The centuries-old secrets of Hyderabadi food are out. Recipes which were earlier confined to the rich and elite of the Asif Jahi Dynasty are now accessible to the common in both English and Urdu languages.
The Siasat Daily on Saturday released the book “Matbakh-e-Asifia” at a function held at Turab Ali Khan Bhavan of Salar Jung Museum. First published in 1890, the “Matbakh-e-Asifia” was in Persian, Arabic, Urdu and some parts were also in Turkish languages. The Siasat Daily procured a copy from Idara-e-Adabiyaat Urdu and got it translated in English and Urdu languages.
Speaking on the occasion, Siasat Editor Mr Zahid Ali Khan said that Hyderabadi food reflects the rich cultural heritage of Hydeabad and its people. He said Hyderabadi recipes and food needs to be promoted among the new generation which was slowly inclining towards Idly-Dosa culture.
Mr Zahid Ali Khan also announced the setting up of Siasat Foundation for Art and Craft to promote and protect the culture, heritage and other forms of art. He said the proceeds from the sale of “Matbakh-e-Asifia” would be given as donation for the proposed Foundation. He said that the Hyderabadi food has made its identity across the world and presently, as many as 107 countries sell Hyderabadi Biryani.
The Siasat Editor reiterated his call for boycott of wedding day dinner. He advised parents that instead of wasting money on the wedding day, they can deposit the same amount in their daughter’s accounts.
Addressing the gathering, Prof Mujavar Hussain Razvi said that food speaks a lot about the people’s tastes, attitude, culture and living standards. Praising the Hyderabadi food, he said its aroma has reached the kitchens of Lucknow and now they are also enjoying several Hyderabadi dishes. He said that the book “Matbakh-e-Asifia” would benefit the future generations.
Pro Mujavar Hussain said that he had spent about 14 years in Hyderabad and had the privilege of meeting Mr Abid Ali Khan and Mr Mahboob Hussain Jigar. He said that the city and its people have a big heart.
Explaining about the “Mabakh-e-Asifia”, Allama Aijaz Farakh said that it contains several recipes that came from different parts of the country and the world. However, the dishes gained popularity due to the way they were used by Hyderabadis. He said several dishes have became an inseparable part of Hyderabadi culture and a few of them can be made only in Hyderabad. For instance, he said “Chakna” is a Hyderabadi speciality and no other city could prepare a similar dish.
Rahnuma-e-Deccan Editor-in-Chief Syed Viqaruddin Quadri congratulated the Siasat for the publication of the book which he said was the need of the hour.
Former MLC Ibrahim Bin Abdullah Masqati, who released the book, said that the translation was done with great difficulties. He said that the recipes published in the book are extremely nutritious and probably that was the reason why people in those days were so healthy and strong.
In her speech, Prof Fatima Parveen gave detailed account of publication of the book and its content. She also made a mention of other books published by Siasat.
Padmasri Mujtaba Hussain, Himayatullah, Prof Naseema Turab-ul-Hasan, Khaleequr Rahman and others were also present. Siasat Annual Awards were also presented on the occasion.
– Siasat News