"A 400-year history is behind the culinary delights of Hyderabadi food. It evolved in the kitchens of the Nizams and the cuisine is linked to the nobles, who religiously maintain the authenticity of the past," ITC Corporate Chef Nawab Alwa told reporters here today.
The four-day-long Hyderbadi Food Festival will be held at Noor-Us-Sabha Palace hotel situated above the pictureseque Upper Lake of Bhopal.
"There is a saying in Hyderabad that cooking patiently is the key as slow-cooking is the hallmark of Hyderabadi cuisine," he said.
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