Fultoo Biryani House Menu

Tender lamb shank biryani with fragrant basmati rice, aromatic spices, and a boiled egg, garnished with fresh herbs.

Tender boneless chicken layered with fragrant basmati rice, infused with saffron and aromatic spices, topped with a boiled egg.

Basmati rice and goat meat, marinated in a blend of Hyderabadi spices and yogurt, slowly cooked in a sealed pot to infuse flavors.

Marinated chicken pieces pan-fried with a blend of aromatic spices, typically includes curry leaves and a hint of tanginess.

Fluffy, Butter-Infused Traditional Indian Bread

Garlic-infused flatbread baked to perfection to accompany your meal.

Boneless chicken marinated in a blend of Indian spices, deep-fried, and typically includes a toss in a special Hyderabadi sauce with curry leaves.

Ghee-fried bread soaked in a rich, saffron-infused milk, garnished with nuts.

Marinated chicken wrapped in a soft bread, typically includes a mix of vegetables and a special Hyderabadi sauce.

Chicken wings fashioned into lollipops, marinated in a blend of Indian spices, then enveloped in a light batter and deep-fried.

Marinated chicken deep fried and tossed with curry leaves, spices, and a tangy sauce.

Battered and fried baby corn sautéed with onions, bell peppers, and typically includes a spicy and tangy sauce.

Chicken pieces are marinated and sautéed with bell peppers and onions, typically includes a spicy chili sauce.

Boiled eggs tossed in a spicy and tangy sauce with hints of soy and garnished with spring onions.

Battered fish, typically tossed with onions and bell peppers in a tangy and spicy chilli sauce.

Cauliflower florets, battered and deep-fried, then tossed with bell peppers and onions in a savory mix of garlic, soy sauce, and chili gravy.

Mushrooms, typically batter-fried, then tossed with bell peppers, onions, and a blend of soy, chili, and vinegar sauces in an Indo-Chinese style.

Paneer cubes sautéed with bell peppers and onions in a spicy and tangy sauce, often including soy and chili sauces.

Shrimp sautéed with onions, bell peppers, and a blend of spices in a tangy chili sauce.

Deep-fried corn kernels bound in a light, seasoned batter, typically includes a blend of Indian spices.

Cut mirchi features green chilies coated in a gram flour batter, deep-fried, and typically includes a garnish of onion and chat masala.

Chicken wings, marinated and deep-fried, then tossed in a tangy and spicy sauce.

Beaten eggs combined with cooked chicken, typically seasoned with Indian spices, onions, and green chilies, then fried to create a savory omelette.

Boiled eggs enveloped in a chickpea flour batter with spices, deep-fried to achieve a golden hue.

Boiled eggs sautéed with a blend of spices, typically including onions and tomatoes.

Beaten eggs cooked with traditional Indian street-style spices, onions, and herbs, typically served as a hearty appetizer.

Hand-rolled pastry filled with a spicy mix of onions and traditional Indian spices, inspired by Bollywood's cinematic style.

Boneless fish fillets, marinated in spices and yogurt, deep-fried and tossed with curry leaves and green chilies.

Fish fillets marinated with a special blend of Malabar spices and coconut sauce, then fried on a tawa to achieve a distinctive flavor and texture.

Marinated chicken pieces pan-fried with a blend of aromatic spices, typically includes curry leaves and a hint of tanginess.

Chicken momos filled with a blend of minced chicken and spices, steamed to perfection. Served with a special chutney.

Steamed dumplings filled with a special blend of vegetables, offering a unique twist on the traditional momo experience.

Chicken marinated in a ginger-infused sauce, typically includes garlic and spices, sautéed to highlight the ginger's prominence.

Fish fillets, marinated and fried, then tossed with a homemade ginger sauce.

Shrimp sautéed with fresh ginger, typically includes a blend of spices unique to Indian cuisine, creating a harmonious flavor profile.

Boneless chicken marinated in a blend of Indian spices, deep-fried, and typically includes a toss in a special Hyderabadi sauce with curry leaves.

Fish cubes marinated in Hyderabadi spices and deep-fried, then sautéed with curry leaves and a special tangy sauce.

Paneer cubes marinated in Hyderabadi spices, deep-fried, and typically includes curry leaves and a special sauce.

Shrimp marinated in a blend of Hyderabadi spices, deep-fried, and sautéed with curry leaves and special sauce.

Minced mutton mixed with traditional Hyderabadi spices, herbs, and shaped into cutlets, typically pan-fried to achieve a crispy exterior.

Minced meat seasoned with Indian spices, hand-formed into balls.

Lotus root slices, deep-fried and tossed in a tangy and spicy Manchurian sauce, typically includes onions and bell peppers.

Battered baby corn deep-fried and tossed with a blend of soy sauce, garlic, and ginger in a tangy Manchurian sauce.

Deep-fried chicken tossed with bell peppers and onions in a tangy soy chili sauce.

Battered boiled eggs, typically includes ginger, garlic, and a special Manchurian sauce, tossed with green peppers.

Battered and fried fish typically includes onions, bell peppers, and a tangy Manchurian sauce infused with garlic and soy sauce.

Cauliflower florets deep-fried and tossed with a tangy and spicy Manchurian sauce, often accompanied by diced vegetables.

Mushrooms, crisply fried and then tossed with a blend of soy sauce, garlic, ginger, and traditional Indian spices in a Manchurian sauce.

Paneer cubes fried and tossed in a savory Manchurian sauce, often accompanied by onions and bell peppers.

Battered shrimp fried and sautéed with onions, bell peppers, ginger, and garlic in a tangy Manchurian sauce.

Mixed vegetable dumplings, typically including cabbage, carrots, and bell peppers, fried and served in a tangy Manchurian sauce.

Peanuts boiled and then fried, mixed with a blend of spices and herbs, offering a unique texture and taste.

Mushrooms sautéed with a blend of spices, ginger, garlic, and tossed in a tangy sauce, embodying a fusion of flavors.

