Dam-cooked biryani sealed and slow-steamed the Hyderabadi way, haleem simmered for hours, and breads straight off the tandoor.
Everything we cook, by course. Search for a dish or filter to the vegetarian side of the kitchen.
Slow-cooked basmati rice with vegetables and spices.
Fragrant basmati layered with spiced paneer and mixed vegetables.
Basmati layered with boiled eggs, aromatic spices and fresh herbs.
Slow-cooked basmati with special spices and chicken.
Fine basmati rice cooked with spices and chicken.
Slow-cooked basmati with special spices and meat.
Fine basmati rice cooked with spices and mutton.
Five to six biryanis for the table — chicken dam, mutton dam, chicken karachi, mutton karachi and vegetable — with one appetizer.
Tender slow-cooked lamb over fragrant spiced rice, Arabian style.
Rice cooked with tender mutton, aromatic spices and herbs in one pot.
Tempered rice with a rich lentil and meat stew — a Hyderabadi classic.
Lentil rice with spiced minced meat and tangy tamarind curry.
Chicken, lentils, wheat and spices slow-cooked to a paste.
Spiced shami kebabs with soft, flaky parathas.
Slow-cooked mutton stew with wheat and selected spices.
Lamb slow-cooked in a rich, aromatic gravy with traditional spices.
Lamb trotters in a rich broth infused with traditional spices.
Deep-fried boneless chicken with ginger, garlic, lemon and onions.
Fried boneless chicken spiced with soy sauce and hot chilli.
Deep-fried boneless chicken stir-fried in manchurian sauce.
Crispy spiced fish cooked golden and served whole.
Triangular patties stuffed with spicy potatoes.
Crushed samosas topped with chickpeas and chutneys.
Cauliflower florets deep-fried and tossed in manchurian sauce.
Fried paneer tossed in sweet, sour and spicy chilli.
Marinated in yogurt and traditional spices, roasted smoky and juicy.
Chicken legs marinated in mild herbs and selected spices.
Chicken cubes cooked with select spices in the clay oven.
Chicken cubes marinated in green herbs.
Chicken cubes marinated with cream and spices.
Minced chicken skewered and cooked in the clay oven.
Minced lamb skewered and cooked in the clay oven.
A variety of tandoori items in one serving.
Moong lentils with tomatoes, tempered with ghee, onion and garlic.
House masala gravy with chilli peppers and a variety of nuts.
Fried okra with select spices.
Nut-based gravy cooked with vegetables.
Chickpea curry with tomatoes, onions and aromatic spices.
Deep-fried eggplants simmered in a special gravy.
Spinach cooked with Indian cheese cubes.
Paneer, onion and bell peppers in creamy tomato gravy.
Paneer cubes in creamy tomato gravy.
Chickpea curry served with fried bread.
Tender chicken in a curry of onions, tomatoes and aromatic spices.
Spinach and chicken cooked with spices.
Hyderabad-special bone-in chicken slow-cooked in the oven.
Marinated chicken tikka in a rich, creamy tomato sauce.
Boneless chicken in a gravy built on a variety of nuts.
Boneless chicken in tomato and cream, topped with butter.
Chicken meatballs cooked in gravy.
Chef's special lamb curry with spices.
Spinach and lamb cooked with select spices.
Mutton slow-cooked in a rich, creamy sauce with aromatic spices.
Seasoned mutton meatballs in a flavourful, aromatic curry.
Pumpkin simmered down into a slow-cooked kheer.
Stewed apricots — the Hyderabadi wedding dessert.
Fried bread soaked in sweetened milk and cardamom.
Betel leaf folded around sweet fillings — the traditional finish.
Boiled long with milk, cardamom and plenty of patience.
No dishes match that. Try “biryani”, “paneer” or clear the search.
Every cut of meat we cook is 100% halal, sourced from certified suppliers.
