I appreciate that the host, Aditya, is so well-mannered and he actively assists in the cooking process which is nice especially when the mentors are elderly ...and it's the best way to learn. Keep this host.
One comment: let the lady talk... dont cut her repeatedly or talk over her. It comes across that way and I would like to listen to her more and her know her wisdom.
The first dish 'Aash' is intelligently cooked. If the tempering with garlic, cardamom and ghee is used all at once, it would appear very greasy and very strong in taste. But tempering multiple times, slowly infuses the flavour and the meat becomes very tender. It's an irani dish.
Similar ingredients to the century old paya soup I make, but just one time tempering with heaps of mint and coriander leaves. My great grandma’s recipe. Loved this episode, thanks Aditya.
Such a treasure trove of authentic culture which is unfortunately more or less lost. This needs to be preserved and cherished for generations to come. Love this series❤
I think it will be a rich nourishing soop and food. Anday. I think the royal dishes were not only rich flavoured these were had a variety and uniqueness to show the royalty.
'Pyaaz ki kheer' is also made in the villages of Bengal during the winters with the bulbs of spring onion. Bulbs of spring onion are verily without onion flavour and smell. And tastes really anokha.
If one continues to watch the second recipe starting (midway of the video) at 22:15 of Begum Sahiba Mumtaz Khan Mohtrama, I would like to add little bit history to her hereditary. 🙏 I will be humbled if someone could correct me in this. Begum Sahiba is a descendent of Late Nawab Shahzoor Jung Bahadur and Nawab Sahab was the owner of the deowdi ‘Shah Manzil’ which is currently the residence of the Governor of Telangana. Nawab Sahab’s grandson, Late Nawab Shahzoor Baig and late wife, Durrushaver were dear friends of my wife and I. He was son of Nawab Ahmad Mirza Baig. By the way some of the Begum Sahiba’s recipes have been penned by a sibling of her Hyderabadi in a Book titled “HYDERABADI KHASA” (food).
The moment Geeta ji mentions Razakars, my soul shooked! We should never ever forget the cruel atrocities and war crimes inflicted on our beloved ancestors by Razakars and Nizam.
U sounds like one of the minions lol, Don’t promote propaganda when you have no knowledge of history and keep your gujju mentality and WhatsApp knowledge to yourself.
What surprises me here is some people who are commenting here do not know what a gold “ASHRAFI” is!! One is referencing Hamidi Mithai wala and one is giving the direction to Aziz Bhagh in Noor Khan Bazaar, etc., for Badam halwa / Badam ki Jali saffron (zafrani) ashrafi mithai!! Fellows, during the period of the Nizams there use to be real gold (22/24 karat) coins of different denominations called “ASHRAFI”. In this video the chef is talking about this real gold “ASHRAFI” coin. That was Hyderabad of gone by days.
Chef the recipe book you refered to is a collection of recipies for the house of the nobels " The Paigha Families" and this Falak Numa Palace belonged to them and gifted to the Nizam Mir Mahboob Ali Khan the father of 7th Nizam Mir Osman Ali Khan. Love your presentation, thanks.
I appreciate that the host, Aditya, is so well-mannered and he actively assists in the cooking process which is nice especially when the mentors are elderly ...and it's the best way to learn. Keep this host.
Hi, We are happy that you liked the episode.
One comment: let the lady talk... dont cut her repeatedly or talk over her. It comes across that way and I would like to listen to her more and her know her wisdom.
I am from Hyderabad...proud of my culture n heritage
I m from Bombay and I m also proud of my Hyderabad rich heritage ❤
The first dish 'Aash' is intelligently cooked. If the tempering with garlic, cardamom and ghee is used all at once, it would appear very greasy and very strong in taste. But tempering multiple times, slowly infuses the flavour and the meat becomes very tender. It's an irani dish.
Amazing pristine beauty of Falaknuma Palace. Lovely luscious nizami Aash soup. So unique& superb.
Ab tou lazmi hogya es programme ki tareef krna, bht shandar programme hy specialy hyderabadi deccan series
Similar ingredients to the century old paya soup I make, but just one time tempering with heaps of mint and coriander leaves. My great grandma’s recipe. Loved this episode, thanks Aditya.
