Chef's Special Biryani contains Basmati rice sauteed in butter cooked with shrimp, chicken, lamb, tomatoes, almonds, cashews, raisins and garnished with fresh coriander.
Hyderabadi biryani is a form of Biryani, from Hyderabad, India. It is prepared in the form of Zachary gosht ki biryani and dum ki biryani. Biryani is considered to be a dish of Indian origin, more prominently considered to be a dish of Nizam (Ruler of state of Deccan). South India has more varieties of Biryani than any other part of the subcontinent. Hyderabadi Biryani was originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad state. Hyderabadi Biryani is also a stable part of Pakistani cuisine due to its exotic flavor and aromatic taste. It is served with Baigan ka Salan and Dahi ki Chutney
Hyderabadi biryani is a form of Biryani, from Hyderabad, India. It is prepared in the form of Zachary gosht ki biryani and dum ki biryani. Biryani is considered to be a dish of Indian origin, more prominently considered to be a dish of Nizam (Ruler of state of Deccan). South India has more varieties of Biryani than any other part of the subcontinent. Hyderabadi Biryani was originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad state. Hyderabadi Biryani is also a stable part of Pakistani cuisine due to its exotic flavor and aromatic taste. It is served with Baigan ka Salan and Dahi ki Chutney
Hyderabadi biryani is a form of Biryani, from Hyderabad, India. It is prepared in the form of Zachary gosht ki biryani and dum ki biryani. Biryani is considered to be a dish of Indian origin, more prominently considered to be a dish of Nizam (Ruler of state of Deccan). South India has more varieties of Biryani than any other part of the subcontinent. Hyderabadi Biryani was originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad state. Hyderabadi Biryani is also a stable part of Pakistani cuisine due to its exotic flavor and aromatic taste. It is served with Baigan ka Salan and Dahi ki Chutney
Hyderabadi biryani is a form of Biryani, from Hyderabad, India. It is prepared in the form of Zachary gosht ki biryani and dum ki biryani. Biryani is considered to be a dish of Indian origin, more prominently considered to be a dish of Nizam (Ruler of state of Deccan). South India has more varieties of Biryani than any other part of the subcontinent. Hyderabadi Biryani was originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad state. Hyderabadi Biryani is also a stable part of Pakistani cuisine due to its exotic flavor and aromatic taste. It is served with Baigan ka Salan and Dahi ki Chutney
Chunks of fresh catfish cooked in a spicy curry sauce and garnished with fresh coriander.
Chunks of fresh catfish cooked with onions, ginger, garlic, bell peppers, tomatoes, fresh vegetables and exotic Indian spices.
Shrimp cooked in coconut milk, onions, tomatoes and tamarind.
Juicy shrimp cooked in a spicy curry sauce and garnished with fresh coriander.
Pieces of catfish coated with chickpea batter and deep-fried, Served with Chutney|Extra Chutney $1.55.
Boneless tender pieces of chicken, dipped in chickpea batter and deep-fried, Served with Chutney|Extra Chutney $1.55.
Fresh cut vegetable fritters (served with chutney).
8 Boneless pieces of chicken, Hyderabadi 65 Masala, Cornflour in dipped chickpea batter added with eggs and deep-fried (Served with Red Chutney).
This marriage recipe is juicy, spicy, rich, and perfect to consume in winter evenings or breakfasts with roti or naan. It is a royal Hyderabadi dish that is quite popular in Hyderabad. It is prepared with milk, cashews, almonds, saffron, cream, ginger, and garlic paste
Crisp fried dough wafers known as papdi, along with boiled chickpeas, boiled potatoes, yogurt, and tamarind chutney topped with chaat masala| Extra Chutney+$1.55|Extra Yogurt +$2.00.
Served traditionally with channa masala, chopped onions, cilantro leaves smothered with sweet chutney + chilled light yogurt|Extra Chutney +$1.55|Extra Yogurt +$2.00.
