I found this information written in a board in the palace with the title: Qesmet-e-Zoorufe Tharikhy: The Hall of crockery heritage
Celebrations were an integral part of the Nizam lifestyle, they paid stanch attention to every detail, particularly the food. Hyderabadi food is a gift of the great Nizams. A saying in Hindi: “Apna khana mohabbat aur fursat se banta hai” (Hydetabadi food is made out of leisure and love for it) shows the Nizam’s love for food. Hyderabad so rich in art, music, dance, and poetry, can the kitchen escape the artistic touch? Of course not, and that is exactly why the Nizam were such terrific patrons of their local cuisine. Not for nothing did successive generations proudly display designs of roti on their flag.
The Khasa (the meal) or the Dastarkhan (from the cloth of dining table) of Hyderabad was most famous for the delicious and sumptuous food having a lrge number of special dishes served in a variety of forms. As Hyderabad, was cosmopolitan, so was its food composed of the best dishes from western and eastern countries.
The tora was the collective name for the special food prepared for feasts at home or sent out hissa to friends or relatives in khwan (octagonal trays) with a losse ornate piece of silk or cotton for elegance. In all matters of eating and drinking etiquette, grace and elegance were imperetive and became Hyderabad’s second nature.
The royal kitchen of Nizam Ali Khan Asaf Jah II situated near the Khilwat palace, daily prepared 120 khwan of khasa sent to the royal palace. The meal was prepared throughout the year, three times a day and distributed according to the position.
The style of eating was oriental. Chaukis or tables with there legs shortened were use on the carpeted floor for sitting in oriental or Islamic style.
Patka: Material: Cotton, Technique: embroidered with silk and silver foil. Period: Second half of the 18th century.