Palate Journals

Talihuwi Pyaaz ka Khagina

2019-01-29T14:54:46Z

A typical Hyderabadi Muslim household will have Fried Onions being used on a daily basis in the dishes that they cook.This was one of the reasons why this lesser known version of Khagina came into existence. You would easily recollect the two popular ones where one has the egg being places on top of the onion/chilli/coriander mixture and the other where the egg is scrambled along with the mixture

Why the third one isn’t so well known
Fried Onions – Oil content(Calorie Conscious folks tend to avoid it),not everyone would have fried onions handy, time to prepare fried onions is higher.

How we circumvent this? We make good quantity of Fried onions and keep it in an airtight container and put them in the refrigerator. Use whatever quantity is needed for daily use and reseal the container.

Let’s begin with the recipe

Ingredients:
2 Boiled Eggs
5 Onions (Fried)
1/2 Tbsp Ginger Garlic Paste
1/2 Tbsp Red Chilli Powder
Salt as per taste
A pinch of Turmeric Powder

Fried Onions (In case if you need a refresher):
Heat oil in a deep pan till it it hot
Reduce it to low and add the sliced onions
Deep fry them until they are golden brown

Fried Onions (Crushed)

How to make Talihuwi Pyaaz Ka Khagina

Take a small vessel (kadhai or deep cooking pot)
Put 2 tbsp Oil and heat it on low flame
Add Ginger Garlic Paste, Red Chilli Powder, Salt and Turmeric Powder
Crush the fried onions into smaller pieces and add them to this mix
Add 2-3 Tbsp water and mix it so that the onions becomes a little softer
Put the mixture in a serving bowl and add the cut slices of boiled egg on top or mix it with the onions. Garnish with Coriander, mint or green chilli.
Have this with Roti, Paratha or Naan

Khagina

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Talihuwi Pyaaz Ka Khagina

Simple ain’t it. Try it and let me know how it goes…

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Almond House

2019-01-28T20:56:19Z

Almond house has been in Hyderabad for 29 years now, started by Chaitanya Muppala’s father and now being run by Chaitanya himself who is a stickler for hygiene and perfection when it comes to anything that is being served at Almond House

Their flag ship store at KPHB is a testament to the fact that they wanted to perfect their dishes and then expand and it took them close to 10 years for this branch to come up (Planning, Saving, Construction, Designing. Machinery Setup etc. ) and it is amazing to say the least.

Their “Kitchen First” policy is one of the best things that can happen to any Mithai store as the focus is properly aligned to how they are made rather than how it looks or presented in a fancy store or boxes. Add the fact that they are vying for HACCP( Hazard Analysis and Critical Control Points) certification soon which would ensure that every product manufactured has gone through a rigorous quality control check point in a controlled sterilized environment.

Our visit started with a small intro session with Chaitanya who explained the concept behind this new venture and what he has in store for us.

The welcome drinks

Masala Chaas – It was good , but a little extra green chilli and spices would have given it a kick as I like mine a tad spicy

Sweet Lassi – Should have thicker consistency

Maska Chaska Aam – Delicious mango flavored which is seasonal and refreshing, do try it

Pomegranate Jaljeera – Amazing tangy taste

Cold Coffee – Subtle taste of coffee which is not too overpowering on the taste buds, non-coffee folks would enjoy it, coffee addicts might find weak for their palate

Then the Kitchen visit began….

Kitchen head caps and shoe coverings are a mandate as you enter a thorough clean environment, they have Air conditioned Finishing and packaging rooms, air is filtered , humidity controlled, fresh air is sterilized with UV light , air quality and microbial content is checked on weekly basis. Health checks and screening for infectious diseases for all food handlers are done at regular intervals

This reminded me of Hollywood movies where they show research and production labs with this type of environment

We saw fresh Kaju Katli, Motichur Laddo, Chikki, Biskit, Puri’s of Pani Puri , Badam Ki Jali and I got to taste all of these. One word to describe it “AMAZING”

Came back to the ground floor to snack on some of the chat delicacies as part of their new venture “Gappe Vappe” Chaatwala

and we were served…

PaniPuri Bharaniwala – Puri along with 3 variety of Pani (Pomegranate Chaska, Bondi Khatta, Aam Khatta) along with Aloo, Chana and Imli & Ginger Khatta – The Pani would have to be a little spicy as Telangana folks are used to spice in all their dishes

Paneer Kathi Kebab with Rumali Roti – The name itself is quite explanatory, the batter coating on the paneer had less amount of salt as per me.

