A STUDY ONJOURNEY OFSTREET FOOD OUTLETS IN INDIA WITH

REFERENCE TO HYDERABAD

Project submitted to NATIONAL INSTITUTE OF TOURISM & HOSPITALITY

MANAGEMENT
for the approval and for the degree of

Bachelor of Science in Hospitality and Hotel

Administration
By

C Venkatesh
NCHMCT ROLL NO:- 2041219013

Under the Guidance of

Chef. Harish Madhurakavi
Food Production Lecturer

Department of Tourism and Hospitality Management

National Institute of Tourism & Hospitality Management

Gachibowli, Hyderabad

Telecom Nagar 500032

1
 National Institute of Tourism and Hospitality Management
Telecom Nagar, Gachibowli, Hyderabad (T.S)

THIRD YEAR BACHELOR IN HOSPITALITY & HOTEL ADMINISTRATION

ACADEMIC YEAR --2020-23
PROFORMA FOR APPROVAL OF RESEARCH PROJECT

Names of Student: _________________ ___________________ _______________

NCHMCT No. _____________________ __________________________________

Title of the Research Project:_____________________________________________

SubjectArea:__________________________________________________________ (Specify)

Name of the Project Guide:_______________________________________________

Designation & Department_______________________________________________

Signature of Student________________ _________________ ________________

Date:

Recommendation of the Project Guide: ____________________________________

Signature of the Guide_______________________ Date:______________________

Please do not forget to enclose the synopsis of the project.

SIGNATURE OF THE PRINCIPAL

DATE

2
 CERTIFICATE

This is to certify that C VENKATESH, Final year student of B H & H A

have completed the Research Project A study on journey of street food
outlets in India with reference to Hyderabad in partial fulfilment of the
requirements as laid down by National Institute of Tourism and
Hospitality Management Hyderabad (As per NCHMCT Curriculum
requirements) for The Bachelor in Hospitality & Hotel Administration,
during the Academic Year 2020-23.

Signature of Guide Signature of

Principal
Date: Date:

3
 Acknowledgement

With profound sense of gratitude and regard, I express my sincere thanks

to my guide and mentor CHEF. HARISH MADHURAKAVI and, for his
valuable guidance and the confidence he instilled in me, that helped me in
the successful completion of this project report. Without his help, this
project would have been a distant affair. His thorough understanding of
the subject and professional guidance was indeed of immense help to me.
At last, I would like to thank my parents who helped me to study this
course and helped me to complete my project

C VENKATESH
2041219013
ACADEMIC YEAR 2020-23

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S No.
Particulars Page no.
Chapter-1
1. Introduction andBriefing of the study 6

Chapter-2
2. History of Street Food 7

Chapter-3
3. TheEnchantingFlavoursofHyderabad 23

Chapter-4
4. SpecialityofHyderabad 29

5. Conclusion 37

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 CHAPTER-1
INTRODUCTION

As we speak of India as a country, we know it very well that it is multi- lingual, multi-
cultural and a country having unity in diversity. Not only religious, regional, lingual and
cultural diversity it possesses but also of FOOD. It is said "Way to a man's heart goes through
his stomach" and we can see that having so many vivid types of states in our country, people
are not biased when it comes to food. Everyone loves food and when it comes to street food,
there is no other country like India where one can get any type of delicacy at a cheaper cost
and easily available.

Well, there are 28 States and 8 union territories which completes India as a country. With
reference to the topic, we speak of food; every state has its own taste, preparation method and
culture behind the particular food.

For example -

1. If we go to Southern parts of India, we will find different methods of preparing Idly or

Dosa in Tamil Nadu, Andhra Pradesh or in Kerala. Each state has different type of soil which
affects cultivation of rice and so on. There can be various factors depending on the taste,
colour and smell of the food.

2. Chole Kulcha is a North Indian food which has each different taste in Delhi, Haryana,and
Punjab. The spices used; cooking time can affect the variations here.

3. Steaming hot Momos can be enjoyed in the eastern states. Whereas the methods are
different from state to state as of Manipur, Sikkim or Arunachal. The type of sticky rice,
spices and vegetables used can be a cause of difference here.

4. In the West - Maharashtra, Gujarat and Rajasthan have some common street food which
have completely different tastes and methods of preparations. Like, Samosa, Pani-Puri and
Dhokla.

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 CHAPTER-2

History of street food

Every culture and region have a history that shows the love of people for street food. It dates
back to the ancient Greece time period. They used to serve fried fish as their most common
street dish. For people of ancient Rome Street food was their main source of food. The
'chickpea soup' was a commonly sold item. China has a similar history. During colonial time
of America, the vendors used to sell 'roasted oysters and corn'. Oysters remained as a popular
street dish due to its cheap price and delicious taste till 1910. After that there came a little set
back to it. New York had a bit different history.

The government put many restrictions on vendors and then actually completely banned this
business by 1707. In Africa, many women and children get their earnings from selling street
meals. Another example, during 19th century in Transylvania, vendors used to sell 'ginger
bread' and 'corn mixed with cream' on the streets. 'French fries' emerged in Paris as the most
selling street meal by 1840. In Thailand, initially this business couldn't gain much popularity.
In Japan, street food business started 100 years back where it was provided to students and
labourers.

Street food consists of readymade food items that are sold by a vendor in markets or open
places. They may include the solid food items, various drinks or juices. Street food has
become a very important business nowadays. And people have always admired and loved
street food and street food markets.

