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Home Hyderabad Food Pages

Hyderabad Food Pages

Flavours, pure vegetarian restaurant, located at K S Lane, Hanuman Tekdi, Sultan Bazaar, is a unit of Kapadia Hotels & Resorts Pvt. Ltd. The restaurant is housed in the D & J Grande Hotel. Sushil Kapadia, an industrialist who manages many businesses recently added this venture. “It was my father’s dream to run a specialty restaurant, so that people are aware of the authentic food. In the cosmopolitan world people are cooking what is easier and not many know of the delicacies their state is famous for,” says Sushil.

Fulfilling his father’s dream in flat two years with construction of a hotel with 34-rooms, a small hall and roof top party area. Incidentally, the hotel name D & J stands for his two daughters – Devika and Jahnavi.

“In constructing the hotel, everything has been procured locally,” Sushil shares with pride. “Even raw materials for the restaurant are procured locally,” he adds. The interiors of the hotel have been done by his wife and eldest daughter, who is a student of NIFT, Hyderabad. The hotel opened to public on Dussehra Day last year, while the authentic Flavours restaurant opened on February 12 this year.

If you are a Gujarati or a Rajasthani, and are missing your nani or dadi or mom’s yummy Gujarati or Rajasthani cooking, look no further head to Flavours.  Sushil says that Flavours is the only restaurant to present the most awaited Vegetarian Maharaja Thaal in Hyderabad. “Food Connoisseurs must step into Flavours, to enjoy rare and authentic Gujarati and Rajasthani delicacies. What we offer here is a clean, natural, healthy, wholesome vegetarian food. Exactly, what you enjoy at home. You’ll love it,” he says.

Located on the first floor of the hotel, the inside view of the restaurant is visible from the road, if one just looks up. You would see turbaned waiters. Once up in the restaurant, there is peace. The table arrangements are fine and readily can accommodate big and small groups. Making myself comfortable, I was given a refreshing welcome drink. The Maharaja Thaal was placed before me. There were many items, in short the plate was full, with little space in the middle to put the main ingredients – rice, chapatti or poori. A waiter approached to find out what I would prefer, poori or chapatti. As the items were different, I agreed to sample a bit of everything.

I got to sample four curries – one each of Gujarati and Rajasthani delicacies, and two normal Indian curries – one aloo subji and the other a paneer sabji. There were two dals, two kadhis, one plain rice, one zeera rice, two sweets, fruit chaat and butter milk. “On the thaal, there are 16 items to savour,” says Pradeep  Dutt, vice president, D & J Grande. If you love some sweet in everything, you will undoubtedly like the Gujarati food, but if you like something spicy, then the Rajasthani dishes are for you.

“The staff at the restaurant is from Mumbai and specially trained in authentic Gujarati and Rajashtani food,” shares Sushil. Pradeep adds that the menu is changed every time. “We don’t repeat the lunch items during dinner and vice-versa. But we retain the authentic delicacies by changing the combinations,” says Sushil. He quickly adds that they are trying to give the best at a reasonable price. “There are quality checks conducted every day and preparing these dishes are very extensive,” Sushil says. The Maharaja Thaal is priced at Rs. 249 and the waiters are courteous and ready to fill your cups.

Once you are done with your meal, you will not get finger bowls, but the waiter will get a small bowl and water jug. He will pour water on your hands, and you can clean in the bowl, a real Maharaja treat. On week days, during lunch time, the place is full, as many small businessmen in the locality use this place to seal many deals. During nights and weekends, it is family time. There  are 72-80 people everyday at the restaurant.


A long drive away from the maddening city is what one would enjoy mostly. And add good food to it, it would be superb. One place that you can have a hearty satisfying meal is at Haldi restaurant housed at Novotel Hyderabad Airport. Haldi (Turmeric) is a very catchy name and no Indian food is complete without this special ingredient.

Step into this Indian Specialty Restaurant for dinner only to dig into Indian flavours. One look at the menu card and you are bowled over by the varieties on the platter. Looking at the rising mercury, there is no doubt that one would like to start with cooling refreshers. The chef’s special was ‘Shimla Mirch Panna’, a slow roasted green pepper broth with Indian spices. But my choice was ‘Kokum Sherbet’, coastal refresher made from the bark of a Kokum tree. The preferred drink for most in the summer, ‘Khus ki Thandai’, slow cooked milk infused with rose petals and poppy seeds too was there.