Sev Puri – This was one of the best dishes on the day, just loved the taste. Suggested to try a slightly thicker Puri as the base which can also help in not getting soggy quickly.

Matar Kachori Chat – Flattened kachori with matar and other spicy ingredients on top made this delicious

Pav Bhaaji Fondue – The Pav was fresh and soft but the Bhaaji could have been spicy and tangy. Concept is nice and unique, just a small tweek on spice is required

Watermelon Rosgulla – 7 kgs of Water Melon goes into making just half of kg of this dish, a different take on the regular rosgulla you get to it in the market

Ginger Rosgulla – Was skeptical on trying this thinking that the ginger flavor would be too over powering but it turned out to be quite subtle.

Sondesh – delicious bengali sweet, popular all over India and abroad. It is often made for festive and special occasions, it has paneer in it but they added Mango to it and made something which is already delicious into something exquisite

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Mandi@36 Arabian Kitchen

2019-01-28T20:57:08Z

When someone asks me to visit an Arabian restaurant , lot of things run in my mind about the food that they might be offering. Authentic or Indianized, Seating, Ambiance Etc.

This new place which is hardly 5 months old checks all the boxes. One of the best Arabian foods that I have had in recent times

Detailed review follows…

Ambiance: Table and Traditional Floor seating setup, Good ambiance and cleanliness, great to visit with family

Service: Staff is well trained to suggest what to order and adept at explaining what kinda dishes they have, which is missing across many other restaurants in the city

Food:

Mandi with Chicken (Faham), Fish, Mutton : All three meats were very juicy, tasty and delicious, rice was flavorful as well

Mandi

The mutton soup was one of the best being served across other Hyderabad Mandi places, it was a little salty for me but very tasty

Mutton Soup

Faham Chicken (Starter) yet to be added to the menu – Recommended by the Owner Syed Waris. This was the surprise element of the evening. The creamy gravy on the chicken was downright addictive and superb.Extremely delicious dish and a must must try.

Faham Chicken

Desserts: Tried the Baklava and didn’t like it that much, desserts are procured from other vendors, would have to wait for their in house delicacies to start

Baklava

Overall : One of the best places in Hyderabad to visit with your family for some lip smacking Mandi

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Karim’s

2019-01-28T20:57:44Z

Karim’s is considered to be one of the legendary places to visit in Delhi, known to serve delicious Mughlai food. Their branches are located across Delhi and other northern parts of India. South had been deprived of their cuisine until now…

2’nd week of October saw their first branch in South India being launched at Podium Mall in Tolichowki, Hyderabad. Our visit to this outlet was on the 23’rd and it was definitely a good experience

Detailed review follows…

We started of our meal with soup, Gosht(Lamb) ka shorba & Murgh(Chi.) ka shorba. Both the broth were the same with addition of Lamb & Chicken in it. Still it was nice and flavorful, the hyderabadi marag is like a semi-clear broth while this is a little thicker in consistency and less on the spice aspect. Overall they have just three options in soup category the other which we didn’t try was the tamatar ka garam ras – Basically your run of the mill tomato soup

Gosht(Lamb) ka shorba

Coming to the starters the list is long and we loved most of the things that we had ordered
especially Mutton Burra – Marinated, skewered, roasted, medium spiced and charred in the tandoor, this lamb on the bone which is one of their signature dishes is definitely delicious and recommended.

Mutton Burra

Tandoori Rann – Leg of lamb marinated overnight and then roasted to perfection in a tandoor. The marination was perfect as each and every bite was quite flavorful and very succulent

Tandoori Rann

Tandoori Murgh – The Hyderabadi version of this dish is quite spicy and their version is slightly less on the spice level but equally flavorful

Tandoori Murgh

Dil pasand sheek kebab – This is the usual sheek kebab that you can get but the only let down was the green mint chutney which accompanied it. Totally watery – huge scope of improvement there

Dil pasand sheek kebab

Murgh Tikka – This was good but medium/less on the spice levels, when compared to the hyderabadi version very mild.

