Dalcha

A Hyderabadi feast staple of bone-in mutton or lamb pieces slow-simmered together with chana dal and bottle gourd in a spiced, slightly tangy gravy — a Nizam's court preparation that bridges the gap between a dal and a meat curry. The dal dissolves into the gravy while the bone-in meat gives depth; served obligatorily at Hyderabadi weddings alongside bagara khana.