Mutton Marag
Marag is the sort of dish that sits somewhere between a soup and a curry and refuses to be put in a box. Popular in Hyderabad and associated with the city's Muslim culinary traditions, it is essentially tender mutton swimming in a rich, aromatic broth, gently thickened with nuts and milk. There are no armies of spice powders here. Instead, whole spices, black pepper, herbs and slow-cooked mutton do most of the talking. Pour it into a bowl, throw in some torn naan and you have dinner, a spoon and a bowl doing the work of an entire thali.
Dhingri Ka Salan
Salan is one of those dishes where the gravy does most of the talking. Here, roasted peanuts, sesame and coconut give it body and a slightly nutty richness, while tamarind cuts through all of that with a good hit of acidity. Mushrooms are a bit of an oddball guest at this party, but oyster mushrooms work surprisingly well. They soak up the gravy while keeping enough texture to remind you that you're eating mushrooms, not just a very enthusiastic sauce.