Hyderabadi Spicy Matka - San Antonio Menu

A classic soup featuring sweet corn kernels in a creamy base, seasoned with herbs and spices.

A popular Indo-Chinese soup characterized by its spicy and tangy flavour, typically made with mixed vegetables, and accompanied with a side of crispy noodles for that extra crunch.

A refreshing soup made with a broth infused with the tangy flavour of lemon and the aromatic essence of coriander leaves.

A flavourful soup made with broccoli florets, spices, and creamy cheddar cheese, with a hint of Indian masala spices.

An Asian-inspired soup known for its balance of spicy and tangy flavors. Treat your taste buds for a delightful combination of vegetables, tofu, meat, or seafood, seasoned with chili peppers, vinegar, and other spices.

A hearty soup made from goat trotters, simmered for hours to extract maximum flavour and nutrients.

Momos that are cooked using a dry frying technique, after which they are tossed in a masala spice mix with onions, peppers, and herbs. This method imparts a flavourful coating to the momos, enhancing their taste.

Matka Special momos are cooked by steaming, resulting in a soft, tender dumpling wrapper encasing a flavourful filling. Accompanied with a house-special dipping sauce.

A spicy variant of paneer kabob, where the paneer cubes are marinated with pandumirchi (spicy peppers) and other spices before being skewered and grilled.

Broccoli florets marinated in a creamy and mildly spiced marinade, skewered and grilled until tender and lightly charred.

Paneer cubes marinated in a refreshing mint (poodina) marinade, giving them a cool and aromatic flavor, before being skewered and grilled to perfection.

Similar to the malai broccoli kabob, but featuring cauliflower florets instead of broccoli, marinated in a creamy and flavorful sauce before grilling.

Chicken drumsticks marinated in a flavourful spice blend and yogurt, skewered and roasted in a tandoor until juicy and succulent.

Tender lamb chops marinated in spices and herbs, then roasted in a tandoor until charred on the outside and juicy on the inside. Served sizzling hot.

Boneless chicken pieces marinated in a spicy yogurt- based marinade and roasted in a tandoor until cooked through and charred, offering a convenient boneless option.

Boneless chicken pieces marinated in a creamy and mildly spiced marinade, then roasted in a tandoor until tender and flavourful, with a creamy texture.

Chicken pieces marinated in a tangy gongura (sorrel leaves) marinade, then roasted in a tandoor, resulting in a unique and flavourful dish with a hint of the signature sourness that comes from the leaves.

A selection of various tandoori chicken dishes. Includes bone-in and boneless options, providing a variety of flavours and textures on one platter.

Large shrimp marinated in spices and yogurt, then skewered and roasted in a tandoor until tender and flavourful, offering a seafood twist on traditional tandoori dishes.

Tender and flaky whole Pomfret fish is marinated in a special mix of spices and grilled to perfection in a Tandoor (Clay Oven).

Wafer thin, crispy Indian lentil based crackers called “papad”, is topped with a mixture of chopped onions, tomatoes, spices, and herbs. The perfect combination of crunch, spice and flavour.

We took the world famous French Fries and gave it an Indian Twist by tossing them with a blend of spices and seasonings, adding extra flavour to the classic snack.

A popular Indian street food snack made with crispy noodles, herbs and spices, drizzled with a tangy tamarind chutney, and served with a variety of savory toppings. This is a popular kids favourite.

Another popular kids-favourite made with crispy corn kernels seasoned with spices, creating a crunchy and flavourful snack.

Our top-selling house-special recipe. A spicy dish, packed with traditional south Indian flavours, imparted from red-chillies and black pepper.

A creamy and delightful sauce made with yogurt, cream, vinegar and jalapenos, coats vegetable or paneer, to create this mouthwatering fan favourite dish.

Karvepaku means Curry Leaves, which is a common ingredient in South Indian cuisine. The spice mix used in this dish has a distinct curry leaf flavour which is enhanced with other herbs and spices.

