For generations, the women of Nizamuddin Basti, a 750-year-old historic neighbourhood in Delhi, centered around the revered 14th-century Sufi shrine, the Hazrat Nizamuddin Dargah, cooked biryanis, kebabs, kormas and salans in their homes, relying on instinct rather than measuring spoons. But turning inherited recipes into a food enterprise required them to relearn what they already knew. They accepted feedback, standardised their menus and refined the dishes each specialised in, gradually building a culinary identity of their own.Today, these women are part of Zaika-e-Nizamuddin, a women-led social enterprise supported by the Agha Khan Trust for Culture. Rooted in the historic neighbourhood’s culinary heritage, the enterprise preserves traditional flavours and generations-old family recipes while creating sustainable livelihoods for women in the community.Now, members of Zaika-e-Nizamuddin are in Hyderabad for a five-day food festival at the Sheraton Hyderabad Hotel, showcasing recipes that have been cooked in the homes of Nizamuddin Basti for generations.The menu features non-vegetarian yakhni-style pulaos, kormas enriched with birista paste and shami kebabs that leave a lasting impression. When I asked which korma was being prepared, Noorjahan, the group’s coordinator, replied, “We have a non-vegetarian salan that won’t disappoint any meat lover.”“Our team cooks and serves with confidence now, but it took us many years to reach this stage,” she added. “Our individual cooking styles and recipes also worked against us. Every household cooks differently, and most of us relied on eyeballing our measurements.”