Learning & revision too🙂⭐👌🏻👍🏻
I am from Nagpur and very very proud of hyderabad.loved the recipe.❤❤❤👍👍
I'm thoroughly enjoying these lost recipes. Wow, they are simply amazing.
Iam from bellary and i love this episode ❤
Yeh dishes ku Restaurants me introduce karne ki zarurat hai🎉❤
Lajjatdaar hyderabadi racipe. Thanku Aditya sir
Beautiful!
Hyderabadi dishes are really so innovative and Rich cultured just never heard before but will give it a must try....❤
Thank you Adhithya Sir. That AASH soup is out of this world. I am from Hyderabad and proud to be
Aj kay bimar logoon ka healthy dish Assh! Bohet hi ala!
Thanks Chef Aditya, for resurrecting these lost and forgotten Jems...
Good to see you chef Arun sundarraj , love and respect from USA
Love Hyderabad ! ❤ ❤ ❤
I love this Hyderabad lost recipe thanks 🙏🙏🙏🙏
Such a treasure trove of authentic culture which is unfortunately more or less lost. This needs to be preserved and cherished for generations to come. Love this series❤
Visited Hydeerabad many times. Ilove this city. Thnks.
Superb sir.Thank you for the unique our traditional dish❤
My Nani and Dadi used to make Pyaz ki Kheer, Potato Kheer and cauliflower Kheer.
They were from Delhi and UP
Really....that must be wow and mouth watering
❤❤❤❤❤ i love love love..... epic channel , thank u for showing amazing recipes (lost recipes)
Hi Kamakshi, We are happy that you like our show.
Amazing recipe !Very well said ‘Cooking is an art’ 😊 Proud to be an Hyderabadi👍🏻
Awesome. Thank you.
Bhut khub MashaAllah
Thank you!
Loved this episode 😊Very interesting and informative 🙏🏻
I just love this lost recipe episodes ❤
Thanks sir main Ndtv per aap ki sab recipe bhuot Khushi se dekhati thi.
How beautiful ❤
Very nice tamptingales looks great i will try wow great Nijam thanks 👍❤❤
I think it will be a rich nourishing soop and food.
Anday. I think the royal dishes were not only rich flavoured these were had a variety and uniqueness to show the royalty.
I m from Delhi India....very nice cuisine but I like Delhi cuisine most Mughalai dishes
Pyaz ki khir 🎉🎉🎉
Wonderful episode... We are also travelling through the same era while watching this...
Hyderabadi food is nawabi food, proud to be Hyderabadi
Very interesting and unique recipes.👌👌
Fantastic. Thank you very much. For pyaas ki kheer I was trying long for the recipe.
'Pyaaz ki kheer' is also made in the villages of Bengal during the winters with the bulbs of spring onion. Bulbs of spring onion are verily without onion flavour and smell. And tastes really anokha.
लाजवाब प्रस्तुतिकरण हेतु आपका आभार संग अभिनंदन है!
Ashrafi is still available and handmade in hyderabad...authentic ones to be found at hameedi sweets and noorkhan bazar...
😂 Ashrafi - Really from Hameed’s? Or is it possible that you do know what was gold Ashrafi?
Nice dishes......ya mera fav serial tha pehla lekin t.vain epic channel lat diya tha..🥺🥺...so main 📲 main he dekhti hu....❤❤❤
Thanks.
Thanks for sharing superb
Lost recipe of hyd
Inshallah i definitely try this hyd
Cuisine in my channel
Shandar Buhat khoob
आप को बधाई, बार बार intersting
Mashaallah
Such a cute aunty.❤
Very job sir.. i love to watch your videos on Epic ❤❤
Love you both dear brothers. It was really watching your vlog. Keep it up Sirs.
I'm from Nepal I tried it in hyderabad in golkonda resort.
