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Home Hyderabad Food Pages

Hyderabad Food Pages

Dakshin Vilas, what comes to one’s mind by the name is that one can get good tasty and delicious pure South Indian food. Yes, indeed it is true. If you are looking for some spicy Dosas and hot Vadas, then one must step in here, for authentic south Indian dishes and their prices are reasonable and lighter on the pocket too. Dakshin Vilas launched under the banner of C 3 Hospitality, has been drawing a huge crowd during the day. It is a nice place to hang out with family and friends. Dakshin Vilas located near Panjagutta, has a seating capacity of approximately 60 persons, inclusive of 30 persons in the A/C enclosure. One can plan special days here. The interiors of the restaurant are soothing for the eyes.

Opening its doors to gourmet lovers in February this year, Dakshin Vilas has already built a regular clientele. Dakshin Vilas Chef J Uday Kumar shared that there is regular family which comes in on Sunday at 7 AM for Breakfast. “It is a joint family and many of them love the variety of South Indian cuisines that the restaurant offers,” Uday Kumar said. The chef said that as of now the restaurant serves Telangana and Andhra Vegetarian delicacies only. “But, there are plans to add specials from other South Indian states too,” he said.

On Saturday, the day, I stepped in to taste the delicacies, the special for the day was ‘Makka Garelu with Payasam’.  The chef enlightened that this was a farmer’s meal in Karim Nagar. Indeed biting into the Makka Garelu, I realized that it was yummy and filling too. Payasam too was not very sugary but the sweetness was very right.

To get a taste of the spicy content of Telangana delicacy, one sampled the ‘Pacchi Mirchi Karam Dosa’ and ‘Kothmir Karam Dosa’. Indeed the taste buds relished the Karam Dosas. It was difficult to say which was the spiciest of the lot. If one wants to savour something hot and spicy, once can give this a shot.

For those, who love to savour different items every day, Dakshin Vilas has a special daily. On Mondays, there is Karvepaku Annam, Tuesdays - Fried Idly, Wednesday - Alsanda Vada, Thursday – Pudina Ulli Annam, Friday – Korra Annam, Saturday – Makka Garelu Payasam and Sunday – Vellulipaya Gonguru Annam. For those who want nothing less than a regular thali, there is Dakshin Vilas Meals consisting of rice, chapatti, pappu, dry vegetable, veg. curry, rasam, sambar, papad pickle, curd and sweet. If you are stepping at Lunch time, the restaurant offers Paratha Khurma, Chapathi Khurma, Dahi Vada, Chole Bhatura and Curd Rice too. The bottom line of the restaurant founders is to dish out healthy and nutritious meals.

In the rice section, there is Tomato rice, Bise Bela Bhath and Vegetable Pulao. “To cater to the taste buds of youngsters, we also have Chinese dishes,” Uday Kumar said. Among the choices, there is Vegetable Manchurian dry, Gobi Chilli, Paneer 65, Crispy Chilli Corn, Vegetable Fried Rice, Paneer Manchurian Fried Rice, Vegetable soft noodles, Szechuan soft noodles and Shanghai rice noodles.

South Indian breakfast delicacies include Tomato Bhath, Upma and Upma Pessarattu. The regulars include various varieties of Idly, beginning with plain Idly, mini Sambar Idly, Neyi Karam Idly, Single Idly Single Vada, two Idly Single Vada. On the advice of the Chef, I did taste Vada, and I can vouch that it is different from those that is made elsewhere.

The Dosa specialties include Plain Dosa, Masala Dosa, Vellullipaya Karam Dosa, Onion Dosa, Onion Pessararttu, Plain Utthappam, Onion Utthappam, Set Utthappam, Rava Dosa, Onion Rava Dosa and Masala Rava Dosa.

Chef Uday Kumar said that the restaurant also dishes out tangier and tastier Chaats from 3 PM onwards.  A meal for two costs Rs. 220 and a snack for two will cost Rs. 150.

 

All of us want to have a change in cuisines on special days or just to satiate our palate. The city is dotted with Pan Asian delicacies as we Indians want to eat spicy, spicy food and also try new eating joints. Many Hyderabadis first choice is Chinese food and what best bet than Orhi’s Ming’s Court at Basheerbagh, which serves Pan Asian delicacies. A popular family restaurant, the Ming’s Court serves authentic Chinese food on a platter. With a seating capacity of approximately 125 people, the air conditioned restaurant is much sought after in this part of the town.

