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Home Hyderabad Food Pages

Hyderabad Food Pages

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.

Celebrations for special days are always etched in our memory. If you are looking for something that is in the heart of the city, cosy and allows you to let you hair down and enjoy a full five meal course then one must head to Ohri’s Mehfill, a fine dining restaurant, at Hotel Baseraa situated on S D Road, Secunderabad.

The name Mehfill must have rung a bell. Yes, this restaurant specialises in Mughlai cuisine and is very popular for its non-vegetarian dishes. As you step in, you will be greeted by with a smile and made comfortable. If you have stepped in for lunch, you have recorded soothing ghazals to cool your nerves and if it is evening, then it is live music and you can have your requests, or still short woo your girlfriend or better half. The restaurant has a seating capacity of 90 guests and has maximum guests during dinner and the weekend (Friday – Sunday). Chefs Gorelal Yadav and Nazeer Mohammed have been dishing out tasty cuisines for the past three decades.

If you are not inclined to begin your meal with a soup, one can try the mocktails. There are plenty of choices in this section beginning with Cool Cucumber, Green Temptation, Peach Surprise, Chatka Grape, Litchi Colado and the special Mehfil Punch – a sweet concoction of orange, pineapple juice, litchi, mango and fat free cream.

For starters, if you love chicken, then try out the threaded crispy chicken – shredded chicken, seasoned with exotic Chinese spices, wrapped in thin strips of wanton and fried crisply. If you love lamb, then you must savour the Crispy Konjee Lamb – shredded lamb, crispy fried, tossed in pungent hoisin sauce. There are choices in fish and prawns too.

Coming to the main course, if you have had chicken in the starters’ then taste lamb cuisine or vice versa. It is not heady, but tasty and try out the Diced Chicken Dong Style – dices of chicken cooked in a rice wine-based Dong sauce. In the lamb variety, try out the Roast Lamb in hot bean sauce – sliced roast lamb cooked with red and green peppers in a fiery black bean sauce.

If one is interested in pure Mughlai cuisines one can try out the Murgh Pakeezah, Murgh Mussallam or Murgh Noorjahan. Want something with local flavours, then try out the Gosht Nizami Salan – Mutton pieces cooked with freshly chopped brown onions, a touch of cashew nut paste and curd, whole and powdered Indian spices. But the chef vouches for Khada Masala Gosht – lamb cooked traditionally in an earthen pot with whole spices – a Karachi speciality served in an earthen pot.

The vegetarians can savour the Vegetarian Chow with roasted almonds – Cubes of vegetables, cottage cheese and fresh baby corn cooked in a mildly seasoned sauce and garnished with roasted almonds. If you love spicy, then order the Okra corn and potato hot garlic- baby corn, potato and okra cooked in a hot spicy garlic sauce. Try the Makai ki Shehzadi – combination of fresh baby corn, juliennes of cabbage and spinach cooked with red tomatoes and onions. You can have your main course with choices of rotis from Khazan-e-roti, or try out the Mehfil ki khaas tokri.

If you are a rice lover, in the Lazeez Chawal section – there is Kashmiri Pulao, subz Biryani, Vegetable Pulao, and a Mehfil specialty – Mehfil-e-Sofiyani Biryani. But, in Hyderabad many prefer the Dum ki Biryani – aromatic basmati rice layered with delicious chicken or mutton, cooked on a dum (dry heat) with herbs and spices flavoured with saffron and served with mirchi ka salan and raita.

In the desert section, there is the usual Cream Caramel, Khubani Kulfi, Zafrani Phirnee and cassata, but what attracts the sweet tooth lovers would be the Bull’s Eye.    A meal for two will approximately cost Rs. 1200.

Gourmet lovers and their friends, who want to catch up on some good food, while leaving the city or entering it, can embark on an endless food journey at The Square, Novotel Hyderabad Airport’s signature restaurant designed with Asian and European influences. “We present our guests with an exciting spread of Continental, Asian and International specialties in our buffet three times a day as well as A la carte cooking,” says Chef G V Ramesh.

The Chef states that at The Square, every dish is thoughtfully selected and mindfully prepared to create a symphony of sensory experiences in sync with the beauty of the ancient Deccan plateau. “Explore healing eating and celebrating the offerings of the nature with ‘Swa-stha’ cuisine that aligns ‘Sat-Chit-Anand’ with outstanding food,” says Ramesh.

Like all modern kitchens are open 24x7, most restaurants too serve food 24x7. The Square opens for Breakfast as early as 6 AM and functions till 11.30 AM. There is the regular Eggs & Omelets, variety of Breads, Pancakes, French toast, Idli, Medu Vada, Dosa/Pessarattu, Masala Uttapam, Upma, Ragi Seviyan, Poori Aloo and Stuffed Parantha among many other things.

For the Globe Trotters, there are innovative, imaginative and fresh appetizers and salads from the finest kitchens, says the chef. He adds that The Square specializes in healthy options. For the vegetarians, there is Mezze Collection, assemblage of hummus, tabouleh and feta labneh accompanied with lavash and pita. Asian Summer Rolls is an option for both vegetarians and non-vegetarians. Sheer rolls of vegetables, zero km sprouts and toasted peanuts served with sweet chilli dip in lactose free silken tofu for the vegetarians and with chilled crab containing shellfish for non-vegetarians.

The chef states that in the soups section, there is gluten free Mulligatawny, famous curried lentil soup infused with native peppercorn, served with steamed rice for vegetarians and with slow poached chicken for the non-vegetarians. “Another healthy option is chicken and noodle soup served with flavours of Thailand, enhanced with coconut cream,” says the chef. For salad lovers, there is Caprese, contemplation of tomatoes, mozzarella, seasonal greens and basil.

When in the Telugu land and eager for the local flavour, there is plenty to choose from. For the vegetarians, there is Pudina Paneer Tikka, Kadhai Paneer, Muttar Mushroom Makhana, Dal Makhani, Dal Tadka and the Subz Shammi. If one is looking for spicy stuff, one can savour the Dakhini Yerra, Tawa Fish, Tandoori Chicken, Nellore Fish Curry and Bhuna Ghost. When in Hyderabad, how can one forget the Biryani? For the vegetarians, fragrant Basmati rice cooked to perfection on dum with seasonal vegetables and with Succulent Chicken or Tender Mutton for non-vegetarians and served with salad and cumin mint yoghurt is a special treat.

The restaurant offers Full Square Meal, a combination of meals served to satisfy one’s appetite from 10 AM – 11 PM. Under this for the vegetarians, there is Kadhai Paneer, Muttar Mushroom Makhana, Gong Bao Mushroom, Stir Fry Asian Greens and Ruby Risotto. On order, the Kadhai Paneer and Ruby Risotto turned out to be a wholesome meal. The Kadhai Paneer was served with steamed rice, yellow day, green salad and gulab jamun. According to the chef instead of rice one could order tandoori too. The Ruby Risotto was served with buttered vegetables, bread rolls, lettuce salad and tiramisu. For the non-vegetarians, there is Nellore Fishy Curry, Murgh Handi Lazeez, Tai Chin Chicken and Bhuna Gosht.

The chef states that there is lot of choices in the Late Night Menu too. “This is open after midnight to 7 AM aimed at travellers catching late night or early morning flights,” says the chef.

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