Maa Nethi Vindu

Soft flattened rice tossed with onion, tomato, curry leaves and a pinch of turmeric.

Coarse semolina tempered with mustard, curry leaves and fresh coriander.

Softened rava pearls finished with peanut, green chilli and a squeeze of lime.

Thin vermicelli stir-fried with vegetables and aromatic South Indian spices.

Crisp lentil fritters with a warm, spiced potato centre. Served with chutney.

Flaky layered paratha brushed with ghee, served with curd and pickles.

Cloud-soft fermented rice and urad cakes, steamed in the traditional steel cooker.

Golden, crisp-on-the-outside fritters made from a whipped urad dal batter.

Idly dunked in a freshly tempered tamarind sambar with vegetables and ghee.

Two idly, two vada, sambar and coconut chutney — the classic plate.

Crisp-edged idly coated in crushed black pepper and brushed with fresh ghee.

Sliced idly shallow-fried until golden, then tossed with curry leaves and chilli.

Thin, crisp-edged and folded, made from a two-day fermented rice and urad batter.

Crisp dosa filled with spiced potato palya, served with sambar and coconut chutney.

Red chilli-laced batter with a generous smear of spiced potato, crisp throughout.

Dosa spread with gunpowder-spiced podi, onions and a drizzle of sesame oil.

Instant semolina dosa with a lacy, paper-thin texture and crisp edges.

Soft, thick rice pancake topped with onion, tomato, chilli and coriander.

Dosa basted in pure ghee until nutty and crisp — served with podi chutney.

A thin, crisp dosa folded over a generous spoon of aromatic cow ghee.

Spiced potato masala inside a dosa, glossed with ghee and served with sambar.

Gunpowder podi and sesame inside a crisp dosa, finished with a ghee drizzle.

A thick, spongy rice pancake with onion and chilli, cooked in ghee.

Four idly with sambar, vada, chutneys, coconut payasam and a dollop of ghee.

A bowlful of drumstick, brinjal, pumpkin and raw banana in spiced tamarind gravy.

Idly simmered in fresh coconut milk with roasted cashew and black pepper.

Idly buried under crisp sev, peanuts, pomegranate and a drizzle of chutney.

Soft semolina halwa scented with saffron, cardamom and garnished with cashews.

A hearty bowl of semolina upma with peas, carrot and fresh coconut chutney.

Rice, two curries, rasam, chutney, poriyal, curd and a sweet — unlimited refills.

Sealed-pot biryani layered with saffron rice, seasonal vegetables and fried onions.

Long-grain rice layered with spiced paneer and finished with ghee and fried onion.

Fragrant rice tempered with curry leaves, dried chilli and fresh coconut.

Wok-tossed rice with spring vegetables, garlic, chilli and a squeeze of lime.

Light, tangy tempered rice with curry leaves, mustard, peanuts and fresh coriander.

Four soft rotis with your choice of paneer, dal or mixed vegetable curry.

Tamarind gravy with lentils and seasonal vegetables, finished with a ghee tadka.

Peppery, warming tomato-lentil broth with a delicate hand-ground masala.

Fresh-ground coconut with roasted gram, ginger and a touch of lime.

Blitzed coriander and pudina with green chilli, salt and lemon.

Slow-reduced tomatoes with onion, garlic, fennel and a mild smoky heat.

Lentil dumplings simmered in a rich onion-tomato gravy with red chilli.

Whole roasted plantain in a coconut-peanut masala — a Telangana signature.

Tender bhindi in a lightly spiced onion gravy with ginger and garlic.

Crisp golden rolls filled with julienned vegetables and mild spices.

Charred cottage cheese and peppers in a smoky yoghurt marinade.

Crisp vegetable dumplings tossed in a savoury garlic-soy glaze.

Minced paneer kebabs with onion, ginger and green chilli, char-grilled.

Golden sweet corn with curry leaves, chilli flakes and a cheese drizzle.

Flaky samosas tossed in ghee and served with mint and tamarind chutney.

Crisp fried mushroom tossed in a fiery, tangy curry-leaf masala.

Ripe tomatoes blended and simmered with white pepper and a butter finish.

Sweet corn kernels blended smooth and thickened with a light cream.

A warming broth sharpened with vinegar, pepper and shredded vegetables.

Light clear broth with julienned carrot, cabbage and fresh herbs.

Stuffed green chillies in a gram-flour batter, fried crisp and served with chutney.

Sweet corn and onion fritters with curry leaves, fried to a golden crust.

Seasonal vegetables in a spiced gram-flour batter, fried and drained hot.

Crisp puri tossed with puffed rice, raw mango, onion and tamarind chutney.

Warm milk-solid dumplings soaked in cardamom rose syrup.

Soft chenna patties in saffron-thickened milk with crushed pistachio.

Hyderabadi bread pudding in reduced saffron milk, served warm.

Rava soaked in warm cardamom milk with cashews, raisins and saffron.

Ghee-rich gram-flour fudge layered by hand, with a hint of cardamom.

Slow-frozen traditional ice cream with saffron, cardamom and pistachio.

70:30 coffee-to-milk decoction, poured between two tumblers.

Blended filter coffee with milk, ice and a warm spice sprinkle.

Hot milk poured over freshly brewed filter coffee decoction.

Strong South Indian decoction with no sugar — the classic way.

Strong tea boiled with ginger, cardamom, clove and a splash of milk.

Hand-squeezed lime with soda, soda salt and a pinch of black salt.

Thick churned curd whisked with roasted cumin and black salt.

Chilled thick curd blended with sugar, cardamom and a golden saffron swirl.

Chilled lime with a hint of salt or sugar — the perfect palate cleanser.