Fultoo Biryani House Menu

Tender chicken pieces layered with fragrant basmati rice, caramelized onions, and aromatic spices, served with a side of cooling raita and rich curry sauce.

Chicken marinated in butter and tikka masalas, typically includes cream and spices, cooked in a tandoor oven.

Tender boneless chicken pieces marinated in spices, layered with fragrant basmati rice, garnished with fresh cilantro, and served with a boiled egg.

Crispy, marinated chicken pieces seasoned with a blend of spices, garnished with fresh curry leaves and cilantro.

Fluffy, Butter-Infused Traditional Indian Bread

Hyderabadi chicken shawarma with choice of naan or pita bread.

Tender lamb shank biryani with fragrant basmati rice, garnished with boiled egg, lime wedges, and onion rings.

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

Noodles stir-fried with scrambled eggs, fresh vegetables, and savory spices.

Noodles stir-fried with chicken, fresh vegetables, soy sauce, and spices.

Noodles stir-fried with mixed vegetables, tossed in a spicy schezwan sauce, combining Chinese and Indian spices for a zesty Indo-Chinese flavor.

Hakka noodles stir-fried with eggs and vegetables, tossed in a spicy Schezwan sauce.

Stir-fried noodles with tender chicken, fresh vegetables, and spicy schezwan sauce.

Stir-fried basmati rice with mixed vegetables, soy sauce, and spices.

Eggs and mixed vegetables stir-fried with basmati rice, soy sauce, and spices.

Stir-fried basmati rice with boneless chicken, assorted vegetables, soy sauce, and spices.

Stir-fried basmati rice with mixed vegetables, ginger, garlic, soy sauce, and spicy schezwan sauce.

Basmati rice stir-fried with scrambled eggs, soy sauce, and spicy schezwan sauce, garnished with spring onions.

Boneless chicken, basmati rice, and vegetables stir-fried with soy sauce, ginger, garlic, and spicy Schezwan sauce.

Mixed vegetables wrapped in thin pastry and deep-fried.

Sliced onions mixed with seasoned gram flour and deep-fried to a gentle crisp.

Green chilies dipped in gram flour batter, deep-fried, and garnished with spiced onions and tomatoes.

Marinated fish fillets coated with spices and deep-fried until crispy, typically garnished with onions and lemon wedges.

Crispy samosa topped with chickpeas, onions, tomatoes, yogurt, tamarind, and mint chutney.

Boneless chicken marinated in spices, deep-fried, and typically includes curry leaves and a tangy sauce.

Chicken wings, frenched to resemble lollipops, are marinated in a blend of Indian spices, coated in batter, and deep-fried to achieve a crispy exterior.

Marinated chicken deep-fried and sautéed with curry leaves, garlic, and a blend of spices, typically served with a tangy sauce.

Chicken pieces are marinated and sautéed with onions, bell peppers, and a blend of spices in a tangy chili sauce.

Cauliflower florets coated in spices and batter, deep-fried until crispy, then tossed with onions, bell peppers, and a sweet and tangy sauce, embodying Indo-Chinese flavors.

Boiled eggs stir-fried with onions, bell peppers, and a spicy sauce, garnished with spring onions.

Battered fish, typically includes onions and bell peppers, tossed in a tangy chili sauce.

Paneer cubes are sautéed with onions and bell peppers, typically tossed in a spicy and tangy sauce, drawing from Indo-Chinese culinary traditions.

Shrimp sautéed with onions, bell peppers, and spices in a chili sauce, reflecting a blend of Indian and oriental flavors.

Corn kernels battered and deep-fried until crisp, typically includes a blend of Indian spices.

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

Beaten eggs combined with tender chicken pieces and traditional Indian spices, typically includes onions and green chilies for a savory start.

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

Three pieces of boiled eggs sautéed with a special blend of masala spices.

Street-style omelette, incorporating whisked eggs typically mixed with onions, tomatoes, and a blend of vibrant Indian spices, cooked to perfection on a hot griddle.

Crispy pastry triangles filled with a spicy and savory onion mixture, inspired by Bollywood flair.

Fish fillets marinated in a blend of Malabar coast spices and coconut sauce, then fried on a tawa for a distinctive flavor.

Bone-in chicken marinated with Andhra spices, typically includes curry leaves and caramelised onions, pan-fried to a golden perfection.

