Jewel of Nizam - The Minar

Indigenous iced yoghurt shake churned from jaam and freshly made ginger.

Traditional Hyderabadi lemonade served over ice cubes and prepared as per your choice.

Rose petal & saffron flavoured milk with or with rose petal herb.

Digestive zaffrany flavored cola, ginger and mint freshly made as a coolant.

Piquant unripened cooler of raw mangoes, cream and mint.

Chunks of cottage cheese marinated in yoghurt, skewered with bell pepper, onion, and cooked in a tandoor.

Cottage cheese chunks stuffed with potato and red chilli, marinated with a mixture of cheese, saffron, dash of cardamom and Indian masalas, served with sweetened black pepper yoghurt.

A delicate combination of grated cottage cheese and roasted channa dal with a faint trace of aniseed - skewered and cooked in a tandoor.

Roasted cashew nuts with vegetables discreetly spiced with cumin, black pepper with grated cheese, seasoned and skewered, cooked in a tandoor for crisp texture and a soft center.

Griddle-fried spinach kebab with cottage cheese, raisins and walnuts.

Scooped potatoes stuffed with vegetable and spices, coated with yoghurt, white sesame seeds and cooked in a tandoor - a must try for vegetarians.

Flaky pastry layered with sweet cream imagined fresh vegetables, potatoes, ginger, and coriander.

Crispy tikki of corn and shredded vegetables seasoned with green herbs, coated with corn flakes and shallow fried for a crisp texture.

Mixed mushroom paneer marinated with roasted vegetables, spiced with black pepper, cumin, and cardamom, caramelised on grill.

Mixed mushroom paneer marinated with crushed spices and seasoned marinate with cashew nut grill, gallon fry bread, coated and crust.

Button, mushroom, stuffed with cheese and spinach, marinated in yoghurt and grill spices, served in a tandoor and served with cream sauce.

Delicate and rich, with unique dehydrated vegetarian paneer tikka that combines the rich combination of mogul, saffron and cheese.

An assortment of the choicest vegetarian kebabs as single soul snack.

Signature vegetarian seekh kebab preparation.

Lobster prepared with walnut and sweet herbs, kept overnight and slow packed to its own shell in the oven on slow embers of coal, served with sauce.

Nisha Burraq (a caramelised cheese), cosmetic coat, and enhanced prawns and sesame and paste, cooked in the fire clay on slow embers of charcoal.

A rich dish on the tradition of Hyderabadi Batchcha chilli, seafoods, crabline with kebab clay based and Indian spices, cooked on a tandoor and infused with extra chilli.

Boneless lamb chunks marinated in ginger, garlic, red chillies, black pepper and special marinade cooked to perfection.

Minced lamb patties seasoned with secret spices and then smoked with slow powder and pure ghee. An improvisation on classic Awadhi gilawat.

Minced lamb spiced with cardamom, cloves and cinnamon, garnished with finely diced bell peppers and onions served with crisp tulip onions, cooked on a tandoor.

A delicate and rich lamb seekh served Laziz seasonal spice, stuffed with a mug mix of yogurt, mozzil and herbs grilled to perfection.

Drumstick leg base marinated with handpicked herbs and spice, crumbled and deep-fried golden brown in colour.

Deep-fried crispy flaky pastry filled with seasoned lamb mince.

Minced fish, seasoned with aromatics, ajwain, green chillies and assorted herbs, seasoned, fish paneer cooked in hot iron tandoor.

Marinated in coconut milk, soybean, cashew nuts and rubbed with crisp spices in a tandoor, served with pure ghee charcoal.

Marinated fish, codfish fish smeared fish bits marinated with herbs and spices, seasoned with pure ghee charcoal.

Boneless chicken cooked in a crisp texture and a soft center.

Boneless chunks of chicken soaked in fresh black grape juice, marinated with a medley of spices and skewered served as a must try treat to savour.

Chicken seasoned marinated with annatt yoghurt and separated spices, skewered and cooked in a tandoor. Served with coriander chutney.

Chicken tikka marinated with aromatic spices, garlic and coarsely crushed herbs, simmered in a tandoor for smoother taste.

Two classic varieties of chicken coated with cheese and finished in the tandoor.

An assortment of the choicest kebabs to satisfy your taste buds.