There were soups galore from ‘Malai Dal Shorba’, ‘Caldo Verdo’, ‘Paya aur Gehun ka Shorba’ and ‘Murgh Yakhni’, though I wanted to skip it, the chef sent a small portion of ‘Caldo Verdo’. It was an aromatic spinach and potato soup flavoured with fresh herbs. It was something that was right before a meal. With this was the special ‘Haldi Sprout Sundal’, assorted lentil sprouts tossed with tomatoes, onions, cucumber in turmeric and lemon dressing. In the Starters & Salad section, for the vegetarians there was ‘Hara Salad’, ‘Masala papad roll’, ‘Khasta Makai’ and ‘Shingade Ki Potli’. For the non-vegetarians there is ‘Murgh wale’, ‘Jhinge wale’, ‘Achari Murgh chat’ and ‘Murgh Masala Papad roll’.

In the main course, vegetarians and non-vegetarians have lot of choices. On top of the list was ‘Subz ki Saugat’, lot of vegetables like baby corn, carrot, beans cauliflower, mushroom, lady finger and potatoes cooked to one’s liking. An all-time favourite with the North Indians is the ‘Kadai’, and I too had a taste of it. It was an up to the mark north Indian preparation with whole coriander, red chillies and black pepper. A paneer dish is what one would order, so did I. The tempting ‘Paneer Aap ki Pasand’ was cottage cheese cooked with the preparation of one’s choice.

One must admit that there was one dish from every state. Like ‘Kher Sangri’ from the Royal kitchens of Rajasthan, ‘Bhartha Amritsari’, ‘Dum Aloo Banarsi’, one must have guessed from which state they originated. Among the daals, there was the simple to please ‘Haldi Dal’, a home style tempered yellow lentil preparation finished with fresh coriander and the much in demand ‘Shikiri Daal Makhani’.

For the non-vegetarians too, in the main section, there are choices to spoil. ‘Murgh Wajid Ali’, a Lucknowi preparation, ‘Cafreal’ – Goan, ‘Chettinad’ – Chettiar style, ‘Dahi aur Bhune payaz’- Punjab, ‘Ulavu Charu’ – Andhra, ‘Salan’- traditional Hyderabadi gravy.

For the health conscious, there is ‘Olive chilli naan’ or the regular ‘Butter naan’ or the special ‘Haldi naan’. The varieties in ‘Kulcha’ included the onion, paneer, aloo and masala.Of course there is the ‘Roomali roti’ and for the non-vegetarians- the Haldi Special Parathas – Murgh/Egg, baked in tandoor. If one is keen to have a rice item, best is to try out ‘Haldi Biryani’ or ‘Moong Mangodi Pulao’. The latter being Basmati rice cooked with dried lentil dumpling with aromatic Indian spices.

No food is complete without a dessert. Leaving out the regulars like ‘Phirnee’ and ‘Gulab Jamun’, the diners can try out the ‘Malai Kulfi’ or ‘Kesar Rasmalai’. Dine your heart out in this grand darbar of rich flavors, beautifully adorned with antique decor and a rustic ambience. Lose yourself to the mesmerizing aroma of magical Indian spices brought alive by the unique and innovative menu. Every meal at Haldi takes you on a flavorful journey across the country.

SodaBottle OpenerWala opened its doors at Jubilee Hills last year. It is a small effort by A D Singh and Sabina to save the dying legacy of the Bombay Irani Cafes. It serves typical Parsi cuisine, some Irani specialties and Bombay street food and houses a well-stocked bar.

Apart from influencing the Bombay residents, the Irani’s have tremendously influenced the Hyderabadis too. These cafés have acquired a cult status. It may be recalled that the Irani Café culture came to India with the Persians back in the early 1900s and today the Financial Capital boasts of the largest number of Irani cafes serving traditional Irani Chai along with a slew of other specialties.

Not making a hole in the pockets, the Irani Cafes served dishes like the stick chai (extremely sweet), bun maska (crusty bread with butter), kheema pao (mince curry with bread) and typical Parsi cutlets, patties, rolls, fruitcakes, and confectionery. Coming to the present scenario, Irani Cafes serve a wide range of cuisine.

The design is old world, colonial and humorous. As you walk into the restaurant, immediately feel the unmistakable slice of Bombay at its Parsi best. In the open courtyard at the entrance the old world Bombay Irani cafe look has a nostalgic charm. Barni glass jars filled with nankatais and typical bakery items are sold.

Black and White checkered tiles on the floor, Irani chairs and chai glasses, red checkered and crochet table cloths, coloured glass lamps and dome lights from chor bazaar, cuckoo clocks, brass tea kettles and dabbas, tin boxes, locks, old paraphernalia and much more are a delight to discover and enjoy as you settle down to take your pick from the menu.

A D Singh of Olive Bar says that the menu at SodaBottle OpenerWala has evolved after a lot of research on Parsi flavours and food gems that sparkle on the streets of Mumbai. “Our specialities include Dhansak (classic Parsi dish of mutton with lentils and served with caramelised rice and kachumber), Paatra Ni Macchi (chutney steamed pomfret), our version of the Berry Pulao (veg, chicken and mutton), Prawn Patio (a tangy prawn preparation, sweet, sour and mildly spicy) and other old time favourites like Sali Mutton and Chicken, Goan Fish Curry, Chicken Baida Roti inspired from the hugely successful one at Bade Miya, Bohri Keema Pav and the Bhendi Bazaar Sheekh Paratha (a wonderful combination of a juicy sheekh and crispy fried paratha that originated in the gulli behind the ‘Bartan Market’),” Singh says.