Chicken momo, seasoned with a blend of spices, wrapped in dough, and steamed, typically accompanied by a special sauce.

Steamed dumplings filled with mixed vegetables, served with a side of spicy dipping sauce.

Chicken marinated with ginger, garlic, and spices, typically includes a tangy sauce, garnished with fresh herbs.

Battered fish, deep-fried and tossed with a homemade ginger sauce, typically includes garlic and select herbs.

Shrimp sautéed with a rich blend of ginger, typically includes a variety of herbs and spices to enhance the flavor.

Crispy, marinated chicken pieces seasoned with a blend of spices, garnished with fresh curry leaves and cilantro.

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

Cottage cheese cubes marinated in a blend of Hyderabadi spices, deep-fried, and tossed with curry leaves and a special sauce.

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

Lotus root slices, deep-fried and tossed in a classic Indo-Chinese Manchurian sauce, typically includes garlic, ginger, and soy sauce.

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

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

Battered and fried fish tossed with a blend of soy sauce, ginger, garlic, and traditional Indian spices in a Manchurian sauce.

Cauliflower florets deep-fried and tossed with a tangy and spicy Manchurian sauce.

Mushrooms are deep-fried and tossed in a savory Manchurian sauce, typically including soy sauce, garlic, ginger, and spices.

Paneer Manchurian consists of paneer cubes fried and tossed in a savory Manchurian sauce, typically including onions, bell peppers, and a blend of Indo-Chinese spices.

Shrimp battered and fried, then tossed with onions, bell peppers, ginger, garlic, and a tangy Manchurian sauce.

Deep-fried vegetable balls tossed in a savory, tangy manchurian sauce, typically featuring garlic, ginger, soy sauce, and chili.

Mutton chilli roast is prepared by roasting tender mutton pieces with chillies, typically includes onions, garlic, and a blend of spices, garnished with curry leaves.

Boneless mutton roasted and tossed with chillies and spices, typically includes curry leaves for added flavor.

Chicken

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

Mutton pieces, roasted and charred with a mix of green chilies and curry leaves, offer a distinct flavor profile.

Shrimp roasted and charred with a blend of chilies and curry leaves, typically includes a mix of Indian spices.

Triangular pastry filled with minced chicken and a blend of traditional Indian spices, deep-fried to a golden crisp.

Crispy pastry triangles filled with a mixture of spiced potatoes and peas.

Chicken tenderly cooked in a savory cilantro-based sauce, typically includes a blend of aromatic spices.

Fish marinated in a tangy cilantro sauce, typically includes a mix of spices and herbs, sautéed to infuse flavors.

Vegetable shawarma with choice of naan or pita, featuring Hyderabadi spices.

Goat trotters simmered in a rich, spicy broth with a blend of special Hyderabadi spices.

Hyderabadi chicken shawarma with choice of naan or pita bread.

Hyderabadi Spl Shawarma - Mutton: Tender mutton wrapped in choice of naan or pita bread, infused with Hyderabadi spices.

Lamb chops marinated in a blend of Hyderabadi spices and herbs, typically includes a slow roast to imbue deep flavors.

Mutton pieces marinated with Hyderabadi spices, then roasted to highlight their natural flavors, typically accompanied by onions and green chillies.

Spicy and tangy soup with a blend of chili, vinegar, and soy sauce, typically includes tender chicken pieces and a mix of vegetables.

Spicy and tangy soup prepared with a medley of vegetables, seasoned with traditional Indian and Chinese spices, soy sauce, and vinegar.

Potatoes, peas, and mushrooms or cauliflower cooked with onions, tomatoes, and a blend of Indian spices in a traditional curry sauce.

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

Dal Tadka combines yellow lentils with tomato, traditionally simmered and then tempered with ghee, spices like cumin and mustard seeds, often incorporating makhani or palak for varied flavors.

Whole baby eggplants stuffed with a blend of peanuts, sesame, and coconut, simmered in a traditional Andhra-style tamarind sauce.

Potato and paneer balls, filled with nuts and raisins, simmered in a rich, creamy gravy typically including tomatoes and onions.

Bagara rice paired with kheema curry, typically includes aromatic basmati rice seasoned with spices and minced meat curry, often garnished with herbs and onions.