Fish Tikka – The only dish that disappointed, big chunks of boneless fish but the marination was not proper as the flavor was very mild and didn’t seep inside. Smaller pieces or lenghtier time for marination would help

For the main course

Dil Bahar Do Pyaaza (Stew) – A lamb onion curry, traditionally it has green chillies, red chillies(whole and powder), tumeric, ginger & garlic chopped making it more on the spicy side however Karim’s version is a tad medium (Very less for my palate though) and would definitely be liked by the general public

Dil Bahar Do Pyaaza (Stew)

Jahangiri Murgh – Boneless chicken pieces marinated with Yoghurt, tikka masala. It went well with the Khameri naan and butter naan we had ordered. Again medium on the spice level

Jahangiri Murgh

Laham Mandi – I found the rice to be yummy and perfect, the mutton however can be improved a little to be made more softer

Laham Mandi

Mutton Biryani – They have a Hyderabadi chef making this dish here and it is quite good, but the Mirchi ka Salan exceeded my expectations and I can say it is now in the top 5 places where you get the best one

Mutton Biryani

Small portion of Mutton Nihari(Northern Style) & Mutton Khorma were given across and they both were pretty delicious , the mutton pieces were soft but the flavor of the curry/spices hadn’t quite seeped into the meat which could have made the dish more tastier

Mutton Nihari

Desserts:
Limited options for dessert where we were served Badam Kund and Kaddu ka Halwa. Badam Kund was one of the best ones that I had in recent times, khowa and almond ratio was perfect which made the dish even more enjoyable.

Kaddu ka Halwa

Badam Kund

Highlights: Mutton Burra,Mutton Rann, Mandi, Dil Bahar Do Pyaaza and Badam Kund are my recommendations.

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Patthar Ka Gosht

2019-01-28T20:58:24Z

When you talk about Hyderabadi cuisine first thing that pops up in our mind is Biryani, but there are many other popular dishes that the city of Nizam’s has to offer. Here is one tasty dish that most of you might have tried already:

“Patthar Ka Gosht” an Urdu name which when translated means Meat on Stone due to the preparation procedure of this dish.

Origins (Folklore): During one of the hunting expeditions the Nizam wanted to eat lamb and the royal cook didn’t have all the equipment handy to honor his request. To save his own skin he asked the royal guards to search and get him a flat mountain granite so that he can cook on it. The makeshift method worked and the Nizam liked the dish so much that it made to his table regularly after coming back from the hunt

Procedure: An unpolished thick granite stone is used and lots of hot charcoal placed beneath it, boneless meat ideally lamb which is marinated with ginger garlic paste, red chilli, turmeric, green chilli and kept aside for 4-5 hours (addl. Papaya is used as a meat tenderizer and the margination process gets done in 15-20 minutes). The pieces of meat are placed on the slab when it is hot and allowed to cook until it is dry and slightly crisp

The uneven surface of the stone and the placement of the hot charcoal beneath have an effect on how the final dish would turn out. Application of ghee and knowing when to turn or flip the meat to ensure it is cooked properly is an art and very few restaurants in the city are adept at doing it.

Usage of Stone: The thickness of the stone slab makes a huge amount of difference in the cooking time as a thicker stone would take longer time to heat up and would require higher temperature to be maintained via charcoal & less cost effective. Thinner slabs take less time to heat up but they crack under higher heat conditions as most vendors use them for extended hours for business.
Most of the stones are procured from Rajasthan and Mumbai but few people prefer to import it from Arab countries as they don’t crack under extreme heat conditions. The stone in itself is quite heavy ranging from 15-20kgs to a whopping 50kgs as well.

Charcoal vs Gas based: Heating the stone via charcoal takes time and requires constant monitoring of temperature so that it doesn’t overheat and burn the meat. The slow cooking method is tasty as the meat is well cooked over a long period of time. Commercially, it is not viable for many restaurants as customers who want to have it don’t prefer to wait longer duration to get served.

Few places where they make it in the traditional way:

Bade Miyan Kebabs – Tankbund

Shahi Dastarkhwan

Mak’s Kitchen

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Biryani Ghar

2019-01-28T20:58:46Z

When I asked for a feedback about this place from a foodie friend , I got an immediate reply that the biryani is plain and simple with less amount of spices and upon further inquiry found that he likes the biryani at Kritunga and Sri Kanya where it is full of spices & garam masala which is nowhere close to what a hyderabadi dum biryani is supposed to be.

The spice quotient in a biryani is on the rise and commercial establishments are modifying their original recipes to cater to this demand. Double Masala the word is quite prominent and I also use it every time when I order unfortunately

Long story short, if you are going to this place with that mindset (Double masala/Spicy) then don’t go. You will find the “Muslim marriage/functions/home made style” biryani here which is less or moderate on spice but great on flavor

Menu is small but covers all aspects of a complete meal. Place is nicely decorated and has traditional seating on the ground and table dining setup as well. It has less seating capacity and can get full easily but what they serve sure packs a punch.