The vegetarian section has a multitude of delightful options. There are cutlets and there’s the Aloo Aunty’s Vegetable Cutlet which is really quite special, Breach Candy Awesome Okra (inspired from the the famous okra dish made at Breach Candy Club), Tardeo A/c Market Mamaji’s Grilled Sandwich and the Bombay Raasta Sandwich (our take on these two very popular street food items), Bharuchi Paneer Akuri (Scrambled cottage cheese made in the way how they do in Bharuch in Gujarat; with dry fruits) and Brinjal Patio (a wonderful sweet ’n sour brinjal dish- if you don’t like brinjal, there’s a good chance you’ll like this) to name a few.

The Irani Bakery Menu serves everything freshly baked in the morning and sold by the piece. The section includes delights like Ginger Biscuit, Berry and Badam Nan Khatai, Shrewsbury Biscuit, Mawa Cake, Lagan and Custard, Toblerone Mousse, 5 Star Brownie and Apple Pie with Custard.

A selection of drinks from the Irani chai bar leave you spoilt for choice. Irani Special chai, Pheteli Coffee (coffee and sugar beaten to a delightful frothy consistency) onto tempting coolers of Mrs. SodaBottleOpenerWala’s Special Cold Coffee (there ain’t too many who make cold coffee like this one), Sekanje bin (a Persian-inspired drink made from dried plums, mint and jaggery), Raspberry Soda (our version of this wonderful Parsi concept, which we make in-house with frozen raspberry) , Irani Falooda (A super tasty combination of ice cream, saffron, strawberry flavour and milk) and Parsi Choy (Straight from inside a Parsi home, tea flavoured with lemongrass and mint).

Chef Anahita N. Dhondy, a proper bawi who looks the part, says: “Parsi cuisine is simple as it is complex. I could go on and on, but simply it comes down to ‘say a small thank you every day’ and Chalo Jumwa ChaloJi! (Come let’s have a meal). It has become the most important and popular chant at any Parsi celebration.”

After a gap of two years, Ohri’s re-launched 100° – Sizzlers and Wings’ – sizzler specialty restaurant at Shilparamam complex, a couple of months ago. Earlier, it was located on Necklace Road and many Hyderabadis were sad that their favourite restaurant had closed down. But it is now in the heart of the IT corridor.

For the food lovers, the ambience of the restaurant is completely Wild West. The assistants here are dressed in western style completed with a cowboy hat. For seeking any assistance, the guests have to pull a trigger of the bright colourful vintage guns kept on each table.

Started off with 100 degrees Nachos, crisp Tortilla chips served with hot Mexican salsa and cheddar cheese sauce and had a bite of Potato wedges and Cheese Jalapenos. At 100 degrees, the menu starts with Chicken Wings that are custom made in a range of sauces as per the choice of the guests. Sauce options can be chosen as per the spice meter - from mildest to hottest including peri-peri and bhoot jholakia (one of the strongest chilli from Assam).

Coming to the main specialty of the restaurant, there are more than 35 varieties of Veg and Non Veg sizzlers which are made from the hottest ingredients and Ohri’s secret seasonings. Here again guests are spoilt for choice with close to seven sauce options available for those who like to customize their dish. The Signature Sauces are homemade and prepared fresh daily. The Robust Garlic Sauce is chunky garlic sauce with a zesty flavour of roasted garlic. The Spicy Pepper Sauce is hot sauce with crushed peppers along with an authentic Worcestershire sauce. The Creamy Buttery Mushroom sauce is made with button mushrooms, butter and fresh cream. The Sweet and Sour Sauce is a tangy sauce with notes of sweetness. The Italian Tomato Sauce, full bodied tomato sauce with a flavour of oregano, Smokey Barbeque Sauce, most popular sauce with smoky barbeque flavour, Piri Piri Sauce, Ohri’s signature sauce made with special piri piri chillies from South Africa and last not the least Shanghai Sauce that is truly Oriental.

The Florida Salad was easy for the stomach as it was Southern style fresh greens, cheddar cheese, croutons, almond silvers, baby spinach, cucumbers, fresh orange and fruits. A non-vegetarian could have it with herb grilled chicken. Of course, the chef’s choice was the Caesar Salad. Going for Pasta, try the 100 Degrees Barbeque, which is smokey and spicy, made with homemade uniquely flavoured sauce.