You walk across the street and you will see many vendors selling the food items. These are
the delicious, traditional food items. They have a unique aroma and flavour attached with
them that makes every passer-by to stand, and taste it. Moreover, they are readily made
within a short duration of few minutes. This adds to its specialty of giving a try to these food
items. According to a report of FAO (Food and Agriculture organization) there are around 2.5
million people who tend to eat street food daily. That is to say, the number of consumers of
street food' is increasing day by day.

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ABOUT STREET FOOD

The dictionary defines "Street Food" as - Prepared or cooked food sold by vendors in a street
or other public location for immediate consumption.

Following reasons explain why street food is preferred by people-

1. It's cheaper than restaurant food

The relatively low start-up and running costs for a street food stall or food truck make it
easier to be more price competitive. There are no expensive rents, business rates, utility bills
or running costs that are associated with a brick and mortar restaurant. These savings can
therefore be and passed on to the consumer, making street food a veryattractive offering.
This shift in the market, also partly explains the number of restaurantsthat open and close in
the first year or two.

2. Street food is cooked in front of you

One of the great benefits of street food is that it is made in front of you. You can see
exactly how your food is handled, cooked and how clean the kitchen is. For most people,
this gives that added peace of mind. In fact, this transparency helps to raise the standards
of food and hygiene in general.

3. wide variety of food in one place

Aside from the additional cost, going to a restaurant usually involves choosing one type
of national or regional cuisine - be it Indian, Mexican or Italian. On the other hand, street
food vendors or food trucks are usually congregated in the same place at food markets,
festivals and a range of outdoor events.

4. It's Mobile
The nature of mobile food trucks or street food stalls makes it easy to pitch up anywhere
there is a demand for food. Some areas are pretty remote, with not much to offer in terms

8
 of food (think office complexes or industrial estates). Food trucks or food markets are
therefore a need or welcome addition.

5. Food on the go
Street food is pretty much fast food, in that it is designed to be served quickly for you to
grab and go. So, you can get what you want, quickly and eat where you stand or head off
to the office or home.

6. Social endeavour
Eating has to be one of the most social things we do and has the power to bring people
together. Street food takes this a step further. You are more likely to hang around and
chat to friends or the people around you when you have a cluster of food trucks and
stalls together.

7. New and innovative

With the relative case of setting up a food truck or street food business, comes the
introduction of new types of food. There is the food you may have never heard of,
creative food fusions or updated classics created forthe modern palette. Menus can also
be more easily adapted and updated to create new offerings

Objectives of the study

 To know about the origin and history of Telangana Street food.

 To know about the various methods of preparation of Indian street food.
 To know about spices used in Telangana Street food or cuisine over-all.
 To search the significance of Telangana Street food among other Indian Street Food.
 To know the best dishes in Telangana cuisine, to highlight the features of it.
 To find out variety of spices used in street food
 To know about the origin and history of Indian street food

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Street food in India
The street food business in India has flourished to a vast extent. Indeed, many people love to
eat it. The street food contains a vast variety of food items that are available to people in the
form of meat, vegetables, chicken, cheese products etc

Moreover, Indian food is one of the most popular foods worldwide. They have a very diverse
range of savours. They have quite a large range of spices admixed with food, giving a unique
taste to every food item. There is large amount of street food items in India that you can try,
such as paratha's, gol gappas, tandoori chicken, kahthi rolls, bheil puri, aloo tikki, pakoras,
samosas, kebabs, etc. They keep a long lasting delicious flavour on the taste buds.

According to cultural Historian Rana Safvi, the concept surrounding street food consists of
ancient imported roots from the Tomars, the Rajputs, the British, and the Mughal empire.
Hence, Safvi says that when people indulge in infamous street dishes such as the Nihari, or
the Seekh Kebab, they are also tasting history in the present day. Furthermore, Safvi also
states that the street food business serves all kinds of people-from the working-class category
to students-to the rich folk-to any common man. Consequently, according to the Program
Head of the National Association of Street Vendors, Sangeeta Singh, "many people don't
seem to have kitchens, and are totally dependent on street food for their meals; so if someone
has to taste real food, authentic food, it has to be street food."

Over the years, the street food scene in India has grown with popularity. According to a food
website, the street food industry has grown with prominence because of its high demand in
the food market. Another food website states that its market share is also expanding because
of its emphasis on freshness and taste in food items. Consequently, the website also states
that the industry's business models have also flourished because of the business's low
investment requirement and high cost-effectiveness. Hence, street vendors have strived and
are striving to prepare quality food which will entice demanding taste buds at a lower cost.

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However, some people in India also avoid street food stalls in concern of hygiene standards
followed by vendors. They feel fearful of sanitation, quality, and surroundings. However, the
report states that street food stalls usually serve a preponderance of the population in a city.
Moreover, street food vendors across India suffer from displacement on a daily basis. They
can also suffer from legal sanctions and have depleted constitutional recognition.
Additionally, according to Anne Dahmen, a German research scholar and coordinator for the
sustainable Hyderabad Project (SHP), eviction possibilities are high for street vendors
because of a lack of awareness about the standard protocols and requirements in following
the Food Safety and Standards Act 2006. However, Anne Dahmen also states that the
perception and overall situation of street food surrounding uncertainty can be improved by
the government by managing the sector better, i.e., by regulating the process to be more
participatory.

