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Home Hyderabad Food Pages

Hyderabad Food Pages

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.


Do you love train journeys and are you missing one? Fret not, the Ohri’s Silver Metro train is ever-ready and you can board it for a journey filled with food that is enticing and desserts that are absolutely exquisite. Located in Ohri’s Cuisine Court, opposite old Gandhi Medical College, Silver Metro attracts the young and the old. As you walk down the steps to enter Silver Metro, you will see the silvered metro train. You can step into the train or have your culinary feast outside. Choice is yours!

After hopping on to the culinary train, what do you want to start with a Sharbat or Soup? Usually going to a restaurant, when the weather is a little chilly, one would prefer to have something hot. So the best choice was to taste the cream of vegetable soup, which was nutritious. The others on the platter were the Cream of tomato soup, Tomato coriander shorba, Cream of Spinach soup and cream of chicken soup. In the Sharbat section, there was Bhuna Jeera Chaas – chilled buttermilk laced with roasted cumin, and Piyush, saffron and nut meg flavoured buttermilk with pistachio slivers and Vasantha Neer, a refreshingly chilled tender coconut water with honey and lemon. There is something special for the diabetics, Sharbat-e-Gur, a thirst-quenching cooler with jaggery and refreshing spices. Among the starters or Shuruaat as the restaurant calls it, there is a rich fare for non-vegetarians. Top on the list was a spicy treat - Jhinga Panipat Kebab- stuffed Bhavangiri chillies and marinated prawns skewered in the tandoor. The other culinary item is Macchili Amritsari. Yes, it is fresh dices of river sole fish marinated with ajwain, curd, lemon and gram flour flavoured with ginger garlic paste, deep fried and garnished with onion rings. Chicken Tikka is prepared differently here. Boneless pieces of chicken is marinated in traditional tandoori masala and cooked on a slow charcoal fire, served with homemade mint sauce.

The others on the menu include Tawa Tiger Prawns, Pepper Prawns, Bhuna Besan ka Macchli Tikka, Macchli Tawa Hara Masala, Apollo Fish, Chicken Malai Kebab, Chicken Chatpata, Chicken Reshmi Kebab, Makhrana Tangdi, Murgh Kasuri Kebab, Murgh Chakori Roll, Tandoori Chicken, Bhuna Boti Jeera, Mutton Kacchi Kebab and Metro ka Khazana.

For the vegetarians, there is Khasta Subz Rolls, Paneer ki Mirchi, Paneer Tikka, Stuffed Mushrooms, Tawa Tossed Baby Corn, and Masala Crispy Corn. But, if you are here try out the Subzi Aur Kismis ki Shammi – finely minced vegetables and shredded spinach Tikkis stuffed with raisins and crusted almonds served with a hot tomato relish. The other one is the Shahjahani Paneer – sandwiched cottage chesse, stuffed chillies and shaslik vegetables grilled in the tandoor with pepper spiked marination.

For those who love to savour dishes prepared with chicken and fish, the Silver Metro offers Vishesh Curries. There is Jhingda Handi, Fish Tikka Masala, Murgh Elaichi Korma, Lucknow Bhuna Tangdi, Murgh Nizami Handi, Kadai Chicken, Egg Masala and Mutton Noorani Chop.

For those who love Kashmiri food, there is Mutton Rogan Josh and an Arabic cooking inspired dish Kebab Kapsa, which has lamb pulao topped with carved lamb stuffed with nuts, eggs and dry fruits. Another Kashmiri dish here is the Tabak Maans – mutton cooked with dry ginger in robust onion gravy.

In the Subz Dil Bahar section, there are a lot of Paneer varieties – Paneer Butter Masala, Paneer Tikka Masala, Paneer Kundan Methi, Paneer Begum Bahar, Paneer Aur Mirchi Ka Salan, Wadianwala Paneer. The in-house speciality is the Diwani Handi, Dahi Baingan – baby brinjals cooked in tangy gravy with yogurt and heavily tempered.  In the roti section, there are the regulars and in rice section there is the regular Vegetable Pulao, Peas Pulao, Vegetable Dum Biryani, Mutton Biryani, Fish/Prawn and special Chicken Biryani. For those who want to eat continental the section includes Chicken Steak, Chicken in Pepper Mushroom Sauce, Corn and au gratin and Penne with Broccoli and Mushrooms in Cheese sauce.

