Food Menu

Chicken Starters

• Chicken 65: Tender, deep-fried spicy chicken bites, flavored with chili, curry leaves, and garlic for that classic fiery kick.

• Chicken Majestic: Thin strips of chicken tossed in a zesty, spicy, yogurt-based sauce.

• Apollo Chicken: A Hyderabadi bar favorite, this dish features boneless chicken in a piquant Indo-Chinese sauce.

• Chicken Manchuria: Fried chicken balls smothered in a tangy and spicy soy-based Indo-Chinese sauce.

• Chicken Satay: Skewers of marinated chicken, grilled and served with a creamy, nutty peanut dipping sauce.

• Chicken Spring Rolls: Crisp pastry rolls stuffed with delicately seasoned chicken and vegetables, served with sauce.

• Pepper Chicken: Juicy chicken cubes tossed with black pepper, curry leaves, and aromatic spices.

• Tandoori Chicken: Juicy, marinated chicken, slow-roasted in a clay oven for smoky flavor and vibrant color.

• Chicken Tikka: Boneless, marinated chicken pieces skewered and baked in a tandoor for that authentic char and aroma.

• Reshmi Kabab: Soft, silk-textured kebabs made with cream, cheese, and spices, grilled for delicate flavor.

• Banjara Kabab: Rustic, spiced chicken skewers marinated in yogurt and traditional Banjara seasonings.

• Murg Malai Kabab: Creamy, melt-in-your-mouth kebab of boneless chicken in cheese, cream, and herbs.

• Alfaham: Arabian-style charcoal grilled chicken, slightly smoky, with a blend of Middle Eastern spices.

• Chicken Drumsticks: Crisp-fried or roasted chicken legs, juicy and flavorful.

• Chicken Sheek Kabab: Minced chicken combined with spices, skewered and grilled.

• Pathar ka Murg: Chicken chunks marinated and slow-cooked on a hot granite stone, a Hyderabadi delicacy.

• Shami Kabab: Minced chicken patties cooked with split chickpeas and spices, pan-fried until golden.

Explore our wide range of Hyderabadi, Mughlai, Chinese, and Continental cuisines.

Mutton Starters

· Lukmi: Small, flaky pastry squares filled with spicy minced mutton—Hyderabad’s signature appetizer.

· Dum ke Kabab: Silky soft, slow-cooked kebabs with a heady blend of spices.

· Mutton Sheek Kabab: Ground mutton, spiced and grilled on skewers for a smoky flavor.

· Patthar ka Gosht: Thin mutton slices marinated with spices, cooked to perfection on a hot stone.

· Mutton Boti Kabab: Cubes of mutton marinated in robust spices, grilled or roasted.

· Bara Kabab: Chunky mutton pieces, heavily spiced, chargrilled for a rustic feel.

· Shami Kabab: Mutton mince with chana dal, formed into patties and shallow-fried until crisp.

· Shikampoor: Spiced mutton kebab with a core of aromatic, stuffed herbs or onions.

· Mutton Chops: Juicy, marinated mutton ribs grilled or pan-fried.

· Tala Hua Gosht: Succulent pieces of mutton fried with onions and aromatic masalas.

· Mutton Fry (Andhra Style): Hot, spicy, and dry-fried mutton, a favorite from Andhra’s kitchens.

· Mutton Galouti Kabab: Legendary Lucknowi mince kebab with a melt-in-mouth, delicate texture.

· Gurda Kaleji Fry: Stir-fried mutton kidneys and liver, cooked with onions and masalas.

· Pepper Mutton: Boneless mutton tossed with black pepper and robust Southern spices.

Seafood Starters

• Apollo Fish: Spicy, crisp fried boneless fish tossed in a tangy and fiery Indo-Chinese sauce.

• Corn Fried Fish: Fish fillets coated in batter and fried until golden, served crisp.

• Crum Fried Fish: Breaded fish pieces, deep-fried for a crunchy shell.

• Fish Majestic: Batter-fried fish strips tossed with a sweet, spicy sauce and onions.

• Tawa Fish: Marinated fish seared on a flat griddle, aromatic and tender.

• Fish Fingers: Breaded, deep-fried fish sticks, crunchy outside and flaky inside.

• Fish Bullets: Small fish balls, deep-fried and seasoned.

• Pepper Fish: Sliced fish tossed with black pepper and South Indian spices.

• Grilled Fish: Fish fillets coated with spices and grilled for a smoky finish.

• Fish Koliwada: Punjabi-style battered and deep fried spicy fish pieces.

• Fish Manchuria: Indo-Chinese style, lightly fried fish tossed in a sweet and spicy sauce.

• Chilli Fish: Fish cubes tossed with chili sauce, soy, and bell peppers.

• Saute Prawns: Prawns stir-fried with herbs and mild spices.

• Goan Prawns: Prawns cooked Goan style with coconut, tamarind, and red chilies.

• Tandoori Prawns: Marinated prawns chargrilled in a tandoor oven.

• Butter Garlic Prawns: Prawns tossed in rich butter and garlic sauce.

• Pepper Prawns: Juicy prawns flavored with pepper and spices.

• Ginger Prawns: Prawns sautéed with ginger and aromatic herbs.

• Prawns Koliwada: Signature spicy, batter-fried Indian prawn bites.

Chicken Gravies

• Dum ka Murg: Chicken slow-cooked in a sealed pot with spices, yogurt, and fried onions for rich flavor.

• Lagan Murg: Chicken cooked in a broad, heavy-bottomed pan in a creamy, nutty sauce.

