The Menu

Beef and wheat slow-pounded for hours into a rich, silky haleem, finished with fried onions, ghee and lemon.

Tender beef trotters slow-cooked in a deep, spiced broth — a timeless delicacy that warms the soul.

Aromatic basmati and tender chicken sealed on dum with authentic Hyderabadi spices. Fragrant, flavorful, unforgettable.

Juicy mutton layered with saffron rice, fried onions and mint — served with mirchi ka salan and raita.

Masala-fried chicken pieces crowned over fragrant biryani rice.

Old-city style mutton pan-fried in a giant kadai with green chillies and roasted spices.

Chicken cooked in an iron kadaai with freshly pounded spices and dry red chillies.

Tender chicken in a fragrant green masala of mint, coriander and green chillies.

Creamy, well-seasoned tomato-butter gravy with tandoori chicken. Best with butter naan.

Whole chicken in a yoghurt-chilli marinade, charred in the clay oven. Juicy with a smoky finish.

Spiced minced meat pressed onto skewers and grilled over charcoal.

Fiery, crunchy fried chicken tempered with curry leaves and green chillies.

Crispy chicken tossed with green chillies, peppers and a tangy soy glaze.

Golden, crispy and lightly salted.

Soft, fresh tandoor naan brushed with butter.

Classic leavened bread from the tandoor — made for Haleem and Nahari.

Whole-wheat bread baked against the clay oven wall.

Paper-thin 'handkerchief' bread, perfect with kebabs.

Loaded with flavorful chicken, garlic sauce and pickles, wrapped perfectly.