This industry has grown and preserved economies in the country. According to a media
report, if street food stalls fold permanently, then the high cost to be beared by a customer
and effort to find food which has similar value would be difficult. Furthermore, according to
Anne Dahmen, if proper training based on legalities, hygiene, and preparation is administered
by different authorities through various schemes to various street vendors across India, then
the street food industry can be pillars of sustenance for societies. For instance, the Hindu also
reports that under a training program carried out by the SHP and Dr. Reddy's foundation,
which trained several street vendors, M. Vijay Kumar - one of the training program's trainees
saw his sales increase from Rs. 800 to Rs. 1000 a day after executing new methods.

Conclusively, though some people in India avoid street food because of hygiene purposes, it's
role in sustaining and shaping the Indian food economy remains unparalleled. Additionally,
though some of the street vendors are at risk of eviction on a daily basis, they are also the
lifeblood of freshness and taste in taste buds across different cities in India. Consequently,
with the right schemes of training programs provided by the government to street vendors,
there can be a possibility for crucial advancement in institutional awareness concerning
culinary legalities, acts, and hygiene practices. Ultimately, it is essential to understand that
the Indian food economy is shaped by the people who serve food on the streets of cities, and

11
with changes in perceptions of some citizens and recognition given by the government
towards these people, it can become more recognizable

India is undoubtedly gastronomic heaven when it comes to street food. As far and wide the
country's borders extend, so does our variety of flavourful street food. No diet plan can come
in the way of foodies looking to treat their taste buds to India's lip-smacking sweet and
savoury offerings.

SPICES USED IN INDIAN STREET FOOD

1. Asafoetida - This spice is intensely aromatic helps in better digestion

2. Chilli Powder- This spice is obtained by drying red chillies. It gives a super spicy taste to
foods and is used mostly to make the food hot.

3. Garlic- Garlic gives a strong hot taste to foods and its aroma makes the food more
attractive. The medicinal values add up as in adding garlic to foods,

4. Green Cardamom- This spice is mostly used in sweet dishes as in Tea. Mithai and Payas
etc.

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5. Tamarind- This spice is used extensively in chats as the chutneys prepared contain
tamarind. Its tangy taste makes the food delicious

6. Curry Leaves- Curry leaves have a different aroma and these leaves are added while
cooking and put while tampering. The leaves are used fresh. After drying the leaves, the
aroma goes away.

7. Ginger- This is a bit spicy with medicinal value helping with digestion. It has a spicy taste
also giving sharp aroma.

8. Green Chili- Green chillies are used extensively while tampering, for garnishing and also
to increase the hotness of food.

9. Fenugreek Seeds - Fenugreek seeds are used mainly in North Indian foods, which taste a
little bitter taste balancing the spicy taste.

10. Coriander- Coriander leaves are used for garnishing Chutneys and accompaniments
contain coriander.

11. Coriander powder - Coriander seeds are dried, and powder is used in chaats, parathas for
an extra taste. It has medicinal values.

12. Cinnamon- Cinnamon is used in sweet as well as spicy food stuff.

10 of the Most Famous Street Foods from Different Cities of India

India is the land of diverse cultures and traditions and known for its multiplicity. Along with
its cultures, languages, religions and natural landscapes, Indian food is also one thing that
diversifies India brilliantly. Different cuisines of India make our country stand apart from

13
others. Street food of India is the most tempting part of the culinary delights of the country.
Sold in public areas like markets or stalls, street foods are mostly ready to eat food. They can
be found at very small price and are really delicious in taste. Each city of India has its own
specialty of all time much desired snacks that are favourite of all. Explore major street foods
of India offered by different cities.

Vada Pav, Mumbai

It is the Indian version of burger and the most popular road side food loved by people of
Maharashtra. Vada Pav is the favourite and ultimate staple food product, which is made with
a fried potato dumpling called batata vada in the middle of bun – Pav. Condiments like
chutneys and fried green chilies are added for better taste. It is a well-known snack food of
Maharashtra and some other names in this list are Misal Pav, Pav Bhaji, and Kande Pohe.

Kathi Roll, Kolkata

This is one of the most popular street foods of Kolkata, which is very much loved by all. A
different variety of rolls are available in the city. Kathi Rolls are basically crispy lachha

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paratha, which are stuffed with various delights like cheese, eggs, mashed potatoes, chicken,
meat and vegetables. You will definitely this delicacy.

Poha, Indore

A popular city of the ‘heart of India’ Madhya Pradesh, Indore is famous for its delicious wide
range of snacks items. One can enjoy here a different variety of street food that tastes really
awesome. Out of which, Poha is the most popular one. Poha is light and delicious street food,
which can be enjoyed as breakfast. It is prepared with flatten rice and adding some
ingredients like potato, onion and groundnuts.

Chole Bhature, Delhi

Capital city of India is the best place to enjoy street foods in India as it offers them in plenty.
You can find an array of roadside food stalls. Chole bhature is a popular Punjabi dish but

15
loved by maximum people of India. Chole bhature is a popular breakfast item and can be
found any road side food-stall and even restaurants. Some other street foods of Delhi are
Aloo Chaat, Dahi Bhalle and stuffed paratha.

Litti Choka, Patna

It is the most famous dish and the soul food of states like Bihar, Jharkhand and East Utter
Pradesh. Litti looks like baati of Rajasthan but differ in taste due to its recipe. The dough is
stuffed with grinded gram nut flour and grilled on fire. Chokha is made of potato, brinjal and
tomato. The combination is ideal for breakfast, lunch or dinner. Don’t miss to taste this
wonderful street food of Patna.