Bone-in mutton roasted and tossed with green chillies, curry leaves, and a blend of spices, typically prepared in Indian style.

Boneless mutton, typically roasted and tossed with chillies, curry leaves, and a selection of Indian spices for a robust flavor.

Mutton liver pieces sautéed with traditional Indian spices, typically includes onions, garlic, and a blend of aromatic herbs.

Mixed vegetables enveloped in a seasoned chickpea flour batter and deep-fried.

Chicken marinated and roasted with a blend of chilies and curry leaves, creating a charred exterior.

Mutton pieces, charred and roasted with chilies and curry leaves, offering a robust flavor profile.

Shrimp marinated and roasted with a blend of chilies and curry leaves, creating a dish with bold flavors and a charred finish.

Triangular pastry filled with spiced minced chicken and aromatic herbs, deep-fried to a golden crisp.

Hand-rolled pastry filled with a savory blend of onions and traditional Indian spices.

Crisp pastry triangles filled with spiced potatoes and peas, embodying traditional Punjabi flavors.

Chicken marinated and sautéed in a rich, cilantro-based sauce, typically includes a blend of aromatic spices.

Fish marinated in a special blend of spices and cilantro sauce, offering a unique taste and aroma.

Boneless chicken pieces cooked in a savory sauce, typically includes bell peppers and a blend of spices, garnished with fresh herbs.

Goat pieces simmered in a sauce rich with peppers and typically includes onions and a blend of Indian spices.

Shrimp sautéed in a savory sauce, typically includes bell peppers and a blend of spices, offering a balance of heat and flavor.

Marinated shrimp sautéed with yogurt, special spices, curry leaves, green chilies, and cashews.

Wrapped in a thin pastry and deep-fried, typically includes a mix of shredded vegetables and Indian spices.

Mashed vegetables mixed with Indian spices, formed into patties, coated with breadcrumbs, and deep-fried.

Beaten eggs combined with tender chicken, onions, and a medley of Indian spices, cooked until fluffy and golden.

Marinated chicken wrapped in a soft bread, typically includes a mix of vegetables and a special Hyderabadi sauce.

Mutton shawarma, typically includes marinated mutton wrapped in a soft bread, accompanied by a blend of Hyderabadi spices and sauces.

Wrapped in a soft bread, this vegetarian shawarma combines mixed vegetables with Hyderabadi spices, typically topped with a tangy sauce.

Goat trotters simmered in a rich, spiced broth, incorporating a special blend of Hyderabadi spices.

Mutton marinated in Hyderabadi spices, shallow fried with green chillies and onions, offering a simple yet traditional taste.

A refreshing blend of yogurt and almonds, creating a smooth and nutty beverage.

Potatoes and cauliflower cooked with onions, tomatoes, ginger, and a special blend of Indian spices.

Potatoes, peas, and mushrooms cooked together in a richly spiced curry sauce, typically featuring onions, tomatoes, and a blend of traditional Indian herbs.

Fluffy, spiced potato-stuffed flatbread, griddled to golden perfection.

Crispy potato patties combined with spices, typically includes tangy tamarind chutney, spicy green chutney, and creamy yogurt, garnished with fresh cilantro and sev.

A curated selection of traditional Indian desserts, typically featuring items like gulab jamun, kaju katli, and rasmalai, served together for a diverse taste experience.

Badam milkshake combines milk with almond paste, often enhanced with saffron and cardamom for a fragrant, nutty beverage.

Basmati rice flavored with mint, coriander, and whole spices, served alongside gutti vankaya curry, which features whole eggplants in a spicy peanut and coconut gravy.

Basmati rice seasoned with whole spices, served alongside a savory kheema (minced meat) curry, typically includes herbs and aromatic spices.

Bagara rice, flavored with whole spices, mint, and coriander, is served alongside tender mutton pieces simmered in a rich curry sauce with Indian herbs.

Basmati rice flavored with traditional spices, typically includes tender mutton pieces and dalcha, a lentil-based stew with tamarind and vegetables.

Bagara rice, a traditional dish made with rice, whole spices, mint, and coriander leaves, served alongside natukodi curry, which typically includes country chicken cooked in a blend of Indian spices.

Bagara rice, fragrantly spiced with whole spices, mint, and coriander, is paired with a rich veg kheema curry, typically including minced vegetables simmered in traditional Indian spices.

Boneless chicken simmered with onions, tomatoes, and a blend of traditional Indian spices, creating a thick and aromatic curry.

Bone-in mutton pieces cooked with a blend of traditional Indian spices in a semi-dry gravy, typically featuring onions, garlic, and tomatoes.

Fragrant basmati rice layered with tender boneless chicken, aromatic spices, and a boiled egg.

Basmati rice and boneless chicken cooked dum style with Vijayawada's special spices, typically serves a family.

Boti fry typically consists of marinated meat cubes, often goat, pan-fried with onions, tomatoes, and a blend of aromatic spices.

Assortment of traditional Indian breads including plain naan, garlic naan, and onion kulcha.

Boneless chicken cooked in a creamy tomato sauce, typically includes spices and herbs, served over basmati rice.

Chicken wings marinated in spices, then fried and coated in a creamy tomato-based sauce with hints of butter and fenugreek.

Fluffy, Butter-Infused Traditional Indian Bread

Chickpea curry with a tantalizing blend of spices

Pounded mutton combined with broken wheat, lentils, and aromatic spices, traditionally cooked to a creamy consistency.

Marinated chicken, typically served in a wrap or flatbread, accompanied by a selection of sauces and pickled vegetables, following traditional Indian flavors.

Thinly sliced mutton wrapped in flatbread with special spices and sauces, typically includes pickled vegetables.

Marinated vegetables wrapped in a soft flatbread, typically includes a blend of aromatic spices and is complemented with a special sauce.

Talawa ghosh (mutton roast) features tender mutton pieces roasted with traditional Indian spices, typically garnished with curry leaves and coriander.

Spicy and tangy soup prepared with a variety of vegetables, typically seasoned with vinegar and a blend of spices.