Spiced potatoes seasoned with mustard seeds, turmeric, and garlic
Stir-fried spinach and vegetables
Boneless dark chicken roasted in a clay oven and then cooked in a creamy tomato sauce.
Boneless chicken pieces cooked with bell peppers, tomatoes, fresh vegetables, and exotic Indian spices.
Boneless chicken cooked with onions, ginger, garlic, herbs and spices in a mango sauce
Marinated with sauce and special spices and served.
All kinds of lentils are mixed and cooked with whole dry Kashmiri red chilies to add needed spiciness and colors, this is one of the healthiest dal prepared traditionally.
Mixed lentils cooked with fresh herbs and spices, sauteed in butter and garnished with fresh coriander.
Fresh homemade cottage cheese cooked with fresh vegetables, tomatoes, and exotic Indian spices.
Potato made with pickle and other spices.
Cauliflower and potatoes cooked with tomato, onion, herbs and spices garnished with fresh coriander.
An eggplant specialty baked over an open flame, mashed then sauteed with onions, tomato, garlic, ginger, and spices. Garnished with fresh coriander.
Fresh okra, cooked with onions, ginger, garlic, tomatoes and spices
Cheese vegetable balls cooked in a creamy tomato and onion sauce with almonds, cashews and raisins.
Assorted vegetables mixed with herbs and spices.
Fresh homemade cottage cheese cooked in a rich creamy tomato sauce with exotic Indian spices.
Nine fresh garden vegetables cooked in a creamy sauce with almonds, cashews, raisins and spices
Homemade cheese cubes cooked in a creamy sauce with almonds, cashew, raisins and spices
Variety of vegetables cooked with ginger, onion, garlic and mango sauce
Fresh Salad.
A refreshing yogurt sauce with shredded cucumber and mint.
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish that can be traced back to the 16th century and the Mughal incursions into present-day Northern India, Pakistan, and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish that can be traced back to the 16th century and the Mughal incursions into present-day Northern India, Pakistan, and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma
Makhni means buttery and contains tomatoes, cream, butter, and yogurt. This is a post-partition creation by Punjabis in Delhi at Moti Mahal restaurant during the 1950s.
Mangalore is a port city in the southern Indian state of Karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds, and fennel seeds are the main players in this state. However, it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too.
Saag is an earthy dish that is rich in flavor, nutrients, and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years.
A "vindaloo", a standard element of Indian cuisine derived from the Portuguese Carne de vinha d'alhos (literally "meat in garlic wine marinade") A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices.
Saag is an earthy dish that is rich in flavor, nutrients, and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years.
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish that can be traced back to the 16th century and the Mughal incursions into present-day Northern India, Pakistan, and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma.
Mangalore is a port city in the southern Indian state of Karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds, and fennel seeds are the main players in this state. However, it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too.
A "vindaloo", a standard element of Indian cuisine derived from the Portuguese Carne de vinha d'alhos (literally "meat in garlic wine marinade") A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices
Makhni means buttery and contains tomatoes, cream, butter, and yogurt. This is a post-partition creation by Punjabis in Delhi at Moti Mahal restaurant during the 1950s.
Mangalore is a port city in the southern Indian state of Karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds, and fennel seeds are the main players in this state. However, it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too.
Saag is an earthy dish that is rich in flavor, nutrients, and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years.
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish that can be traced back to the 16th century and the Mughal incursions into present-day Northern India, Pakistan, and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma.
Makhni means buttery and contains tomatoes, cream, butter, and yogurt. This is a post-partition creation by Punjabis in Delhi at Moti Mahal restaurant during the 1950s.
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish that can be traced back to the 16th century and the Mughal incursions into present-day Northern India, Pakistan, and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma
Makhni means buttery and contains tomatoes, cream, butter, and yogurt. This is a post-partition creation by Punjabis in Delhi at Moti Mahal restaurant during the 1950s.