Pudina means mint leaves, which are commonly used in Indian Cuisine to add a refreshing flavour to various dishes. The house-special pudina sauce adds a brisk hint of mint to vegetables.

A fusion of Indian and Hispanic food. Crunchy tacos are filled with a choice of savory ingredients such as beans, cheese, and vegetables, with a hint of Indian Spices.

A samosa variant which is small and spicy, crisp fried with a spicy filling of spices, onions and beaten rice. A popular street food in India and a popular snack in movie theatres all accross India.

Spicy large green peppers (mirchi) coated in batter and deep-fried to crispness.

Spicy large green peppers (mirchi) coated in batter and deep-fried to crispness. Then cut and stuffed with a mixture of onions, peanuts and spices. A extremely popular south Indian street snack.

Chunks of soya (textured vegetable protein) marinated in a spicy masala blend and fried until tender and flavourful.

“Allam” means Ginger in South India. This house special spice mixture is heavy on flavours of ginger, making it tangy and spicy.

Our house special recipe with subtle hints of ginger and garlic, which takes inspiration from spices and Flavors originating on the popular Amaravathi region of South India.

Sautéed mushrooms seasoned with black pepper and other spices, resulting in a flavourful and aromatic dish.

A popular South Indian dish, where vegetables are marinated in spices and cooked in ghee (clarified butter) until roasted to perfection. The flavour of ghee is elevated with the infusion of spices.

Our variation of Chicken 65, a popular Indian appetizer made with spicy marinated chicken pieces with a delightful house-special sauce coating. The house- special sauce variation adds hints of cumin, red chillies and garlic.

This likely refers to Gobi Manchurian or Chicken Manchurian, a popular Indo- Chinese appetizer made with crispy fried cauliflower or chicken, tossed in a tangy and spicy Manchurian sauce made with soy sauce, garlic, ginger, and other seasonings.

Veg/gobi/paneer/chicken/fish/shrimp sautéed with green chillies, onions, and soy sauce.

Dragon is another Indo-Chinese dish, often featuring deep-fried crispy chicken or vegetables tossed in a sweet and tangy sauce, similar to the style of sweet and sour dishes.

A Thai-inspired appetizer featuring the flavours of red curry, made with coconut milk, red curry paste, and a variety of herbs and spices. Includes ingredients such as chicken, shrimp, or vegetables, cooked in the fragrant curry sauce.

Similar to the red curry appetizer, but made with green curry paste, which includes green chilies, cilantro, and other herbs, giving it a distinctively fresh and spicy flavor profile.

Chicken wings marinated in a tangy and spicy ginger-tamarind sauce, a fusion of flavors commonly found in the far South West region of India.

Chicken wings marinated in yogurt and tandoori spices, then cooked in a tandoor (clay oven) for a smoky and flavorful taste.

Our top-selling house-special recipe. A spicy dish, packed with traditional south Indian flavours, imparted from red-chillies and black pepper.

Shrimp cooked on a hot tawa (griddle) with spices and herbs, resulting in a flavorful and succulent seafood dish.

Karvepaku means Curry Leaves, which is a common ingredient in South Indian cuisine. The spice mix used in this dish has a distinct curry leaf flavour which is enhanced with other herbs and spices.

A creamy and delightful sauce made with yogurt, cream, vinegar and jalapenos, coats vegetable or paneer, to create this mouthwatering fan favourite dish.

A South Indian dry dish made with meat cooked with spices and coconut, resulting in a rich and aromatic preparation.

Chicken wings or drumettes marinated, coated in batter, and deep- fried until crispy, resembling lollipops.

A fusion of Indian and Hispanic food. Crunchy tacos are filled with a choice of savory ingredients such as meat, beans, cheese, and vegetables, with a hint of Indian Spices.

“Allam” means Ginger in South India. This house special spice mixture is heavy on flavours of ginger, making it tangy and spicy.

Our house special recipe with subtle hints of ginger and garlic, which takes inspiration from spices and Flavors originating on the popular Amaravathi region of South India.