The hot summer season should not deter you from ordering soup. The Ming’s Court offers a variety of soups, who want to have light food like soup and starters. In the soup section, there is Sweet Corn Soup, Hot & Sour soup, Lemon Coriander Soup, Tom Yum among the regulars. One can try out the Mongolian Hot Pot (for both veg & non-veg) – a clear soup flavoured with Chinese herbs and spices, or the Sizzling Rice Soup – crispy rice adds a crunch to this soup or the Lung Fung – a soup with a distinctive taste of rice wine and garlic. Wanna something hotter, try the Manchow, a popular street food of China with aromas of garlic, chilli and coriander.

In the appetisers section, top of favourites is Tofu Hunan – the Hunan style of cooking is known for its hot & spicy flavours, bold colours and fresh aromas; Thai Roasted Cottage Cheese Satay – grilled cottage cheese flavoured with a blend of red chillies and Thai spices. For those who love potatoes, there is stuffed Crispy Potato tossed with choice of source – hot garlic or pepper salt. If you want to stick to tried and tested there is Oriental Cottage Cheese, Stir Fried Vegetables, Vegetable Lai Style and Golden Fried Baby Corn.

For non-vegetarians there is a choice of Poultry, Prawns and Lamb varieties of starters. The Governors Chicken – fresh red chillies and sesame oil adds natural flavor to make this a tempting appetizer. The Tapei Chicken- the most popular dish of Ming’s Court – diced chicken marinated in oriental spices and deep fried,  Buldak – a popular spicy Korean chicken dish – bul means fire in Korean and dak is chicken, so it can get quite spicy in taste, or order the Ming’s Special Chicken- a signature dish of Ming’s Court.

The Spicy Wok Fried Prawns with Lantern Chillies – sautering preserves the moisture, flavor and texture – this dish is the measured absorption of the lantern chilli, garlic and pepper, a favourite in Szechwan cuisine or savour Prawns Pepper & Salt – prawns spiced with peppercorn and chilli flakes. If you don’t want prawns and want fish, there is Hot & Sour Fish with Hoisin & Peppers – a wonderful hot appetizer, this dish from the Hunan province has a distinctive hot, sour and sweet taste. Even the red Chilli Fish – a signature recipe made piquant with the addition of fresh red chilli.

In the Main Course section, those who love fresh vegetables can savour the Hot & Numbing Vegetables – a regional dish of Sichuan cuisine, it combines the choicest vegetables, chillies and Sichuan peppercorns that are famous for making the tongue feel numb. Another speciality here is the Eggplant Szechwan Sauce – a hot and spicy dish of eggplant. Love something heady, try the Baby Corn and Mushroom in Chilli Soya Wine Sauce – baby corn and mushrooms cooked with mild spicy soya made aromatic by the addition of Chinese rice wine. Wanna lemony stuff, try the Tofu and Pak Choy in Lemon Butter Sauce – the colour and juiciness of Pak choy or mustard cabbage are preserved when stir fried in light butter sauce.

The chicken lovers can bite into Szechwan Chicken – diced chicken made aromatic by Szechwan Chilli paste and with addition of garlic, ginger and celery, or the Chicken Chilli Oyster Sauce – savoury oyster sauce makes an ideal combination with juicy sliced chicken and fresh mushrooms. Even Chiang Mai Chicken can be given a try. This has been adapted from Bangkok street food, a hot and tangy dish with tomato, capsicum and mushroom.

The chef here has used a combination of tomatoes and chillies with fish to bring out the Fish in Hot Tomato Sauce. Love gorging on Szechwan delicacies, then there is Prawn in Szechwan Chilli Wine Sauce – Shaoxiang wine with fresh chilli in a sauce that complements prawns. A mix of coolness and hotness can be witnessed by digging into the Stir Fried Lamb with Mint and Chilli – mint adds a fresh dimension to this dish of soft cooked lamb or Roast Chilli Lamb – the most favourite dish of lamb cooked in hot soya.

In the rice section, there is Bamboo Rice – steamed rice, sautéed with bamboo shoots, black mushrooms and flavoured with Chinese herbs or the Shanghai Fried Rice – a combination of rice and noodles.  Among the choices in Noodles, there is Hakka, Szechwan or Chilli sauce. Gorge on Mei Foon – noodles made of rice sautéed with Singapore oil or try Singapore Noodles – soft fried noodles tossed in a sweet and spicy Singapore sauce.

