HYDERABAD SPICE

Bone-in chicken meat cooked with Andhra spices, known for its fiery, tangy profile.

Boneless chicken thigh meat cooked with Indian spices, butter, cream, and tomato for a rich, mild flavor.

Chicken white meat cooked with coconut milk and Indian spices, a spicy South Indian dish with bold flavors.

Chicken white meat cooked with green peppers, chopped onion, tomato, and Indian spices, a vibrant stir-fry.

Chicken white meat cooked with onion, cashew paste, and Indian spices, creamy and mildly spiced.

Chicken white meat and potato cooked with Indian spices and a little vinegar, a tangy and spicy Goan dish.

Chicken white meat cooked with cream, tomato, onion, and Indian spices, a popular creamy curry.

Chicken white meat cooked with onion, tomato, and Indian spices, a Hyderabadi-style curry with robust flavors.

Chicken thigh meat cooked with onion, tomato, and spices, a semi-dry dish with a smoky kadai flavor.

Chicken cooked with spinach, cream, and Indian spices, a creamy green curry.

Chicken cooked with a rich Mughlai gravy of nuts, cream, and aromatic spices, a royal dish.

Chicken cooked with gongura (sorrel) leaves, onion, tomato, and Indian spices, a tangy Andhra specialty.

Boneless lamb chunks cooked with onion, tomato, and spices, a flavorful kadai preparation.

Boneless lamb meat cooked with coconut milk and Indian spices, spicy and aromatic.

Boneless lamb meat and potato cooked with Indian spices and a little vinegar, a fiery Goan curry.

Boneless lamb meat cooked with cream, tomato, onion, and Indian spices, a rich and creamy dish.

Boneless lamb cooked with spinach, cream, and Indian spices, a green and savory curry.

Boneless lamb meat cooked with onion, cashew paste, and Indian spices, creamy and mild.

Boneless lamb cooked with green peppers, chopped onion, tomato, and Indian spices, a spicy stir-fry.

Boneless lamb meat cooked with onion, tomato, and Indian spices, a Hyderabadi-style curry.

Bone-in goat meat cooked with onion, cashew paste, and Indian spices, creamy and aromatic.

Bone-in goat meat cooked with tomato, onion, and Indian spices, a hearty curry.

Bone-in goat meat cooked with onion, tomato, and Indian spices, Hyderabadi-style.

Bone-in goat meat and potato cooked with Indian spices and a little vinegar, spicy and tangy.

Bone-in goat meat cooked with spinach, cream, and Indian spices, a rich green curry.

Bone-in goat meat cooked with onion, tomato, and spices, a semi-dry kadai dish.

Bone-in goat meat cooked with green peppers, chopped onion, tomato, and Indian spices, a flavorful stir-fry.

Bone-in goat meat cooked with a rich Mughlai gravy of nuts, cream, and spices, a luxurious dish.

Bone-in goat meat cooked with gongura (sorrel) leaves, onion, tomato, and Indian spices, a tangy specialty.

Bone-in goat meat cooked with coconut milk and Indian spices, a bold South Indian curry.

Shrimp cooked with onion, tomato, and Indian spices, a Hyderabadi-style curry.

Shrimp cooked with spinach, cream, and Indian spices, a creamy green curry.

Shrimp cooked with onion, cashew paste, and Indian spices, mild and creamy.

Shrimp cooked with cream, tomato, onion, and Indian spices, a rich curry.

Shrimp and potato cooked with Indian spices and a little vinegar, a spicy Goan dish.

Shrimp cooked with gongura (sorrel) leaves, onion, tomato, and Indian spices, a tangy and unique curry.

Tilapia fillets marinated with Indian spices, sautéed, and fried for a crispy exterior.

Fish (likely tilapia) cooked with onion, tomato, and Indian spices, a Hyderabadi-style curry.

Scrambled eggs cooked with onion, tomato, and Indian spices, a Hyderabadi-style stir-fry.

Boiled eggs cooked in a spiced onion-tomato gravy with Indian spices, a flavorful Hyderabadi dish.

Eggplant, potato, onion, tomato, and spices, a flavorful dry curry.

Cauliflower, potato, onion, tomato, and spices, a dry preparation with minimal gravy.

Cauliflower, potato, onion, tomato, and spices, likely with a light gravy compared to the dry version.

Potato, onion, tomato, cashew paste, and spices, a creamy and mild curry.

Green peas, potato chunks, onion, and spices, a simple and hearty dish.

Eggplant cooked with tamarind paste, peanuts, sesame seed paste, and spices, a tangy Hyderabadi specialty.

Okra, onion, tomato, and spices, a semi-dry stir-fry with a savory flavor.

Okra, onion, tamarind paste, and spices, a tangy South Indian stew-like dish.

Chickpeas, onion, tomato, and spices, a spiced and tangy North Indian curry.

Brown lentils, fresh herbs, spices, sautéed in butter and a little cream, a rich and creamy dish.

Yellow lentils, onion, spinach, and spices, a nutritious green lentil curry.

Yellow lentils, onion, and spices, tempered with a spiced oil topping.

Yellow lentils, onion, tomato, and spices, a tangy variation of dal tadka.

Chickpeas cooked with spinach, cream, and spices, a creamy green curry. (Description inferred from similar saag dishes.)

Indian cheese chunks, onion, peppers, tomato, and spices, a semi-dry kadai dish with bold flavors.

Indian cheese and green peas cooked with onion, tomato, and spices, a creamy and mild curry. (Description inferred from standard preparation.)

Crumbled paneer cooked with onion, tomato, and spices, a spiced stir-fry. (Description inferred from standard paneer bhurgi.)

Indian cheese cooked with onion, cashew paste, and spices, a creamy and mild curry.

Indian cheese cooked with butter, cream, tomato, onion, and spices, a rich and popular dish.

Grilled paneer cooked with cream, tomato, onion, and spices, a smoky and creamy curry.

Indian cheese cooked with spinach, cream, and spices, a creamy green curry.

Indian cheese cooked with coconut milk and Indian spices, a spicy South Indian curry.

Mixed vegetables (nine varieties) cooked with onion, cashew paste, and spices, a creamy and mild curry.

Mixed vegetables cooked with green peppers, chopped onion, tomato, and spices, a vibrant stir-fry.

Mixed vegetables and potato cooked with spices and a little vinegar, a tangy and spicy Goan dish.

Fried balls of potato and paneer in a rich, creamy mild gravy made with onions, tomato, and cream/butter.

Soft, leavened bread baked in a tandoor, a classic Indian staple.

Nan brushed with butter for a rich, glossy finish.

Nan topped with minced garlic and herbs, baked in a tandoor.

Nan spiced with green chilies for a fiery twist.

Nan flavored with both chilies and garlic, combining heat and aroma.

Unleavened whole wheat bread cooked in a tandoor, slightly chewy and smoky.

Layered whole wheat flatbread, pan-fried for a flaky, crispy texture.

Whole wheat flatbread stuffed with spiced mashed potatoes, pan-fried.

Leavened bread stuffed with spiced onions, baked in a tandoor.