In delicacies from the Far-off land, there is Margherita, Chilly Mushroom, Mexicana, Italian Veggie Fiesta, California BBQ Chicken, Smoked Chicken and Pizza Carne. In the Homeland’s Best, for the gourmets, there is BBQ Cottage Cheese, Tandoori Paneer and Tandoori Chicken. For those who love classic sizzlers, with variety of combinations in the most original way, have wide choices to pick from Cottage Cheese Brochette, Mushroom Florentine, Grilled Chicken and Hamburger Steak.

For the Vegetarians, there is 100 degrees Veg. Sizzler, exotic vegetables served with Olive rice and fries. The other dishes on the platter are Paneer Shashlik, Mushroom Satellite, Spaghetti and Cheese, Veg. Cutlet with Noodles and Mushroom, Veg. Cutlet in garlic and pepper sauce, Veg. sizzler with baked beans among others.

Last not the least at Ohri’s 100° with a tempting array of desserts on offer which are not just delicious but attract kids and adults with sweet tooth through their catchy names. From luscious Ice cream shakes called ‘Item Bombs’ to a range of Ice cream specialities named after Indian and International Divas like Jacqueline Dazzle, Kardashian Twist, Sonakshi’s Secret, Katrina’s Mango to name a few.

Food is a special kind of memory. It’s strange, how eating one of your favourite dishes can bring back a flurry of memories with it!!!! There is something about a certain dish that takes you back in time, quite literally, and brings back joyous flashes of enjoyment of you savoring every bite that hits your palate! The taste, smell, and texture of food can be extraordinarily evocative; food makes powerful memories!

Simply South, a tastefully crafted fine-dining restaurant with hand-picked dishes made only with the freshest and finest ingredients catering to the five diverse and superbly delicious cuisines of South India, is simply delightful! One of India’s finest south Indian restaurants, it is Chef Chalapathi Rao’s dream venture, a restaurant that has redefined the way we know South Indian cuisine and preserve its heritage. Chef Chalapathi Rao, fondly known in the culinary world as Chef Challu, is renowned globally for his culinary skills. With over two decades of experience behind him now, he has been instrumental in preserving the traditional South Indian cooking styles from being lost to the world of commercial restaurants. It is these little hidden secrets that Chef Challu brings to the fore with his great creations that the food that you taste here brings back memories!

Amita Lulla, Partner, who started Simply South with Chef Challu, said, “Simply South in a nutshell is a complete South Indian experience. It is like home-cooked food, because we use the freshest and finest of ingredients and use the same methods to cook a dish, which helps retain its original taste, akin to the food cooked by your Mom. The USP of this restaurant is that hidden gems of South Indian cuisine are being brought to the fore by our renowned Chef Challu and the response has been awesome.”

Prarambham, start off with a Tomato Saar (tomato soup enhanced with coconut, cumin and garlic) or Kozhi Saaru (chicken soup blended with Chettinad spices) along with its very popular Telangana Kodi Roast (tender morsels of chicken marinated in fiery spices, roasted to perfection) or Tavala Vada (deep fried patties of lentils and black pepper corns with chopped ginger and green chilli).

From the Telangana menu, do try the Pitta Mamsam Vepudu (fram bred quails pot roasted with a thokky gravy), Uragai Mamsam (tender chunks of mutton cooked to perfection in a pickled masala) and the Telangana Aloogadda Vepudu (potatoes tossed in a special Telangana mixture of garlic, cumin and dry coconut). From Hyderabadi cuisine, do try the Begamati Do Pyaaza (tender chicken cooked in spring onion and coriander) and the tasty Khatti Dal (traditional lentil preparation from Hyderabad). In Andhra cuisine, must-haves are Royala Eguru (prawns marinated with garlic, red chilly powder, lemon and finished in a house special gravy), Chapa Vepudu (fish marinated with freshly ground spices and shallow fried till golden brown) and the Tomato Pappu (tomatoes and lentils cooked with green chillies and delightfully tempered).

In Tamil Nadu cuisine, you have to have the Kozhi Varuval (spicy deep fried chicken) and the Ennai Kathrikai (baby egg plant simmered in peanut, sesame and coconut gravy). In Karnataka cuisine, try the yummy Meen Rawa Fry (fish smeared with special masala, encased in semolina and deep fried) and the Kai Korma (vegetables simmered in gravy of poppy seeds, coconut and ground spices). Coming to Kerala cuisine, have the Meen Papas (a creamy curry of fish cooked with coconut, curry leaves and a tinge of ‘fish tamarind’) and the Malabar Paccha Kari Stew (a fine selection of garden fresh vegetables gently simmered in creamy coconut milk). End your royal food sojourn with the delicious Parupu Pradhman (delectable combination of lentil and jiggery) or the tasty Poosinikaya Halwa (heavenly halwa made with bottle gourd)!

Simply South is simply the best authentic South Indian food you can get! Look no further for super delicious food than this place, anytime!

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