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Gutti Vankaya Biryani is a rich, flavorful Andhra-style dum biryani using stuffed baby eggplants cooked in aromatic basmati rice. Baby eggplants are stuffed with a roasted peanut-sesame masala, partially cooked in a tangy tomato-onion gravy, then layered with rice, fried onions, mint, and cilantro, and finished on slow, sealed heat.

Special Paneer Biryani is a rich, layered, and aromatic vegetarian dish featuring marinated paneer cubes, fragrant basmati rice, caramelized onions, saffron, and spices cooked in the dum style. It is best served with raita or salad. Key preparation methods include frying paneer for better texture, creating a creamy makhani gravy, and using saffron-infused milk for flavor.

Paneer 65 Biryani is a popular South Indian-inspired vegetarian dish combining crispy, spicy fried paneer cubes with aromatic, layered Basmati rice. It features marinated paneer (using cornflour, ginger-garlic paste, curry leaves, and spices) deep-fried until golden, then tossed in a tangy masala, layered with fluffy rice, and cooked on dum (steamed).

Veg Keema Biryani is a flavorful, aromatic dish using minced soya granules or plant-based meat cooked with spices, yogurt, and aromatic basmati rice. Key elements include soaking soya granules (2 cups) for 30 minutes, creating a masala base with aromatics, layering with 80% cooked rice, and finishing with saffron/ghee.

Chicken 65 Biryani is a flavorful South Indian dish combining spicy, deep-fried Chicken 65 with fragrant, fluffy basmati rice and aromatics. It features marinated chicken coated in cornflour and rice flour, fried until crispy, then layered with spiced rice, curd, curry leaves, and green chilies, finished with a short dum (steaming) period

A rich and flavorful variation of traditional biryani made with tender boneless chicken pieces, aromatic basmati rice, and bold spices—perfect for easy eating without bones.

Mutton Ghee Roast Biryani is a rich fusion dish combining tender mutton slow-roasted in generous amounts of ghee and spices with fragrant basmati rice. The mutton is cooked with a roasted spice paste (chilli, cumin, coriander, fennel) and curry leaves, then layered with rice and given a dum.

Hyderabadi Egg Dum Biryani is a fragrant, slow-cooked rice dish layering spicy, fried boiled eggs with aromatic basmati rice, caramelized onions (barista), and herbs. It is made by creating a rich egg gravy with yogurt and spices, cooking rice to 70-80% doneness, then sealing them together to cook on low heat.

Vijayawada boneless chicken biryani is a spicy, Andhra-style dish featuring crispy, marinated boneless chicken, layered with fragrant basmati rice, fried onions, and ghee.

Goat kheema biryani is a rich, aromatic dish combining spiced, minced goat meat (keema) with fluffy basmati rice, layered and cooked together (dum method). The keema is cooked with ginger-garlic paste, tomatoes, yogurt, and spices like garam masala and mint.

Shrimp Biryani is a fragrant, aromatic Indian rice dish layering spiced, tender shrimp with fluffy basmati rice, caramelized onions, mint, and cilantro

Masala chai is a spiced, milky tea from the Indian subcontinent, made by brewing black tea with a blend of aromatic spices like cardamom, cinnamon, cloves, and ginger, along with milk and a sweetener. It's known for its rich, complex flavor and is traditionally served hot, with preparation methods varying by household, often involving simmering the ingredients together to create a strong, flavorful brew.

Irani Chai is a rich, creamy, and distinctively sweet tea, iconic to the city of Hyderabad and traditionally served in Irani cafés, which were established by Zoroastrian Persian immigrants in India. Unlike typical Indian chai where milk and tea are boiled together, Irani chai is prepared by brewing a strong decoction separately and combining it with thick, sweetened milk, often enriched with mawa or khoya.

Chilled spiced yogurt drink.

Fresh chikoo juice.

Assorted sodas.