The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy nawabi style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Ingredients for Samosa Filling

 Boiled Mutton kheema – 300 gms
 Oil – 1 tbspoon
 Finely chopped Onion – 3 medium size
 Ginger garlic paste – 1 teaspoon
 Turmeric powder – ½ teaspoon
 Red chili powder – ½ teaspoon
 Salt to taste
 Coriander powder – ½ teaspoon
 Garam masala powder – ½ teaspoon
 Finely chopped Green chilies – 5 to 6
 Finely chopped coriander leaves

For Samosa Dough

 All-purpose flour (Maida) – 2 cups
 Pure ghee – 2 tbspoon
 Salt – ½ teaspoon
 Black seeds (Kalonji) – ¼ teaspoon
Oil for deep frying