In addition to seekh kebabs, boti kebabs, malai kebabs, shaami, nahari, paya shorba, and Hyderabadi chakna—an experience unlike any other in the city—Hyderabadis are enjoying sizzling, smokey winter delight kebabs like the recently introduced Afghani chapli kebab as the temperature in the city continues to drop. In order to experience the warmth and spice of these hearty foods on these cold winter evenings, foodies from all over Hyderabad flock to Hyderabad’s hotels, restaurants, and street sellers.

The perfect time for all foodies to visit the old city and sample the seasonal flavors is now that winter has come. Streets like Mallepally, Tolichowki, and Paramount Colony Shaikpet, food courts in Madhapur and Gachibowli, and Old City neighborhoods like Errakunta, Barkas, and Hussainialam are just a few of the places to discover the aromatic steaming dishes that will make your heart sing.

In Chandrayangutta, the smell of marinated meat cooking over open flames permeates the air as a cool wind blows through the busy streets. A visual feast is created before the first taste thanks to the vivid colors of the kebabs in a big pan that are gleaming with herbs and spices. The Afghan chapli kebab, which the city’s Afghans just introduced, is attracting a sizable audience.

Afghan food is influenced by Arabic, Persian, and Central Asian cuisines, according to Mohammed Saud, one of the proprietors of Afghan Darbar in Old City. The main elements of Afghani cuisine are fat, meat, salt, garlic, black pepper, and egg; spices are seldom used. “The fat chunks in the kababs give the body a break in the cold weather,” he said.

“As you take that first bite, the smoky flavor creates a burst of warmth that contrasts beautifully with the crisp winter air,” remarked Afghan Kebab gourmet Murtuza Moshin. The typical Hyderabadi kebabs are not like this.

In addition, hotels in the colonies of Tolichowki and Barkas, Errakunta, provide Arabian kebabs of both chicken and mutton. Other wintertime favorites of Hyderabadis include chakna, nahari, paya, and mutton shorba.

While waiting for their dish of kebabs to be served, family and friends congregate at the Tolichowki food truck serving kebabs, chatting and laughing around a cozy, flickering fire. A variety of spices are added to the kebab, whether it is the succulent seekh kebab, the fragrant boti kebab, or the aromatic tandoori kebab.

Foodies, particularly young people, go to Mallepally for a bowl of Hyderabadi chakna. Wintertime is a very different time of year to enjoy spicy chakna. Every mouthful is an exciting journey because the intensity of the spices makes you cry,” Akhlaq Ahmed stated.

Chakna is a flavorful meal cooked from goat parts and eaten with naan, according to Mohammed Saleem, proprietor of Moin Chakna. His mother makes the chakna that is served here, which draws customers from all around the area, particularly in the winter.

“Many people prefer to eat Chakna in the winter and during the rainy seasons because of its well-known warming qualities, which help to fight off the body’s chill,” he said.

Kebabs, nahari, shorba, and chakna are all beloved wintertime rituals in Hyderabad.