Idli Sambhar, Chennai

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It is the most preferred South Indian dish, which is light and delicious in taste. It is commonly
served as breakfast item and along with peanut or coconut chutney. In Chennai, you can see
many stalls selling Idli-Sambhar that tastes really good. Vada Sambhar, Dosa and Upma are
some other street foods of Chennai.

Kachori, Jaipur

Jaipur is also famous for variety of street food. Its Kachori is a real delight for foodies, which
comes in variety. It is equally popular among locals and tourists. Some of the famous variety
of kachoris are Mawa Kachori, payaz Kachori and dal kachori. Each of them is super
delicious in taste.

Akki Roti, Bangalore

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This healthy and spicy Indian bread is made of rice floor with little addition of finely chopped
vegetables. Super delicious in taste, Akki Roti is served with coconut chutney. Along with
Akki Roti, Bangalore also offers a variety of Dosa and other South Indian dishes.

Tikki-Chole, Lucknow

Aloo tikki with Chole is going to bring water in your mouth for its lip smacking taste and
amazing texture. It is served at most of the road-side stalls in Lucknow. It is one of the most
mouth-watering delicacies of Uttar Pradesh. Tikki is prepared by mashed potatoes and served
with boiled pea accompanying various spices. Some other famous street foods of Uttar
Pradesh are Bhel Puri, Sev Puri and Dahi Puri.

Dabeli, Ahmedabad

Dabeli is one of the most popular street foods that originated from the Kutch region of
Gujarat and went through street of Mumbai, Pune and other cities of India. Dabeli is a very
popular and fantastic spicy snacks item made by boiled potatoes with a special dabeli spices
and putting the mixture between the pav

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NORTH ZONE:

●Samosa: A conical shaped crust is prepared with refined flour dough. This is then filled with
a spicy mixture of potatoes, sealed and deep fried. Variations include variation inshape such
as potli (bundle) samosa or a paper thin crust such as in Bohri samosa. Thefilling may be
cooked spiced mixture of pulse or even minced meat.

●Pakoda: Fritters made with a variety of ingredients such as potato, cauliflower, green
chillies, brinjals, bread etc coated with a batter of seasoned gram flour and deep fried

●Golgappe: Also popular as paani puri in west and phuchkas in east. They are made up of
flour or semolina dough, rolled thin in small discs and deep fried so as to swell and make a
thin crisp shell. This is then filled with avariety of ingredients such as boiled potatoes, boiled
grams, filled with spiced water, chutney or even curd.

●Aloo tikki: A boiled potato based patty, spiced and may be stuffed with dal and shallow
fried to a very crisp outer texture. It is served topped withcurd, chutneys, grated radish and
chana.

●Rajkachon: A crust similar to Golgappe but larger in size filled with a vast variety of
ingredients to give variety of textures and taste. There is boiled potato, curd, chutneys,spices,
boondi, pomegranate seeds, boiled black grams, papdi, nylon sev etc

●Dal kachori: A flaky and soft textured deep fried crust of refined flour, filled with aspiced
mixture of urad dal.

●Kebabs: A variety of ingredients, coarsely minced and seasoned are skewered andcooked on
charcoal grill or may even be griddled, shallow or deep fried.

●Tikkas: A variety of charcoal grilled snacks made from chunks of vegetables, paneer,meats
of fish marinated, skewered and grilled.

●Amritsari macchi: Local fish fillet, cut, marinated and deep friedafter coating with gram
flour batter and served as a crisp fritter.

●Kulcha matar: Baked leavened bread Kulcha served along with orfilled with a spiced
mixture of matra (dried white peas).

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●Namkeens: Rajasthan (Bikaner) is popular for various types of savouries called namkeen
that form a popular tea time snacks. The Namkeens are made upof variety of toasted, fried or
baked ingredients such as dal, potatoes, basin etc,

EAST ZONE:

●Jhaal muri: Puffed rice mixed with many other titbits like peanuts, onion, tomato,
boiledpotato, green chillies, green coriander, mixture of spices and some mustard oil.

●Phuchka: Parallel to the gol gappas of north, phuchkas are a popular street food in Bengal.

●Singhara: The samosas of the north are Singhara in west Bengal.

●Beguni: Brinjals sliced and battered before being deep fried in oil.

●Fuluri: Cauliflower florets coated with seasoned gram flour batter and deep fried in oil.

●Fish kabiraji: Local fish fillet marinated, coated in beaten egg andbread crumbs and pan
fried.

●Dimer devil: Boiled egg wrapped in spicy potato filling, coatedwith bread crumbs and deep
fried.

●Aloo kabli: A salad that combines tamarind, roasted cumin, blacksalt and other spices
mixed with boiled cubed potatoes, green chillies, coriander, chopped onion & black chana.

●Ghoogni: It is spiced chickpea or Bengal gram based curry enjoyed itself or served as a
meal with hot puris.

●Chikvi (Tripura): A fragrant stir fry made withdominantly bamboo shoots and pork,
flavoured withjackfruit seeds, green papaya, green chillies, ginger,fresh lime leaves and rice
flour paste.

WEST ZONE:

●Batata vada: A popular potato snack recipe from Maharashtra which is made by dipping
spiced potato balls in chickpea flour batter and deep fried. Batata vada ismostly served with
chutney or sandwiched in a Pav.

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●Pani puri: Parallel of the gol gappas of the north.

