Hyderabad Embraces Winter with Sizzling Kebabs and Comforting Dishes
As temperatures drop in Hyderabad, the city’s residents are indulging in warm, smoky delights to beat the chill. Among the favorites this winter is the newly introduced Afghani chapli kebab, which joins a variety of popular dishes like seekh kebabs, boti kebabs, malai kebabs, shaami, nahari, paya shorba, and the beloved Hyderabadi chakna. Food lovers from all over Hyderabad are flocking to hotels, restaurants, and street vendors to savor these flavorful dishes, which provide much-needed warmth on cold winter nights.
The winter season is a special time for food enthusiasts to explore Hyderabad’s rich culinary traditions. Neighborhoods like Mallepally, Tolichowki, Paramount Colony in Shaikpet, and food hubs in Madhapur and Gachibowli are buzzing with activity. In the Old City, areas such as Errakunta, Barkas, and Hussainialam offer a tantalizing array of winter specialties that delight both locals and visitors alike.
As the cool breeze sweeps through the lively streets, the aroma of marinated meat grilling over open flames fills the air. In Chandrayangutta, the sight of vibrant kebabs glistening with spices and herbs is enough to tempt anyone passing by. A new crowd favorite is the Afghan chapli kebab, introduced by the city’s Afghan community, which has quickly gained popularity.
Mohammed Saud, owner of Afghan Darbar in the Old City, explains that Afghan cuisine is influenced by Arabic, Persian, and Central Asian flavors. Unlike traditional Hyderabadi dishes, Afghan food uses minimal spices, relying instead on fat, meat, salt, garlic, black pepper, and egg for its unique taste. “The kebabs include chunks of fat to help the body cope with the cold climate,” he said.
Foodies are describing the Afghan kebabs as a unique experience. Murtuza Moshin, a patron at Afghan Kebab, shared, “That first bite delivers a smoky flavor that contrasts beautifully with the crisp winter air. It’s very different from the usual Hyderabadi kebabs.”
Meanwhile, Arabian kebabs, made with chicken and mutton, continue to draw large crowds in neighborhoods like Tolichowki, Barkas, and Errakunta. Other winter staples such as nahari, paya, mutton shorba, and the iconic Hyderabadi chakna are also in high demand.
In Tolichowki, food trucks selling kebabs have become a gathering spot for friends and families. People huddle around the warm glow of the grills, sharing laughter and stories while savoring juicy seekh kebabs, flavorful boti kebabs, and tender tandoori kebabs infused with aromatic spices.
At Mallepally, youngsters are especially drawn to bowls of spicy Hyderabadi chakna. “Having chakna in winter is an entirely different experience,” said Akhlaq Ahmed, a regular visitor. “The heat of the spices brings tears to your eyes, making every bite an adventure.”
Mohammed Saleem, the owner of Moin Chakna, describes the dish as a hearty preparation made from goat parts, served with naan. “Our chakna is cooked by my mother, which adds a homely touch and keeps people coming back, especially in the winter months,” he said. According to Saleem, chakna is cherished for its warming properties, which make it a popular choice not just in winter but also during the rainy season.
For Hyderabadis, gathering to enjoy kebabs, nahari, shorba, and chakna on a winter night has become a cherished tradition, bringing warmth and joy to the chilly season.
