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SHURWAAT – STARTUP’S  
“HYDERABAD” CHOWMAHALLA KA TALAWA GOSHT

UNIQUE MEAT PREPARATION WITH LAMB, ONION, FLAVORINGS. EATEN WITH KHATTI OR MITTHI DAL

“HYDERABAD” CHARMINAAR KE SHAAMI KEBAB

NAWAB ASAF-UD-DULAH'S LOVE OF FOOD LED TO THE INVENTION OF THE SHAMI KEBAB. ORIGINATED FROM WORD “SHAAM” IN URDU 

“KODAVA” KUNDAPUR GHEE ROAST- CHICKEN / MUTTON / PANEER / ALOO

ORIGINATED IN LEGENDARY SHETTY LUNCH HOME, IN KUNDAPUR AROUND 90 KMS FROM MANGALORE 

“KODAVA” KUNDAPUR GHEE ROAST- CHICKEN

“CHETTINADU” PUDUKHOTTAI MUTTAI MASS - EGG ROAST

BRAIN CHILD OF CHEF AT MUTHUPILLAI CANTEEN DECADES AGO, NOW IN MINAAR STYLE 

“TURRET 65”- CHICKEN/ PRAWN/ PANEER/ ALOO/ GOBI 

65 SPICES BLENDED IN ONE TURRET. TANGY IN FLAVOR & BOOMED WITH CURRY LEAF 

“ERNAKULAM” KONJU POLLICHATTU- PRAWNS 

SECRET KERALA SPICES, BANANA LEAF PRAWNS 

“ERNAKULAM” KONJU POLLICHATTU- PRAWNS

“PANDIYA NADU” URLAI ROAST

URLAI ROAST RECIPE IS MADE WITH BABY POTATOES AND A FRAGRANT DRY ROASTED FRESH PANDIYA NADU MASALA. PERFECT SIDE DISH 

“HYDERABAD” SUBZ SHIKAMPURI TIKKI

SHIKHAM MEANS FILLED BELLY IN URDU- OUR VERSION IS VEGETABLE PATTIES FILLED WITH HUNG CURD & CHILLI. HAILE​D FROM KITCHENS OF NIZAM. 

“HYDERABAD” SUBZ SHIKAMPURI TIKKI

MINAAR STAR’S  
MURGH MAKHAN MASALA 

KUNDAN LAL GUJRAL INVENTED BUTTER CHICKEN, ACCIDENTAL HISTORICAL DISH 

LAZZATDAAR DUM MURGH 

JEWEL IN CROWN- THIS NIZAMI RECIPE HAILS FROM 500 YEARS OLD LEGACY 

MINAARI BHUNA GOSHT 

BHUNA- MEANS SLOW COOKED WHERE LAMB IS COOKED WITH DOLLOPS OF GHEE, ONION & SPICES. 

MURG MAKHAN MASALA

ANDHRA CHILLI CHICKEN- GREEN CHICKEN WITH CHILLIES 

 

“KONGUNADU” CHINTAMANI CHICKEN 

CHINTAMANI PUDUR IS PLACE OF ORIGIN NEAR COIMBATORE, MADE WITH DRIED CHILLI FLAKES, SHALLOTS. FIERY DISH WITH RUSTIC ROOTS OF KONGUNADU 

“KASARGOD” AATTINKUTTI PALLICURRY 

LAMB CURRY FROM CHEF DEEPU’S KASARGOD HOME- A SUNDAY SPECIAL 

MINAARI BHUNA GOSHT

MINAAR- THE AUTHENTIC BIRIYANI’S 
MUMTAZ ONCE VISITED THE ARMY BARRACKS AND FOUND THE MUGHAL SOLDIERS LOOKING WEAK AND UNDERNOURISHED. SHE ASKED THE CHEF TO PREPARE A SPECIAL DISH THAT COMBINED MEAT AND RICE TO PROVIDE BALANCED NUTRITION TO THE SOLDIERS – AND THE RESULT WAS BIRYANI OF COURSE! 

BIRYANI HAS BEEN A PART OF HYDERABADI CUISINE TRADITION FOR NEARLY 400 YEARS. HYDERABADI DUM BIRYANI, THE KEY DISH OF THE ROYAL KITCHEN CAME TO INDIA AFTER EMPEROR AURANGZEB APPOINTED NIZAM-UL-MULK AS THE NEW RULER OF HYDERABAD. 

