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Home Hyderabad Food Pages

Hyderabad Food Pages

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!

It’s a place that is true to its name, in every possible way! China by Marco Polo, in its own little way pays tribute to the traveler himself and the great cuisine of China, leaving you asking for more with its authentic, tasty Chinese and a wee bit of Italian food!

Marco Polo, the Venetian traveler whose travelogues introduced Europeans and the rest of the world to Central Asia and China is fondly remembered here. Though the restaurant serves mainly Chinese food, ranging from Hunan, Cantonese, Szechuan et al, it also offers a selected variety of Italian dishes in its homage to the traveler.

Speaking about the restaurant, Saju Nair, Operations Manager, said that “We serve authentic tastes of China and the ingredients are imported too. We stick to its original tastes and are true to its original palate. The response has been positive,” and added that “because Hyderabadis love spice, out of all the types, Hunan and Szechuan are more popular here.”

Chef Nithin Bangera, speaking about the signature dishes of the restaurant said that “Peking Duck, Singapore Chilli Prawns are very very popular,” and added that “Prawns of the Stick is another one of our specialties and so are the Spicy Double Cooked Lamb and Fried Ice Cream.” Another dish that he said that you must try is the Vegetable Egg (yes, a dish that looks just like an egg but is made with vegetables).

Heading to the food, start of your Chinese sojourn with the Burnt Garlic Vegetable Clear Soup or the Corn Crabmeat Soup in Bamboo Cups. On the side for starters, you could have the Crackling Spinach or the Vegetarian Fried Eggs in Hot Garlic or Tai Chin Chicken or Konjee Crispy Lamb or the Slow Fried Cantonese Slice Fish.

Then in the main course, do try the Monk’s Delight or Braised Stuffed Egg Plant Yuheng Style or the Oven Roast Duck with Dry Chilli Aromatic Toss or Devil Chicken or Lamb with Cha Choy and woodear along with the super tasty Burnt Garlic Butter Fried Rice or Spicy Crab Meat Rice or Singapore Rice Noodles. If you are in the mood for some sea food then do try the Whole Chilli Crab or Prawns Hubei Style or Sliced Fish in Hunan Sauce.

For those who also want to add a little bit of Italian to their course, you could have their Chicken ala Kiev, Masala Mafia, Vegetable Lasagne or the Grilled Chicken Steak on a bed of Italian Rice or Roasted Lamb Chops in Meat Brown Sauce or the Grilled Fish Fillet on a bed of cous cous lemon butter sauce.

They also serve Fondue Dishes; Cheese (traditional Italian cheese fondue served with grilled focaccia croutons, savory profiteroles and hot melted emmental, gruyere and cheddar cheese), Non-vegetarian (assorted grilled meats to dip in hot fondue of cheeses – with chicken, lamb, seafood, prawns and crab meat) or Chocolate (served with muffins, marshmallows, brownies); apart from Dimsums (of your choice) and Steam Boat (also known as Hot Pot, refers to several varieties of stew in a simmering pot of steel, where the ingredients are placed into the pot at the table and the cooked food is eaten with a dipping sauce).

End it all with a flourish with their immensely tasty Blue Berry Cheese Cake, Tiramisu or their Famous Fried Ice Cream! These are my favourites, but you could also try the Iced Toffee Lychee with Ice Cream or the Chimmi Cheese Fruit Wraps or Date Pancake!

While there are many other Chinese restaurants in town offering similar dishes, the difference here lies in its novelty and unique Chinese dishes, which you can get only here! Head to China by Marco Polo not just for a great Chinese meal but also to soak in the different flavours of the food it has to offer! You will keep coming back for more, with the delicious variety it has on the platter! And every time you head there, you can try out something different and delicious! China by Marco Polo it is!

There are many foodies, who want to try out new, new tastes. At home, one may be eating purely South Indian or North Indian or Mughlai cuisines, once in a way, a Chinese or a Thai food would be a welcome change. The Golden Dragon restaurant at Taj Krishna is a nice place to savour Cantonese and Sichuan varieties of Chinese cuisines.

Picking to go for lunch at Golden Dragon, one is greeted with copper-antique golden ambience, with paper lanterns, upholstery and linen, synchronizing with the toned-down lighting. As it was daytime, I had the experience of enjoying my lunch soaking in the beauty of the hotel’s gardens and cascading waterfalls.

How do you start a Chinese food? Should one begin with soups or Dim Sums, may not matter as long as you like what you eat. The Golden Dragon restaurant has a wide choice for vegetarians too. After lot of thought began with Dim Sums. Ordered the Fresh steamed vegetable and coriander bao that was prepared well. Also in the Dim Sums variety were Steamed Canton Vegetable Suimai, Pan-Fried Vegetable Shandog Kothe, Szechwan Spiced Mushroom and Green Peas Dim Sum and Hot Steamed Plain Chinese Bread Roll. For the non-vegetarians, there is Steamed Canton Prawn Suimai, Pan-Fried Chicken Celery Shandog Kothe, Maa Laak Spiced Chicken and Ginger Dim Sum, among many others.

The vegetarian Starters had spicy stuff like crispy Tofu Tossed in Chilly Hoi Sin Sauce, Whole Mushrooms in Tangy Chilly Bean Glaze, Crispy Potato Chilly Oil and Tofu Tao Chin. For me it was the Sesame Chilly Lotus Stem, as it was different and tasty for the tongue. For the non-vegetarians too there is a wide choice. The favourite of the non-vegetarians in this was Crispy fried chicken with Dried Chillies and Burnt Garlic. Some of them were trying out Crispy Fried Farm Fresh Pork Ribs with Honey Chilly or Cumin Chilly flavor.

In the soup section, the spicy varieties were the Traditional Hot and Sour Vegetable Soup and Spicy Vegetable and Minced Tofu Broth.

Coming to the Main Course, there are a lot of choices for the non-vegetarians. Be it in Seafood, Fish, Duck, Poultry, Lamb, Pork and Tenderloin. Those of you who are keen on eating good sea food can try the Crab Meat Cooked in Spicy Chilly with Beer Sauce or Hot and Sour Rock Lobster.  For prawn lovers, there is East Coast Prawns which can be had with Szechwan sauce or Cantonese Style or with Oyster sauce. If you are keen to savour Beggars Chicken, remember to order it 24 hours in advance.

In the Tenderloin section, there are a couple of options, but Spicy Mustard Tenderloin and Doube Spiced Mongolian Tenderloin are the chilly varieties. The restaurant has lot of options in every section. Even in the vegetables section, there are options like Dry Chilly Bean Potatoes, Eggplant Yuxian Chilli Sauce, Green Peas and Corn Kernels in Two Pepper Sauce.

Stir Fried Tofu with Cabbage and Vermicelli in Clay Pot looked and tasted different. The chillier variety in this section included the Braised Sliced with Vegetables in Spicy Tiger Sauce. However, one must remember that all dishes may contain Mono Sodium Glutamate unless otherwise requested.

Savoured the Szechwan Vegetable Fried Rice, though there were many choices to spoil in the rice and noodles section.  Foodies gorge on the noodles here as they are considered by far the best noodles. Another advantage here is that quantity for the main course is very big. One need not order again and again.

Coming to the last course of the luncheon, the Dessert section, there was the seasonal Caramelised Fruit Toffee, Crispy Pancake, Crunchy Daarsan or the regular Fresh fruits with ice cream. Chef Hung Fong Ng delights the guests with a show off hand pulled noodles every Saturday.

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