• Kadai Murg: Chicken pieces tossed in tomato-based curry with bell peppers, onions, and bold spices.

• Mughlai Murg: Creamy, royal gravy with ground nuts, aromatic spices, and a velvety texture.

• Murg Kali Mirch: Chicken simmered in a black pepper-infused white curry.

• Chicken Khorma: Tender chicken in a creamy and subtly spiced thick sauce.

• Murgh Shahi Khorma: A regal, rich version of korma with nuts, cream, and saffron.

• Murgh Do Payaza: Chicken curry with a generous amount of sautéed, caramelized onions.

• Hindustani Khorma: A north Indian-style slow-cooked, aromatic chicken curry.

• Murgh Mussallam: Whole chicken marinated and stuffed, slow-cooked in fragrant, spicy gravy.

Mutton Gravies

• Dum ka Gosht: Mutton cooked in sealed pots for hours, yielding tender meat in a rich, flavorful sauce.

• Kadai Gosht: Mutton in a robust onion-tomato gravy with bell peppers and bold whole spices.

• Mughlai Mutton: Creamy, luxurious mutton curry enriched with browned onions, cream, and nuts.

• Mutton Khorma: Aromatic and mild, this curry features mutton in a delicate yogurt and nut-based sauce.

• Gosht Do Payaza: Double onions flavor this mutton curry, offering a sweet and savory taste.

• Gosht Dalcha: Hyderabadi specialty; mutton cooked with split lentils, tomatoes, and green chillies.

• Mutton Rogan Josh: Fragrant, spiced red curry with saffron and Kashmiri chilies, rich and aromatic.

Seafood Gravies

• Dum Ki Machchi: Fish gently simmered in a spiced, yogurt-based Hyderabadi curry.

• Machchi Ka Salan: Fish in a tangy sesame-coconut curry with dark roasted spices.

• Kadai Machchi: Fish fillets in a spicy tomato and bell pepper gravy.

• Machchi Rogan Josh: Fish cooked in Kashmiri-style red gravy with aromatic spices.

• Kashmiri Fish Curry: Delicate fish fillets cooked in mild, saffron-rich Kashmiri sauce.

• Palak Prawns: Prawns cooked gently in a creamy spinach sauce.

• Kasturi Prawns: Creamy, fenugreek crusted prawns with a subtle sweetness.

• Kadai Prawns: Prawns tossed in spicy tomato-bell pepper based gravy.

• Shahi Prawns: Prawns cooked in a royal creamy cashew-nut sauce.

• Prawns Masala: Prawns in a robust and spicy onion-tomato gravy.

Biryanis and Aromatic Rice

• Mutton Dum Biryani: Classic fragrant basmati rice layered with marinated mutton, saffron, and slow-cooked in sealed vessels for maximum flavor.

• Mutton Sufyani Biryani: Mild, yogurt-based biryani with juicy mutton, light green masalas and subtle aromas.

• Mutton Kheema Biryani: Biryani layered with spicy, minced mutton and fluffy rice.

• Mutton Tahari: Spiced rice with mutton pieces, often a drier, more robust variant.

• Chicken Dum Biryani: Traditional layered chicken and rice cooked on dum with exotic whole spices and fried onions.

• Chicken Sufyani Biryani: Lighter, green chili and yogurt based biryani with succulent chicken.

• Chicken Kheema Biryani: Spiced minced chicken cooked with aromatic rice.

• Chicken Boneless Biryani: Tender, boneless chicken pieces layered with fragrant rice.

• Chicken Tahari: A rustic, slow-cooked chicken and rice dish with earthy spices.

Indian Breads and Rotis

Indulge in our artisanal Indian breads—ranging from ultra-thin Rumali Roti and flaky Tawa Paratha, to pillowy plain and butter naans imbued with flavors like cheese, garlic, dill, paan, and sunehri. Savor soft kulchas, choose between classic, masala-stuffed, or our signature kheema kulcha with a savory minced mutton filling for a truly delectable experience.

• Double ka Meetha: Saffron-infused bread pudding sweetened with sugar syrup and garnished with nuts.

• Shahi Tukda: Decadent fried bread in thickened milk, topped with dry fruits and silver leaf.

• Qubani ka Meetha: Soft, stewed apricots simmered in sugar syrup, a Hyderabadi classic often served with cream.

• Kaddu ki Kheer: Velvety dessert made with grated bottle gourd, milk, and cardamom.

• Feerni: Delicate, chilled rice flour and milk pudding with rose water and pistachios.

• Kashmiri Rabdi: Creamy, slow-cooked milk dessert enriched with saffron, dry fruits, and cardamom.

• Leechee Malai Rabdi: Litchis paired with luxurious thickened milk and nuts.

• Badam ki Kheer: Creamy, aromatic almond pudding with milk and cardamom.

• Apricot Triffle Pudding: Layered pudding with apricots, cake, and creamy custard.

• Sunrise Pudding: A bright, layered dessert featuring sponge, jelly, and custard.

• Anjeer Rabdi: Chewy figs folded into rich, creamy rabdi (sweet condensed milk).

• Fruit Custard: Delightful chilled mixed fruits in a creamy vanilla custard.

• Cream Fruit: Fresh fruits blended with whipped cream.

• Mango Souffle: Fluffy mango dessert with an airy, mousse-like texture.

• Chocolate Souffle: Chocolatey, light, and velvety dessert, perfect for chocolate lovers.

• Caramel Custard: Custard pudding with a rich caramel topping.

• Sheer Khurma: Festive vermicelli pudding cooked in milk with dates, dry fruits, and ghee

Desserts