For starters we ordered Tawa Machi, Bhuna Chicken, Harees ( Is not on the menu yet) and they were good as expected.

Tawa Machi

Bhuna Chicken

Biryani was served in Handi (claypot)and as soon as it was opened the smell was amazing and made us more hungry. The rice, the mutton was cooked to perfection. Surprisingly the mirchi ka salan being served here was amazing and joins my list after Meridian and Spice 6 for being that good.

Desserts: Badam Firni was rich and delicious, sheer khurma was very similar to what we serve at our home so equally delicious. People who want to try this delicacy without waiting for the invite on Eid better head here.

Badam Firni

Sheer Khurma

Closed the meal with some suleimani chai .

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Spice 6 – The Arab Villagio

2019-01-28T20:59:25Z

Spice 6 brand has come a long way in the last 2+ years for serving the best Middle Eastern cuisine. This new venture of theirs is a testament to the fact that Hyderabadi’s have started exploring and liking other cuisines which does not involve Biryani

This review is based on a Food Event hosted by me for my food group on Facebook called Desi Foodies

Ambiance:

Lot of time,effort and money has been spent to create an Arabic theme which compliments the cuisine they serve.
Camels at the entrance, palm tree outside and inside, chandliers, table designs etc

Ground Floor : This is the common dining area which is visible from the road and there is a open kitchen section separated by a glass partition which has the chef’s preparing most the Arabic dishes like Shawarma & Fatayer along with most of the mock tails and salad’s

Ground Floor

First Floor : This is the family section

First Floor – Family Section

Second Floor : This is a 44 seater PDR section which is quite elegantly made. Special care has been taken to create that Royal Arabic feel which gives you a reminder of Falaknuma for its grandeur

The 44 seater PDR

Third floor : Banquet hall for family gathering, parties etc which can easily accommodate 100-150 ppl

Fourth floor : This is designed on the lines of the Arabic Bedouin tents that you find in the deserts , the lamps, fixtures and the cloth used for the walls and seating is all imported from the gulf to get the authentic feel and experience

Food:

For Welcome Drink we had :
Saudi Champagne – Apple juice,fresh fruits mixed with small quantity of sprite or 7up for some fizz

Saudi Champagne

In Salads

Salatah Arabiya Harra which is a Lebanese salad consisting of tomato,cucumber, olives, onion, capsicum with hot green chilli.
Zahra Maqlia fried mixed veg like broccoli, parsley and topped with olive oil, Garlic & Lemon juice served on a fried pita bread

Zahra Maqlia

Starters
Hummus with Pita bread – Hummus is a popular Arabic dish made with mashed chickpeas, mixed with tahini, olive oil and lemon juice

Hummus

Dejaj Fatayer – finger food category with chicken stuffing prepared in a oven, usually has a boat shaped design or sometimes resembles the Indian samosa

Dejaj Fatayer

Chicken Sahan Shawarma – Sahan literally means plate or dish in Turkish dialect, all the ingredients that goes in to a Shawarma is served separately on a plate

Shawarma Sahan

Cheese & Za’atar Fatayer – finger food category with a nice boat shaped look with cheese and olive stuffing prepared in a oven

Cheese & Za’atar Fatayer

Juje Kabab – An Iranian dish which has grilled chunks of chicken

Juje Kabab

Kobide Kabab – An Iranian meat delicacy made from ground lamb mixed with parsley & chopped onions prepared on skewers like indian sheek kebabs

Kobide Kabab

Main Course:

Laham Mandi – Laham means mutton and Mandi is a popular Yemeni dish which is often compared to biryani by people in Hyderabad but it is very different from it. It is made of Rice, meat (Lamb or Chicken) and different Arabic spices. The meat is very dewy and soft.

Desserts:

Mahalabiya – An Israeli dessert which is made from boiled milk which is slightly sweetened and flavored with rose water, end product resembles a thick curd but it has dry fruit topping which makes it delicious and heavy

Mahalabiya

Kunafa – A cheese or cream pastry with semolina and pista with sugar syrup. A very tasty and sweet dessert which is very popular across the Arab countries

Kunafa

Basbousa – A sweet cake which is made with coconut, yogurt, semolina, eggs and almond topping

Basbousa

Food Pics courtesy : Managed Mischiefs a.k.a Sankeerth Shinde
Please feel free to visit his blog for food reviews and amazing food pics at
https://managedmischiefs.wordpress.com/

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Guava Jelly Recipe

2019-01-28T21:11:22Z

Everybody loves jelly and if it is a Guava based one then all the more reason to love and relish it.