Country chicken cooked with traditional Indian spices, often includes peppercorns and curry leaves for a robust flavor profile.

A smooth blend of ripe tomatoes and cream, subtly enhanced with traditional Indian spices for a comforting taste.

Potatoes and green peas cooked with mushrooms in a spiced masala sauce, typically includes onions and tomatoes.

Chickpea curry with a tantalizing blend of spices

Yellow lentils simmered with tomatoes and spices, finished with a makhani (buttery) tadka.

Yellow lentils and spinach cooked together, typically includes garlic, onions, and spices, finished with a tempering of ghee and aromatic herbs.

Yellow lentils simmered with tomatoes, typically includes onions and a mix of spices, finished with a tadka of ghee, mustard, and cumin seeds.

Whole baby eggplants stuffed with a blend of peanuts, sesame seeds, and coconut, simmered in a tangy tamarind sauce, embodying traditional Andhra flavors.

Paneer and potato dumplings served in a rich, creamy tomato-based gravy, often garnished with nuts and fresh coriander.

Long green chilies simmered in a rich sauce of peanuts, sesame seeds, and tamarind.

Paneer cubes and green peas simmered in a rich tomato-based gravy, subtly spiced with traditional Indian seasonings.

Paneer cubes simmered in a pureed spinach gravy, subtly flavored with garlic, ginger, and traditional Indian spices.

Indian cottage cheese simmered in a rich gravy made from onions, tomatoes, and a blend of traditional spices.

Soya granules cooked with traditional Indian spices, typically includes onions, tomatoes, and a blend of aromatic herbs, garnished with fresh coriander.

Paneer cubes simmered in a creamy tomato gravy, enriched with cashews and authentic Indian spices.

Bagara rice, flavored with aromatic spices, paired with kheema curry, a richly spiced ground meat dish, embodies traditional Hyderabadi cuisine.

Bagara rice paired with a rich mutton curry, typically includes tender pieces of mutton simmered in a blend of spices and herbs.

Bagara rice paired with mutton dalcha, a stew typically includes tender mutton pieces, lentils, and a blend of Hyderabadi spices.

Bagara rice paired with natukodi curry, a traditional dish featuring basmati rice seasoned with spices and served alongside a curry of country chicken simmered in a blend of aromatic spices.

Basmati rice seasoned with traditional spices, served with a curry of minced vegetables, typically includes a blend of aromatic herbs.

Spicy chickpeas served with deep-fried bread; a delightful Indian classic, often eaten as breakfast

Corn kernels tossed with tangy tamarind chutney, spices, and fresh herbs, typically served as a zesty snack.

Four masala channa vadas paired with chicken curry, where the vadas are deep-fried chickpea fritters, and the curry typically includes tender chicken simmered in a rich, spiced gravy.

Masala channa vada consists of spiced chickpea fritters served alongside a rich mutton curry, typically featuring tender mutton pieces simmered in a blend of aromatic spices and herbs.

Four masala channa vadas are paired with natukodi curry, typically comprising deep-fried chickpea patties alongside a traditional spicy country chicken curry.

Minced mutton cooked with onions, tomatoes, and a blend of spices, served with two buttered pav buns.

Deep-fried unleavened bread, typically served with a spiced potato curry.

Deep-fried puris served with a rich and aromatic chicken curry, typically includes tender chicken pieces simmered in a blend of spices and herbs.

Deep-fried puris served with a side of kheema, typically includes minced meat cooked with onions, tomatoes, and traditional Hyderabadi spices.

Deep-fried puris paired with mutton curry, typically includes tender mutton pieces simmered in a rich and aromatic blend of spices and herbs.

Deep-fried puris served with a spicy natukodi (country chicken) curry, typically includes a blend of traditional Hyderabadi spices.

Minced mixed vegetables cooked with traditional Indian spices, paired with two soft pav buns.

Boneless chicken cubes marinated in yogurt and spices, then grilled on skewers in a tandoor.

A platter featuring a variety of non-vegetarian kebabs, typically including chicken, lamb, and potentially other meats, marinated in a blend of traditional Indian spices and cooked in a tandoor.

A medley of vegetables, skewered and grilled, typically includes a blend of spices unique to Indian cuisine.

Galauti kebabs are made from finely minced mutton, seasoned with a blend of traditional spices like cloves, cardamom, and cinnamon, then gently fried to achieve a melt-in-your-mouth texture.

Whole pomfret marinated with Goan spices, typically includes a blend of garlic, ginger, and traditional Goan masalas, then shallow-fried to achieve a crispy exterior.

Salmon, seasoned with traditional Goan spices and fried, typically includes a blend of garlic, ginger, and turmeric.

Chicken pieces marinated in a tangy gongura (sorrel leaves) mixture, typically includes spices and herbs, grilled in a tandoor for a distinctive flavor.

Patties made with spinach, green peas, potatoes, and a blend of Indian spices, typically shaped and fried.

Boneless chicken marinated with cilantro, mint, and a blend of aromatic spices, then grilled in a tandoor.

Chicken legs marinated in a blend of cream, yogurt, and spices, then cooked in a tandoor, resulting in tender and creamy kebabs.

Boneless chicken marinated in a blend of yogurt, cream, cheese, and spices, typically includes hints of garlic and green chili, cooked in a tandoor oven.

Mushrooms marinated in a creamy blend of malai (cream) and cheese, subtly spiced and grilled to bring out a rich texture and taste.

Cubes of cottage cheese marinated in yogurt and spices, skewered with green peppers, onions, and tomatoes, then grilled in a clay oven.

Paneer cubes marinated with mint, yogurt, and spices, then grilled in a clay oven for a refreshing taste.

Ground mutton mixed with traditional spices, skewered, and typically cooked in a tandoor.

Minced chicken seasoned with a blend of Indian spices and herbs, then skewered and grilled in a traditional clay oven.

Mutton finely minced, typically includes lentils and spices such as garlic, ginger, and mint, pan-fried to achieve a savory outer crust.

Ground chicken blended with spices and lentils, typically pan-fried to create a tender and savory kebab.