Bagara rice paired with mutton curry typically includes basmati rice flavored with spices and tender pieces of mutton cooked in a rich, aromatic gravy.

Basmati rice and tender mutton cooked together, typically includes a blend of Hyderabadi spices.

Bagara rice paired with natukodi curry typically includes basmati rice flavored with traditional spices and country chicken cooked in a robust, spicy sauce.

Basmati rice seasoned with traditional spices, served with a curry of mixed vegetables finely minced, embodying the essence of Hyderabadi cuisine.

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

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

Deep-fried unleavened bread served with a spiced potato curry, typically includes a blend of aromatic herbs and spices.

Puri, deep-fried bread, served with a richly spiced chicken curry, typically includes onions, tomatoes, and a blend of traditional Hyderabadi spices.

Deep-fried puris served with a side of minced meat curry, typically including onions, tomatoes, and a blend of Hyderabadi spices.

Puri, deep-fried Indian bread, served with mutton curry, which typically includes tender mutton pieces simmered in a rich gravy made with onions, tomatoes, and traditional Hyderabadi spices.

Deep-fried puris served with a spicy curry made from country chicken, typically includes a blend of Hyderabadi spices.

Tasty grilled chicken marinated in aromatic spices

Pomfret is marinated with traditional Indian spices, then fried, combining the rich flavors of goat with the delicate texture of pomfret fish.

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

Chicken legs marinated in a rich blend of cream, yogurt, cheese, and spices, then grilled to bring out a smoky flavor.

Tender chicken pieces marinated in a creamy blend of yogurt, cheese, and spices, then cooked in a traditional tandoor oven.

Ground mutton typically includes spices and herbs, skewered and cooked in a tandoor oven.

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

Minced chicken blended with lentils, onions, and a selection of herbs and spices, typically pan-fried to achieve a delicate crust.

Bone-in mutton traditionally sautéed with onions, tomatoes, and a blend of spices, served in a semi-dry gravy.

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

Mutton cooked with tangy gongura (red sorrel) leaves, onions, and a mix of traditional spices, following a classic South Indian recipe.

Paneer cubes simmered in a tangy sauce made from gongura (sorrel) leaves, typically including onions, tomatoes, and a blend of aromatic spices.

Prawns cooked with tangy and vibrant gongura (sorrel) leaves, simmered in a mix of onions, tomatoes, and traditional Indian spices.

Lentils cooked with vegetables, typically includes a blend of Hyderabadi spices, curry leaves, and tamarind, creating a hearty and aromatic dish.

Mutton cooked with lentils and spices, typically includes tamarind and vegetables, served in a tangy Hyderabadi style sauce.

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

Tender chicken simmered in a creamy, aromatic sauce with yogurt, nuts, and a blend of mild spices.

Paneer Korma consists of soft cheese cubes simmered in a creamy, onion-based gravy enriched with nuts and mild spices.

Prawns simmered in a creamy sauce with ground cashews, almonds, and a blend of mild spices.

Assorted vegetables simmered in a creamy sauce with hints of ginger, garlic, and cashews, typically accompanied by a blend of aromatic spices.

Mutton marinated in a blend of butter and tikka masalas, cooked until tender, embodying the rich flavors of Indian spices.

Prawns marinated in butter and tikka masalas, traditionally cooked to infuse flavors, typically includes a creamy, spiced sauce.

Paneer marinated in a blend of butter and tikka masalas, cooked to bring out the rich flavors typically associated with Indian cuisine.

Chicken marinated in butter and tikka masalas, typically includes cream and spices, cooked in a tandoor oven.

Prawns marinated in a creamy blend of yogurt and spices, then cooked with tomatoes and cream to create a rich tikka masala sauce.

Boneless chicken marinated in a special blend of cream, tomatoes, and spices, then cooked to tender perfection.

Paneer marinated in a creamy blend of yogurt and spices, typically includes ginger, garlic, and onions, cooked in a rich tomato-based sauce with a hint of cream.

Assorted vegetables and fruits cooked in a creamy sauce with nuts, typically includes cashews and almonds.

Tender chicken pieces cooked in a rich, aromatic curry typical of Patiyala style, often includes onions, tomatoes, and a blend of North Indian spices.

Mutton cooked in traditional Patiyala style, typically includes rich spices and herbs, simmered to enhance flavors.

