Nov 21st
  • Login
  • Create an account
    Fields marked with an asterisk (*) are required.
    Captcha plugin for Joomla from Outsource Online
  • Search
Text size
  • Increase font size
  • Default font size
  • Decrease font size
Home Hyderabad Food Pages

Hyderabad Food Pages

Driving home after a late night show at a multiplex, I noticed Midnight Buffet Banner at multi-cuisine restaurant Lazeez outside Royal Reve Hotel. Having hunger pangs, along with my friend I dropped in to have a quick grab. But what caught my attention was a yummy feast at such an hour and close to 15 people were enjoying the meal. Being a Friday night, on the menu were delicious food items. To make things easier, the executive at the hotel was guiding guests in the choice of food for the vegetarians and non-vegetarians.

Even at that unearthly hour, food lovers can start a meal with a soup and variety of salads, especially three for the vegetarians. Of course there was the regular vegetable biryani, paneer curry, dal and subzi. One could relish these with hot, hot phulkas. If you are not satisfied with the vegetable biryani and want something more, you can try out the flavoured rice or with the plain rice try out the tangy sambar along with crispy papads. Even the hot spicy rasam can be had in a hot cuppa.

Well, the executive informed that for the non-vegetarians, there were two kinds of biryanis – mutton and chicken and one curry apart from these. Of course for the lazy bones, there was curd rice which could be savoured with pickle or just have plain curds. For those with the sweet tooth, there were choices to spoil. One hot dessert – the Gulab Jamun, two cold desserts and two ice creams that change from time to time. For the health conscious, there were fruits and some of them were taking fruits and loading ice-cream over it. For crazy dosa lovers, the restaurant dishes out dosas even at that hour. All this sumptuous food is available from Monday to Friday for Rs. 400 per person with all inclusive. However, the weekend Midnight Buffet costs Rs. 500 per person all inclusive with added attraction of Kheema Pav and one extra cold dessert.

Enjoying the midnight buffet, I decided to drop in again to savour a normal lunch at the restaurant that offers North Indian, South Indian, Hyderabadi and Chinese food. Enlightening me on the Midnight Buffet, General Manager Sanjay Tripathi said: “This has been opened recently to cater to people working on night shifts in BPOs, or for people wanting to enjoy good food after a movie, young couples and sometimes some in-house guests, who have checked in late. Interested people can have an impromptu party here too. However, no liquor is served during this time.”

The general manager shared that the three-year-old restaurant dished out four meals in a day, albeit all buffet. “We start with Breakfast Buffet that contains European, Continental, North and South Indian cuisine spread priced at Rs. 220 for adults and Rs. 150 for children. Lunch is served between 12 to 3 PM, Dinner starts at 7 PM and counter closes at 11.30

PM and opens for Midnight Buffet from midnight and is on till 2.30 AM.”

Tripathi further said: “For guests throwing a party, we have a special room which can accommodate 16 people and a larger group can t

ake on the banquet halls.” On the menu front, the general manager said: “We change our menu and rates once a yea

r. At the same time, we do not repeat the same menu for at least a week. We carry out a dedicated survey to know what the customer wants before making changes.”

He proudly said that the restaurant offered five star hotel food at reasonable prices. “There are close to 70 guests at lunch time and 80 – 100 for dinner. Some offices have lunch parties too,” Tripathi shared.

I began my lunch with a card

inal punch, followed by vegetarian clear

soup with spicy crispy starters of baby corn, bhutani veg and panner chilli 65. Getting on the main curries, aloo shimla mirch, bhindi do piyaza and palak paneer along with butter naan was tasty. On the dessert front, there was an Arabian delight that caught fancy along with rasmalai.


Step into Rotis, multi-cuisine vegetarian fine dining restaurant, situated on the second floor of Hardik Crown Building, Hitech City, just bang opposite Cyber Pearl, and the ambiance will bowl you over. It is simple and purely vegetarian to the core. Started by two youngsters Chinna and Shravan, Rotis opened its door to the public in March 2013. Since then there has been a steady flow of diners looking for good vegetarian food in the vicinity.

