About Kurrys

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Kurry  (/ˈkʌri/, plural kurries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices and herbs, usually including turmeric, cumin, ginger, and fresh or dried hot chilies. The use of the term is generally limited to dishes prepared in a sauce. Kurry dishes prepared in the southern states of India particularly in the City of Hyderabad, the fourth most populous city in India, known as Hyderabad cuisine (native: Hyderabadi Ghizaayat), also known as Deccani cuisine, the native cooking style of the Hyderabad.  The haute cuisine of Hyderabad began to develop after the foundation of the Bahmani Sultanate, and the Qutb Shahi dynasty centered in the city of Hyderabad promoted the native cuisine along with their own. 

Kurry that hails from Hyderabad, India is made by deep frying onions which are later used in the meats marinade, alongside whole roast garam masala, ginger, garlic, spices, yoghurt and ground spices.                

The meats is then slow cooked over low heat. 

 It was introduced to English cuisine from Anglo-Indian cooking in the 17th century, as spicy sauces were added to plain boiled and cooked meats. Curry was first served in coffee houses in Britain from 1809, and has been increasingly popular in Great Britain, with major jumps in the 1940s and the 1970s. During the 19th century, curry was carried to the Caribbean by Indian indentured workers in the British sugar industry. 

 Hyderabadi food is unique and extremely tasty because of the use of ingredients that are carefully selected and cooked for the right amount of time. Utmost attention is paid to choose the perfect kind of rice, meat, spices, etc. The addition of certain herbs and special spices leaves a distinct taste and aroma in the mouth. Key flavors like sesame seeds, peanuts, tamarind and coconut are used in several dishes. 

Kebab | Kurry is a blend of Indian and Middle Eastern - a love affair of spices which offers its guest a divine variety of traditional dishes brought together from India and the Middle East.

We whole heartedly invite and welcome our customers to high quality and truly fine food.

 Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad as it began to further develop under their patronage.  The Hyderabadi cuisine is an amalgamation of South Asian, Mughalai, Turkic, and Arabic along with the influence of local Telangana 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. 

  Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, for weddings and parties, festival foods, and travel foods. The category to which the recipe belongs itself speaks of different things like the time required to prepare the food, the shelf life of the prepared item, etc.