Paneer cubes cooked with a blend of spices and herbs, characteristic of the Patiyala region.

Prawns cooked in a rich, spicy sauce, infused with traditional Patiyala spices, reflecting the robust flavors of North Indian cuisine.

Chicken prepared in a Persian style, typically simmered with a blend of aromatic spices, herbs, and perhaps a hint of saffron for an authentic flavor profile.

Mutton prepared in a Persian style, typically involves slow-cooking with a blend of aromatic Persian spices, herbs, and perhaps a hint of saffron for an authentic flavor profile.

Paneer in a Persian style typically includes soft cottage cheese in a fragrant, spiced sauce, drawing flavors from both Indian and Persian cuisines, often enriched with nuts and dried fruits.

Prawns prepared in a style inspired by Persian cuisine, typically includes a blend of aromatic spices and herbs unique to the region.

Tender chicken cooked in a rich and aromatic sauce with onions, tomatoes, yogurt, and a blend of traditional Indian spices.

Bone-in mutton simmered with yogurt, garlic, ginger, and a blend of traditional Kashmiri spices, creating a rich and aromatic gravy.

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

Prawns simmered in a traditional gravy made from onions, tomatoes, ginger, garlic, and a blend of aromatic spices.

Cubes of paneer cheese simmered in a creamy spinach sauce, seasoned with a blend of aromatic spices.

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

Tender chicken pieces simmered in a creamy spinach gravy, subtly flavored with traditional Indian spices.

Mutton cooked with spinach and a blend of Indian spices, simmered to a creamy consistency.

Prawns simmered with a blend of fresh spinach, garlic, ginger, and a selection of traditional spices, creating a savory dish.

Chicken prepared in a tangy curry sauce, typically includes a variety of spices and herbs unique to Southern Indian cuisine.

Mutton prepared in a tangy Southern Indian style curry, typically includes a blend of spices and ingredients unique to the region's culinary traditions.

Fish marinated in a blend of tangy South Indian spices, typically including tamarind, simmered in a curry sauce with coconut milk.

Prawns simmered in a tangy curry sauce, typically featuring a blend of spices and coconut, characteristic of Southern Indian cuisine.

Gongura pappu, a traditional dish, combines lentils with tangy sorrel leaves, served alongside aromatic steamed ghee rice and crispy papad.

Boiled eggs simmered in a traditional Telugu style sauce, typically includes onions, tomatoes, and a blend of spices, served alongside steamed rice.

Fish curry, known as Konaseema Chapala Pulusu, is prepared with fish pieces simmered in a tangy sauce made from onions, tomatoes, and tamarind, served alongside steamed rice.

Layered flatbread served with a vegetable kurma comprising potatoes, peas, carrots, and beans in a coconut-based gravy with traditional spices.

Fried shrimp typically includes onions and spices, served alongside steamed rice mixed with sambar, a lentil-based vegetable stew.

Tender goat meat sautéed with traditional spices, including curry leaves and black pepper, resulting in a dry, spicy dish.

Fluffy, Butter-Infused Traditional Indian Bread

A leavened bread, generously filled with homemade Indian cottage cheese and a blend of traditional herbs, baked in a tandoor.

Naan bread baked in a tandoor, garnished with freshly minced garlic and green chillies, offering a spicy and aromatic accompaniment.

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, typically includes a mix of spices, offering a savory street food experience.

Shredded malabar paratha stir-fried with eggs, typically includes a mix of spices for a distinctive flavor.

Shredded paratha stir-fried with a medley of vegetables and traditional spices, offering a taste of South Indian street cuisine.

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

Flaky, buttery Indian flatbread, perfect as a side or with curries.

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

Boneless chicken marinated in yogurt and cream with mild spices, grilled to tender perfection.

Basmati rice gently cooked with paneer cubes and typically includes onions and a blend of Indian spices.

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

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

Ghee-fried bread soaked in a creamy mixture of sweetened milk, typically flavored with cardamom and saffron, and garnished with nuts.

Traditional Indian drink with mango and yogurt.

Blended yogurt seasoned with a mix of ground spices and herbs, offering a refreshing and tangy taste.

Diluted yogurt traditionally mixed to create a smooth, sour drink often consumed for its cooling properties.

Selection of chilled soda options including Coke, Diet Coke, Sprite, Root Beer, Lemonade, Fruit Punch, and Iced Tea.

