked so incredibly “foreign” to me, and so I chose “chicken biryani” as something which sounded like I couldn’t go wrong. I also chose “medium” spicyness for the same/similar reason.
Hyderabadi cuisine (native: Hyderabadi Ghizaayat), also known as Deccani cuisine, is the native cooking style of the Hyderabadi Muslims, and began to develop after the foundation of the Bahmani Sultanate, and more drastically with the Qutb Shahi dynasty around the city of Hyderabad, promoting the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad State, as it began to further develop further on from there. It is an amalgamation of Mughal, 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.https://en.wikipedia.org/wiki/Hyderabadi_cuisine
As I’ve gone through my photographs of the last week there have been lots of food photographs, so I thought I’d share a few.