●Bhel puri: A savoury snack made with puffed rice, tossed with vegetables and tangy
chutneys. An essential ingredient of Bhel is sev which are savory thin crunchy noodles made
of chickpea flour.

●Fafda: It is a fried crispy crunchy tasty snack made with gram flour, laced with caromseeds
and black pepper. It is usually served with papaya sambharo and besan chutney.

●Khakra: Round, very thin and crispy in texture, khakhras are commonly eaten in
themorning with breakfast. They are made of wheat flour, oil and salt. There is a vastvariety
of khakras, a popular one being methi khakra.

●Khaman: It is prepared with a fermented batter of gram flour with spices and steamed. It
may be tempered and soaked in lemon sugar syrup. It is fluffier than dhokla.

●Dhokla: It is made with a fermented batter of rice and split chickpeas and is steamed. It is
denser than Khaman.

●Poha: It is pressed rice cooked with onions, potatoes, peanuts and seasoning like chillies,
lemon and curry leaves • Upma ó It is cooked as a thick porridge from dry-roasted semolina
or coarse rice flour,mixed with small cubes of vegetables and lightly spiced.

●Misal pav- Misal is a spicy flavourful curry made of moth beans (missal). The curry is made
of lot of spices, onion, garlic, ginger and chillies. It is then topped with boiled potatoes,
chiwda, sev, chopped onions, coriander, green chillies and served with a dash of lemon. The
spicy and thick mixture of the sprouted lentils is enjoyed with pay or breads toasted with
butter.

●Sev Usal: Usal is prepared with white peas/ dried safed vatana. It is served with gathiya,
pav, spring onion, sweet chutney and tari. Tari is a spicy gravy prepared usingchilli powder,
garlic paste, oil and salt. It is topped with sev.

●Khandvi: It consists of yellowish, tightly rolled bite-sized pieces and is primarily madeof
gram flour and yogurt.

●Gathiya: It is a crunchy and spicy deep fried strands made from gram flour dough. Dabeli A
Gujarati snack that has its origin in Kutch. It features a pay drizzled with hot and sweet
chutneys, stuffedwith a potato masala, and peanuts, toasted and adomed withsev.

21
●Bhakarwadi - It is a traditional Marathi cuisine sweet and spicy snack made from gram flour
dough made into spirals stuffed with a mixture of coconut, poppy seeds and sesame seeds.

SOUTH ZONE:

●Idli: Rice Idli or Rava Idli are a type of savoury rice cake made by steaming a batter
consisting of fermented black lentils and rice.

●Vada: Uddina Vada, Rava Vada, Masala

Vada is a traditional dish from South Indian
cuisine served with coconut chutney and
Sambar as a popular breakfast in most of the
Indian restaurants. This crispy deep fried
snack is made from urad dal (black gram
lentils) and some seasoning At times chopped
onion, curry leaves and some other spices
may be added. The mixture is shaped like a ring and deep fried.

●Kuzhi Paniyaram: It can be served as a savoury or a sweet. It is made from blacklentils, and
rice and the preparation process is similar to that of an Idli but cooked on gas in a Paniyaram
chatti.

●Dosa: Masala Dosa or Rava Dosa is a type of pancake made from a fermented batter. It is
somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram.

●Uthappams: They are prepared like dosa but the batter and uthappams are a lot thicker
andtopped with chopped vegetables. They are served with sambhar and chutney.

●Kothu Parotta: Parotta, made from flour, is a flatbreadthat is a typical household food in
North Kothu Parotta ismade from shredded parotta, mixed with either egg, meator vegetables.

●Channa sundal: It is a south Indian recipe of a no onion no garlic stir fried chickpeas with
spices and coconut. It is prepared during Vinayaka chaturthi or Janmashtami puja.

●Murukku: Murukku is typically made from rice and urad dal flour. The flours are mixed
with water, salt, asafoetida and either sesame seeds or cumin seeds. The mix is kneaded into a
dough, which is shaped into spiral or coil sapes either by hand or using a mould. Thespirals
are then deep fried in vegetable oil.

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 CHAPTER-3

The Enchanting Flavours of Hyderabad

Famously known as "the City of Pearls Hyderabad is flocked by thousands of tourists

annually who wish to catch a glimpse of the popular Charminar and also taste the highly
reputed Hyderabadi Biryani! However, Hyderabad is not all about Biryani's as it is also home
to some of the best street food and street food joints in the nation; some of which are so
delectable and delicious that you will just not be able to get enough of it.

Flavours the Streets of Hyderabad

India is a land of multifarious cultural expressions. Its geographical variation is reflected in
the diverse gastronomic map across the country. The presence of street food has been a vital
aspect of Indian urban spaces for a long period. Today, street food is an attractive sight in
almost every city of our country. In recent times, street food as a popular culture reflects the
interplay of local and foreign culinary expressions. The historical city of Hyderabad is no
exception in this regard

The present city of Hyderabad was founded by Muhammad Quli Qutb Shah, the fifth sultan
of the Qutb Shahi dynasty in 1591 CE. It was built around the monument of Charminar that
still recalls the glorious past of Hyderabad. The area around the Charminar is one of the most
crowded places in the city, full of life and activities. Today, it's not only a place of tourist
attraction but also a repository of rich cultural heritage. Hyderabad was also ruled by the
Mughals during 1687-1724 just before the reign of the Nizams.

he state of Hyderabad was one of the largest princely states in India under the Nizams from
1724-1948. It finally became a part of Independent India after signing the Instrument of
Accession. It used to be the capital of Andhra Pradesh until the state of Telangana was
formed in 2014. Currently, Hyderabad is the capital city of Telangana as well as the de jure
capital of Andhra Pradesh for a temporary period.