What has Rotis on its platter that it is drawing many to its restaurant? Primarily, the restaurant serves mainstream Indian cuisine which is also complimented with Oriental, Mexican and Continental cuisines. Rotis being located in the HiTech City caters to the software employees working in various multinational IT parks in and around the area.

Rotis offers Lunch and Dinner Buffet and ala carte to its guests. Looking at the wide variety on the platter, it is a visual and gourmet delight from children to adults. The restaurant can accommodate 115 guests at a given time. If you are going on a weekend, it is better to make an advance booking rather than be disappointed or wait for your turn. Looking at the tables, one may get the feeling that the place is overcrowded, but one can be assured that it is not such. There are many diners, who have revisited the restaurant for its good and tasty  food.  Making yourself comfortable, you can start off with mocktails. If you like something fruity, you can try the Fruit Punch or Orange Blossom, or to cool yourself, can try the Honey Cooler or Mint Storm. On the Soup front, there is a choice of South Indian, Continental, Mexican and Oriental. If you wish something spicy, you can try the Manchow Soup, Tom Yum Soup or Hot and Sour Soup. But taking the Chef’s choice, then try the Hanoi Soup. Looking for something South Indian, then order Tomato Tulsi Shorba, which will be served with Garlic Croutel?

With the soups, ordering the Starters will not be a big problem. As you leave out the regulars like Aloo 65, Paneer 65, Kesari Paneer Tikka, then spicy starters Dragon Chilly Mushroom, Texas Grilled Cottage Cheese, Paneer Majestic and Baby Corn Majestic would be the ideal choice. You can even try the Ludhiana Paneer Tikka or the Buttered Cauliflower.

If you feel you are not eating too much of paneer, then you can savour the Paneer Kurchan, which is specially made on the tava with Cottage Cheese and aromatic spices. Or try the Veg Kurchan, where vegetables are used instead of Paneer. To pep the spice quotient, you can bite into Sabji Adraki, which is a local delicacy of ginger flavoured Indian gravy cooked with vegetables. If you are looking for regulars, there is Sarsoon Da Saag and Navratna Korma. However, the chef suggests Corn Tamatar Bharta, which is creamy mince of ripe tomatoes and tender corn tempered with spices.

There is a delicious and mouth-watering Andhra spread. Spicy Bangaladumpa Pulsu, Veg Chettinadu, Andhra Mushroom Masala, Paneer Chettinadu. Among the regulars there is Gutthi Vankaya Kura and Avial curry. For the Jains, there is Butter Paneer Masala, Dal Makhani, Dal Fry and Methi Chaman. You can savour these items with plain Rotis, Naans, Butter Naans, Kulchas or have spiced rotis like onion roti, cheese naan, and so on. However, there is a basket of rotis which is an assortment. It saves you from making decisions.

In the rice section, there is Hyderabadi Vegetable Dum Biryani, Masala Vegetable Biryani, Panasakaya Biryani and the much sought after Sambar Rice. In the main course Oriental, savour the Mixed Vegetable Cashew nut, Thai Curries red or green, or even the spicy Crispy Fried Vegetable Schezwan Sauce.  Those who have a penchant to try out new things, can gorge on the Schezwan Vegetable Fried Rice, Thai Fried Rice or Shanghai Noodles, Barbecued Vegetables, Mushroom Enchiladas or Chimichangas. According to the chef, Mushroom Enchiladas, is a dish made out of soft flour tortillas rolled with cheese vegetables Enchilda sauce and melted cheese. So yummy! The other dish Chimichangas, is made of seasoned vegetables, cooked with sweet bell peppers and onion rolled in golden flaky fried tortillas.

For the children, who are not interested in rotis or rice, there is a huge range of Italian Pastas and Pizzas to choose from. In the pastas, there is Fetticucine Alfredo, Fusilli Fresco Gourmet, and in the Pizza section, regulars like Margherita Pizza, Mexican Olives and Mushroom Pizza, and among the special there is the Punjab Express Pizza.

Desserts are plenty on the platter. But try out the Assorted Kulfi plate, Rabdi with fruits, and Fried Ice Cream. If you want to stick to the favourites there is Rasmalai, Gulab Jamun, Kulfi, Royal Falooda or Chocolate Mousse.