Our variation of the hugely popular dish that arguably hails from the city of Hyderabad located in South Central India. The house-special sauce variation adds hints of cumin, red chillies and garlic.

A popular South Indian dish, where vegetables are marinated in spices and cooked in ghee (clarified butter) until roasted to perfection. The flavour of ghee is elevated with the infusion of spices.

A popular Indian-Chinese dish featuring fish fillets marinated in a spicy batter, deep-fried until crispy, and then tossed in a house-special tangy sauce.

Pudina means mint leaves, which are commonly used in Indian Cuisine to add a refreshing flavour to various dishes. The house-special pudina sauce adds a brisk hint of mint to vegetables.

Natukodi (Country Chicken) free range chicken have a different taste and texture than normal broiler chicken. This is a special weekend dish with limited availability, featuring spicy and flavorful dry-fried chicken, prepared with traditional south Indian masalas and spices, which add just the right amount of heat.

A rich and creamy dish where paneer is simmered in a buttery tomato-based gravy, often enriched with cream and garnished with kasuri methi (dried fenugreek leaves).

A classic North Indian dish where paneer is cooked in a creamy spinach (saag) gravy, seasoned with garlic, ginger, and spices, offering a vibrant green color and hearty flavor.

A popular Indian lentil dish made with yellow lentils, cooked with onions, tomatoes, and spices, then tempered with ghee, cumin seeds, curry leaf and red chilies.

A flavourful biryani where whole baby eggplants (gutti vankaya) are stuffed with a spicy masala mixture and layered with rice, creating a unique and delicious dish.

A spicy and flavourful curry originating from the Chettinad region of Tamil Nadu, known for its bold flavours and use of aromatic spices like black pepper, fennel, and curry leaves.

A simple yet delicious potato curry made with boiled potatoes cooked in a tomato-based gravy with onions, spices, and sometimes peas.

A spicy curry featuring green chilies cooked with onions, tomatoes, and a generous amount of black pepper, offering a fiery and aromatic flavor.

A tangy and flavorful curry made with gongura (sorrel leaves), often cooked with onions, tomatoes, and spices, popular in Andhra Pradesh cuisine.

A creamy and mildly spiced Mughlai dish made with a variety of vegetables, nuts, and fruits cooked in a rich and flavorful gravy.

A curry dish cooked in a kadai (wok) with a mix of vegetables, onions, tomatoes, and a blend of spices, resulting in a hearty and flavourful dish.

Potatoes cooked in a mint (pudina) flavored gravy, offering a refreshing and aromatic twist to the classic potato curry.

A spicy Indian curry made with stir-fried vegetables cooked with onions, bell peppers, tomatoes, and a variety of spices.

A curry made with fenugreek (methi) leaves with freshly grated paneer (Cottage Cheese), cooked in a flavourful gravy with spices, onions, and tomatoes.

A South Indian curry known for its vibrant green color and fresh flavors, made with a blend of mint, coriander, coconut, and spices.

A creamy and aromatic curry made with chickpeas (chole) cooked with fenugreek leaves (methi) and cream, offering a rich and comforting dish.

A special curry dish from Andhra Pradesh, known for its bold and spicy flavours, often featuring a variety of ingredients like vegetables cooked in a flavourful gravy.

A rich and creamy curry dish inspired by Afghan cuisine, featuring paneer cooked in a creamy sauce flavored with yogurt, cream, and mild spices.

A dish, often associated with South Indian cuisine, where vegetables are cooked in ghee (clarified butter) with a spicy masala paste until roasted and aromatic.

Deep-fried dumplings made from paneer and mashed potatoes, served in a rich and creamy tomato-based gravy flavoured with nuts and aromatic spices.

A classic North Indian dish where tender chicken pieces are simmered in a rich and creamy tomato-based sauce, flavoured with butter, cream, and aromatic spices.

