Hyderabadi Dum Biryani$14.00Signature · Best seller Long-grain basmati layered with marinated meat, sealed in a heavy pot with dough, and cooked over slow fire for three hours. Served with mirchi ka salan and raita. à la carte $120 / tray (serves 12)
Goat Sukkah$16.00Andhra · Bone-in Bone-in goat simmered Andhra-style in tamarind, ginger, and Guntur chili — a three-hour reduction that holds its richness without cream or yogurt. à la carte $130 / tray (serves 10)
Kadai Chicken$16.00Andhra · House Bone-in chicken cooked in a heavy iron wok with fresh-ground spices, dried Kashmiri chilies, curry leaves, and a slow-reduced tomato-coconut base. A Hyderabadi kitchen staple. à la carte $120 / tray (serves 10)
Paneer Tikka Masala$13.00Vegetarian · House Char-grilled cottage cheese in a slow-reduced tomato and cashew gravy. The cashew is ground in-house — not blended from paste. à la carte $95 / tray (serves 10)
Kodi Vepudu$15.00Andhra · Telangana classic Bone-in chicken dry-fried Andhra-style with curry leaves, green chili, and crushed black pepper. The Madras-belt snack reinvented as a Hyderabadi small plate. à la carte $110 / tray (serves 10)
Nellore Fish Curry$18.00Coastal · Andhra A tamarind-and-fenugreek curry from the Bay-of-Bengal coast — sharp, sour, and chili-forward. Best with steamed rice or sheermal. à la carte $150 / tray (serves 8)
Rogan Josh$17.00Telangana · Mughlai Slow-cooked lamb shoulder in a Kashmiri-chili and fennel gravy, finished with a touch of saffron milk and a single bay leaf for perfume. à la carte $140 / tray (serves 10)
Double Ka Meetha$6.00Sweets · House The classic Hyderabadi bread pudding — milk-soaked, saffron-glazed, and finished with toasted cashew and a single cardamom pod. à la carte $55 / tray (serves 12)