If you have not dropped in for the main meal, there are snacks that will cater to your taste buds too. You can order sandwiches – TLC Cheese, Panner Tikka, or Rotis club sandwich. There is the usual Chole Bhatura, Ragda Patties and Punjabi Samosa.

If you are craving for spicy tangy stuff, there is a lot to choose from the chaat section. Here also there is Rotis Special Chaat, apart from Pani Puri, Bhel Puri, Tikki Chaat, Bombay Basket Chat and others.

Round this off with the liquid paan juice, which is a hit with diners here? Let us not forget to mention that service here is fine.

The restaurant is open from 12 noon to 3.30 PM for Lunch and 7 to 11 PM for Dinner.

Lime Light is an all-day dining restaurant, at Regenta One, that offers a wide variety of world cuisine from wood-fired oven pizzas to authentic Indian cuisine along with live food stations. Their lavish spreads takes you around the world with food from India, China, Europe and beyond. With an open, large, comfortable and elegant seating area that welcomes you into its abode, the food tantalizes your culinary senses like never before! With an array of food that is served in the buffet, you are quite literally spoilt for choices. The cherry on the top is their unique offer; if it’s not on the menu and you are craving for a particular dish, they will make it for you, then and there! But with a buffet boasting of more than 60+ delicious dishes, it is highly unlikely that you would still crave for something beyond this!

Pawan Dixit, the F & B Manager, speaking about the food said, “the USP of this restaurant is that it not just serves great international cuisine from across the globe but the fact that if you wish to have any dish, which is not in the buffet, we will make it and give it to you.” Looking at my surprised look, he elaborates and adds that, “if you give great service to your customers then they will come back and this is our way of thanking and pleasing our customers. Word of mouth publicity is better than any other publicity and that’s what clicks for us.” He goes on to add that consistency in their service, their live pizza counters and Indian food are other reasons for their popularity; not to forget their lazy Sunday brunch!

Sous Chef T Suresh Kumar, speaking about the food and what’s popular said, “Indian food is more popular compared to other types of cuisine and so is the brunch. Every month there is a food festival and that helps us cater to different crowds and at the same time showcase our expertise in various cuisines.” Speaking about what’s close to his heart, food, Suresh says, “Specialties of the restaurant are Gosht Roganjosh, Lasooni Singhada Palak, Vilayati Sabzi, Hyderabadi Biryani, Barista Palao, Mazedaar Bhutte and Dal Makhani. Our other delights are in the dessert section and are delightfully different, that is, Gulab Jamun in Hot Chocolate Sauce and Litchi Gulla (litchi stuffed with rasgulla!)” They are hugely popular and are completely true, tasty to the core!

Heading to the appetizers and salads, you could try the Smoked chicken with basil pesto (lightly tossed with fresh basil and walnut pesto marinade) or the Spicy Oriental corn fritter with chili dip (golden fried spiced corn kernels served with oriental peri peri sauce). In the soups you could try either of the two which are equally yummy; Minestroni fervinzana (chicken broth with a dash of fresh oregano and basil) or the Vegetable broth with a dash of fresh oregano and basil (roast tomato and pepper drizzled with basil oil, garlic croutons).

If you are in the mood for a sandwich or a burger (which are served round the clock), you could try the Marinated chicken and cheese burger (double fried egg, onion marmalade, gherkins and cheddar cheese) or the Spicy paratha wrap (chicken tikka masala, paneer tikka masala and served with shredded onion, tangy green salad and mint chutney) or the Arabic envelopes! With your choice of pasta and pizza on the offer, it up to you to order and enjoy their delicious fare! Coming to their international cuisine, you could try the Minced lamb steak with rosemary jus (infused with fresh herbs and spices, grilled to perfection) or the Crispy fried sliced fish (in chili oyster sauce) or Layered polenta and exotic vegetables (with cheese and ratatouille).

Finishing off the great meal the ideal way would be, is to try out their dessert specialities or the Badam pista phirni (rice pudding in traditional earthenware).

So, reward yourself and your family and head out to Lime Light and enjoy a lazy Sunday brunch or a great delicious meal! Relish the food while your kids have a ball in the children’s corner!