A spicy and flavourful curry originating from the Chettinad region of Tamil Nadu, known for its bold flavours and use of aromatic spices like black pepper, fennel, and curry leaves.

A tangy and flavourful curry made with gongura (sorrel leaves), often cooked with onions, tomatoes, and spices, popular in Andhra Pradesh cuisine.

A spicy curry featuring green chilies cooked with onions, tomatoes, and a generous amount of black pepper, offering a fiery and aromatic flavor.

A curry dish cooked in a kadai (wok) with a mix of vegetables or meat, onions, tomatoes, and a blend of spices, resulting in a hearty and flavorful dish.

A spicy and tangy Goan curry dish made with meat marinated in vinegar and spices, offering a bold and fiery flavour profile.

A spicy Indian curry made with stir-fried vegetables and meat cooked with onions, bell peppers, tomatoes, and a variety of spices.

A special weekend dish featuring fish cooked in a flavorful sauce, possibly with a unique blend of spices and ingredients for a heavenly experience.

A South Indian curry known for its vibrant green color and fresh flavors, made with a blend of mint, coriander, coconut, and spices.

A dish inspired by the flavours of the mountain (Pahadi) region, featuring a blend of spices and herbs indigenous to the area, imparting a unique taste to the dish.

A slow-cooked stew made with goat meat, typically simmered with bone marrow, spices, and herbs until tender and flavourful, originating from the Indian subcontinent.

A flavourful curry dish made with a blend of spices, onions, tomatoes, and coconut milk, offering a rich and aromatic taste.

A dry and spicy curry made with tender pieces of goat cooked with onions, tomatoes, and a blend of spices until thick and flavourful.

A special curry dish from Andhra Pradesh, known for its bold and spicy Flavors, often featuring a variety of ingredients like vegetables or meat cooked in a flavourful gravy.

A rich and creamy curry dish inspired by Afghan cuisine, featuring meat cooked in a flavourful sauce made with yogurt, cream, and aromatic spices.

Chicken cooked in ghee (clarified butter) with a house-special spicy masala paste until roasted and aromatic, offering a rich and flavourful dish.

A spicy and flavourful curry originating from the Chettinad region of Tamil Nadu, known for its bold flavours and use of aromatic spices like black pepper, fennel, and curry leaves.

A spicy curry featuring green chilies cooked with onions, tomatoes, and a generous amount of black pepper, offering a fiery and aromatic flavor.

Chilli Paneer or Chilli Chicken, are Indo-Chinese dishes featuring chunks of paneer (Indian cottage cheese) or chicken cooked with onions, bell peppers, and green chilies in a spicy sauce.

Dragon is another Indo-Chinese dish, often featuring deep-fried crispy chicken or vegetables tossed in a sweet and tangy sauce, similar to the style of sweet and sour dishes.

A Thai-inspired appetizer featuring the flavours of red curry, made with coconut milk, red curry paste, and a variety of herbs and spices. Includes ingredients such as chicken, shrimp, or vegetables, cooked in the fragrant curry sauce.

Similar to the red curry appetizer, but made with green curry paste, which includes green chilies, cilantro, and other herbs, giving it a distinctively fresh and spicy flavor profile.

A traditional style of biryani where marinated meat and partially cooked rice are layered together in a handi (pot) and then sealed with dough. The handi is then cooked over low heat where the steam (dum) to allow the flavours to meld together, resulting in a fragrant and aromatic dish.

A flavourful biryani where whole baby eggplants (gutti vankaya) are stuffed with a spicy masala mixture and layered with rice, creating a unique and delicious dish.

A traditional style of biryani where marinated meat and partially cooked rice are layered together in a handi (pot) and then sealed with dough. The handi is then cooked over low heat where the steam (dum) to allow the flavours to meld together, resulting in a fragrant and aromatic dish.

The meat in the biryani is fried to enhance the flavors and textures and coated in a special biryani spice sauce. This method results in a soft and flowery layer of rice at the bottom, with slightly crunchy meat on the top giving it a unique mouth feel.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafy vegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to the biryani, complementing the other spices and ingredients.

