Crispy fried dumplings stuffed with potatoes.

Fried fritters made with mixed vegetables coated in chickpea batter.

Tender soya sticks marinated in a creamy blend of yogurt, spices, and grilled to smoky perfection.

Grilled soya chaap infused with a garlicky marinade and spices - bold and aromatic.

Golden-fried cauliflower tossed in a tangy, spicy sauce with garlic and spring onions-irresistibly crunchy!

Crispy golden babycorn tossed in a fiery South Indian marinade with curry leaves, garlic, and green chilies.

Cottage cheese stir-fried with bell pepper and onions in chili sauce.

Mutton marinated in a royal blend of hand-ground spices, slow-cooked to perfection, and pan-seared for a smoky finish.

Frenched chicken wings marinated in Indo-Chinese spices, deep-fried to crispy perfection, and tossed in a spicy, tangy sauce. Crunchy on the outside, juicy on the inside.

Hyderabadi-style fried chicken in a tangy, spicy yogurt sauce with herbs and chilies.

Boneless chicken infused with curry leaf tempering and Southern-style spices - aromatic and flavorful.

Boneless chicken thigh stir-fried with ginger-garlic, yogurt, lime and curry leaves chili chicken.

Boneless chicken thigh stir-fried with bell pepper and onions in chili sauce.

Spicy south indian-style chicken fry tossed in fiery podi and curry leaves. Crispy, bold, and full of flavor.

Slow-cooked mutton simmered in a bold, aromatic masala inspired by rustic countryside flavors.

Mushrooms simmered in creamy spinach curry - earthy and wholesome.

Lentils cooked in onion, tomato sauce and Indian spices.

Stir-fried mushrooms tossed in a South Indian black pepper masala.

Cottage cheese cooked with roasted spices, onions.

Boiled chickpeas cooked in a deep-roasted, tomato-onion gravy.

Paneer cubes in a silky spinach sauce, lightly spiced and rich.

Baby eggplants simmered in a rich, nutty gravy of sesame, peanuts, and tamarind-hyderabadi style.

Boneless chicken breast cooked with roasted spices, onions, tomato sauce.

Hyderabadi-style fiery red chicken curry made with red chilies and spices.

Bone-in goat cooked in rich hyderabadi-style gravy with depth and spice.

Minced mutton slow-cooked with herbs and spices for deep, rich flavor.

Boneless chicken thigh cooked with roasted spices, tomato sauce, cashew nut paste & cream.

Traditional Hyderabadi chicken curry made with coconut, poppy seeds, and aromatic spices.

Goat curry flavored with tangy Indian pickling spices - zesty and bold.

Chicken curry flavored with tangy Indian pickling spices - zesty and bold.

Two grilled chicken leg-quarters marinated in a spicy yogurt sauce.

Garlic-laced chicken kebabs cooked in the tandoor for a smoky garlicky bite.

Chicken marinated in saffron, yogurt, and Kashmiri spices - tender and mildly sweet.

Saffron-kissed paneer marinated in creamy yogurt and mild spices, char-grilled to golden perfection.

Succulent chicken skewers in a rich, creamy marinade - smooth, flavorful, and mildly spiced.

Chicken drumsticks marinated in a rich blend of yogurt, herbs, and spices, then roasted in the tandoor until smoky and tender.

Butter-infused, whole wheat, unleavened Indian bread cooked in a tandoor oven.

Butter-infused, teardrop-shaped, leavened bread baked in a tandoor oven.

Chili-garlic infused, teardrop-shaped, leavened bread baked in a tandoor oven.

Whole-wheat, unleavened Indian bread cooked in a tandoor oven.

Teardrop-shaped, leavened bread baked in a tandoor oven.

Garlic and herb-infused, teardrop-shaped, leavened bread baked in a tandoor oven.

Aromatic plain biryani-style rice with subtle spices - perfect with any curry.

Simple steamed long-grain rice.

Hyderabadi-style spicy chili peanut curry - a biryani essential.

Fluffy basmati rice tempered with cumin seeds - light and fragrant.

Chilled yogurt mixed with cucumber and spices - a cooling side.

Simple hard-boiled eggs, ideal as an add-on for biryanis or curries.

Deep-fried milk-based balls drenched in a sweet sugary syrup.

Rasmalai is cottage cheese balls soaked in thicknene, sweetened and flavored milk.

Ghee-fried pieces of bread cooked in a bath of sugary, milk-based rabdi infused with cardamom and nuts.