Andhra-style spiced chicken broth, rustic, aromatic, restorative.

Slow-simmered marrow broth with whole spices and pepper.

Sweet corn in a light, clear broth.

Peppery, tangy Indo-Chinese soup.

Indo-Chinese veg soup with garlic and pepper kick.

Hyderabad station-style, small, sharp, with green chutney.

Classic potato samosa with mint-tamarind chutneys.

Triangular pockets with juicy spiced chicken keema.

Long chilies, slit, stuffed, dipped and fried.

Stuffed bajji fritters, crisp shell, soft heart.

Hyderabad Irani cafe staple, buttery, salty-sweet.

Crispy spiced cauliflower, vegetarian Hyderabadi classic.

Sweet corn tossed in chili-salt masala.

Paneer in spicy onion-garlic masala.

Creamy marinated soya chaap, grilled soft and mild.

Hyderabadi street classic, crisp, red-spiced, curry-leaf tossed.

Crisp, dry-tossed in chili and curry leaf.

Cashew-crusted chicken bites, golden and crunchy.

Spicy onion-garlic masala glazed over crisp chicken.

Boneless mutton dry-roasted with black pepper and spice.

Aromatic ghee-roasted mutton with toasted whole spices.

Prawns fried crisp with chili and curry leaf.

Golden, crunchy, deeply spiced prawn bites.

Frenched chicken wings, batter-fried and tossed to order.

Seasonal vegetables in a mild coconut-cashew gravy.

Yellow dal simmered with spinach and a garlic tempering.

Paneer in a creamy tomato-butter gravy, mildly spiced.

Soft paneer folded into a silky spinach gravy.

Baby eggplant stuffed with peanut-sesame Andhra masala.

Creamy, mildly spiced tomato-butter gravy with tender chicken.

Chicken curry finished with Andhra horsegram broth.

Coconut-cashew gravy, fragrant with whole spices.

Boneless chicken in a mild coconut-cashew kurma.

Slow-cooked mutton in rich coconut-cashew masala.

Slow-cooked mutton in a home-style Andhra gravy.

Wok-tossed at high flame with scallions and soy glaze.

Hakka-style noodles tossed at high flame with chili and soy.

Bangalore military-style, short-grain seeraga samba with mint masala.

Bone-in mutton slow-cooked Hyderabadi dum style with saffron and mint.

Madurai-style mutton biryani, rich and deeply spiced.

Ghee-roasted paneer layered with fragrant aged basmati.

Seasonal vegetables, fried onions and whole garam masala under dum.

Button mushrooms layered through fragrant basmati.

Two fried eggs nestled in fragrant biryani rice.

Marinated fry pieces layered with aged basmati.

Boneless, perfumed with royal Mughlai whole spices and saffron.

Boneless Andhra-fire biryani with a slow, building heat.

Creamy, rich butter chicken folded through saffron basmati.

Chicken biryani with the tang of Andhra gongura leaf.

Mutton biryani laced with tart gongura leaf.

Chicken biryani finished with Andhra horsegram broth.

Ghee-roasted mutton layered with aged basmati under dum.

Pepper-tossed mutton chukka layered through saffron basmati.

Pillow-soft steamed rice & lentil cakes.

Idlies bathed in piping hot lentil sambar.

Steamed idlies brushed with ghee and spicy gunpowder.

Crisp South Indian lentil donuts.

Lentil vadas dunked in spiced sambar.

Wide, soft plate idli, steamed to order.

Wide plate idli brushed with ghee and spicy podi.

Thick savoury pancake, crisp at the edges.

Uttapam studded with onion and green chili.

Uttapam topped with potato masala and onion.

Puffed bhature with a slow-cooked Punjabi chana masala.

Hot puffed puris with chana or aloo masala.

Crisp puris with sweet alphonso mango pulp.

Puris served with spiced mutton keema.

Puffed pooris with a spiced chicken curry.

Classic fermented rice-and-lentil crepe, crisp and lacy.

Crisp dosa scattered with sharp pink onion.

Ghee-roasted gold crepe folded over a soft potato masala.

Ghee dosa dusted with house-roasted lentil podi.

Crisped to a deep gold with ghee.

Dosa painted with fiery red Mysore chutney.

Mysore chutney layered under soft potato masala.

Dosa rolled around spiced mutton keema.

Crisp dosa with spicy boneless chicken curry.

Dosa with slow-cooked Andhra mutton curry.

Mild, creamy butter chicken folded into a golden dosa.

Dosa rolled into a playful cone, kid-approved.

Chef's Indo-fusion, cheese, capsicum and house masala on dosa.

Twin eggs spread over a spicy karam-coated dosa.

Molten cheese folded inside a golden crepe.

Andhra chili powder painted across a ghee-roasted dosa.

Spiced paneer bhurji rolled into a crisp dosa.

Karnataka-style butter dosa, soft inside, crisp edges.

Karnataka butter dosa folded over potato masala.

Butter dosa dusted with spicy ghee podi.

Butter dosa with spicy ghee podi and potato masala.

Parota rolled with butter chicken and onions.

Spiced minced mutton wrapped in parota.

Spiced vegetables and onions rolled in flaky parota.

Country chicken kurma rolled in flaky parota.

Spiced paneer bhurji rolled in flaky parota.

Layered, flaky South Indian flatbread.

Oversized soft roti, griddled to order.

Soft whole wheat rotis, hot off the griddle.

Rich chicken kurma served with flaky parota.

Slow-cooked mutton kurma with layered parota.

Cumin basmati with tempered yellow dal, served with papad & pickle.

Rice tossed in tempered lentil sambar, papad & pickle on the side.

Cooling tempered yogurt rice served with crisp chicken 65.

Sambar rice served with crisp chicken 65.

Cumin rice paired with creamy butter chicken.

Fragrant biryani rice, served on its own.

Lightly spiced pulav rice, served on its own.

Crushed samosa, chickpeas, yogurt and chutneys.

Crisp shells with spiced mint water.

Filled puris topped with sweet yogurt and chutney.

Crisp potato patties over warm white pea curry.

A large crisp shell loaded with yogurt and chutneys.

Hyderabadi stewed apricot with cream.

Warm gulab jamun with vanilla ice cream.

Cottage cheese discs in chilled saffron-pistachio milk.

South Indian milk and vermicelli pudding.

Hyderabadi bread pudding in saffron milk syrup.

Warm milk dumplings soaked in rose-cardamom syrup.

Freshly pressed orange juice.

Freshly pressed watermelon juice.

Freshly pressed pineapple juice.

Freshly pressed carrot juice.

Freshly pressed apple juice.

Sapodilla shake, creamy, malty, naturally sweet.

Sitaphal blended into a silky, fragrant shake.

Saffron-almond milk, lightly cardamom-spiced.

Chilled milk with house rose syrup.

Old Delhi summer cooler, watermelon, rose, chilled milk.

Spiced South Indian chaas, cooling and light.

Alphonso mango blended with sweet yogurt.

Chilled sweet or salted yogurt drink.

Fresh lime soda, your way.

Chilled soft drinks.

Classic Indian soft drinks.

A single boiled egg.

Cooling spiced yogurt, or spiced South Indian gravy.

House chutney.

Sliced onion with lemon.

Plain set yogurt.

Crisp roasted papad.

Bottled water.

Steamed basmati rice.

Hyderabadi cafe-style sweet, spiced milk tea.

Strong decoction whipped with hot milk, served in a steel tumbler.