23
The gastronomic map of Hyderabad reflects the influence of several powerful dynasties, viz.
the Qutb Shahis, the Mughals and the Nizams. The city continues to celebrate its diverse
cultural identities introduced by different communities. This diversity is represented through
the variety of foods available in and around its streets. Interestingly. the Royal flag of the
Nizams contains the picture of a Kulcha offered as a blessing by Saint Nizamuddin Aulia.

The selection of Hyderabad as the "UNESCO Creative City of Gastronomy" is another

reflection of its myriad culinary expressions. The Hyderabadi Biryani, widely famous across
India, is inevitably an asset to the culinary heritage of the city. It is prepared using kutchi
(raw) rice and kutchi meat together, along with a mixture of exotic spices.

The area around the Charminar provides a great scope to explore the rich variety of street
foods available in the city. It vividly reflects the culinary influence of ruling dynastic that had
their roots in the Middle East. Munshi Naan, Al-Akbar Fast Food Comer, Shah Ghouse.
Mashallah Ghawa, Hotel Shahran and Shadaab Hotel serve some delicious Sheekh Kebabs,
Keema Khatta, Tandoori Chicken, Paya, Rumali roti, Wargi Parathas and several meaty
delights. Munshi Naan, famous for its Mughlai food, has already completed 167 years in
Charminar, Paya is a traditional dish mostly prepared on special occasions to be served to
guests. It's made with the trotters or hoofs of beef, goat, buffalo, or sheep and cooked with
exotic spices. Hyderabadi Haleem is widely favoured in Charminar. It's a slow-cooked meat
stew of Arabic origin. It's loaded with lentils, mutton and pounded wheat. Haleem was once
considered a protein shake for the Nawabs Nihari is another stew that contains slow-cooked
mutton or chicken, and shank meat (the portion around the tibia of an animal). The word
Nihari originates from the Arabic word Nahar, meaning "morning.

Ghawa is a popular drink prepared by brewing coffee in rose water with saffron and
cardamom Charminar is exclusive for Maharashtrian WadaPav Batata Wada (fried potato
balls dipped in besan), Tarri Pohe Pole with Nagpuri style chana-based gravy on it) and Misal
Pay (a spicy curry made of moth beans and Pay). The Kesar Pista Lassi of Agra Mithai Ghar
is exceptionally delightful, while the Jalebi and Imartis seem mouth watering Imarri is known

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as Jahangiri here. Nimrah Bakery is a popular destination at Charminar for its famous Irani
Chai and Osmania Biscuits

Gachibowli, a suburb of Hyderabad has lines of fast-food outlets that usually serve from the
evening onwards. DLF Street, a popular hangout point of this area, is regularly crowded with
fast-food lovers Shawarma and Kebabs are the most preferred items here. The outlets also
serve some delicious Veggie and Fish Fries Burgers Egg Bhurji steamed Momos Fried and
Juicy Maggi and several South Indian dishes. Sardarji's Traditional Punjabi Palate is famous
across Gachibowli for its mouth watering Punjabi food. The special Matka Chai also attracts
tea lovers forits earthy flavour. This street is also popular for its juice and icecream stalls.

Ram Ki Bandi, a well-known stall at Begum Bazar is exceptional for its post-midnight
services. It serves delicious South Indian food including Bunter Idli. Tawa Idli, Cheese Dosa
and Cheese Upma. Ram Ki Bandi specialty is Teenmaar a combination of cheese, butter and
paneer. Night shift workers enjoy the finger- licking dishes here after 3 am on a regular basis.
The street food stalls across the city offer some common snack items Samosas, Kachoris,
Mirchi Bhajis, Pav Bhaji. Potato Chips and Bread Pakodas. The people of Hyderabad also
add a variety of chaat items to their diet. Some of these items include Dahi Puri (similar to
Pani Puri, Masala Puri, Bhel Puri, Ragda Pattice (similar to Chhole tikki, a North Indian dish
of mashed potato and gravy). Dahi Bhalla (Dahi Wade), Papdi Chaat and Maharaja Chaat.
These items are quickly preparable by mixing Sev, onion, tomato, chili powder, green peas,
coriander leaves and a variety of spices

The current exploration would be incomplete without mentioning the street foods of
Secunderabad. This city, established as a British Cantonment in 1806, in the twin city of
Hyderabad. Secunderabad is well known for its Anglo-Indian cuisines. Dhansak is one such
dish that originated among the Parsi Zoroastrian community. It is made by cooking goat meat
with a mixture of lentils and vegetables. Secunderabad is also unique for its wide variety of
confectioneries. The street stalls across the city offer some mouth watering dishes: Dabelis
(an indigenous version of a sandwich filled with spicy potatoes, garnished and servedwith
peanuts and a variety of chutneys), Pesarattu (a crepe dish made of green gram), Dhokla,

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Dosa and different types of Samosas including Noodles Samosa, Paneer Samosa and Pasta
Samosa. It also has several Chinese fast-food outlets. Meanwhile, the area around Tank Bund
is popular for its chaat stalls. These serve a mixture of Murmura Chana and Peanuts, along
with a lot of spices. Tank Bund, also called Hussain Sagar, is a 16 century lake that separates
the twin cities.