Recipe: Litchi Gulla


Litchi (tinned)                        : 6-7 pieces

Concentrated milk (Khoya)  : 150 gm

Powdered sugar                    : 4 tbsp

Milk                                         : 2 litres

Sugar                                      : 6-8 tbsp

Saffron                                    : a few strands

Cardamom powder               : 1 tsp

Almonds                                 : for garnish

Pista                                        : for garnish


To make the delicious Litchi Gulla, take a can of tinned litchis if possible. If not, buy fresh litchis from the market and clean them thoroughly; wash them in warm water. Then take the litchis off the skin and deseed them. Now they are ready to make. Keep it aside or in the fridge if possible and let it get a little cold. Now, mix the khoya and powdered sugar properly in a dish and cook both in a pan for 10 minutes. Knead it well until it is light, soft and fluffy and keep it aside. Take the litchis out from the fridge. Make small balls of the khoya mixture and gently stuff it in the center of the litchis. Put the milk to boil on a stove and let it reduce to half the quantity of its original amount. Now add sugar to this milk and mix well until it is completely dissolved. Arrange the litchis in a flat serving dish or plate that you wish to serve in. Pour the thick milk over it gently. Add cardamom powder in a small quantity of milk and mix well. Keep it aside. Dissolve the saffron in the little milk and sprinkle it over the milk layer. Garnish with pista and almonds. Your dessert is ready. Serve chilled.
Serves: 2


Lime Light @ Re:gen:ta One




4.5 stars

Month: January 2014.

N, A Modern Grill, is a name that has become a trend setter. A name that many food connoisseurs’ of the city are already well familiar with, for its great food and perfect ambience. The brain child of actor Nagarjuna Akkineni and Preetam Reddy, the concept of N Grill (as its popularly otherwise known) is a more laid-back concept of a neighbourhood grill and bar. With wooden interiors, it is situated in an old home that has been revamped beautifully and tastefully into a contemporary dining joint.

With three separate zones; the bar, the dining area and a well-designed outdoor seating with comfortable couches, guests have the choice to choose a comfortable place and settle in. Or they could simply sit out on their elegant patio with a green cascade and enjoy their delicious food fare!

Speaking about the popularity of the restaurant, Amit Naik, Manager, Operations & Public Relations says, “People who come here once like it instantly and think of it as their second home and they come here because it is comfortable as per their liking and for its creativity; also the food is made as per the guests’ choice.” He goes on to add that the USP of N is “its specials menu, cocktails and food that is made as per the guests’ feedback and according to their liking. We never say no to a guest.” He reiterates that with regular inputs about the food and menu from his MD’s, who are avid travellers themselves, goes a long way in giving varied and delicious food at all times.

Shashanka Chary, Head Chef of N, says “N offers the best in global cuisine and most of the food is a result of knowing the Hyderabad palate. We were the first to start a restaurant here and soon we became an inspiration for others around.” “The USP of this restaurant is the menu itself, since we do not keep the same menu for a long time and every Friday there is a Specials Menu which is changed every week,” says he and further adds that “the entire menu is based on creativity and authenticity is the key here and we take feedback from our guests and do our level best to satisfy them.” He also adds that people in Hyderabad are now ready to experiment with their food, spend good money for that and are more willing to eat out than ever before.

With soups, salads, starters, thin crust pizzas, rice & risotto, gnocchi, pastas, fish & shell fish, great desserts and a superbly stocked bar to compliment every dish, you have a great choice to choose from in each section.

Heading to the appetizers at a leisurely pace at this great casual dining place, you can have the Rock Shrimp Tempura, Sautéed Chicken Sausages, Salt and Pepper Prawns or the spicy Jalapeno Poppers. In salads, you must try the Caesar Salad and Roasted Vegetable Salad. Coming to pizzas you have varied options, but the Pizza Margherita, Mexicana, Pepperoni and Barbequed Chicken Pizza are delicious! In pastas and risottos, the Fettuccine Spinach and Cream, Ravioli and Curried Arborio and Spiced Chicken are superbly tasty.