In the Desserts section – the options are Lychee with ice cream, Fruit salad with ice cream, Date Wonton with ice cream, Sizzling Brownie and Fried ice cream. The ambience is cool and every guest can enjoy their meal in peace.

Rubeera Palace, a unit of Sri Pavana Keerti Hotels India Pvt. Ltd. situated on the fifth floor of MPM Millennium Wajihuddin Estate, in Himayat Nagar, is an out and out vegetarian restaurant. As you step into the restaurant, on to the one side, you are greeted by elephant-headed god, Lord Ganesha, the remover of obstacles.

The ambience of the place is medium with no sharp lights and divided into three sections, so that any group big or small can have their own privacy. Approximately, it can seat 60 people. An ideal place for small gatherings and kitty parties. I took a place to the side, so that there is not much disturbance. Running an eye through the Menu Card, one noticed that it was more of a North Indian and Chinese cuisine on the platter.

Starting the luncheon with soup, there was Hot and Sour Veg Soup, a mix of chopped vegetable celery black pepper and vegetable stock cooked in dark soya vinegar and sauce. Other choices in the soup included Sweet Corn Veg Soup, Man Chow Veg Soup, Wanton Veg Soup, Choice of Cream Soup and Veg Clear Soup. My attention was drawn to the Mulligatawny Veg Soup, which was lentil flavoured soup served with veg crispies and rice, but I settled for the Lemon Coriander Soup, the thin Chinese soup based on corn flour, lemon and coriander leaves served hot with garnished lemon and curry leaf. Indeed, it was really yummy, which was relished with starter Gobi 65, a South Indian style batter fried Gobi with Indian spices served with red chutney.

Among choices there was Crispy Fried Corn Kernels, an American corn battered and fried spiced with Chinese spices tossed with soya sauce served with chilly and vinegar and hot chilli sauce, the Veg Figure Schezwan- mix vegetable minced with Schezwan Chinese spices battered and fried with finger deep fat and served hot with sauce or hot garlic sauce, a choice for those who love hot spicy food.

Other regular starters include Paneery Chilly, Golden Fried Baby Corn, Vegetable salt n pepper, Veg Manchurian, Stir fried spinach and baby corn. Of course one could also have Veg Dumpling in hot garlic sauce or Baby corn or Mushroom in soya sauce or any of the paneer choices.

Coming to the main course section, the regulars include Shahi Paneer, Malai Kofta, Palak Paneer, Paneer Butter Masala, Kadai Paneer, Vegetable Panjabi Handi, Veg Jalfreze, Aloo Mutter, Aloo Jeera, Aloo Gobi Capsicum Masala and Mix Veg Curry. Some main course cuisines had typical local names like the Nizami Handi, which was mixed vegetables, chopped palak and grated paneer cooked with Indian spices and served hot. The other hot names on the list were Mix Veg Kheema Lababdar, a mix vegetable in rich onion tomato gravy with cream butter served with dry fruit, and the other was Veg Kheema Kasthuri – mix vegetable cooked with onion and tomato gravy with spices of Kasthuri methi and Indian spicy masala with grated paneer. However, the choice fell on Methi Mutter Malai – fresh chopped methi cooked in rich white gravy with butter and cream till creamy and glossy topped with dry methi powder and served hot.

In the Dal section, there was Dal Fry, Yellow Dal Tadka, Dal Makhni, a must in any restaurant because it is accepted by the guests. But two other dal, one could try out was Channa Dal Palak – Channa dal soaked and cooked with Indian spices with chopped palak spiced with chilli tadka and flavoured with ghee and the other was Panjabi Dal Fry – a moderately spiced tasty and flavoured North Indian dal. For the localites, there was Sambar and Rasam. If you are too confused what to order among Roti or Naan, one could order the assorted bread basket. For choices there is Rumali roti, Paratha, Garlic Naan, Stuffed Kulcha, Cheese Kulcha and Pudina Paratha.

In the rice section, there is plain rice, Jeera Rice, Green Peas Rice, Veg Pulao, Kashmiri Pulao and Veg Biryani, for those wanting a light meal can prefer the Dal Kichdi. Some of you, who love Chinese preparations, can try the Ginger Fried Rice – Boiled rice tossed with Julian ginger, onion, carrot, capsicum, cabbage, French beans, coriander and seasoning or the Hong Kong Rice – boiled rice tossed with diced vegetables fried cauliflower, spring onion, soya, tomato sauce and seasoning. The others include Tipple Sechzwan Rice, Singapuri Rice and Schezwan Fried Rice. In the noodles section, the options are Schezwan Noodles, Singapuri Noodles, Hong Kong Noodles.