Boneless mutton cubes marinated in traditional spices and yogurt, smoked in a tandoor for a distinctive flavor.

Marinated in a blend of yogurt and spices, then grilled in a traditional clay oven for a smoky flavor.

Bone-in mutton traditionally cooked with a blend of spices and simmered in a thick, semi-dry gravy, typically includes onions and tomatoes.

Chicken cooked with gongura (red sorrel) leaves, typically includes onions, tomatoes, and a blend of spices for a tangy flavor.

Mutton cooked with tangy gongura (red sorrel) leaves and a blend of traditional Indian spices.

Paneer cubes simmered in a tangy sauce made with gongura (sorrel) leaves and traditional Indian spices.

Prawns cooked with tangy gongura (sorrel) leaves, onions, and a blend of traditional spices in an Andhra style sauce.

Lentils cooked with vegetables, typically includes a blend of spices unique to Hyderabadi cuisine, garnished with curry leaves and mustard seeds.

Mutton simmered with lentils and tamarind, infused with Hyderabadi spices and garnished with fried onions and herbs.

Mutton simmered in a rich gravy with traditional Hyderabadi spices, herbs, and nuts, cooked under slow heat to ensure the meat is tender.

Chicken marinated in a blend of spices and yogurt, slow-cooked in a rich gravy with onions, tomatoes, and herbs, typically includes cashew nuts for a thick consistency.

Prawn simmered in a rich, aromatic gravy with traditional Hyderabadi spices, typically includes a blend of herbs and a creamy base.

Vegetables slow-cooked in a sealed pot with Hyderabadi spices, typically includes a rich gravy.

Ground chicken typically cooked with peas, onions, tomatoes, and a blend of Indian spices, following the traditional kheema preparation style.

Minced mutton typically includes onions, tomatoes, and a special blend of spices, cooked together to create a rich and aromatic dish.

Tender chicken simmered in a creamy sauce with yogurt, nuts, and mild Indian spices.

Slow-cooked mutton gently simmered in a rich, creamy sauce with yogurt, cashews, and a blend of traditional spices, including cardamom and cloves.

Paneer korma consists of soft cheese cubes simmered in a rich, creamy sauce, typically including nuts, raisins, and a blend of aromatic spices.

Prawns simmered in a creamy sauce, typically includes ground cashews, almonds, and mild spices.

Mixed vegetables simmered in a creamy sauce typically including onions, garlic, ginger, and cashews, with a hint of aromatic spices.

Mutton pieces marinated in cream and spices, then cooked in a rich buttery tomato sauce with a hint of traditional Indian masalas.

Prawns marinated and cooked in a rich, creamy sauce with butter masala, typically includes tomatoes, cream, and a blend of mild spices.

Tender chicken marinated in a rich mixture of cream and spices, then cooked in a creamy tomato-based sauce with a hint of butter masala.

Paneer cooked in a rich, creamy tomato-based sauce with butter, typically seasoned with mild spices.

Mutton pieces marinated in a blend of cream, yogurt, and traditional tikka spices, then cooked to perfection in a tandoor.

Prawns marinated in a creamy blend of yogurt and spices, then cooked in a rich, tangy tomato-based sauce with a touch of cream.

Tender chicken marinated in a blend of cream, yogurt, and spices, then cooked in a tandoor and simmered in a tangy tomato-based sauce.

Paneer cubes marinated in creamy sauce and spices, cooked with tomatoes and masalas to create a rich tikka masala.

A medley of nine vegetables and fruits, simmered in a creamy sauce with cashews and almonds, subtly spiced.

Marinated chicken cooked in a rich, spicy sauce typical of the Patiyala region, featuring a blend of North Indian spices.

Mutton cooked in a traditional Patiyala style, typically includes a rich blend of spices and a thick gravy, reminiscent of the royal kitchens of Patiala.

Paneer cubes cooked with a blend of spices and herbs, typical of the Patiala region, creating a rich and aromatic curry.

Prawns prepared in a rich, spicy sauce, embodying the robust flavors of Patiyala, typically includes a blend of traditional Indian spices.

Chicken marinated with Persian spices, typically includes a blend of herbs and is slowly cooked to infuse flavors.

Mutton prepared in a Persian style, typically includes slow-cooked tender pieces in a rich, aromatic sauce with spices unique to Persian cuisine.

Paneer in a sauce, typically includes soft cottage cheese in a creamy, spiced gravy enriched with flavors common to Persian cuisine.

Prawns cooked in a sauce that typically includes Persian spices and herbs, inspired by traditional Persian flavors.

A medley of vegetables prepared with Persian influences, typically includes a blend of spices and herbs unique to Persian cuisine.

Tender chicken cooked with a blend of spices, including cardamom and Kashmiri red chilies, in a rich onion and tomato gravy.

Tender pieces of goat simmered in a rich gravy made with onions, tomatoes, yogurt, and a blend of traditional Kashmiri spices.

Paneer cubes cooked in a Rogan Josh sauce, typically includes a rich blend of aromatic spices and tomatoes.

Prawns simmered in a traditional sauce of onions, tomatoes, ginger, garlic, and a blend of aromatic spices, inspired by the Kashmiri rogan josh curry.

Paneer cubes simmered in a creamy spinach gravy, subtly flavored with herbs and Indian spices.

Potatoes and spinach traditionally cooked with onions, garlic, and a blend of Indian spices.

Tender chicken simmered in a blend of pureed spinach and traditional Indian spices, offering a harmonious combination of flavors.

Mutton cooked with spinach, typically includes a blend of spices and a hint of cream for a smooth texture.

Prawns simmered in a creamy spinach sauce, subtly flavored with ginger, garlic, and a blend of traditional Indian spices.

Chicken marinated and cooked in a tangy sauce, featuring a blend of southern Indian spices, typically includes tomatoes, tamarind, and a hint of garlic.

Mutton prepared in a tangy Southern Indian style curry, typically includes a unique blend of spices and a hint of sourness, embodying the essence of regional flavors.

