Spice of India

Goat pieces cooked with special Hyderabadi spices.

Boiled egg cooked with spices besan four, and deep fried.

Fresh chicken liver cooked with onion, curry leaves, and our chef's special spices.

Pan tossed Butta, chopped onions, peppers, and spicy corn.

Soaked black chickpeas cooked with coconut, ginger, and specially made spices in Karnataka style.

Fresh green beans cooked in dry coconut, fennel, and yogurt based sauce.

Fresh okra fried with onion, tomato, and ginger and little spices.

Chopped spinach cooked with lentils, green chili, mustard, and cumin turmeric.

Fresh cabbage sliced tadka with mustard seeds and dry coconut.

Whole baby eggplants cooked with spices of sesame seeds and peanut gravy.

Goat chop cooked in traditional Indian gravy.

Chicken bone on slow fire in Andhra sytle.

Marinated chicken with fenugreek leaves cooked on slow fire.

Pan frying boiled egg with Mysore bhuna spices.

South Indian style chicken curry slow cooked in special with gongura.

Machli ka salan is a delectable dish made with fish, fenugreek leaves, yogurt, and other spices.

Bone chicken cooked in basmati rice with Hyderabadi spice.

Bone goat cooked in basmati rice with Hyderabadi spice.

Kheema cooked in basmati rice with the Hyderabadi flavor and spices.

Boiled egg cooked in special gravy in basmati rice.