Basmati rice and hard-boiled eggs cooked with a blend of Indian spices in the traditional dum method.

Basmati rice cooked with boiled eggs and flavored with spicy and sour gongura leaves, traditionally prepared and served in a family pack.

Basmati rice cooked with sour gongura leaves and boiled eggs, subtly blended with traditional Indian spices.

Basmati rice cooked with ullavacharu (a traditional horse gram soup), herbs, and spices, mixed with deep-fried boiled eggs.

Basmati rice cooked with eggs and seasoned with a special horse gram sauce, following the traditional dum method, typically includes herbs and spices.

Tender boneless chicken pieces marinated in spices, layered with fragrant basmati rice, garnished with fresh cilantro, and served with a boiled egg.

Fried chicken pieces marinated with traditional spices, cooked with basmati rice in Hyderabadi style, typically includes herbs and saffron. Serves multiple portions.

Chicken fry biryani reg typically includes fried chicken pieces layered with fragrant basmati rice, cooked with traditional Hyderabadi spices.

Basmati rice and eggs, seasoned with traditional Hyderabadi spices, cooked in a sealed pot to infuse flavors.

Boiled eggs and basmati rice cooked together with Hyderabadi spices, typically includes a blend of aromatic herbs.

Minced goat meat marinated in a blend of Hyderabadi spices, layered with basmati rice and cooked under dum, typically includes saffron and mint. Serves a family.

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

Basmati rice cooked with chicken and tangy gongura leaves, seasoned with our signature biryani masala for a distinctive taste.

Basmati rice and chicken cooked with gongura leaves, a sour green leaf, and homemade biryani masala, embodying authentic Hyderabadi flavors.

Gongura leaves and boiled eggs layered with basmati rice, subtly spiced to blend the sourness of gongura in a traditional Hyderabadi style.

Boiled eggs and aromatic basmati rice cooked with sour gongura leaves and a blend of traditional spices.

Basmati rice cooked with bone-in goat and gongura (red sorrel) leaves, seasoned with traditional Hyderabadi spices, designed to serve a family.

Bone-in goat, marinated and cooked with basmati rice and a blend of spices, typically includes gongura leaves, offering a unique tangy flavor.

Boneless goat marinated in a blend of spices and cooked with basmati rice, typically includes gongura leaves, offering a tangy flavor, in a family-sized portion.

Basmati rice and boneless goat meat cooked with gongura leaves, a tangy herb native to the Andhra region, along with traditional spices.

Basmati rice cooked with tangy gongura leaves and paneer, layered with traditional spices, typically includes tomatoes and herbs.

Paneer and gongura leaves are layered with basmati rice and traditional spices, garnished with onions and lemons.

Gongura leaves and shrimp are combined with basmati rice and traditional spices, tailored for a family serving in this authentic Hyderabadi style biryani.

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

Basmati rice cooked with a mix of vegetables and tangy gongura leaves, seasoned with traditional Hyderabadi spices. Serves a family.

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

Basmati rice and boneless goat meat marinated in Hyderabadi spices, typically includes saffron and garnished with fried onions, cooked using the dum method. Serves a family.

Basmati rice and boneless goat marinated in Hyderabadi spices, typically includes herbs and cooked using the traditional dum method.

Basmati rice and chicken marinated in traditional Hyderabadi spices, cooked together under a sealed pot method known as 'dum', typically includes saffron and herbs.

Tender chicken pieces layered with fragrant basmati rice, caramelized onions, and aromatic spices, served with a side of cooling raita and rich curry sauce.

Basmati rice and bone-in goat fried and cooked with traditional Hyderabadi spices, typically includes a blend of herbs and garnished with fried onions. Served in a family pack.

Basmati rice cooked with traditionally fried goat meat (bone-in), seasoned with a blend of Hyderabadi spices and herbs.

Boneless goat, marinated in a blend of traditional Hyderabadi spices, is fried and then layered with long-grain basmati rice in this family-sized pack.

Basmati rice cooked with boneless goat meat, typically includes a blend of Hyderabadi spices and herbs, served as a regular portion.

Basmati rice and a medley of vegetables, cooked under dum, a slow-cooking process, with traditional Hyderabadi spices.