Now heading to the mains, do try the Stuffed Bell Peppers or Stuffed Chicken Breast or Chicken Parmesan or Baked Cilantro Fish or Poached Thai Style Fish Fillet; each a delight in its own unique way.

After a satiating meal like that, you have to end the food course on a royal and great way. And N’s great choice of desserts are something that will end it on a grand note. You could have either of the following; Panna Cotta, Tiramisu, Red Velvet Cake or Baked Cheese Cake, and you will definitely end up with a smile of your face!

With a great array of food, excellent presentation of each and every dish, perfect casual and comfortable dining ambience to suit any mood, what else could one ask for?! N is the place to be, no matter what time of the day!

Recipe: Spinach & Ricotta Stuffed Chicken

Ingredients for the stuffed chicken breast:

Chicken breast                  1 no (app 150 gms )

Spinach                                  100 gms

Ricotta cheese                  50 gms

Chopped garlic                 2 cloves

Onion & Dijon mustard                  1 tbsp

Fresh thyme                       few sprigs

Salt & Crushed Pepper                   as required

Olive oil                                 2 tbsp

Method: Slit chicken breast  and marinate with mustard, 1 tbsp olive oil, salt, pepper and thyme and keep aside.

For the stuffing: Blanch spinach and squeeze water and chop it. Heat non-stick pan, add rest of olive oil and garlic and onion. Once they are light golden in colour, add blanched spinach and sauté. Add salt and pepper as required. Cool spinach in a bowl and add ricotta cheese and thyme and mix well.

Ingredients for the sauce:

Pasta tomato sauce       50 gms

Cooking cream                  50 ml

Butter                                     25 gms

Fresh basil                            2 leaves

Salt & Pepper                    as required

Method: In a sauce pan heat pasta sauce with basil; add salt, pepper, cream and butter.

Serving the dish: Grill chicken breast till it is done. On a dinner plate, scoop out a ladle of mashed potatoes and place stuffed chicken breast on it. Ladle sauce on to a plate and garnish with basil. Serve with a portion of boiled vegetables.
Serves: 2  

  • RESTAURANT: N, A Modern Grill
  • LOCATION: Jubilee Hills
  • OUR RATING: 4.5 stars

Month: March 2014.

Utsav, a celebration, a festival, a feast; the vegetarian restaurant in Secunderabad embodies all that and much more through their exemplary food and passion for bringing forth the best in vegetarian dishes to the food connoisseurs’ of the city. With beautiful decor, excellent service and super delicious food, Utsav is a restaurant that has become synonymous with great vegetarian food in the Secunderabad area for many a food lover. The Biligiri group started in the year 2000 with this vegetarian restaurant, Utsav, which has earned many innumerable awards and unstinted recognition for its impeccable service and delectable range of varied cuisines. It would not be an understatement to state that today Utsav is a household name and the first choice for many food lovers in the twin cities.

Kiran Biligiri, Founder & CEO of Utsav, is very passionate about food and it shows when he talks about how the restaurant came into existence. “We wanted to create a restaurant which had not just great vegetarian food but also a great ambience to go with it; and not just be an idli/dosa place. We wanted to have a great place that served not just the best North Indian vegetarian food but also the best vegetarian options. And that’s when we started it.” The building itself has a history of its own and it was Kiran’s passion that converted the century-old building into a great restaurant.

“The USP of Utsav is tasty food, friendly service, welcoming ambience and its food festivals,” said Kiran and added that “the citizens of Hyderabad are now eating out more and their great response to our restaurant has encouraged and motivated us to start our other outlet at Jubilee Hills.”

T. Srinivas, Manager and Chef (who has long been associated with the restaurant and grown up the ladder to now proudly handle both roles efficiently), speaking about the food said, “we offer Indian, Chinese and Continental cuisine and we have special buffets for festivals and events and we have something planned for Valentine’s Day too.” He further added saying, “our specialties at the restaurant are dishes like Dal Maska, Vegetarian Biryani, Bagala Bhat, Methi Chaman, Moong Dal Halwa amongst others.”