Those of you who love exotic drinks, in the Mocktails section, you have Mint and Coriander Magic, Strawberry Heart, Honey or Berry and Thanda iced tea. Silver Metro dishes out Anu Special- drink made with ice-cream, minty chocolate and dry fruit. For the cosy two-some there is Kiss Me & Miss Me – made with special bar masala, mango, basil and fresh orange; and Pomo and Melo Madness – a delicious drink made with fresh pomegranate, fresh melon and lemonade.

Apart from other drinks, at Silver Metro there are In-House and Classic Cocktails. The adventurous  can have Joshila Falsa – delicious and aromatic mix of vodka, falsa, black salt, mint leaf and pineapple juice. There is Exotic Metro – creamy drink of vodka, almond, mango juice, pineapple juice and fat free cream and Ultimate Silver Metro Iced Tea – strong drink of five white spirits, cinnamon sweet and sour.

In the Sweet Zaika section, there is regular Gulab Jamun with ice cream, Fruit salad with ice cream, Lychee with ice cream and Mulayam Rasmalai. If you want something different, try out the Moong Dal Halwa or Hot Malpua with Rabdi.

The restaurant is open for lunch and dinner and a meal for two costs Rs. 900 approximately.

Restaurant Karampodi, located at Film Nagar, Jubilee Hills, famous for reviving some of the age-old and forgotten homemade Telugu cuisines recently bagged the Best Restaurant Award in Telangana from the Tourism Department, Govt. of Telangana. Burra Venkatesham, Secretary Tourism, Govt. of Telangana and Pervaram Ramulu, Chairman, Telangana State Tourism Development Corporation, presented the award to the restaurant owners Ajay Ramadi, Shyam Jampala and Kiran Konijeti.

Karampodi is a joint venture of friends Ajay, Raju Vysyaraju, Kiran and Shyam who all worked abroad in diversified fields and relocated to the city. Shyam, a Management graduate from Liverpool John moors University, earlier worked with Satyam and Google, before pursuing his passion in the food industry.

Shyam, whose passion for food has taken him across the globe, said Karampodi is our passionate venture. “Through Karampodi, we are on a journey to revive some of the age-old and forgotten homemade Telugu cuisines,” he said.

Explaining about Karampodi, Shyam said it has a rich history and a unique recipe for Telugus. “Karampodi was developed in an era when the luxury of vegetables was not available all throughout the year.  Karampodi probably must have been created not just to add taste but also to add nutrients to the humble rice,” Shyam said. He adds that some of the Podis (powders) well-known to Telugus are Kotimeera Podi, Mirapakaya Podi, Kakarakaya Karam Podi, Kobbari Karam Podi, Palli Podi and Pudina Podi.

“In this fast-paced living, Karampodi offers a place where one can connect to one’s roots and relive the magic of one’s ancestral homes. We have stretched and entered the traditional Telugu kitchens and now bring to you some special recipes to reignite not just your taste buds, but also fond memories of yesteryears,” informed Shyam. From over 400 grandma recipes, Karampodi has standardised some and trimmed to 199 to offer to its discerning patrons. The restaurant also offers Non-Veg breakfast dishes.

Speaking about experimental Non-Veg Breakfast items, which are not very common, Shyam said that Karampodi promises to make the guests morning special. “The morning will remind about one’s roots, traditions, homes, granny and village. Some of the non-veg breakfasts lined up include Idly, Thatte Idly or Vada or Appam with Natu Kodi Pulusu or Chepala Pulusu; Poori or Dosa with Yata Mamsum Kura or Kodi Kura, Kheema Masala, and the other veg dishes include  Ulavachaaru Idly, Venna Idly, Kakinada Pesarattu, Sreemanthudu Dosa and many more,” he said.

Some of the signature main course traditional dishes include Bommadiyalu Pulusu, Ragi Sankranti with Natukodi Pulusu and Bhaagmathi masala pappu. The Pappus, include Mudda, Palakoor, Gongura, Tomato pappu, Dal Tadka and Dal Fry. The restaurant also offers Veg gravies like Bangaladumpa with Palak, Kaju Kura, Egg gravies like Guddu Pulusu, Guddu Masala; Chicken gravies like Miryala Kodi Kura, Pandu Mirchi Kodi Kura; Mutton gravies like Yata Mamsam; Golconda Muttila Kura, Kheema Masala; Sea Food Gravies include Koramatta Pulusu/Iguru etc.

