Hyderabadi cuisine, also known as Deccani cuisine, is the native cooking style developed in the kitchens of the Muslim aristocrats of the erstwhile Hyderabad State, India. The haute cuisine of Hyderabad began to develop after the foundation of the Bahmani Sultanate, and the Qutb Shahi dynasty centered in the city of Hyderabad promoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad as it began to further develop under their patronage.

Hyderabad is the capital and largest city of the Indian state of Telangana. It occupies 650 km2 (250 sq mi) on the Deccan Plateau along the banks of the Musi River, in the northern part of Southern India. With an average altitude of 542 m (1,778 ft), much of Hyderabad is situated on hilly terrain around artificial lakes, including the Hussain Sagar lake, predating the city's founding, in the north of the city centre. According to the 2011 census of India, Hyderabad is the fourth-most populous city in India with a population of 6.9 million residents within the city limits, and has a population of 9.7 million residents in the metropolitan region, making it the sixth-most populous metropolitan area in India. With an output of US$74 billion, Hyderabad has the fifth-largest urban economy in India.