In the Desserts section, there is Gulab Jamoon, Honey Jamoon, Rasgulla, Rasmalai, Gajar ka Halwa, Moong Dal Halwa, Double ka Meetha, Triffle Pudding, Qubani ka Meetha, Banana Sunday and varied choice of ice-creams. Some of them one may get depending on the availability.

The restaurant also serves a wide range of snacks, which are tasty and spicy. Among Sandwiches, there is Vegetable, Chesse and Club. Among the Pakodas, there is Vegetable, Palak, Onion and Veg Cutlets and for kids the Veg Pizza.  Apart from Ale Carte, during Lunch and Dinner time, the restaurant offers Buffet services too, which are quiet reasonable.

Ahead of the Ramzan festival and to cash it on the taste buds of the gourmet lovers, Zaiqa-e-Hyderabad launched its first restaurant in the heart of the city at Banjara Hills.  Zaiqa-e-Hyderabad is from the same team which organises Zaiqa-e-Ramzan at Mehdipatnam every year. Zaiqa-e-Hyderabad is a multi-format restaurant serving authentic Hyderabadi cuisine, launched by the Food Krafters & Services (FKS). Taking off from the Urdu word ‘Zaiqa’, which means flavour, the restaurant is already a hit with people who love to savour the true Hyderabadi cuisines.

Khalil Ahmed, Managing Director of FKS said that the restaurant, Zaiqa-e-Hyderabad is about capturing the essence of Hyderabad - its unique traits, a paramount love of food, and the proud flaunting of the Nizami heritage. “Centuries-old recipes have been curated by a team of award-winning Chefs, who use the most authentic ingredients to prepare the best of Hyderabad’s culinary treats,” the MD says. Ahmed states that this is the first Zaiqa-e-Hyderabad restaurant in the city, and plans are on to set up more shortly. He adds that dinners can feast on Kebabs, Biryani, Gravies, and Desserts that represent the true flavours of Hyderabad. The culinary team which works under the leadership of Chef Pradeep Khosla churns of the various delicacies, such as the Marag, Haleem, Sona Zaffrani Tikka, various kinds of Biryani and Kheema Matar to name a few.

The chef proudly says that exclusive preparations like Marag, Haleem, and Lukhmi will be served along with favourites like Nizami Handi, Kacchi Yakhni Biryani, Chicken Dum Biryani, and Qubani ka Meetha. Some of the other cuisines include Paneer Tikka, Osmani Jhinga, Mutton Do Pyasa, Kheema Matar, Asaf Jahi Gosht Khorma, Lagan Ka Murgh, Dum Ka Murgh, Bagara Baigan, Dum Ka Paneer, Tamatari Paneer, Subz Biryani and many others. “Zaiqa-e-Hyderabad will be plating up a meal that is sure to send one’s taste buds on a journey to the days of the Nizams,” he says.

The restaurant also offers a wide variety of choices. One can have a five course meal or have a one or two items and save for the next visit. One can begin the meal with a soup of Marag, which is lamb, almonds, pistachios and saffron which come together wonderfully in this soup that was exclusively enjoyed by the royalty.

Popular among most non-vegetarian eaters is the Haleem. This is a delicacy that is especially made from succulent meat, pounded wheat, aromatic ghee and spices, is considered an art. The restaurant calls it a delivery of a masterpiece.

Another popular preparation with vegetarians and non-vegetarians is the Lukhmi. In this preparation, vegetables or minced lamb, either option of this is stuffed fried pastry, which is mouthwatering delicacy. Others on the menu include Tali Hui Machli, a scrumptious deep fried fillet of fish marinated in authentic Hyderabadi spices. Another dish is the Shikampur, a true Nizami dish, pounded meat patties with a wholesome filling of onions, yoghurt and green chillies.

If one loves the chicken varieties, there is Sona Zafrani Tikka. Enjoy the Zafrani goodness of the chicken, slow-cooked over charcoal, or try out the Murgh Malai Kebab, the cream, cheese and spices marinated kebab is a favourite of gourmet lovers. Also there is the regular Chicken 65, tender pieces of chicken tossed in fragrant curry leaves and select spices. Love eating the Kacchi Yakhni Biryani, tender and succulent pieces of mutton cooked ‘dum’ style with fragrant Basmati rice and spices, is a Biryani specialty here. Not to forget the regular Biryanis.