Fish fillets simmered in a tangy curry sauce, typically includes tamarind, coconut, and a unique blend of South Indian spices.

Prawns simmered in a tangy sauce, typically includes a blend of spices common to Southern Indian curries, with hints of tamarind and coconut.

Tender chicken pieces fried with traditional Telugu spices, served alongside steamed rice infused with sambar, a lentil-based stew with mixed vegetables and spices.

Lentils cooked with tangy gongura leaves, served alongside steamed rice enriched with ghee, and complemented by a crispy papad.

Boiled eggs simmered in a traditional Telugu-style curry with tamarind and onion, served alongside steamed rice.

Tilapia fish simmered in a traditional Konaseema-style tamarind sauce, typically includes onions and spices, served with steamed rice.

Tender chicken cooked with traditional Telugu spices, accompanied by steamed rice, and typically includes a touch of avakai (mango pickle) for a distinct flavor.

Mudda pappu avakai served with a vegetable curry and steamed rice, combines creamy yellow lentils, tangy mango pickle, and a medley of vegetables, all prepared in traditional Telugu style.

Multilayered Indian flatbread served with a rich mix of vegetables simmered in a coconut-based curry, typically includes spices and herbs.

An assortment of freshly baked Indian breads, typically including naan, garlic naan, and a choice between onion kulcha or aloo paratha.

Fluffy, Butter-Infused Traditional Indian Bread

Leavened bread traditionally stuffed with homemade Indian cottage cheese and a blend of aromatic herbs, baked in a tandoor.

Leavened bread filled with minced chicken and traditional spices, baked in a tandoor oven.

Naan bread baked in a tandoor, topped with a blend of minced garlic and green chillies for a spicy kick.

Garlic-infused flatbread baked to perfection to accompany your meal.

Leavened bread filled with minced goat meat and traditional spices, baked in a tandoor oven.

Shredded Malabar paratha stir-fried with chicken and a blend of spices, embodying the essence of Indian street food.

Shredded Malabar paratha, a layered flatbread, stir-fried with eggs and traditional spices, offering a taste of South Indian cuisine.

Shredded Malabar paratha stir-fried with a mix of vegetables and traditional spices, offering a taste of South Indian street food.

Flavorful and fluffy Indian bread filled with caramelized onions, perfect to accompany any meal.

Two pieces of multi-layered whole wheat bread, typically cooked on a griddle and lightly brushed with butter.

Soft, warm, and fluffy traditional Indian flatbread. Perfect for pairing with any dish.

Freshly baked, traditional flatbread from the tandoor oven.

Tender pieces of chicken marinated in a creamy mixture with mild spices, typically includes yogurt and cream, grilled to perfection.

Basmati rice cooked with paneer cubes and mild Indian spices, tailored for a younger palate.

Grated carrots simmered in milk and sugar, delicately flavored with cardamom, and adorned with a sprinkle of nuts.

Traditional Indian sweet, milky dough fried and immersed in fragrant syrup.

A traditional Indian frozen dessert- a sweet, rich, creamy delicacy

Dried apricots cooked in a sweet syrup, traditionally garnished with nuts and optionally served with cream or ice cream.

Cheese discs soaked in sweet milk, garnished with nuts for a delightful finish.

Ghee-fried bread soaked in a rich, saffron-infused milk, garnished with nuts.

Traditional Indian drink with mango and yogurt.

Blended buttermilk seasoned with a mix of ground spices, typically including ginger and curry leaves, for a refreshing drink.

Fermented milk, typically blended to a smooth consistency, offering a refreshing and tangy taste.

A carbonated beverage typically includes options such as Coke, Diet Coke, Sprite, and Fanta.

Robustly flavored Indian cola with a unique spicy twist.

A 300ml serving of India's distinctive cola, offering a bold, spicy, and fizzy taste, encapsulated in a convenient tin can.

A traditional Indian beverage, almond lassi is a sweet, creamy yogurt-based drink, often enhanced with ground almonds.

Cauliflower and potatoes sautéed with traditional Indian spices, typically includes ginger, garlic, tomatoes, and cilantro.

Aloo masala (mutter mushroom) is not a beverage but a savory dish comprising potatoes, peas, and mushrooms cooked with Indian spices.

Fluffy, spiced potato-stuffed flatbread, griddled to golden perfection.

Spiced potato patties, typically topped with chickpeas, yogurt, tamarind, and mint chutney.

A selection of traditional Indian desserts, typically includes items such as gulab jamun, kaju katli, and jalebi.

Milkshake blended with almonds, typically flavored with saffron and cardamom, offering a creamy and nutty essence.

Basmati rice delicately flavored with traditional spices, served alongside a rich curry of whole baby eggplants in a tangy tamarind and peanut sauce.

Bagara rice with kheema curry, typically comprising aromatic basmati rice seasoned with traditional spices, paired with a savory curry of minced meat and herbs.

Tender mutton curry typically featuring aromatic spices, slow-cooked to perfection, served over fragrant bagara rice.

Aromatic rice cooked with spices, paired with a savory mutton lentil stew.

Aromatic rice typically paired with country chicken curry cooked in traditional spices.

Bagara rice with veg kheema curry is a dish comprising aromatic basmati rice and a curry made with minced vegetables, typically seasoned with Indian spices.

Tender chicken pieces cooked with a blend of spices, often including garlic, ginger, and onions, following the traditional bhuna method.

Mutton slowly cooked in a blend of traditional spices, typically featuring a thick gravy enriched with onions and aromatic herbs.

Fragrant basmati rice layered with tender boneless chicken, aromatic spices, and garnished with a boiled egg.

Aromatic basmati rice and boneless chicken cooked with Vijayawada's special spices, typically served to accommodate a family.

Boti fry is not a beverage but a savory dish, typically consisting of marinated meat cubes that are fried and often served with spices and herbs.

A variety of freshly baked Indian flatbreads including naan, garlic naan, and onion kulcha.

Tender chicken pieces simmered in a creamy tomato sauce, subtly spiced, typically includes herbs and served atop fragrant basmati rice.

