Latest news with #Hyderabadi
Hans India
2 days ago
- Health
- Hans India
Be wary: Adulterated toddy is a silent killer
Hyderabad: Have toddy shops in the city become death traps? It seems so if one goes by the 'quality' of the drink that is served to consumers in compounds (a Hyderabadi slang for places where toddy is sold). Endorsing this precarious situation and the perils that come with that, health experts are cautioning people against going in for adulterated toddy. In the absence of pure toddy and the high costs of liquor, many people are getting addicted to toddy and head to the nearest compound, while with an eye on the returns, members from the toddy society make a killing by blending the drink with a combination of dreaded chemicals like chloral hydrate, diazepam, alprazolam and others to give the 'kick'. Healthcare experts opine that the chemicals that are added to the toddy can be fatal or may severely damage body organs. They point out that alprazolam, a banned substance that causes drowsiness, is openly used in toddy. Diazepam is a proven tranquilizer, which can reduce anxiety and relax muscles. When mixed with toddy, it adds to the intoxication. Benzoic acid is added to ensure that the toddy does not get stale for a long time. Methanol, an industrial alcohol, can kill even if a small amount of it is gulped. Experts stated that these cocktails of chemicals can severely damage the central nervous system and lead to breathlessness, low blood pressure, coma, and even death. Long-term consumption of adulterated toddy can gradually damage important body organs like the liver, kidneys, heart, and brain. Diabetologist Dr Khizer Hussain Junaidy said that it was a misconception in some sections that toddy can help in a speedy recovery from illnesses. There is no scientific evidence to prove this, Dr Junaidy said and added that toddy is an alcoholic beverage. For people recovering from infections, surgeries, or chronic illnesses like diabetes, consuming toddy can hinder the recovery process. It's important to differentiate between cultural practices and medical facts, he said. The short-term side-effects include severe intoxication in a short time, dizziness, vomiting, stomach ache, diarrhoea, loss of vision or permanent blindness, heart attack, low blood pressure. The long-term side effects include developing liver complications, brain damage leading to memory loss, nerve weakness, insomnia, mental anxiety, and decreased immunity levels. Depression, anxiety, hallucinations and addiction can worsen the plight of the consumer/addict. Senior IMA official Dr Kiran Madhala said that the authorities should check proactively, and people should be counselled about the ill-effects of toddy consumption. 'People should also think about whether we are getting enough toddy. Do we have enough trees?' said Dr Kiran. He further said that the government needs to have back up plans before it can impose a sweeping ban on toddy. Rehabilitation is a complicated process. The government needs to provide rehabilitation as the withdrawal symptoms are deadly, he said. Given this alarming situation, one must understand that closing toddy outlets where nine persons died after consuming adulterated toddy in Kukatpally and the surrounding areas between July 7 and 9 is no end-all remedy. Booking cases and taking stringent action against those selling adulterated today can be an effective deterrent. The moot question whether action would be taken against toddy society members given that they enjoy political patronage and constitute a powerful make-or-break vote bank.