The street food of Hyderabad also includes a variety of luscious sweets Jauzi Halwa (labelled
as the Nizam's favourite sweet), Badam Halwa Phirni (a classic creamy sweet pudding made
with powdered rice, milk, almonds, saffron and cardamom), Falooda, Junnu(a simple milk
pudding), Mane Ka Meetha (a banana dessert) are some loved items across the city. Falooda
is made of shredded vermicelli noodles with rose syrup and milk, while a special spice called
Jauzi is used to add a unique flavour to the Jauzi Halwa, Qubani Ka Meetha, made from dried
apricots, isa common dessert of Hyderabad.

The changing patterns of everyday life in the times of globalization have influenced the
eating habits of people worldwide. The variety of dishes from the streets of Hyderabad
reflects this interaction and cultural exchange among different communities. It will continue
to influence its vibrant food culture in years to come.

Spices Used in Hyderabad Street Food

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Panch Foron (Mixture of 5 Spices)

The 5 spices include- Radhuni, Kalonji (Kalo Jeera), Fennel Seed (Mouri), Fenugreek Seeds
(Methi), and Cumin Seeds (Jeera). Simply gather the seeds and the aromatic blend of spices
are ready. It can take the taste of meat, fish, and vegetables several notches up. All of these
spices are readily available in the market or you can also order these spices online (you can
browse our list of spices).

Cumin Seeds (Jeera)

These brown seeds have an earthy flavour and are famous for its intense aroma. Its distinct
flavour has made it an essential spice of every Bengali household. If you are cooking fish,
meat or any other vegetable dishes, adding a bit of jeera can spark up you ‘recooking. The
seeds can be used whole or you can roast them and turn into a paste. Whatever may be the
way, it gives a smoky flavour to your food.

Kalonji (Kalo Jeera)

These small black seeds have a slightly rough texture and an amazing peppery flavour. Kalo
Jeera is also a vital part of Panch Foron. You can use Kalo Jeera in almost every dish.
Whether you are baking cookies, preparing naans or paratha, lentils or any other vegetable
dish-adding a bit of kalo jeera immediately enhances its flavour.

Turmeric (Holud)

Turmeric has a slightly pungent and earthy fragrance. When added in adequate quantity, it
gives a nice golden colour to your curries, daal, and vegetables. Turmeric also has medicinal
benefits and can be eaten raw or in a powder form. The taste of raw turmeric is a bit strong.

Fenugreek (Methi)

These yellowish seeds have a bitter and nutty flavour. Methi seeds have a strong fragrance
and if not used with caution, can easily overpower a delicacy. However, when added in
moderate amounts, Methi can spice up the lentils, soups, chutneys that you cook.

Cinnamon (Darchini)

This spice has a delicate and sweet aroma. This spice is extensively used in Bengali cuisine.
You can use it whole or in the powdered form. Just a few bits of broken cinnamon sticks

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added in hot oil before you start cooking, gives an intense aroma to your dish. It's warm and
sweet flavour has also made it popular spice for your desserts. Cinnamon is an important part
of the garam masala.

Mustard Powder/Seeds (Shorshe)

The tiny black or yellow mustard seeds can easily spice up any dish you cook. Its smoky and
nutty flavour makes it a staple for pickles, chutneys, curries, and vegetables. You can use the
whole seeds or in powdered form.

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 CHAPTER-4

Speciality of Hyderabad

Best street food in Hyderabad

Food is the ready-to-eat food, often sold on a food truck, food booth ora food cart. The south
Indian city, Hyderabad brags about its streets with Street many local food varieties. The
aroma of the street food tickles the taste buds of the natives and even the tourists. The city is
home to numerous historic street food stalls and manyupscale restaurants, few of which even
date back to mid-18 century. Most of thestreet foods available are regional but some of the
spread beyond region of origin andthey are delectable and delicious. The common lip-
smacking street foods readilyavailable in the city streets

Hyderabadi Biryani

What could be better than the world-famous Hyderabadi Biryani to start the list of the most
famous Hyderabad Street food items. This is one of the most famous Hyderabad Street foods
which can be found in almost every comer of the city. It is a delicious and yummy meaty
main course made of rice and is served with the perfect blend of spices and flavour which is
hard to forget.

Best Places to Try: Pragati Gully, Madina near Charminar and Sindhi Colony Phirni.

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Phirni

This is one of the most popular street foods in the city and is served in some of the best street
food places in Hyderabad. Made especially during the Ramadan festival, Phirni is also
available throughout the year and is a must-try delicacy here. It is made up of rice, milk and
sugar and is an extravagant treat for your taste buds. It is both made and served in small clay
pots giving it a unique earthen flavour altogether. We assure you; you won't be able to stop at
just one.

Best Places to Try: Hotel Shah Ghouse, Grand Trunk Road.

Hyderabadi Haleem

Hyderabad Haleem is a street food in Hyderabad which is found in a plethora of areas, each
one being better than the other. Being immensely popular since the Nizam rule when it was

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first introduced in the city, this is an Arabic dish which boasts of traditional spices thereby
giving it a local touch. Lentils, pounded wheat and meat are together boiled to make the stew
and then a thick paste which is a hot favourite amongst the locals during the holy month of
Ramadan.

Best Places to Try: Shah Gouse Café, Pista House and Hotel Shadab.

Boti Kebab

These delectable and meaty kebabs are just what you need to turn a bad day into a great one.
These kebabs are intensely marinated lamb pieces which are served on sticks and area must-
try for any meat lover.