Chicken wings, marinated and cooked in a rich, creamy sauce typically including butter, tomatoes, and a blend of traditional Indian spices.

Fluffy, Butter-Infused Traditional Indian Bread

Chickpea curry with a tantalizing blend of spices

A traditional South Indian beverage made by percolating finely ground coffee, typically served with hot milk and sugar.

A traditional tea brewed with a blend of spices, sweetened with milk, offering a unique taste experience.

Boiled eggs and basmati rice seasoned with a blend of Indian spices, steamed together in the traditional dum method.

Basmati rice and boiled eggs cooked with gongura leaves, typically includes a blend of aromatic spices.

Basmati rice cooked with eggs and flavored with spicy and sour gongura leaves, prepared in traditional Indian biryani spices.

Basmati rice and hard-boiled eggs cooked with traditional Indian spices and a distinctive horse gram sauce, following the Hyderabadi dum method.

Basmati rice cooked with ullavacharu (a rich horse gram soup), herbs, spices, and boiled eggs, designed to serve a family.

Basmati rice and boneless chicken cooked dum style with Vijayawada special spices, typically serving multiple people.

Tender chicken pieces marinated with spices, layered with fragrant basmati rice, and garnished with a boiled egg.

Fried chicken pieces cooked with long grain basmati rice, typically includes onions, tomatoes, and a blend of traditional Hyderabadi spices.

Basmati rice and eggs, traditionally prepared with Hyderabadi spices, typically includes herbs and a blend of aromatic spices.

Basmati rice slow-cooked with hard-boiled eggs and a blend of traditional Hyderabadi spices, typically includes saffron and a homemade masala mix.

Tender goat kheema (minced meat) marinated with traditional Hyderabadi spices, layered with basmati rice, and slow-cooked using the dum technique.

Minced goat meat marinated with traditional Hyderabadi spices, layered with basmati rice and slow-cooked in a sealed pot, typically accompanied by raita and salan.

Basmati rice and chicken cooked with a distinctive blend of spices and tangy gongura leaves, creating a unique Hyderabadi biryani experience.

Basmati rice cooked with chicken and tangy gongura leaves, seasoned with a signature blend of Hyderabadi spices.

Boiled eggs and sour gongura leaves are sautéed with aromatic spices, then layered with basmati rice in this authentic Hyderabadi dish.

Boiled eggs and aromatic basmati rice cooked with gongura leaves, seasoned with a special blend of Hyderabadi spices.

Basmati rice and bone-in goat, slow-cooked with gongura leaves, offering a unique tangy flavor, complemented by a blend of traditional spices and herbs.

Basmati rice cooked with bone-in goat meat, mixed with gongura (red sorrel) leaves, and seasoned with traditional Hyderabadi spices. Serves multiple portions.

Basmati rice and boneless goat, delicately cooked with tangy gongura leaves, herbs, and spices in a traditional Hyderabadi dum style.

Basmati rice cooked with boneless goat and gongura leaves, seasoned with a blend of traditional Hyderabadi spices. Suitable for a family.

Paneer and gongura leaves are layered with basmati rice and cooked with traditional Hyderabadi spices.

Basmati rice cooked with paneer and tangy gongura leaves, layered with traditional Hyderabadi spices, designed to serve a family.

Basmati rice and shrimp cooked with tangy gongura leaves, typically includes a blend of spices unique to Hyderabadi cuisine.

Gongura leaves and shrimp combined in basmati rice with traditional Hyderabadi spices, prepared dum style for a family serving.

Basmati rice cooked with a variety of vegetables and distinctively tangy gongura leaves, seasoned with traditional spices.

Basmati rice cooked with a medley of vegetables and tangy gongura leaves, prepared in the traditional Hyderabadi dum style. Serves a family.

Basmati rice slow-cooked with boneless goat, typically includes herbs, spices, and a hint of saffron, prepared in traditional Hyderabadi dum style.

Boneless goat marinated in traditional Hyderabadi spices, cooked with basmati rice in a sealed pot, designed to serve a family.

Fragrant basmati rice layered with marinated chicken, garnished with caramelized onions and a boiled egg.

Basmati rice and marinated chicken cooked together in a traditional Hyderabadi dum style, seasoned with a blend of aromatic spices.

Basmati rice and goat meat, marinated in a blend of Hyderabadi spices and yogurt, slowly cooked in a sealed pot to infuse flavors.

Basmati rice and goat marinated in Hyderabadi spices, slow-cooked to perfection in a sealed pot, typically includes caramelized onions and mint. Serves a family.

Basmati rice cooked with bone-in goat meat, typically includes herbs and spices, garnished with fried onions.

Basmati rice and bone-in goat, fried and cooked with traditional Hyderabadi spices, typically includes saffron and a blend of aromatic herbs, served in a family pack.

Basmati rice and boneless goat meat, fried and then cooked with a blend of Hyderabadi spices and herbs.

Boneless goat meat marinated in Hyderabadi spices, fried, and layered with basmati rice, typically includes saffron and herbs. Serves a family.

Basmati rice and mixed vegetables marinated in Hyderabadi spices, slow-cooked under dum conditions to infuse flavors.

Basmati rice and an assortment of vegetables cooked with traditional Hyderabadi spices using the dum method, typically includes a blend of aromatic herbs.

Tender lamb shank biryani with fragrant basmati rice, aromatic spices, and a boiled egg, garnished with fresh herbs.

Country chicken marinated in traditional spices and slow-cooked with basmati rice, typically includes herbs and a blend of aromatic spices.

Country chicken, known as 'natukodi' in Telugu, is the star of this family-sized biryani, traditionally prepared with basmati rice, aromatic spices, and herbs, cooked in the authentic Hyderabadi dum style.

Basmati rice slow-cooked with marinated paneer and a blend of traditional Hyderabadi spices, typically garnished with fried onions and herbs.

Basmati rice cooked with paneer and aromatic spices, prepared using the traditional Hyderabadi dum method, suitable for family servings.

