Secunderabad, popularly known as the twin city of Hyderabad, is named after Nizam Sikander Jah. Although Hyderabad and Secunderabad are called Twin Cities, yet they are very distinct from each other. The culture and cuisine have their own style. The cuisine of Secunderabad is broadly Deccan style. However, it has been influenced by other cuisines like Mughlai, Tamilian, Coastal Andhra style and Karnataka style of cooking. The taste of the food is hot and spicy with a royal touch. Ghee, butter and dry fruits are also used liberally along with nuts and spices. Non-vegetarian food is the specialty of this place.

• Kacchi Biriyani:- Kacchi Biriyani is a delicacy, which is known for its aroma and spices. It is, typically, made with Basmati rice of high quality and fine mutton pieces. Raw marinated mutton used in the dish gives the dish its name. Different types of cardamoms and masalas are used to give it strong flavour. It is generally paired with raitha or curd and eaten hot.

• Pesarattu:- Pesarattu is a crepe dish that is enjoyed in Telangana and Andhra region and is popular in Secunderabad. It is made from green gram and is extremely similar to dosa. Unlike dosa, however, Pesarattu does not contain any black gram. Green chillies, ginger, and onion may be included in the batter and is eaten with chutney.

• Kali Mirch Pasandey:- Kali Mirch Pasandey is a local dish, which is high in demand during Ramzan season. They are a spicy steak made of beef. The meat is, usually, marinated in a mixture of rich spices and curd and is, generally, eaten for dinner. May be eaten alone or eaten with Naans, Rotis or Chappatis.

• Dil Khush: A dessert that is loved by both kids and adults equally. It is a baked pie, with soft and crispy bread stuffed with cake leftovers. Sometimes, special filling for Dil Khush is also made separately. It is, usually, consumed as a teatime snack and is available in most of the local bakeries.

• Baghara Baingan:- Baghara Baingan is a popular side dish in the Secunderabad region. It is usually eaten with the famous Biriyanis that are prepared here. The dish is a brinjal stew, which comes out quite thick. The recipe calls for a plenty of ingredients that give hot and creamy gravy in the end. The dish is of Mughlai origin and is completely vegetarian.

• Chilli Salan:- Chilli Salan loosely translates to Curried Chilli. It is a fine accompaniment with many main courses of the meal. Peanuts give the curry a different taste and texture along with coconut. The salan is cooked with a Tamarind juice base. This dish has a taste that is not easily describable.

• Boti Kebab:- Boti Kebab is a well-loved snack among the people of Secunderabad. Small pieces of mutton are marinated in a paste made from curd, onion slices and skewered. They are left overnight and grilled till they are golden brown or dark brown depending on the meat. Boti kebab is, usually, eaten as finger food.

• Thotakura Pulusu Koora:- A local vegetarian specialty that is almost unheard of outside the region. The dish is a tamarind based stew with special leaves, which are known as Thotakura or Amaranth. The dish has a medium amount of spice coming from green chillies and turmeric. It is the best consumed hot with rice.

• Gongura Pickle:- Gongura pickle is a unique pickle of this region, which is not really popular elsewhere. Made from gongura leaves, mustard oil, salt and chilli powder, gongura pickles are consumed here in large quantities. It has a pungent taste and a rich source of iron.