A shared Indian dinner of curries, naan, rice and raita with glasses of lager and whisky.

The Kitchen

Hyderabad and Andhra, at the centre of the table

210 dishes, from dum biryani to dosa. Traditional names stay; a line under each tells you what it is.

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Glossary

Words on our menu

Short, plain-English meanings. Ask your server for more; we love talking about the food.

Aloo / gobi
Potato / cauliflower.
Amaravati
The capital region of Andhra Pradesh.
Bagara baingan
Eggplant in a sesame, peanut and yogurt gravy: a Hyderabadi classic.
Bejawada
The Telugu name for Vijayawada, a city in Andhra Pradesh.
Bhindi
Okra.
Biryani
Layered rice and spiced meat or vegetables, cooked together in one pot.
Chaat
Tangy, crunchy street-food snacks with chutneys.
Chana
Chickpeas.
Chettinad
The home region of Tamil Nadu's Chettiar community, known for black pepper and roasted spices.
Chicken 65
Spiced, fried chicken bites, a South Indian bar-snack favourite.
Dal
Lentils, cooked soft and tempered with spices.
Dosa
A thin, crisp crêpe of fermented rice and lentil batter.
Double ka meetha
Hyderabadi bread pudding soaked in sweetened milk.
Dum
Sealed and slow-cooked, so the rice steams in the aromas below.
Goat / mutton
In Indian cooking, "mutton" usually means goat.
Gongura
A tart, sorrel-like leaf (roselle) loved in Andhra and Telangana cooking.
Gulab jamun
Soft milk dumplings soaked in syrup.
Gutti vankaya
Telugu for stuffed baby eggplant.
Hakka
Indo-Chinese noodles and fried rice, named for the Hakka Chinese community of Kolkata.
Halwa
A soft, rich sweet; carrot halwa is slow-cooked grated carrot with milk and sugar.
Hariyali
"Greenery": a marinade of fresh herbs.
Kadai
A deep wok-like pan; kadai dishes are cooked with peppers and crushed coriander.
Karivepaku
Telugu for curry leaves: fragrant, nutty and lightly citrusy.
Kheer
Creamy rice pudding.
Kodi
Telugu for chicken.
Konaseema
The coastal Godavari delta of Andhra Pradesh.
Korma
A gentle, creamy curry, here with yogurt and cashews.
Kothu parotta
Flaky flatbread chopped on a hot griddle with masala: Tamil street food.
Lassi
A yogurt drink, sweet or salted.
Madras
The former name of Chennai, in Tamil Nadu.
Malai
Cream. Malai kebabs are rich and mildly spiced.
Mamsam
Telugu for meat.
Manchurian
An Indo-Chinese preparation: fried and tossed in a soy, garlic and chilli sauce.
Methi
Fenugreek leaves: savoury and slightly bitter.
Mirchi ka salan
Hyderabad's curry of green chillies in a peanut and sesame gravy, served with our biryanis.
Naan / roti / kulcha
Breads from the clay oven: soft leavened naan, whole-wheat roti, stuffed kulcha.
Nalla karam
A dark, roasted chilli-and-spice powder from Andhra.
Pakora / bajji
Vegetables fried in chickpea-flour batter.
Palnadu
A region of Andhra Pradesh known for fiery cooking.
Paneer
Fresh, mild Indian cheese that holds its shape when cooked.
Podi
A roasted lentil-and-chilli spice powder.
Poori
Puffed, deep-fried wheat bread.
Pulusu
A tangy Andhra stew soured with tamarind.
Raita
Cool, lightly seasoned yogurt.
Rogan josh
A slow-cooked red lamb curry associated with Kashmir.
Royyala iguru
Telugu for shrimp cooked down in a thick masala.
Saag / palak
Greens; palak is spinach.
Samosa
Crisp pastry triangles, here filled with spiced potato and peas.
Sukka
A dry-style dish where the masala clings to the meat.
Tadka
Whole spices sizzled in hot fat and poured over a dish to finish it.
Tandoor
A clay oven fired very hot, which chars the outside and keeps meat juicy.
Tangdi
Drumstick.
Tiffin
In South India, a light meal or snack such as dosa or poori.
Tikka
Pieces of marinated meat or paneer, grilled.
Uttapam
A thicker, softer cousin of the dosa, topped while it cooks.
Vepudu
Telugu for a dry fry.
Vindaloo
A hot, tangy curry associated with Goa.