Time of India
4 days ago
- General
- Time of India
Cooking with leftovers: Indian dishes that get tastier the next day
Some things just taste better the next day. That leftover meal you almost forgot about ends up feeling richer, bolder, and more satisfying after a little rest. Indian food, with its layers of spice, slow cooking, and generous masalas, has a way of deepening in flavour over time. Tired of too many ads? go ad free now What felt ordinary when fresh often turns into something surprisingly comforting once it's had a chance to settle. The spices blend more smoothly, the aromas become stronger, and every bite feels warmer and more rounded. Cooking with leftovers isn't just practical. It's a chance to enjoy food in a way that's softer, fuller, and somehow more familiar. Here are some everyday dishes that quietly transform overnight, becoming even more delicious the second time around. Rajma or chole Slow-cooked gravies like rajma and chole become thicker and more intense the next morning. The beans soak up the spices, and the masala gets deeper. Warm it up, add a splash of water if needed, and enjoy with rice or roti. Your stomach will thank you as these dishes are not only hearty but packed with plant protein, fibre, and gut-friendly spices. Biryani and pulao Leftover biryani is a whole mood. The rice gets a little softer, the spices settle in, and the meat or veggies feel more flavourful. Whether it's Hyderabadi biryani or a humble masala pulao, day-old rice dishes often make a better lunch than they did dinner. Plus, reheating them is effortless and quick. Baingan bharta Smoky, mashed, and mixed with onion, tomato, and mustard oil, baingan bharta develops a richer taste after a few hours. The sharpness of the mustard oil comes through more clearly the next day. Just pair with hot bajra roti or plain paratha and you've got a warm, gut-soothing meal ready in minutes. Tired of too many ads? go ad free now Kadhi A dish that rests well and rewards patience. The tangy curd base settles down, and the besan thickens gently overnight. When reheated, kadhi becomes creamier and more balanced. It's also cooling for the body, light on the stomach, and perfect for a lazy lunch with steamed rice. Dry sabzis like aloo gobi or bhindi These veggies are often crisp when freshly made, but something about letting them rest overnight turns them more cohesive and masaledar. Reheat them on a low flame the next day, maybe add a squeeze of lemon, and you'll get layers of flavour that weren't there before. Fried idli Leftover idlis are a blessing in disguise. Once cold, they firm up just enough to hold their shape when tossed in a pan. Cut them into bite-sized pieces and stir-fry with mustard seeds, curry leaves, a pinch of turmeric, and chopped green chillies. The outside turns crisp while the inside stays soft, giving you a crunchy, spicy, totally addictive snack. It's light, easy to digest, and makes a great breakfast or tea-time plate.
New Indian Express
5 days ago
- Entertainment
- New Indian Express
Simplicity meets royalty at Lazeez Affaire
There's something truly irresistible about digging into a hearty Hyderabadi meal — the rich aromas, bold spices, and timeless recipes bring comfort and celebration to every bite. And now, Lazeez Affaire in Jubilee Hills is here to offer just that: a culinary journey rooted in royal flavours, nostalgic indulgence, and authentic Indian soul food. Set against a regal backdrop that enhances the entire dining experience, Lazeez Affaire is not just a restaurant, it's a revival of the classics. CE caught up with Yash Trivedi and Kush Trivedi, directors of Innato Hospitality Pvt Ltd, to learn more about what makes this place special. Excerpts What sets Lazeez Affaire apart? Yash: At Lazeez Affaire, we're all about going back to the golden days when Indian food was celebrated for its simplicity and soulfulness. No fusion, no gimmicks, no drama, just food that's made the way it's supposed to be. Every dish is prepared with heart, preserving traditional techniques and flavours. What kind of food can diners expect? Kush: We're a premium North Indian restaurant offering signature dishes like Tamatar Shorba, Murgh Lazeez Kebab, Bhatti ka Paneer, Butter Chicken, Mutton Rogan Josh, and Rajasthani Laal Maas. We also have a dedicated Hyderabadi menu with regional gems like Mutton Marag, Shahi Dum Aloo, Patthar ka Gosht, Shaadi ka Laal Chicken, and Anday ka Khagina. One dish that's become a crowd favourite is our Dal Lazeez, our unique twist on the classic Dal Makhani, it's something people keep coming back for.
