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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
30/10/2025
Ever wondered where India’s most iconic dishes actually came from? This piece maps out the real hometowns of flavour – from the Nizam’s biryani in Hyderabad to the OG darshinis of Udupi. It’s more than just food history. Think royal obsessions, temple rituals, and spice blends that made their way from local legends to global menus. If you’ve eaten it, there’s a good chance it started in one of these cities.
Some dishes don’t just belong to a region – they define it. And if there is one thing India definitely has a surplus of, it’s regions that inspired culinary legacies. These dishes were the result of royal kitchens, temple rituals, a fix for cravings, and accidental inventions. Over time, they’ve travelled, evolved, and found new fans far from home, but their roots remain deep and unmistakable. So, hop on for a journey through places where food became its identity – Hyderabadi biryani from Hyderabad to Lucknow’s Awadhi Cuisine.
Hyderabadi biryani originated in the mid-18th century in the kitchens of the Nizams, specifically the first Nizam Asaf Jah I. Local lore attributes its creation to the Nizam's chef during a hunting expedition, integrating Mughlai and local culinary customs. The dish arrived after Emperor Aurangzeb appointed Nizam-Ul-Mulk as Hyderabad's sovereign in the 1630s. Also known as Hyderabadi dum biryani, it's distinguished by its unique ‘dum’ cooking method of slow-cooking in sealed pots.
Moradabadi dal is made from moong dal and gained prominence because Prince Murad was fond of Rajasthani toor dal. Its invention dates back to 1625 when the prince, Shah Jahan's third son, established Moradabad city. Moradabad gave North India the tradition of sprinkling raw onions on cooked food and the famous Moradabadi chaat masala. The cuisine represents a fusion of Rajput and Mughlai roots, with the dal today typically served as a chaat-style preparation.
Karnataka’s Udupi cuisine evolved from Krishna temple traditions, fusing Shivalli Brahmin gastronomy with local fare, with temple folks exploring new vegetarian dishes. The term ‘darshini’ means providing a glimpse of food through open kitchens and glass counters. The food is strictly vegetarian and sattvic, excluding onions and garlic, and primarily using rice, coconut, coconut oil, jaggery, and fresh spices. Darshinis originated in 1983 with Cafe Darshini in Bangalore's Jayanagar by R. Prabhakar. Since then, many cafes have mushroomed under the term ‘darshini’ in and around the city. The 1923 Udupi flood also forced cooks to migrate to Mumbai and Chennai, spreading Udupi restaurants nationwide.
Amid biryani wars nationwide, Dindigul Thalappakatti biryani quietly exists in Tamil Nadu’s Dindigul. It originated in 1957 when Nagasamy Naidu founded Anandha Vilas Biriyani Hotel (the OG name), wearing a traditional ‘thalapa’ turban that became synonymous with the brand. Dindigul biryani differs from other varieties due to its distinctive sour taste from curd and lemon juice. Chef Vijay Kumar, who is a local, runs the Michelin-starred Semma restaurant in NYC, boosting the biryani’s fame, especially after earning the prestigious James Beard Award for showcasing Tamil Nadu cuisine.
Kolhapuri cuisine features a special spice, which is the Kolhapuri spice mix using toasted coconut, sesame seeds, garlic, ginger, and whole spices like cloves, cinnamon, and peppercorns. Red chillies, especially the byadgi variety, give dishes like chicken kolhapuri its characteristic bright red colour and fiery taste. This cuisine dates back to the Maratha Empire (late 17th century), with tambda rassa (red curry) traditionally prepared during festivals and weddings. There’s another special spice mix called the kanda lasun masala, featuring onions, garlic, and aromatic spices, which is used in both vegetable and meat curries.
This one’s from Kerala, originating from its Malabar region, and distinguished by its use of jeerakasala rice instead of basmati rice, giving it a unique aroma and taste. The Mughals brought biryani to India, with Mysore rulers influencing the development of Malabar cuisine. Islamic influence introduced biryani to the region, which gradually evolved into the distinctive Thalassery variant. Traditionally served with raita (pachadi) containing pakoras, onion salad, and pickle, it's particularly popular during weddings and celebrations in the Malabar Coast region.
Awadhi cuisine has its roots in the 18th-century kitchens of the Nawabs of Awadh, heavily influenced by the Mughal Empire. During Wajid Ali Shah's reign in the mid-19th century, Awadh reached its culinary peak, with food becoming like a sport for Nawabs. The signature ‘dum pukht’ slow-cooking method in sealed containers took birth then, used for dishes like biryani and korma. Korma, the braising technique for meat in silky spiced sauces enriched with ground nuts, cream, and butter, originated here. This paved the way towards modern Indian cooking techniques, extensively used to prepare Lucknowi street food. Lucknow is also known for its kebabs, especially the tunday (galouti) kebabs.
Food doesn’t stay local for long. What started in royal courts, temple kitchens, and small towns now lives on in homes, restaurants, and memories across India and the world. These places didn’t just produce recipes – they created traditions that were passed down and shared, some of which have adapted and endured. Long before the dish reaches the table, the anticipation begins when the aroma of the masalas hits the olfactory senses. This is something that connects every single person with their history.