Taking a journey into their delicious vegetarian fare; start off with the yummy Vegetarian Clear Soup or Lemon Coriander Soup along with the Simply Green Salad. In starters, dig into the tasty Hariyali Paneer Tikka or Makhmali Gilaffi Sheek or Crispy Fried Spicy Corn Kernels or Dynabites. If you are in the mood for spicy starters, then do try out the Sholay Paneer, Angari Achari Phool or the Chilli Garlic Veg Dumpling. In the main course in Indian, you need to try any one of their specialties along with the super soft butter naan or any of the kulchas. Other delicious curries are Kadai Vegetable, Chef’s Special Kofta-e-Dilbahar or Munakai Gidi Pappu Iguru. Biryani lovers will definitely love their Vegetable Biryani, which is as rich and tasty as any other special biryani in town.

In Chinese, order the Dice Vegetable in Schezwan Sauce along with the Burnt Garlic Veg Noodle or Crispy Spinach Nut Fried Rice. In Continental, do try the Macaroni Napolitano.

After such a delicious culinary journey, you need to end it off with as much glory as the rest of the courses. So, heading to the desserts section, you have to try their Moong Dal Halwa! Other delicious options are Gajjar Ka Halwa, Gil-e-Firdaus, Zawke Sahi, Khubani ka Meetha or Rasmalai. They also offer Jain food on request, which not many other restaurants do.

If you had to head to Tivoli, Secunderabad to eat their delicious food; now you have another option too - their new outlet that opened in January 2014 at Jubilee Hills.

To enjoy great vegetarian food like never before, head to Utsav and have a celebration!


Recipe: Methi Chaman


Grated paneer (cottage cheese)      - 1 cup

Chopped spinach (palak)               - 4 cups

Chopped fenugreek (methi) leaves - 2 cups

Dried fenugreek leaves (kasuri methi) - 1 tsp

Oil                                               - 2 tbsp

Cumin seeds (jeera)                      - 1 tsp

Chopped onions                            - 1/4 cup

Asafoetida (hing)                           - 1/4 tsp

A pinch turmeric powder (haldi)

Chilli powder                                  - 1/4 tsp

Coriander powder                           - 1/4 tsp

Ginger & green chilli paste               - 1 tsp

Salt to taste

Punjabi garam masala                    - 1/4 tsp

Fresh cream                                  - 2 tbsp


Heat the oil in a kadhai and shallow fry the grated paneer. Roast the dried fenugreek leaves in a pan till crisp. Keep aside. Blanch the spinach and fenugreek leaves in boiling water for 2-3 minutes. Drain and blend in a mixer till smooth. Keep aside. Heat oil in pan, add cumin seeds and onions and sauté till onions turn golden brown. Add asafoetida, turmeric, chilli & coriander powder, ginger & green chilli paste, prepared puree and fenugreek leaves and fry for 3 minutes. Add salt, paneer, the garam masala and cream and cook for 3 minutes. Garnish with grated paneer & fresh cream. Serve hot. Tip: Place spinach & fenugreek leaves under cold running water after boiling to retain bright green colour.

Serves: 2

  • LOCATION Secunderabad
  • OUR RATING 4.5 stars

Month: February 2014

Page 4 of 7


  • Amazing Telugu States!!!
  • Amazing Telugu States!!!
  • Amazing Telugu States!!!
  • Amazing Telugu States!!!
  • Amazing Telugu States!!!
  • Amazing Telugu States!!!
  • Amazing Telugu States!!!
  • Amazing Telugu States!!!
  • Amazing Telugu States!!!
  • Amazing Telugu States!!!
  • Amazing Telugu States!!!
  • Amazing Telugu States!!!
  • Amazing Telugu States!!!
  • Amazing Telugu States!!!
  • Amazing Telugu States!!!
  • Amazing Telugu States!!!
  • Amazing Telugu States!!!

Chai.Coffee.Company - C3

Ivy Woods

Hyderabad Arts Festival

KPMA Business Publications

AP - Facts

APSRTC is in the Guinness Book of World Records for being the Single Largest Corporation owing the largest fleet of buses in the world. It is also the world's largest public transport organization and the largest road transportation company in the world


Do we need younger politicians in the State and at the Centre? Do younger politicians make better leaders?