The Hindu
08-07-2025
- General
- The Hindu
Punugulu, mirchi bajji, masala vada are the best snacks for a rainy day in Hyderabad
Hyderabad's chilly winds and sudden rain spells make the perfect backdrop for craving something deep-fried and local. Think crisp, golden snacks with just the right hit of chilli — flavourful enough to warm you up, but not so spicy that you skip your hot cuppa. If you love crunchy bites, you might end up frying some at home. But if cooking is not your thing, just order in or head to your go-to bajji joint. Punugulu: These bite-sized dollops of idli-dosa batter are fried till golden brown and impossible to stop at just one. That slight tang from the fermented batter is your excuse for going in for seconds (or thirds). Let the gut-health benefits of fermentation ease your guilt as you bite into these crunchy, oily little devils. Best enjoyed with chai, ginger or elaichi, your call. Mirchi Bajji: In Hyderabad, this is not just a snack, it is practically a celebration. From wedding menus to desi-themed high teas, the mirchi bajji makes an appearance with pride. Street-side or served on silver trays, it remains a firm local favourite. Made using banana chillies, which are quite mild, the seeds are scooped out and the inside is filled with a salty, tangy mixture that balances the gentle heat. Then, it is dipped in a thick besan batter and fried till golden and crisp. Honourable mentions go to its bajji cousins: alu bajji (potato) and aratikaya bajji (raw banana), also deep-fried and delicious. Masala Vada: This holeless vada is hearty, humble, and hard to resist. Made by coarsely grinding soaked split chickpeas (Bengal gram) and sometimes a bit of toor dal with spices, the batter is shaped into flat discs and deep-fried. Sounds simple enough, but the secret to that perfect crunch lies in slow frying over a low flame, with constant stirring. The result is a golden shell that is crisp on the outside and soft, almost fluffy, within. Definitely calls for a hot cup of chai on the side. Patti Samosa: This is a snack that needs no season, or reason. But when it rains, Hyderabad's tea stalls start filling up with samosa loyalists, especially those chasing the onion-filled kind. Unlike the samosas (or singaras) loved in the north and east, the Hyderabadi patti samosa is its own thing. Its name comes from the thin dough strips — patti — used to wrap the caramelised onion filling into crisp, triangle-shaped bites. Pro tip: The non-vegetarian version, packed with spiced minced meat, is a local favourite among seasoned snackers.
New Indian Express
05-07-2025
- New Indian Express
Kondapur vs Koramangla
I was in Bengaluru last week for a business trip that quickly turned into pleasure. That's the power of Bengaluru weather and good beer. I was barely in the city for 20 minutes, had covered only 200 m, and I already started comparing it to Hyderabad, like a typical child who was brought up under competitive parenting. Now I know comparison is bad for mental health, but it's great for my column. And to be fair, I'll only compare things I actually experienced. So don't expect me to get into how Hyderabad's IT scene is Shubman Gill and Bengaluru's is Virat Kohli. I won't be doing that. Mostly because I know nothing. Traffic Yes, the traffic is bad. Bengaluru roads are narrow and the census is wide. So technically, we win this round. Yayyy!!! But what did we really win with these wide roads? Nothing. We just invented new ways to use them badly. Our roads are so wide that a single bike carries eight people and all of them have enough space to breathe, hold hands, and shoot a video from three angles. Sure, our roads are wide but the riders are narrow. Also, because their traffic is consistently bad, they've developed lane discipline. If you say that to a Hyderabadi, he'll think it's the name of a new series on Netflix. And if we really have such big roads, why are people still driving onto railway tracks in Hyderabad? And stuck on the flyover that was inaugurated just yesterday. People I read the news, so I knew I was expected to speak Kannada. Problem: the only Kannada I know is 'woahhhhh' from the movie Kantara. So, here's my hack: try at your own risk. I booked an auto. As usual, he stopped two lanes away as per auto modus operandi. Now I had to give directions in Kannada or risk him cancelling my ride… or worse, slapping me. Here's what I meant to say: 'Anna, come back to the main road, take a left from Madurai Hotel, and stop at the last building.' Here's what I actually said: 'Anna main road-idakejje... Madurai hotel left-thinkalaa... last building igloo... woahhhhh!' Somehow, it worked. Not only did he reach, he bitched about outsiders to me. Next time, someone I knew was standing next to me, so I had to behave like a grown-up and skip the Kilikili. I tried Hindi — worked. English — worked. Telugu — surprisingly, also worked. I realised not everyone is like those scary Kannada-pride Instagram reels. Some people just want to drop you and move on with life.
