Hyderabadi
Lamb simmered for hours along with whole and indian spices and later ground together to make it salty and mushy
Pan fried lamb patties with yogurt and chopped onion filming
Succulent patties made of ground lamb and pan-fried in ghee
Tender pieces of lamb, marinated with local spices and shallow fried.
Traditional style succulent minced lamb cooked with lentils and whole spices.
Badam ki jali is a Hyderabadi sweet made with almonds and cashews. One bite and the baked dough melts in your mouth.
Paya nihari also known as Nalli Nihari is a broth cooked long over a low flame. Added with traditional spices and condiments, its aroma and flavors leave a lingering taste in your mouth for a long time. Each portion size comes with half a dozen pieces.
Tala Hua gosht is spiced up boneless mutton fry which is crisp on the outside and tender, juicy inside. Its unique flavor and texture make it irresistible.
The delicious cmbo meal comes with a water cooler, smoked kheema samosas Mutton Nihari which is best enjoyed with a homemade Butter Naan some kulfi/sheer korma for dessert and sweet paan to end the meal :)
Boneless mutton chunks marinated in spices and hung curd and cooked in tandoor
Each portion serves 6 people and comes with Sheermal
Sheer Khurma is a rich vermicelli pudding made with milk, lots of nuts, dates and sugar!
Boneless pieces marinated in rich spices and cooked in tandoor
Lamb leg covered in a thick layer of marination and slow-cooked in mild spices
Ande ka Halwa also called Ande ki Lauz is a classic dessert preparation from Hyderabad. This traditional Indian dessert combines eggs with sugar and khoya and makes one of the tastiest desserts.
Dum ka kheema is made with minced chicken marinated in aromatic Indian herbs and spices and slow-cooked to perfection. An absolute ‘Melt in your Mouth dish. Served with sheermal
Boneless pieces of chicken marinated with cream and cashew paste and cooked in tandoor
Steamed basmati rice flavored with cardamom, cloves and bay leaves
Kheema cooked slowly cooked in spices. Best had with bread and a hint of lime juice
Bohri chicken biryani is slow cooked biryani with marinated chicken in bohri masalas and caramalised onions layered with steamed flavored rice.
A mouth-watering delicacy made with goat mutton and cooked in a blend of hand-ground spices. A must-have at a dinner party. Best had with Paratha, Roomali roti, or rice.
Hyderabadi Dum Gosht is a tasty Mutton delicacy cooked under slow heat till mutton turns tender and juicy. Served with sheermal
Skewered chicken tenders grilled perfectly in a mix of mouth-watering spices.
Minced mutton marinated and cooked in several aromatic spices. Best had with Naan or buns.
Nihari is a slow-cooked and flavored stew cooked with shank meat and marrow bones. Must try!
Dum ka Murgh is a traditional Hyderabadi delicacy which is a rich, aromatic, and flavourful dish; chicken cooked in its own juices combined with a lot of spices, almonds, and cream in the slow cooking method. Served with sheermal
Rich and creamy kheer filled with goodness of almonds and cashew with flavours of saffron from Iran
Tomato gravy curry tempered and served and garnished with boiled eggs
Slow cooked smoked chicken with cashew paste, yogurt and fenugreek
Kali Mirch Gosht is Black pepper Mutton cooked using black pepper as the main ingredient. A spicy and delicious dish.
Pride of Hyderabad - Golden and scrumptious dried apricot compote garnished with whipped cream
Nihari is a slow-cooked and flavored stew cooked with shank meat and marrow bones.
Hyderabadi Murg biryani made with basmati rice and chicken meat and cooked with the dum pukht method. Served with mirchi ka salan and raita
Minced and marinated lamb, shaped into cylinders and grilled on skewers
Vermicelli dessert rich in dry fruits and nuts with delicate aromas from cardamom and desi ghee *highly recommended
Roasted sivayya boil in milk and lots of dry fruits, made especially on the occasion of Eid after Ramadan
Hyderabadi Gosht biryani made with basmati rice and tender mutton meat and cooked with the dum pukht method. Served with mirchi ka salan and raita
Tender goat brain fried in freshly ground spices makes for a unique delicacy
Noorani seviyan, the latest dessert addition to the menu, was created by Shahnoor’s grandmother. “The dish is made of vermicelli it uses sugar, saffron, milk and cream. It is garnished with pistachios and vark. The dish is delicate and crisp on the outside, and soft on the inside, owing to the sugar and saffron soaking in the middle layers.
This is a typically Hyderabadi recipe made with lentils, kaddu / bottle gourd and mutton pcs with bones.
Popular favorite Katti dal is an ever-green lentil curry. its unique tangy taste courtesy tamarind extract earns it a fond place in every Hyderabadis heart
Minced chicken patties blended with a range of hand-pounded spices and pan-fried to perfection. Absolute melt in the mouth. each portion comes with 12pcs
A rich creamy mutton broth cooked in indian spices and cream, along with chunks of lamb.
A satisfying starter made from fresh wholesome vegetables and cream served pipping hot.
Tender Mutton kebabs from the kitchens of Hyderabad with a filling of hung yoghurt and green chillies and cooked on slow flame.
A Hyderabadi classic made with tender eggplants cooked in thick luscious gravy
A rich thick creamy gravy is best had with Naan or roti.
A lavish mutton dish that is marinated for 48 hours and then slow-cooked until the meat is melting away from the bone.
A creamy curry of vegetables floating in an indulgent gravy made from an amalgamation of cashews, curd and spices
smoked slow-cooked chicken in a thick gravy cooked in dum.
A vegetarian rendition of the classic Mughlai favourite known for its dry fruits
Pepper Mutton/Lamb curry is a spicy and tasty black pepper curry made with few ingredients. It is a must dish for black pepper lovers
Made with black pepper and a melange of spices bathing the succulent meat
Typically known as shadiyon ka lal chicken, gravy chicken
whole eggs poached in a thick onion gravy and seasoned with local spices
Shahi Aloo Gosht Ka Korma is a tasty Gravy made using Mutton and potatoes cooked along with ground spices
Thick creamy chicken curry with curd and cashew base.
Katti dal has a nice tangy taste and enjoyed best with hot steamed white rice or roti
An ancient Hyderabadi favorite the mitha salan is a spicy curry with a distinctively thick onion gravy
Minced mutton sauteed in home ground spices and sauteed on the pan. An absolute melt in the mouth
Minced mutton patties mixed with a bunch of traditional Hyderabadi spices and pan fried. Must try
Classic Hyderabadi dish with a rich tomato gravy, mild-tempered spices and served with boiled eggs. Our suggestion - Tastes best with steamed rice
Brocolli florets marinated with a rich and cream-based coating and chargrilled
Chunks of paneer marinated in spices and grilled with onion and capsicum
A regular fixture in Hyderabad households, it is a thick lentil curry laced with tender mutton pieces.
Gil-E-Firdaus is a simple milk pudding made with bottle gourd, condensed milk and dry fruits. It is very well known in Hyderabadi weddings
A Hyderabadi delicacy made with tender goat brain cooked in an onion base
This is a typically hyderabadi recipe made with lentils, kaddu / bottle gourd.
Fried vegetables (carrot, potato, beans & peas) combined with spicy, fragrant masalas and slow-cooked in dum with basmati rice until vegetables and rice are well cooked.
Hyderabadi Authentic Qubooli is a mildly spicy, aromatic and flavorsome Rice recipe. Qubooli is purely a vegetarian main meal dish made with fragrant basmati rice, chana dal and aromatic Spices.