Biryani cooked with ulava charu (horse gram soup), a traditional South Indian broth made from horse gram, spices, and tamarind. This biryani has a rich and tangy flavour profile.

Biryani made with boneless chicken pieces, offering a convenient and easy-to-eat option without the bones.

The meat in the biryani is fried to enhance the flavors and textures and coated in a special biryani spice sauce. This method results in a soft and flowery layer of rice at the bottom, with slightly crunchy meat on the top giving it a unique mouth feel.

Biryani made with keema, which is minced meat cooked with spices and mixed with rice, resulting in a hearty and flavourful dish.

Rice and meat are cooked together in a pot sealed with dough, to trap the steam and flavors during cooking. The rice and meat mixture is wrapped in a thin and crispy omelette for unique presentation.

Biryani flavored with cashew nuts, adding a rich and nutty taste to the dish, complemented by other ingredients like and fried onions.

Natukodi (Country Chicken) free range chicken have a different taste and texture than normal broiler chicken. A special weekend biryani featuring fried pieces of natukodi (country chicken), known for its distinct flavour and texture.

Natukodi (Country Chicken) free range chicken have a different taste and texture than normal broiler chicken. A special weekend biryani featuring fried pieces of natukodi (country chicken), known for its distinct flavour and texture.

A traditional style of biryani where marinated meat and partially cooked rice are layered together in a handi (pot) and then sealed with dough. The handi is then cooked over low heat where the steam (dum) to allow the flavours to meld together, resulting in a fragrant and aromatic dish.

A traditional style of biryani where marinated meat and partially cooked rice are layered together in a handi (pot) and then sealed with dough. The handi is then cooked over low heat where the steam (dum) to allow the flavours to meld together, resulting in a fragrant and aromatic dish.

A flavourful biryani where whole baby eggplants (gutti vankaya) are stuffed with a spicy masala mixture and layered with rice, creating a unique and delicious dish.

A traditional style of biryani where marinated meat and partially cooked rice are layered together in a handi (pot) and then sealed with dough. The handi is then cooked over low heat where the steam (dum) to allow the flavours to meld together, resulting in a fragrant and aromatic dish.

A traditional style of biryani where marinated meat and partially cooked rice are layered together in a handi (pot) and then sealed with dough. The handi is then cooked over low heat where the steam (dum) to allow the flavours to meld together, resulting in a fragrant and aromatic dish.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafy vegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to the biryani, complementing the other spices and ingredients.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafy vegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to the biryani, complementing the other spices and ingredients.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafy vegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to the biryani, complementing the other spices and ingredients.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafy vegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to the biryani, complementing the other spices and ingredients.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafy vegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to the biryani, complementing the other spices and ingredients.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafy vegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to the biryani, complementing the other spices and ingredients.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafy vegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to the biryani, complementing the other spices and ingredients.

Biryani cooked with ulava charu (horse gram soup), a traditional South Indian broth made from horse gram, spices, and tamarind. This biryani has a rich and tangy flavour profile.

Biryani cooked with ulava charu (horse gram soup), a traditional South Indian broth made from horse gram, spices, and tamarind. This biryani has a rich and tangy flavour profile.

Biryani cooked with ulava charu (horse gram soup), a traditional South Indian broth made from horse gram, spices, and tamarind. This biryani has a rich and tangy flavour profile.

Biryani cooked with ulava charu (horse gram soup), a traditional South Indian broth made from horse gram, spices, and tamarind. This biryani has a rich and tangy flavour profile.

Biryani cooked with ulava charu (horse gram soup), a traditional South Indian broth made from horse gram, spices, and tamarind. This biryani has a rich and tangy flavour profile.

Biryani cooked with ulava charu (horse gram soup), a traditional South Indian broth made from horse gram, spices, and tamarind. This biryani has a rich and tangy flavour profile.