Spicy blend of aromatic basmati rice and succulent shrimp cooked to perfection.

Basmati rice and shrimp cooked with traditional Hyderabadi spices, typically includes herbs and garnished with cilantro.

Boneless chicken marinated in Hyderabadi spices and cooked with fragrant basmati rice, typically includes saffron and a blend of authentic masalas.

Basmati rice and chicken marinated in traditional Hyderabadi spices, cooked over slow heat to infuse flavors. Serves a family with a balanced mix of taste and aroma.

Basmati rice layered with specially marinated fish, typically includes a blend of Hyderabadi spices and herbs, garnished with fried onions and lemon.

Basmati rice and fish marinated in Hyderabadi spices, slow-cooked together in a sealed pot, typically includes herbs and aromatic seasonings. Serves a family.

Basmati rice and tender goat pieces typically include ginger, garlic, saffron, and a mix of traditional spices, slow-cooked to imbue flavors.

Basmati rice and tender goat meat cooked with a blend of traditional Hyderabadi spices, typically served in a portion suitable for a family.

Basmati rice and chicken marinated with spices and herbs, slow-cooked in dum style, layered with a rich horse gram sauce.

Chicken marinated with spices and sautéed in ullavacharu (a thick horse gram soup), layered with long-grain basmati rice and cooked slowly to infuse flavors.

Basmati rice cooked with boiled eggs and a special horse gram sauce, following the traditional Hyderabadi dum method.

Basmati rice cooked with ulavacharu (a thick horse gram soup), and boiled eggs, seasoned with traditional herbs and spices.

Basmati rice cooked with marinated fish, typically includes a blend of spices and herbs, layered with ulavacharu (horse gram brown sauce).

Basmati rice cooked with fish and a blend of spices, typically includes ullavacharu (a horse gram soup), serving as a family pack.

Basmati rice slow-cooked with bone-in goat, typically includes herbs, spices, and a distinctive horse gram (ullavacharu) sauce.

Basmati rice slow-cooked with bone-in goat, flavored with horse gram soup, herbs, and spices, typically includes a rich blend of homemade biryani masala. Serves a family.

Boneless goat, marinated with a blend of spices and herbs, slow-cooked with basmati rice and flavored with ulavacharu (horse gram soup).

Basmati rice slow-cooked with boneless goat, typically includes horse gram soup (ullavacharu), herbs, and spices, served in a portion suitable for a family.

Basmati rice cooked with shrimp and infused with a unique ulavacharu (horse gram) sauce, subtly flavored with traditional spices and herbs.

Shrimp marinated in ullavacharu (a rich horse gram soup), cooked with basmati rice and traditional spices, designed for family sharing.

Basmati rice and vegetables cooked with traditional spices and layered with ullavacharu, a rich horse gram soup.

Mixed vegetables and basmati rice cooked with horse gram water and traditional biryani spices, suitable for a family serving.

Minced vegetables cooked with basmati rice and a special blend of Hyderabadi spices.

Aromatic basmati rice and boneless chicken, seasoned with Vijayawada's special spices, prepared dum style, intended for family sharing.

Aromatic basmati rice layered with tender fried chicken pieces, garnished with a boiled egg.

Fried chicken pieces cooked with basmati rice and traditional spices, typically served in a portion suitable for a family.

Basmati rice and chicken marinated with a blend of spices, typically includes gongura leaves, creating a unique tangy flavor.

Basmati rice cooked with gongura (sorrel leaves) and chicken, seasoned with traditional spices, typically designed to serve a family.

Fragrant basmati rice layered with tender chicken, aromatic spices, caramelized onions, and garnished with a boiled egg.

Basmati rice and chicken marinated in a blend of traditional Hyderabadi spices, herbs, and yogurt, cooked slowly in the dum pukht style.

Country chicken and basmati rice simmered with a blend of traditional spices to create this distinctive biryani.

Country chicken marinated with traditional spices, slow-cooked with basmati rice, typically includes a blend of herbs and aromatic spices. Serves multiple portions.

Basmati rice and tender chicken pieces cooked with a special blend of spices and saffron, typically includes herbs and a hint of chef's special sauce.

Basmati rice and chicken cooked with traditional spices, typically served with raita and salan, designed to cater to a family gathering.

Basmati rice and chicken are slow-cooked with ulavacharu, a traditional horse gram sauce, and seasoned with a blend of aromatic spices and herbs.

Chicken marinated with yogurt and spices, sautéed in horse gram soup, and cooked with basmati rice, typically includes onions, saffron, and coriander. Serves multiple people.

A rich dessert drink blending vermicelli, sweet basil seeds, typically includes rose syrup, and is crowned with a scoop of ice cream.

Made with fresh yogurt and topped with a generous layer of malai (cream), this lassi combines a smooth texture with a subtle sweetness.

Sweet and creamy yogurt-based drink, generously loaded with a variety of finely chopped dry fruits, creating a special blend known as Fultoo Spl Lassi.

Yogurt blended with pistachio, offering a creamy texture and nutty flavor, often garnished with crushed pistachios.

Refreshing rose flavored yogurt smoothie.

Minced goat meat seasoned with a blend of traditional spices and herbs, layered with basmati rice and cooked under dum, creating a rich and aromatic biryani.

Bone-in goat and basmati rice, cooked with gongura (sorrel) leaves, offering a tangy flavor, mixed with traditional spices.

Basmati rice cooked with bone-in goat and tangy gongura leaves, served in a portion suitable for family sharing.

Boneless goat meat, cooked with basmati rice and tangy gongura leaves, seasoned with a blend of aromatic herbs and spices.

Basmati rice and boneless goat cooked with gongura leaves, served in a portion suitable for a family.

Basmati rice and boneless goat marinated in yogurt, typically includes herbs, saffron, and a blend of Hyderabadi spices, cooked together in the dum style.

Basmati rice and boneless goat meat cooked together under steam with traditional Hyderabadi spices, typically includes saffron and mint, intended for family sharing.

Basmati rice and goat marinated with traditional Hyderabadi spices, typically includes saffron and herbs, cooked together in the dum pukht method.