MINAAR- THE AUTHENTIC BIRIYANI IS AN ODE TO EMOTION TOWARDS IT SINCE 2003 AND FRIENDSHIP WHICH DATES 20 YEARS BACK. THIS HYDERBADI BIRYANI IS STORY WHICH WAS SAVORED IN LANES OF BAGH AMBERPET, HYDERBAD IN RESTAURANT NAMED SHERATON 
MINAAR KI ROWDY BIRIYANI- MUTTON/ CHICKEN/ ANDA- WITH POTATO/ CHICKEN 65
HYDERABADI MUTTON DUM BIRIYANI
PANEER GHEE ROAST BIRIYANI
NAWABI SUBZ TARKARI DUM BIRIYANI
NIZAMI MURGH DUM BIRIYANI
ZAFFRANI ANDE KI DUM BIRIYANI
BENAAM BAWARCHI KE PULAO
“NAVYATH KANADIKA MUSLIM” BHATKALI CHICKEN PULAO

NAVYATH COMMUNITY FROM BHATKAL ORIGINATED THIS PULAO BETWEEN 8TH & 15TH CENTURY 

“KARNATAKA” DONNE PULAO- CHICKEN/ MUTTON

RECIPROCATION OF MILLITARY HOTEL BIRIYANI, OWES NAME TO THE DRIED BANANA LEAF OR LEAFY BOWL (KNOWN LOCALLY AS DONNE)

“MAADHURI” DYNAMITE EGG PULAO

RECIPROCATION OF KASARGOD PULAO WITH LOCAL SPICES OF BEKAL

“KARNATAKA” DONNE PULAO- CHICKEN

JEERA SAMBA RICE IS RICH IN ITS FIBRE & REDUCES CHOLESTROL, TOTALLY PACKED WITH NUTRIENTS & MEDICINAL BENEFITS

EVERGREEN SOUTHERN COMFORT
“ALLEPEY” FISH CURRY

FROM GOD’S OWN COUNTRY, THENGA PAAL MEEN CURRY SAVOURED WITH RAW MANGOES 

“KOCHI” CHEENAWALA KONJ ROAST- PRAWNS 

CHEENVALA IS CHINESE FISHING NETS- USED TO CATCH PRAWNS IN KOCHI, THIS IS USUALLY MADE AND SAVOURED ON SHIPS WENT TO DO WILD CATCH OF PRAWNS 

“KONGUNADU” ERODE PALLIPALAYAM CHICKEN FRY

IN MEMORY OF CHEF JACOB SAHAYAKUMAR ARUNI, CHICKEN ROASTED IN TAMILNADU PALLIPALAYAM STYLE MASALA

“GUNTUR” GONGURA MAMSAM

FROM SPICE CITY OF ANDHRA- GUNTUR, MADE WITH SLIGHT SOUR SORREL LEAVES & GUNTUR CHILLI. THIS TAKES US TO HOME KITCHEN OF SHYAMALA AUNTY, OUR WARDEN IS HOSTEL AT TAPASVI

“MALABAR” VARUTHARACHA KOZHI CURRY

TYPICAL MALABAR RECIPE WITH SPICES AND DRY ROASTED COCONUT- BALA’S GRANDMOM MAKES IT TOP. CANT FORGET THE VISIT IN 2011 TO TRY THIS, SLURRP!! 

SERVED WITH NEI SAADAM- GHEE RICE COOKED TO PERFECTION 

SUBZAAHAR PESHKASH
NIZAMI PANEER KHATTA PYAZ

PUNJABI VERSION KADHAI STYLE, WHERE CURRY IS AMALGMATED WITH PICKLED SIRKA ONION, PACKED WITH KUTTA MASALA

DUM PANEER KE GARLAY

STUFFED COTTAGE CHEESE DUMPLINGS MADE IN HYDERABAD, SAVORED WITH NUTS & BROWN ONION PASTE

RASOI NILGIRI SUBZ KORMA

REFERRED AS BLE MOUNTAINS, THIS IS SPECIAL RECIPE WITH VEGETABLES SIMMERED IN GREEN CURRY 

DUM PANEER KE GARLAY

KAMMO KE METHI ALOO MUTTER

KAMMO WAS OUR PUNJABI AUNTY MAKING OUR TIFFINS FOR DINNER IN HOSTEL, HER ALOO MUTTER WAS NEXT LEVEL- AS I SAY I AM CRAVING FOR IT