Biryani cooked with ulava charu (horse gram soup), a traditional South Indian broth made from horse gram, spices, and tamarind. This biryani has a rich and tangy flavour profile.

Biryani made with boneless chicken pieces, offering a convenient and easy-to-eat option without the bones.

The meat in the biryani is fried to enhance the flavors and textures and coated in a special biryani spice sauce. This method results in a soft and flowery layer of rice at the bottom, with slightly crunchy meat on the top giving it a unique mouth feel.

The meat in the biryani is fried to enhance the flavors and textures and coated in a special biryani spice sauce. This method results in a soft and flowery layer of rice at the bottom, with slightly crunchy meat on the top giving it a unique mouth feel.

The meat in the biryani is fried to enhance the flavors and textures and coated in a special biryani spice sauce. This method results in a soft and flowery layer of rice at the bottom, with slightly crunchy meat on the top giving it a unique mouth feel.

Biryani made with keema, which is minced meat cooked with spices and mixed with rice, resulting in a hearty and flavourful dish.

Biryani made with keema, which is minced meat cooked with spices and mixed with rice, resulting in a hearty and flavourful dish.

Biryani made with keema, which is minced meat cooked with spices and mixed with rice, resulting in a hearty and flavourful dish.

Biryani flavored with cashew nuts, adding a rich and nutty taste to the dish, complemented by other ingredients like and fried onions.

Biryani flavored with cashew nuts, adding a rich and nutty taste to the dish, complemented by other ingredients like and fried onions.

Biryani flavored with cashew nuts, adding a rich and nutty taste to the dish, complemented by other ingredients like and fried onions.

Biryani flavored with cashew nuts, adding a rich and nutty taste to the dish, complemented by other ingredients like and fried onions.

Biryani flavored with cashew nuts, adding a rich and nutty taste to the dish, complemented by other ingredients like and fried onions.

Biryani flavored with cashew nuts, adding a rich and nutty taste to the dish, complemented by other ingredients like and fried onions.

Similar to traditional fried rice, but with an emphasis on the stir-frying technique to quickly cook the ingredients over high heat, resulting in a dish with a slightly smoky flavor and crispy texture.

Fried rice with Thai curry flavors, often made with cooked rice stir-fried with Thai curry paste, coconut milk, vegetables, with chicken or seafood. It has a rich and aromatic taste with a hint of spiciness from the curry paste.

Fried rice infused with the aromatic garlic, which is sautéed in oil before adding the rice and other ingredients. The garlic adds depth and richness to the dish.

A variation of fried rice commonly found in Singaporean cuisine, featuring a blend of flavors influenced by Chinese, Malay, and Indian cuisines. It includes ingredients like chicken, shrimp, egg or vegetables, and curry powder for a spicy kick.

Similar to traditional NOODLES, but with an emphasis on the stir-frying technique to quickly cook the ingredients over high heat, resulting in a dish with a slightly smoky flavor and crispy texture.

NOODLES with Thai curry flavors, often made with Thai curry paste, coconut milk, vegetables, with chicken or seafood. It has a rich and aromatic taste with a hint of spiciness from the curry paste.

NOODLES infused with the aromatic garlic, which is sautéed in oil before adding the rice and other ingredients. The garlic adds depth and richness to the dish.

A variation of NOODLES commonly found in Singaporean cuisine, featuring a blend of flavors influenced by Chinese, Malay, and Indian cuisines. It includes ingredients like chicken, shrimp, egg or vegetables, and curry powder for a spicy kick.

Jeera rice recipe is PERFECT, Non-sticky, fluffy and flavored with cumin.

Pudina Rice is a one pot delicious, healthy and fragrant Indian dish made with rice, mint leaves and spices. ‘Pudina’ is a Hindi word for ‘mint leaves’

mango stuffed bread rasmalai is a decadent and rich homemade dessert flavored with fresh mangos. The juicy and spongy stuffed bread are then dunked in a creamy sweetened mango flavored milk.

Choice of Naan or Rice and Samosa