It is definitely delicious and nutritious
This is soooooo good
2nd recipe reminded me of devil eggs.. mughlai version ofcourse
Very nice ❤❤❤❤❤❤
1 wish I love cooking I want to cook for my moula khuda mere ummeed pury kare Aameen
You don’t cook now
If one continues to watch the second recipe starting (midway of the video) at 22:15 of Begum Sahiba Mumtaz Khan Mohtrama, I would like to add little bit history to her hereditary. 🙏 I will be humbled if someone could correct me in this. Begum Sahiba is a descendent of Late Nawab Shahzoor Jung Bahadur and Nawab Sahab was the owner of the deowdi ‘Shah Manzil’ which is currently the residence of the Governor of Telangana. Nawab Sahab’s grandson, Late Nawab Shahzoor Baig and late wife, Durrushaver were dear friends of my wife and I. He was son of Nawab Ahmad Mirza Baig. By the way some of the Begum Sahiba’s recipes have been penned by a sibling of her Hyderabadi in a Book titled “HYDERABADI KHASA” (food).
❤
Interested in Mrs mumtaz begum sahiba cooking
नवाब और राजा राजवाड़ा के जितने भी लोग रॉयल फैमिली दिखती है ये लोग बहुत अच्छे व्यवहार और पसेंस वाले बहुत रॉयल और वेल बिहावेद लोग लगते है
Very interesting first time knowing that kheer with piyaz.
Kindly tell me difference between Kheer and Phirni
Fascinating!
I'd forgotten you.
Now I'll always remember you for introducing these delectable and scrumptious dishes into my lfe.
Great recipe..
Please create short videos of these forgotten recipes.
The moment Geeta ji mentions Razakars, my soul shooked! We should never ever forget the cruel atrocities and war crimes inflicted on our beloved ancestors by Razakars and Nizam.
U sounds like one of the minions lol, Don’t promote propaganda when you have no knowledge of history and keep your gujju mentality and WhatsApp knowledge to yourself.
Nizams themselves tricked by britishers
Good you people deserve it...falsely claiming muslim food and culture as yours...shame
Volume bhot kam he sir
Aap apne kam me puri zan lgade te ho to good 👍 ❤❤
Hi chef Arun sundarajan great to see you after a longtime
The last recipe "Aanokhi kheer " is still available in Hyderabad famous restaurant....Jewel Of Nizam
And many more other Nizami cusine dishes
Ashrafi badam ki metayi aaj bhi milti hai Aziz bagh mei Hyd
❤
Special thanks to epic channel....to start a outstanding series which is quite unique from other food series ❤
Is it possible if you can please share Mumtaz khan sahibas address for cooking classes ?
Google karo
23:38 that vintage car in the background.
Mumtazji spoke normal hindi, Geetaji spoke Hyderabadi hindi
Bohot alaa
unique episode
💐💐💐
❤❤❤❤
😂 aaj bhi Hyderabadi fursat pasand hai.❤
just the way we make béchamel sauce with milk and onion
What surprises me here is some people who are commenting here do not know what a gold “ASHRAFI” is!! One is referencing Hamidi Mithai wala and one is giving the direction to Aziz Bhagh in Noor Khan Bazaar, etc., for Badam halwa / Badam ki Jali saffron (zafrani) ashrafi mithai!! Fellows, during the period of the Nizams there use to be real gold (22/24 karat) coins of different denominations called “ASHRAFI”. In this video the chef is talking about this real gold “ASHRAFI” coin. That was Hyderabad of gone by days.
Can you pks show us hyderabadi kachi yakhni biryani
Why he is cooking inside the magnificent Darbar hall?
A new dish for cooking youtubers 😅😅😅..
Try olden ways of preparing fish curry
Aziz Bagh Noor khanbazar we’re you get Arsharfi and Badal ki jalli
Is aash soup similar to marag?
Yes
Ye spices Kya Iran Afghanistan me milta tha🧐
Sab kuch chep lo doosron ke culture se then barnd it wah..subhan allah👏
Plz plzzzzzzzzzz mumtaz begum ki recipes k alag sy aik episode kijye
Ye spices kya iran afganistaan me milta tha 🧐
wow
Chef should be using a smaller utensil for the baghar
Chef the recipe book you refered to is a collection of recipies for the house of the nobels " The Paigha Families" and this Falak Numa Palace belonged to them and gifted to the Nizam Mir Mahboob Ali Khan the father of 7th Nizam Mir Osman Ali Khan. Love your presentation, thanks.
What is the science behind seven times of bagar?
Like an inverse nargisi kofte
🙏
Aditya sir now you have to cook too
Hii lost recipes team..
Aaash is still available in iran
30:18 very costly dish for us Pakistanis