Mangalore is a port city in the southern Indian state of Karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds, and fennel seeds are the main players in this state. However, it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too.
Saag is an earthy dish that is rich in flavor, nutrients, and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years.
A "vindaloo", a standard element of Indian cuisine derived from the Portuguese Carne de vinha d'alhos (literally "meat in garlic wine marinade") A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices.
Makhni means buttery and contains tomatoes, cream, butter, and yogurt. This is a post-partition creation by Punjabis in Delhi at Moti Mahal restaurant during the 1950s.
Mangalore is a port city in the southern Indian state of Karnataka. Like most of the south, chilies, coconut, curry leaves, spices such as fenugreek, mustard seeds, and fennel seeds are the main players in this state. However, it is the act of toasting the coconut that gives distinctive flavors to the curries of this region. So don't skip the important step on the road to authenticity. It is called Malabar too
Saag is an earthy dish that is rich in flavor, nutrients, and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years
A "vindaloo", a standard element of Indian cuisine derived from the Portuguese Carne de vinha d'alhos (literally "meat in garlic wine marinade") A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma in Persian has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghal dish that can be traced back to the 16th century and the Mughal incursions into present-day Northern India, Pakistan, and Bangladesh. Classically, a Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of Korma.
Leavened white flour bread topped with fresh garlic and coriander and baked in Tandoor.
Leavened white flour bread topped with fresh homemade cheese, then baked in a Tandoor.
Leavened white flour bread stuffed with raisins, almonds, coconut, cherry, fennel seeds and baked in a Tandoor.
Leavened white flour bread baked in our Tandoor.
Leavened white bread baked stuffed with onions and baked in our Tandoor
Multi-layered whole wheat bread, cooked with butter on a griddle
Whole wheat bread baked in Tandoor.
Roasted lamb with spices, onions and other ingredients.
Boneless lamb cooked with onion, bell peppers, tomatoes, fresh vegetables and Indian spices.
Boneless lamb cooked in onion, ginger, garlic herbs with mango sauce and spices.
Juicy pieces of lamb cooked in special tomato sauce, fresh mushroom, herbs, spices and cream.
Clay oven roasted Lamb cooked in a mild creamy tomato sauce.
A specialty of Kashmir, Lean lamb pieces cooked in yogurt and a blend of fragrant spices.
Thick creamy dessert with a rich almond base.
Home-made sweetened yogurt prepared with Mango pulp.
Condensed milk and homemade cheese balls deep fried in butter w/ syrup
Homemade ice cream made with mangoes and fresh cream sweetened to perfection.
Exotic Ice Cream made from India with saffron, almonds and nuts
Homemade cheese, dumpling soaked in saffron milk with nut and raisin
Served with: Rice (free refills), Palak Paneer, Raita, Dal Curry, Vegetable of the Day, Sambar, Salad, Pakora, Mint Chutney, Dessert of the Day, Naan. Vegan Option Available.
(Halal). Served with: Rice (free refills), Chicken Makhani, Raita, Dal Curry, Vegetable of the Day, Sambar, Tandoori Chicken (1 piece), Salad, Pakora, Mint Chutney, Dessert of the Day, Naan.
(Halal). Served with: Rice (free refills), Goat Curry, Raita, Dal Curry, Vegetable of the Day, Sambar, Salad, Pakora, Mint Chutney, Dessert of the Day, Naan.
Hours of Service:
Friday: 11:00AM - 02:30PM, 04:30PM - 09:00PM
Monday: 11:00AM - 02:30PM, 04:30PM - 09:00PM
Sunday: 11:30AM - 03:00PM, 05:00PM - 09:30PM
Tuesday: Closed
Saturday: 11:30AM - 03:00PM, 05:00PM - 09:30PM
Thursday: 11:00AM - 02:30PM, 04:30PM - 09:00PM
Wednesday: 11:00AM - 02:30PM, 04:30PM - 09:00PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
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