Traditional rotis like Jonna Rotte, Rice like Thella Annam, Neyya Annam, Rasam Annam; Pulaos like Kushka Pulao; Kunda Biryani like Natu Kodi Kunda, Royyala Kunda; Non-Veg Biryani like Ulavacharu Kodi Biryani etc. Rare traditional dishes like Junnu, Kobbari Neelu, and Bobbatlu Vedi Paalu etc. are also available. There are many signature starters as well.

Non-vegetarian Signature Starters at the restaurant include Matka Chicken, Kamzu Fry and Peethala Vepudu. The chicken starters include Taramati Kodi, Pandu Mirchi Kodi, Kodi Vepudu, Kodi Fries, Kodi Pakoda, Kothimira Kodi, Kobbari Kodi, Karivepaku Kodi, Miriyala Kodi, and Karampodi Kodi. The starters based on egg are Guddu Pakodi, Omelette, Masala Omelette and Half - Boiled Omelette. For the vegetarians, there is Assorted Bajji, Aratikaya Bajji, Dosakaya Bajji, Bangaladumpa Bajji, Tamalapaku Bajji, Paneer Pakodi, Mokkajunna Pakodi, Kampodi Mokkajunna, Pesarapappu Pakodi, Veg Muttilu. Shyam says that to savour and enjoy lip-smacking cuisine, use your hands and not cutlery. Sharing their plans, Shyam said: “We plan to develop Karampodi into a chain and then would like to take it all over Telugu States and the country. Our vision is to develop Karampodi into a formidable food chain that would have at-least one outlet in every district headquarters in both the Telugu states in next five years.” He said plans are on to open two restaurants, one each at Kukatpally and Dilsukhnagar and one outlet each in Vijayawada and Vishakhapatnam.

Smaaash, India’s World Class Sports and Entertainment Arena, draws the rich and commoner alike to Mighty Small, a carnival themed café & bar in the City of Pearls. Designed for ardent sports lovers, the café is an ode to iconic sports legends like Sachin Tendulkar, Virat Kohli and Cristiano Ronaldo, who are associated with Smaaash. “Mighty Small is a humble and sweet way to thank these stalwarts for extending unconditional support to Smaaash,” says Sarath Gali, Executive Chef.

The name – Mighty Small is inspired by the Brand Ambassador of Smaaash - Sachin Tendulkar- the diminutive giant who exhibited extraordinary skills and became a mighty presence on the international cricketing stage.

The chef says that the themed café has a seating capacity of over 80 covers. Speaking about the design of the café, the chef shares that the restaurant has been designed especially for people, who are young at heart. “The Mighty Small ambience is so alive that it reflects life as in a carnival, and instantly takes you into your childhood as you see the carnival themed decor with vibrant circus posters, paintings, joyful carousel lighting, cheerful red and white seats and a huge selection of family favourite offerings,” he says. Resembling the games and virtual reality experiences at Smaaash, the cafe has a scrumptious food and beverage menu that will be an instant hit with guests. Opening the menu with Quick Runs, there is Chat Pat Platter that consists of Masala corn, peanuts and papad. The chef recommends Makhani Fondue, an assortment of toasts and naan and lavish crisps.  Volcano of Nachos is loaded with salsa, veggies, cheese and sour cream and can be had with chicken too. Another hot favourite is Magaz Masala Snack Andhra Style, which is served with masala fries and garlic and green chilli chutney.

Coming to the Step Right Up section, on top of the menu is Smaaash Super Food Salad loaded with broccoli, mixed nuts, quinoa, pomegranate and a balsamic dressing. For a true Hyderabadi, there is Hyderabadi Marag With Pao, a spicy mutton stew served with masala pao, and Shikhampuri Kebabs, Mutton mince Hyderabadi kebabs served with special garlic and green chilli chutney.

In this section, there is Sachin’s Fav - Chakhna Salad - chopped assortment of veggies with peanuts in a chat pat dressing. The chef also recommends ‘Paneer Mirchi Ka Salan Tartlets’, ‘No.5 Keema Samosas’ and other such easy bites.

Make your own Carnival as the name suggests is something you can do it yourself to give it your personal touch in front of your lady love or vice-versa or for your friends. D-I-Y Bruschetta, crusty Bruschetta’s served with Olive, Tomato, Basil & Jalapeno Tapenade with choice of Vegetarian or Chicken or Masala Keema topping in a jar. In the D-I-Y Lettuce Wrap, serve it with a choice of Hoisin Grilled Paneer or Chicken Crumble with Fried Garlic, crushed Peanuts, Sweet Chilli Sauce and Soy Sauce to fill up the Wrap.