Basmati rice slow-cooked with marinated vegetables and aromatic spices, following the traditional Hyderabadi dum method.

Basmati rice cooked with paneer and aromatic spices, prepared in a traditional Hyderabadi dum style, suitable for family sharing.

Basmati rice and Indian cottage cheese cooked with a medley of biryani spices, typically includes onions and herbs, garnished with lemons.

Basmati rice and goat marinated in Hyderabadi spices, cooked together under steam in a traditional dum method, typically includes saffron and garnished with caramelized onions and mint.

Aromatic basmati rice layered with tender goat, caramelized onions, boiled egg, saffron, and fresh herbs.

Tender lamb shank biryani with fragrant basmati rice, garnished with boiled egg, lime wedges, and onion rings.

Basmati rice and shrimp cooked with a blend of Hyderabadi spices, typically includes herbs and garnished with cilantro and lemon.

Basmati rice and shrimp marinated with a mix of traditional spices, typically includes onions, herbs, and a hint of saffron for an authentic Hyderabadi flavor.

Biriyani Served With Chicken 65

Biriyani Served With Chicken 65

Basmati rice and select fish pieces cooked with traditional Hyderabadi spices, designed to serve a family.

Basmati rice and select fish, traditionally marinated and cooked with a blend of Hyderabadi spices and herbs.

Biriyani Served With Chicken 65

Biriyani Served With Chicken 65

Chicken marinated with traditional spices and yogurt, cooked with basmati rice in a rich horse gram soup, typically includes coriander and cashew. Serves a family.

Basmati rice and chicken marinated with spices, herbs, and ulavacharu (a traditional horse gram sauce), cooked together in the Hyderabadi dum method.

Basmati rice cooked with ullavacharu (a traditional horse gram soup), mixed with spices and boiled eggs, suitable for family sharing.

Basmati rice cooked with boiled eggs and special horse gram sauce, prepared in the traditional Hyderabadi dum style.

Basmati rice cooked with fish and ullavacharu, a rich horse gram soup, seasoned with traditional herbs and spices, designed to serve a family.

Basmati rice cooked with marinated fish, typically includes herbs and spices, following the traditional Hyderabadi method.

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

Bone-in goat, marinated and cooked with basmati rice, typically includes horse gram sauce (ulavacharu), herbs, and spices, following a traditional Hyderabadi dum method.

Boneless goat marinated in a blend of spices and horse gram soup, then slow-cooked with basmati rice, designed to serve a family.

Boneless goat marinated in a blend of spices and herbs, slow-cooked with basmati rice, typically includes a horse gram (ullavacharu) sauce infusion.

Shrimp marinated in ullavacharu (a rich horse gram soup), cooked with basmati rice and traditional Hyderabadi spices, intended to serve a family.

Shrimp marinated and cooked with basmati rice, subtly flavored with ulavacharu (horse gram sauce), and a blend of traditional spices.

Basmati rice cooked with a mix of vegetables, seasoned with traditional biryani spices and infused with ulavacharu, a rich horse gram soup.

Basmati rice and mixed vegetables slow-cooked with ulavacharu, a traditional horse gram sauce, and aromatic spices.

Crispy fried lentil vadas served alongside a robust curry made with country chicken, typically simmered with onions, tomatoes, and a blend of traditional spices.

Fried lentil doughnuts, served with a curry of mixed vegetables simmered with traditional Indian spices.

Family Pack Goat Dum Biryani, Hyderabad Goat Haleem, Ramadan Special Dessert, Dates, Soft Drink

Dosa topped with spicy chili paste (karam) and cooked with clarified butter (ghee).

Thin rice and lentil crepe topped with finely chopped onions.

Crisp, golden South Indian crepe made from fermented rice and lentil batter.

Crispy fermented rice and lentil crepe filled with spiced mashed potatoes, served with coconut chutney, tomato chutney, and sambar.

Crepe filled with seasoned, fluffy eggs - a delightful twist on a traditional dosa.

Combination of mutton curry, chana masala, vegetable of the day, rice, naan bread, and a gulab jamun.

Combination of shrimp curry, vegetable of the day, basmati rice, naan bread, one appetizer, and a dessert.

Includes paneer curry, dal, basmati rice, naan, appetizer, and dessert.

Typically includes fried fish, a non-veg curry, basmati rice, naan, an appetizer, and dessert.