Best Places to Try: Bade Miya Kebab, Siddique Kebab Centre and Kebab-e-Bahar.

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Iranian Chai with Biscuits

This is a light coloured tea which consists 3/4th parts of whole milk and 1/4th parts tea
decoction and is in the face of a superb dessert in a cup. Served with some of the most buttery
and melt-in-the-mouth biscuits, this Iranian Chai is a very popular Hyderabad Street food.

Best Places to Try: Alpha Café, Shah Gouse, Charminar Market and Paradise Café.

Fruit Flavoured Ice Cream, Cassata and Falooda

Being a popular Indian dessert, which boasts of vermicelli in milk and rose syrup, Falooda is
topped with sweet basil seeds and jelly pieces. To this, a scoop of ice-cream is added to make
it a heavenly delight. No matter how full you are after a scrumptious meal in the city of
Hyderabad, you will always find some place for this dessert in your stomach!

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Best Places to Try: Bilal Ice Creams or Paradise Bakery.

Qubani ka Meetha

Another one of the most sought-after Hyderabad famous street foods is Qubani ka Meetha.
People say that your trip to the city of Nizams is incomplete if you do not try this authentic
dessert! Dried apricots are used to make this sweet and are topped with almonds. Served with
ice-cream or garnished with thick cream or Malia, Qubani ka meetha will not allow you to
stop at just one serving.

Best Places to Try: Mozamjahi Market, Parivar Dhaba and Utsav in Secunderabad.

Andhra Dosa

Simply head to any of the tiffin stalls which are spread throughout the city and order the dos
of your choice-masala, paneer, cheese and much more-and take our word for it you are going
to love it. Even if you have cooked dosas at home before, they will simply be no match for

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the ones served here. One of the Hyderabad famous street foods which is commonly served
as breakfast in the state, these dosas are healthy and yummy at the same time. Also, do try the
Pesarattu Dosa which is a nutritious variant made of moong dal and is served with mouth-
watering ginger chutney.

Best Places to Try: Pragati Gully, Lakshman ki Bandi in Begum Bazaar or Charminar
Market.

Mirchi ka Salan

As popular as the Hyderabadi Biryani, Mirchi ka Salan is a side dish which is served with this
flavourful Biryani in the best street food places in Hyderabad, Made with its main ingredient
which is long hot chillies, it also contains peanuts, coconut and sesame seeds and is quite
spicy yet really tasty. Some of the locals will advise you to eat this side dish with the main
dish of Biryani to get the perfect taste of Hyderabadi cuisine.

Best Places to Try: Hotel Nayaab, Hotel Shadab.

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Lukhmi, Hyderabadi veg Samosa

Lukhmi is a non-vegetarian variant of the age-old snack item in India, samosa. Being a
unique Hyderabad Street food, which boasts of spices infused lamb meat minces which is
quite tangy to eat. The outer layer is crispy and fluffy while the inner layers contain the meat
mix which is soft and delectable. Popularly served at all Hyderabadi weddings, it is a must-
try when in the city.

Best Places to Try: Azampura, Charminar Market and Hotel Madina.

Hyderabadi biryani, Hyderabadi haleem, boti kebab, chat, lukhmi, shawarma, double ka
meetha, keema samosa and the famous Irani chai. These street food joints are pocket-friendly,
conveniently located and offer many options with full of authentic flavours.Street foods may
be satiable butone thing to keep in mind while eating themis hygiene. Therefore, check out
for those places which offer tasty street food and maintain basic hygiene.

Difference between street food and fast food

A strong association between street food and fast food is often created. But this is entirely
wrong. They can only be linked in the sense that both are readily available. You don't have to
wait extra time for it to get prepared. But there is a huge difference in their preparation
methods and qualities.

 Fast food is a processed food. Its preparation includes using lots of preservatives and
chemical compounds. Fast food companies spend lots of money for preserving the

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 texture and flavour of their food items with the use of these chemical additives.
Whereas the street food is fresh and pure, just like homemade food, free from all sorts
of preservatives.
 Chefs and vendors prepare the street food in front of the customers. So, the customer
knows the ingredients of the food items. On the other hand, in fast food, a person is
totally oblivion of right ingredients.
 Street food consists of traditional dishes of that area. This is not the case with fast
food.

Advantages of Street food

There are certain advantages of street food that has contributed to its popularity worldwide,
such as:

 It is easily available on the streets. Hence you can easily buy them without making an
extra effort to go to a far place for food.
 The taste is delicious and unique.
 It often includes the traditional food items that you may have a problem looking for in
big restaurants.
 They are made from traditionally old recipes, preserving the original taste of these
food items too.
 They are cheaper in price.
 Preparation is in front of customers so one gets good idea of the ingredients included
in them.

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 CHAPTER-5

Conclusion

From the conceptual model, it is observed that in there are lot of street foods and this street
food travel to different states and the people started to convert this food according to their
taste and region, So there are lot of street foods in all states according to their styles Now a
days People are mostly attracted to street food and habituated to it.

Street foods are ready-to-eat foods and beverages prepared and/or sold by vendors or hawkers
especially in the streets and other similar places. They represent a significant part of urban
food consumption for millions of low-and-middle-income consumers, in urban areas on a
daily basis.
The growth of the street food sector provides easy access to cheap food and new employment
opportunities in the cities. Although this development is positive in many respects, it also
presents new challenges in terms of public health for the urban population.

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