Ep 9. Hyderabad

In season 1, episode 9 of Andrew Zimmern's Driven by Food, titled Hyderabad, the host explores the culinary wonders of the city of Hyderabad in India. Andrew dives into the city's rich history and culture, highlighting how it has shaped its distinct art, language, and cuisine.

The episode kicks off with Andrew visiting the legendary Charminar, a massive arch that was constructed over 400 years ago in the heart of the old city. Andrew points out that the arch once served as a clock and a mosque to call people to prayer. He interacts with locals and learns about their traditions, including the art of henna, which involves painting elaborate designs on hands using a plant-based dye.

Andrew then heads to a spice market, where he meets with a spice trader whose family has been in the business for generations. He learns about the different spices used in Indian cooking and what makes them unique. From there, Andrew visits a restaurant that specializes in Hyderabadi Biryani, a signature dish of the region. He watches as the chef cooks the dish in large earthen pots, layering rice, meat, and spices to create a flavorful and aromatic dish.

Next, Andrew visits an Irani café, where he tries a variety of traditional sweets and snacks. He meets with the café's owner, who shares the story of how his grandfather came to Hyderabad from Iran and opened the café decades ago. Andrew tries dishes like keema samosas, a savory pastry filled with spiced ground beef, and osmania biscuits, a buttery and crumbly cookie that is a local favorite.

Andrew then visits a family-run pickle factory to learn about the process of making pickles, a popular condiment in Indian cuisine. He watches as the workers chop and mix vegetables and spices, then juggle giant pots of hot oil to cook the pickles. Andrew tries a few different varieties, including spicy mango and tangy lime pickles.

The episode concludes with Andrew visiting a local market to try paan, a popular after-dinner treat in India. Paan is a betel leaf filled with flavored syrup, spices, and sometimes tobacco. Andrew tries several varieties, including sweet paan with rose syrup and spicy paan with betel nut.

Overall, the episode showcases the vibrant and diverse culinary scene in Hyderabad, from the intricate spices used in biryani to the sweet and savory treats available at the Irani café and pickle factory. Andrew delves into the city's history and culture, highlighting how the food is shaped by the city's unique traditions and people.