KEEMA MATTAR – Hyderabad

Minced mutton and peas cooked with mint, coriander and roasted chilli sauce; a truly traditional Hyderabadi gem

Originating in the royal kitchens of Mughal India in the 18th Century, the Keema Mattar – literally minced meat and peas – was a staple of imperial banquets. With rich texture and aromatic depths, it’s layered with fragrant notes. In more recent years, it’s a staple of market vendors.