If you have a sweet tooth, don’t miss out the Qubani Ka Meetha, a favourite at Hyderabadi weddings and special get-togethers. “This dessert is the beautiful confluence of apricots and sugar,” says the chef. The chef shares that they did an extensive research on the Hyderabadi cuisines before launching the restaurant. He states that the opinion of many people had been taken on the royalty dishes of the bygone era.

As far as the place is concerned, one can have a meal in complete peace, wanna win your partner too, this place is ideal as the mouth-watering delicacies will play on the heart. The warm lighting and contemporary setting will please one and all.

Step into Zaiqa-e-Hyderabad for a heavenly treat. A meal for two will approximately cost Rs. 1,100.

Hotel Ibis popular pan India for its hotel services set shop in the City of Pearls in August 2016. As the name suggests, it spices up the experience of its guests by providing a platform where the menu itself is an amalgamation of various cuisines at one place. “Every dish present tantalises the taste buds and creates an unforgettable memory. From the local yet amazing Hyderabadi cuisine to the different kinds of high end steaks, the menu consists of the multitude of cuisines,” says Chef Punit. The chef goes on to say that the menu is not only consistent, selective and precise but also has the ability to showcase its unmatchable capability of serving every palate possible. “Our restaurant has the longest serving breakfast time from 4 AM to 12 noon in the city,” says the chef.

The ambience of the restaurant is airy and bright. The Red and Yellow ambiance glows to its own existence. “The colour theme around is peppy with an advantage to have a look at the food being prepared through the live kitchen window. The artistic view invites the attention and the buffet laid add the sophisticated look to the ambience that provides an elaborate selection of Indian and International cuisine and courses,” he says. Keeping with the current favourite of eating healthy, “Spice It makes this fashion a new reality,” says Punit. Wanna begin your lunch and dinner with a soup, for the non-vegetarians there is Marag – Hyderabadi lamb soup or Sweet Corn soup - thick cream of sweet corn with chicken and with vegetables for the vegetarians. There is also Roasted Tomato Basil – basil infused tomato soup with burnt garlic and croutons; Dal Dhaniya Shorba – coriander infused lentil soup and Cream of Mushroom- Thyme scented button mushroom soup with a dash of cream.

In the Salad Section, there is Chicken Tikka Salad, Caesar Salad, Grilled Chicken, Roasted Vegetables, Tomato and Mozzarella – duet of plum tomatoes and fresh mozzarella with pesto drizzle and Fresh Vegetable Bouquet.

In the Western specialties, one can have Lamb Rack – served with mashed potatoes, buttered vegetables and merlotjus, Grilled Tenderloin, Grilled Chicken Breast with Panjus or Herb-crusted Fish with Lemon Butter – chunks of seer fish served with spaghetti and buttered vegetables. For the vegetarians, Melazane Parmigiana – baked aubergine and tomato tian with parmesan is there.

In the Indian Specialties section, Kashmiri preparation of lamb braised with fennel, ginger and tomatoes, Mutton Rogan Josh, Minced lamb cooked with fenugreek, chilli and coriander – Hyderabadi Keema Masala, the Bhuna Gosht – chunks of lamb cooked in an onion tomato gravy, Nellore Chepala Pulusu – a traditional south Indian fish and curry and the regular Butter Chicken Masala, Murgh Do Pyaaza, Murgh Saagwala and Sason Machhi. You can savour these with rice or naan or roti.

Those who love dal and veggies, there is Baghare Baingan – baby aubergines cooked with a blend of peanuts, coconut and Indian spices, Kumbh Makai Palak – diced mushrooms and corn cooked in a spinach gravy. Wanna keen on having regulars, try out the Aloo Gobhi Masala, Aloo Jeera, Gobhi Matar Masala, Paneer Lababdar, Paneer Pasanda, Malai Kofta Curry, Dal Tadka, Khatti Dal, Dal Tamatri, Dal Makhani. Being in the city of Nizams, must try out Subz Nizami Handi – bouquet of vegetables cooked in onion tomato gravy.

If you are a fan of Biryani, try something different the Kachhi Gosht ki Biryani – lamb marinated overnight and cooked with scented basmati rice and Indian spices or try the Hyderabadi Dum Biryani – scented basmati rice cooked over low heat with Indian spices and ghee with chicken or vegetables.

The restaurant also serves Burgers, Pasta and Pizza, Rolls and Sandwiches. There is also lip smacking Asian Specialties.

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