BUNTY KE PEEPAYWAALE CHOLEY PANEER

2006- SPECIAL DISH FROM ONE DAY TRIP TO AMRITSAR IN MY CHEF TRAINING DAY, WHAT I GOT TO KNOW IN LESS THAN 24 HRS IS SECRET TO MAKE THESE CHOLEY COOKED IN CONCOTION OF TEA AND LOT MORE

KAPOOR WAALE GHEE CHANA MASALA

2016- ORIGINATES FROM KHARAR, KAPOOR JI KA DHABA. THIS IS IN FOND MEMORIES OF CHANDIGARH F&B CONFERENCE

BUNTY KE PEEPAYWAALE CHOLEY PANEER

MAAMA KI KHATTI/ MITHI DAL

PUNJAGUTTA RIDES WITH RAMESH ANNA AND HIS CONNECTS WITH LOCAL THINDI, IS WHERE WE TRIED THIS SOUR AND SPICY DAL

LANGERWAALI DAL

NOSTALGIC MEAL AT GOLDEN TEMPLE, AMRITSAR WHERE WE HAD THIS DAL COOKED FOR MILLIONS DEVOTEES, STILL AS FRESH IN MIND WITH GREAT SOUL AND SPIRITUALITY 

DAL E MINAAR- OUR VERSION OF RICH DAL MAKHNI COOKED 24 HRS 

KAALI DAL, NAMAK, AUR POTLI- 3 ESSENTIALS AS SAID TO ME BY CHEF HUSBAN QURESHI. AND WITH LOTS OF LOVE IN FORM OF WHITE BUTTER 

DAL E MINAAR

CHUTNEYS/ PACHADI/ RAITA  

THESE ARE SIDE RELISHES COOKED OR UNCOOKED AND SERVED FRESH AS PART OF MEAL IN SOUTHERN INDIA. GOES WELL WITH BIRIYANI 

THAKKALI INJI CHUTNEY- TOMATO & GINGER
GONGURA PACHADI
MINAAR- BURANI RAITA
BOONDI DHUNGAR RAITA 
ONION CHILLI PACHADI
KOTHMIRA KHOBBARI CHUTNEY
CHIRKOOT MIRCHI SAALAN
KHATTE ALOO KA SAALAN
TAWA ROTIYAAN KI DAAWAT
VEECH PAROTHA

TAMIL WORD 'VEESU' WHICH MEANS TO SPIN/WAVE IN THE AIR 

CHAPATI

SIMPLE WHEAT BREAD COOKED OVER GRIDDLE- CAN BE SERVED WITH GHEE OR PLAIN

KASOORI TIKONI PARATHA

TRAINGLE SHAPED BREAD FALVORED WITH AJWAIN SEEDS

ANDE KA TIKONI PARATHA

TRAINGLE SHAPED BREAD WITH EGG  FALVORED WITH AJWAIN SEEDS

MANGLOREAN BUNS

BANANA BUNS MADE BY MUTT COOKS TO AVOID WASTAGE OF RIPENED BANANA MIXED WITH FLOUR

BUTTER DEHLIWAALE KULCHE

RAM DAS, A COOK DURING MAHARAJA RANJIT SINGH REGIME, DEVELOPED A RECIPE WITH THE FERMENTED WATER OF CHICKPEAS INFUSED WITH FENNEL SEEDS AND SOME SECRET MASALA TO KNEAD THE DOUGH AND BAKE IT IN THE OVEN 

MEETHA
KHUBANI KA MEETHA

CHEF’S COURT & OUR CONNECTION- MAKING KHUBANI COMPOTE AND TOPPED WITH CREAM BEFORE SIGNING OFF FOR DAY TO GO BACK TO HOSTEL. CAN’T THANKYOU ENOUGH TO SANDY & VIVEK SIR

LAUKI KI KHEER

SUNDAY PARTIES WITH FAMILY PACKS BIRIYANI WAS INCOMPLERE IN 2003-2006 WITH THIS KHEER. THIS WAS REASON FOR FIGHTS BETWEEN SOME OF OUR GOOD FRIENDS- GOOD OLD DAYS 

THANDI WAALI DRINK
COKE- 500ML
SPRITE-500ML
SPRITE-500ML
WATER BOTTLE
PEPSI/ COKE/ THUMBSUP/ SPRITE/ FANTA- CANS
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