Sharing some of my family recipes starting with this one
Ingredients:
1Kg Guava
1-1/2 Litre Water
1 Kg Sugar
2 Lemon (Medium)

Cut Guava into slices and place them in a vessel with water

Ensure that the water covers the fruit, Boil them till the seeds leave the Guava slices ( Approx. 30 min)

Strain it using a silk/muslin cloth, only take the water and do not put pressure on the cloth (We only need water and not guava pulp), discard the pulp

Add sugar to the water and let it boil for an hour till the jelly starts to form pieces and harden

Add lemon juice and let it boil for another 10 minutes

Remove the vessel from fire and let it cool down for 10 minutes then remove the white froth that collects on top of the jelly and discard it

Let it cool completely before storing it in jars

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Faisal Tayabali of Euphoria

2019-01-28T21:11:40Z

As a Hyderabadi you are said to be born with an insatiable appetite for sweets and desserts, such craving would have definitely made you scour the Internet by searching on Facebook foodie groups and Zomato hunting for those delectable & appealing dishes.

One of the prominent names that come up quite often and is also featured in the top list of bakers on Zomato is our very own Faisal Tayabali who is co-founder of “Euphoria” along with his “Baker” half

Q: What made you & your wife start Euphoria?

A: My wife has the Midas touch when it comes to cooking & baking and she started baking brownies for friends and family initially. One order lead to another, until we were asked to do a bake sale in YWCA in the month of Dec’15 where we had to make 40 kgs in around 36 hours or so. The entire lot was sold out in a day’s time, 15 days later we bought our second oven and started serious operations

Q: What has been your inspiration & what makes your brand stand apart than other commercial vendors?

A: There is a saying “Jack of all trades and Master of None” & my corporate career of 16+ yrs has taught me that it is better to be master of one than none so selling only one kind of item was a calculated risk. An outlet by the name of “Fat Witch” in New York sells only brownies which kinda prompted the idea & inspiration to start this.

As a home baker, there is certain perk of having to use the best ingredients possible without ever having to compromise on quality or taste & which doesn’t lighten your pocket. Our product is almost half in price that our commercial competitors but better in taste and quality

Q: How do you ensure hygiene and quality at the work place?

A: I am very particular about what goes where in the production area. My brownies are with egg and i keep separate vessels for the eggless ones to avoid hurting any religious sentiments. Also we don’t use any alcohol or alcohol based ingredients in any of our products

Q: What has been your U.S.P and strategy?

A: Constantly bettering the product, never compromising on the quality, coupled with personal deliveries to customers hence getting to know the customers personally and allowing customers to put a face to the brand Euphoria has worked exceptionally well for us in the last 1 year.

The above actions (without us consciously realizing it) has created a brilliant customer base for us with 80% + of repeat customers… The personal connect sets Euphoria apart from other brands which may or may not have equally brilliant Brownies in their menu.

Q: What lies ahead?

A: Soon, we plan to move the baking out of our house and set up a full-time baking studio – A quirky place where we can bake, customers can walk in to pick up their orders and chill with us if they like, over a cup of Tea/Coffee.

Depending on how the studio goes and ambitions at that point , Euphoria as a brand may / may not go into the retail segment and the process would be streamlined & automated to the extent that I can take a vacation when I want to, checking off few items from my bucket list like backpacking across Europe will be on the cards.

“Hyderabad Mein World Famous Brownie” moniker by the Bald Brownie Baba sounds like a page out of Bollywood movie script. Agar yeh nahi khaya tho phir kya khaya….

Contact details : https://www.zomato.com/hyderabad/euphoria-sainikpuri-secunderabad

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Best places in Hyderabad for Mandi & Khabsa

2017-05-01T16:21:56Z

If you have read articles and posts discussing Arabic cuisine viz. Mandi and Khabsa but don’t have an idea on where to go and what to order this article might help you on that

so read on…

Let’s begin with what Mandi & Khabsa is

Mandi: It is a traditional Yemeni dish which is very popularly made in many parts of the Gulf and now equally popular in Hyderabad as well.

Mandi literally means “Dew” and indicates the moist texture of the meat. It is recommended to use meat from a usually young and small sized lamb to achieve this quality. Traditionally it’s cooked in a hole dug in the ground and then covered with clay. Hotel’s claiming to be authentic prepare this inside a tandoor with the help of dry wood. The meat has to be suspended inside the tandoor whilst ensuring that it does not touch the charcoal that the dry wood turns into. A small air vent in the tandoor allows the excess smoke to be released. Stock water is used to in preparation of the rice (along with Arabic Spices) which gives it a sticky texture.It is served with Shattah (spicy tomato based gravy).