Basmati rice and goat meat are marinated and slow-cooked with authentic Hyderabadi spices, typically including saffron and mint, in a sealed pot to enhance flavors.

Basmati rice cooked with fried bone-in goat, typically includes herbs, spices, and a hint of saffron, prepared in the traditional Hyderabad style.

Basmati rice and bone-in goat, marinated and cooked with traditional Hyderabad spices, typically includes a generous portion suitable for a family.

Boneless goat meat, marinated and fried, then cooked with basmati rice and authentic Hyderabad spices in a traditional dum style.

Boneless goat meat, marinated in Hyderabadi spices, fried, and layered with basmati rice in a pack suitable for families.

Basmati rice and tender goat meat, typically includes nuts and raisins, cooked with a special blend of spices unique to this dish.

Basmati rice cooked with tender goat meat and traditional spices, typically includes onions and herbs, designed to serve a family.

Basmati rice slow-cooked with bone-in goat, typically includes ulavacharu (horse gram sauce), herbs, and spices.

Basmati rice and bone-in goat, slow-cooked with ulavacharu (a traditional horse gram soup), herbs, and spices, typically served in a portion suitable for a family.

Boneless goat biryani, simmered with ulavacharu (horse gram sauce), mixed with basmati rice and traditional herbs.

Basmati rice cooked with boneless goat, marinated in ulavacharu (a traditional horse gram soup), and spices, served in a portion suitable for a family.

Gongura leaves and shrimp are combined with aromatic spices and basmati rice in this biryani, designed to cater to family gatherings.

Spicy blend of aromatic basmati rice and succulent shrimp cooked to perfection.

Basmati rice and shrimp cooked with a mix of herbs and spices, intended to serve a family.

Basmati rice layered with select fish, typically marinated in a rich blend of spices, slow-cooked to infuse flavors.

Basmati rice layered with marinated fish, typically cooked with a blend of aromatic spices, designed to serve a family.

Basmati rice slow-cooked with marinated fish, typically includes ulavacharu (horse gram sauce), and a blend of traditional Indian spices.

Basmati rice cooked with succulent fish pieces, marinated with spices and ulavacharu (horse gram soup), tailored for a family serving.

Basmati rice and shrimp cooked with ulavacharu (a rich horsegram sauce), typically includes herbs and aromatic spices.

Shrimp marinated with herbs and spices, cooked with basmati rice and ullavacharu (a rich horse gram soup), designed to cater to a family.

Rice cooked with milk, typically includes cardamom, saffron, ghee, and a mix of nuts.

Three crispy vadas, made from lentil batter, served alongside a robust Natukodi curry, which typically includes tender country chicken cooked with aromatic spices.

Fried lentil doughnuts, served with a vegetable curry that typically includes a mix of seasonal vegetables cooked with special spices.

Crispy fried paneer and cheese patty, infused with special spices and herbs, served with a smoky chili mayonnaise in a bun.

Made with seasoned, crispy chicken breast, typically includes garlic mayo, avocado, and cheese, served in a bun.

Seasoned mutton patty served with garlic mayo, avocado, and cheese on a bun, drawing inspiration from traditional Indian flavors.

Chicken wings marinated in a creamy blend of spices, typically includes cream and fenugreek, then finished in the oven.

Chicken wings marinated in a blend of Patiala spices and garlic, typically deep-fried and served with a hint of additional seasoning.

Chicken wings marinated in yogurt and tandoori spices, then grilled in a tandoor oven.

Battered eggs tossed with bell peppers and onions in a savory Indo-Chinese chilli sauce.

Cauliflower florets, lightly battered and fried, then tossed with onions, bell peppers, and a spicy chili sauce.

Shrimp sautéed with onions and bell peppers, enveloped in a spicy and tangy sauce, often featuring garlic and soy sauce elements.

Stir-fried mixed vegetables sautéed with onions and capsicum in a spicy and tangy Indo-Chinese chilli sauce.

Basmati rice stir-fried with chicken, mixed vegetables, and a blend of Indian and Chinese spices, finished with a touch of soy sauce.

Basmati rice stir-fried with eggs, mixed with a variety of vegetables, and seasoned with Indo-Chinese spices.

Cooked basmati rice stir-fried with a medley of vegetables and seasoned with a blend of Indo-Chinese sauces.

Boiled noodles, stir-fried with chicken, vegetables, and a blend of Indo-Chinese sauces.

Hakka noodles stir-fried with eggs, mixed with a variety of vegetables and seasoned with sauces.

Hakka noodles tossed with a medley of julienne vegetables and seasoned with a blend of soy sauce and traditional spices.

Battered chicken pieces, deep-fried and tossed in a savory Manchurian sauce typically comprising soy sauce, garlic, and ginger.

Deep-fried egg balls coated in a tangy sauce, typically including ginger, garlic, and soya sauce.

Battered cauliflower florets, deep-fried and tossed with a blend of soy sauce, ginger, garlic, and spices in a Manchurian sauce.

Shrimp, deep-fried and tossed in a Manchurian sauce with hints of garlic, ginger, and soy, typically includes bell peppers and onions.

Crispy fried vegetable balls, typically including cabbage, carrots, and bell peppers, tossed in a savory Manchurian sauce with hints of soy and garlic.

Basmati rice stir-fried with chicken, vegetables, and a spicy schezwan sauce, typically includes eggs and a mix of seasonings.

Basmati rice stir-fried with eggs, vegetables, and a spicy Schezwan sauce, typically includes ginger, garlic, and soy sauce.

Basmati rice stir-fried with a medley of vegetables and seasoned with a spicy schezwan sauce.

Hakka noodles stir-fried with chicken, mixed vegetables, and a spicy schezwan sauce.

Hakka noodles wok-fried with eggs and mixed vegetables, generously coated in a spicy Schezwan sauce.

Hakka noodles stir-fried with a medley of vegetables, typically including capsicum, carrots, and onions, all enveloped in a spicy and tangy schezwan sauce.