In the serving up Aces section, The Green Kathi is Spinach Parantha, char grilled cottage cheese, peppers, cilantro, lettuce, served with Mint Chutney mayonnaise and green chillies. On the other hand, The Red Kathi is made of Beetroot Parantha, marinated red onions, peri peri chicken, served with mint chutney mayonnaise, cilantro and green chillies.

From luscious pizzas to gooey lasagnas to clay pots and noodle meals, there’s something for everyone. For the one with the sweet tooth, the place offers lip smacking desserts like ‘Tequila Chocolate Mousse’ and ‘NYC Styled Cheese Cake’ amongst others.  “The food menu has been designed keeping the Fusion concept, where one could try their favourite food and enjoy the games along with it,” says Sarath Gali.

Hyderabad gets its first of a kind restaurant that emphasis on healthy eating and do-it-yourself, a trend that is catching world over. Built on the lines of fast casual concept, the all-new restaurant opposite Cyber Towers, Hitech City in Madhapur, Indi Blaze is all set to offer guests a new dining concept where diners ‘Make-Their-Own-Healthy-Meal’, in a bowl of their choice just in two minutes that unites fast health food dining with a chic casual setting.

A fresh and trendsetting idea driven by two chefs who are popularly known as Spice Brothers--Sanjay Thumma and Vikram Simha, Indi Blaze offers a “Fast Casual Dining Experience--Good Food in a Flash”.

Chef Simha says that Indi Blaze is an innovative concept of offering superior and exciting choices of food with healthy alternatives to make customers feel comfortable in creating their own meal to suit their palate experience. “Our aim is to serve our customers ‘Good food in a flash’ that is valued for its uniqueness, quality, intense taste, timely service and affordability,” the chef says.

Indi Blaze uses the freshest ingredients to create its gastronomic masterpieces. “The highlight of the menu is the Hearty Bowl, Edi Bowl and Porotilla. Diners can choose either a meat or a vegetarian selection for their bowl. Following that, they have a choice of grains and pulses. Once they have decided the main aspects of their meal, they must decide upon what to add to it. From sautéed vegetables to tomato salsa, a huge gamut of choices awaits them. To top it all off, the diner can select from our range of sauces to make their meal perfect,” says chef Simha.

The chef says that the Edi Bowl is an edible bowl in which the meal is served and the Porotilla is a wrap. “The menu also has the Indi Pizza, a unique Indian take on the pizza, the ever popular Kebab wrap, and the Indi Blaze take on the staple Hyderabadi Biryani,” he says. He further says that to round off the menu, they have healthy drinks and crunchy chips. “The warm, pleasant ambience and quick service will appeal to majority of diners and their delight will be the main driving factor of our restaurants,” Simha says.

One need not worry, on how to make your meal at Indi Blaze. There are people at every step to help you and apart from that there are self-explanatory charts. One can have a Hearty Bowl, which consists of wholesome bowl of grains, lentils with a choice of mains (meat/ vegetables) and vegetables topped with salsas, cheese and sour cream. One can add greens and make it healthy.

Next is Porotilla, a large roll with a choice of grains, Himalayan Black soy, veggies, mains, salsa, cheese and toppings. The bread is available in whole wheat and classic white options. “This is a best food for a delicious meal on the go,” adds Simha. Another choice is the Crispy Bowl topped with grains, beans, meat or veggies, greens and salsa.

If one is very cautious and wants only salad, there is Healthy Salad - crispy corn chips topped with meats, beans, veggies and signature mixed lettuce and micro greens with salsa and cheese. Wanna eat light, and then try the Mini Bowl - a smaller bowl of the regular larger bowl for a quick meal. “A small and quicker combination of grains, mains, sauces and salsas with selected toppings,” says Simha. The chef states that at this specialty restaurant they have what is called Blaze Biryani, an interesting variation of the biryani served in an innovative and quick way. There is also Portizza, a grilled variation of a pocket Pizza.

Gourmet lovers who love hot soups, there is Soupyee. “It is a hearty soup and as good as a meal. Big bowl of soup is topped generously with grains, mains, cheese and salsa. One big bowl of soup is filling and works under 300cal. It a light healthy and nutritious meal,” the chef says.

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