Khabsa: A popular dish which originated from Saudi Arabia and has similar method of preparation as Mandi but additional spices like black pepper, cloves, cardamom, cinnamon, black lime, bay leaves, nutmeg are used in its preparation. Saffron and tomato puree gives the rice its signature red hue. Presence of raisins makes this rice a little sweet. It is served with Shattah (spicy tomato based gravy) which is helpful if you want to make the dish more spicy

Detailed article : http://www.palatejournals.com/articles/hyderabadis-guide-understanding-arabic-cuisine/

The list below is based on my experience of Arabic Cuisines. Individual experiences may vary as per their palates and knowledge of Arabic Cuisines

Let’s start with place(s) for Khabsa

Spice 6 – Banjara Hills

Spice 6 – Khabsa Laham

What to order: Khabsa Laham(Available all days), Laham Mandi (Sat/Sun)
Pro: The best Khabsa Laham that you can get in Hyderabad
Cons: Getting a table during dinner on weekends would require some wait time

Table Seating : Yes
Family Section : Yes
Floor style seating : No
Branches : No

Few other notable ones:

4 Seasons – Multiple branches across the city

All Seasons – Banjara Hills

*************************************************************************************************

Let’s look at the places for Mandi now

Al Qaswa – Vijay nagar Colony

Al Qaswa – Chicken Mandi

What to order: Laham(Mutton) Mandi, Faham(Barbecue Chicken or Mutton) with Mandi Rice
Pro: Authentic Arabic food which is quite close to what you get in the Middle East
Cons: Ground floor where they have table style seating, no proper ventilation, it becomes quite humid inside

Table Seating : Yes
Family Section : Yes
Floor style seating : Yes
Branches : None

Al Azeez Bbq Chicken- Mallepally

Al Azeez bbq Chicken – Faham Mandi

What to order: Laham(Mutton) Mandi, Faham(Barbecue Chicken or Mutton) with Mandi Rice
Pro: Authentic Arabic food which is quite close to what you get in the Middle East
Cons: Small place, No separate family section except a makeshift partition.

Table Seating : No
Family Section : No
Floor style seating : Yes
Branches : None

Yum Yum Tree – Madhapur

Yum Yum Tree – Chicken Mandi

What to order: Mandi and Khabsa with Chi/Mutton/Fish options
Pro: Good Arabic food and delicious burgers
Cons: Service

Table Seating : Yes
Family Section : Yes
Floor style seating : Yes
Branches : Yes Chandrayanagutta(Main Branch)

Al Saud Bait Al Mandi – King Koti

Al Saud – Laham Mandi

What to order: Mandi with Chi/Mutton/Fish options
Pro: Good Food, Soup served with Mandi is one of the best
Cons: No separate Family section or Table/Chair setup option present

Table Seating : No
Family Section : No
Branches : Yes – Chandrayanagutta & Secunderabad

Mataam al Arabi – Chandrayanagutta

Maatam al Arabi – Laham Mandi

What to order: Mandi with Chi/Mutton/Fish options
Pro: Good Food
Cons: No Table/Chair setup

Table Seating : No
Family Section : Yes
Floor style seating : Yes
Branches : No

Mataam al Yamani – Tolichowki

Mataam Al Yamani – Chicken Khabsa

What to order: Mandi and Khabsa with Chi/Mutton/Fish options
Pro: Good Food
Cons: No Table/Chair setup, Indianized taste might not appeal to all

Table Seating : Yes
Family Section : Yes
Floor style seating : Yes
Branches : No

Al Zaara Mathbaq Al Mandi – Tolichowki

Laham Mandi

What to order: Mandi with Chi/Mutton/Fish options
Pro: For a person who is trying Mandi for the first time would like it as their version is highly Indianised
Cons: Indianized taste might not appeal to all, Ambiance and Service requires a serious makeover which the owners are least interested in doing

Table Seating : Yes
Family Section : Yes
Floor style seating : Yes
Branches : No

Few other notable ones

Mataam Abu Faisal – Tolichowki

Real Arabian Dhaba – Chandrayanagutta

Mataam Al Turki – Malakpet

Mandar – Tolichowki

Ice & Spice – Tolichowki

– There are many other outlets across Hyderabad which serve Mandi and Khabsa but are they any good? consistent in taste and quality? If yes, then please leave me a comment with the name & location and I will definitely try it.

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