Piquant island fusion of lamb marinated with raw ginger, marinated on a marinated stone slab. The Pahar ka Gosht is a real delicacy named after the famous Pahar Gosht recipe of Hyderabad.

An aromatic stew cooked with lamb trotters.

Reduced liquid lamb with cardamom and black pepper served with buttered bread slices.

Yoghurt and saffron based lamb broth flavoured with aromatic spices.

An aromatic chicken and vegetable lamb Middle spiced with cardamom and pepper.

Garlic flavoured soup made with fresh juicy crispy spinach leaves.

Spicy tomato and crispy capsicum broth flavoured with wholesome Indian herbs.

Mixed vegetable broth spiced with all spice and ginger, thickened with cream.

Lentil soup with diverse spices.

A genuine delicacy of prawns simmered in rich tomato gravy, finished with almond butter sprinkled at centre, coconut and cumin.

Roshi lamb prawns sauteed with rich cashew nut and coconut gravy with a fluffy butter with paneer, cracked black pepper and banana.

A mop of fine, pedigreed Fawn pounded wheat and mutton, made into a thick stew of Autumn. Ultimately considered to be an Indian dish made from meat, broken wheat, lentils, ghee, and a melange of spices. Also known as Harees.

Lamb shanks cooked in a masala-rich cream, tomato and almond gravy, enhanced and served in a brave oil tulip pan.

Tender morsels of lamb flavoured and cooked in black pepper sauce, brought to perfection and served on a breast of tulip pan.

Mutton chunky served in rich cream and tomato gravy blended with double pounded herbs and mint.

An aromatic tomato curry spice popular all over India. Rogan means oil and Josh means intense heat or fire. Rogni Josh means cooked in oil of spiced lamb.

Leg of lamb peeled marinated with a spicy compound of spices that combines the red ginger, walnut and mint. Cooked an authentic burning embers of coal.

Chunks of sea and cooked in a creamed milky navratan gravy. Flavoured with saffron.

Chunks of murgh marinated with an artistic creamier soybean.

Chunks of chicken cooked in a gravy with a delicately spiced preparation of spinach, cream and fresh mint.

Mulligatawny spiced tender morsels of chicken cooked in a light flavoured mild and nutty cashew gravy.

Succulent pieces of chicken gently marinated with coriander gravy.

Boneless chunky chicken cooked in a rich flavoured gravy of cashew nuts, coconut milk, khus khus and a rich cream based creamy flavoured with black pepper, twenty masala and onion paste, humidifier side plates.

Chicken morsels served in a marinade of yoghurt, saffron, tomato and spices cooked dum pukht style.

Cottage cheese of paneer coated in butter rich tomatar gravy marinated in cream.

Cottage cheese stirred in spicy roasted tomatoes and cream gravy, marinated and served on a hot plate.

Stuffed cottage cheese chunks, served with fried fenugreek and spice.

Assorted vegetables cooked in a Hyderabadi Irani Palak style.

Baby potatoes stuffed in a rich onion tomato and cashew gravy, enhanced and served.

Seasonal vegetables simmered and stuffed with dried apricot, stirred to a rich creamy almonds gravy.

Indian cottage cheese stuffed with fresh herbs and cooked in a rich gram flour and yoghurt gravy, enhanced with the finest herbs.

Simmered in a rich peppers and Indian herbs, cooked in a delicious tangy sauce gravy with Indian panelled spices.

Deep fried vegetable simmered in a spicy gravy, marinated and flavoured.

A mix of vegetables service in side saffron gravy flavoured with cinnamon, star anise and cardamom.

Hyderabadi style famous roasted in a baby eggplant, cardamom, cinnamon and cloves, flavoured with coconut.

Aloo cooked in a palto flavoured gravy of cashew nuts, onion, coconut, saffron flakes, sprinkled with yoghurt, star anise, churney.

Dal Makhani - our in-house speciality.

The traditional combination of lentils, flavoured with raw mangoes and prepared with coconut, whole red chillies and curry leaves.

An unmatched presentation of four types of lentils - mix masoor, chana - with grated chillies, coriander and banana paste, tempered with cumin and mustard seasoning.

An exotic combination of whole black and green gram lentils marinated carefully and then garlic tempered and traditional Indian spices.

Home-kind vegetables in a thick creamy kadhai gravy - an in-house speciality.

Hyderabadi specialty of subtle spiced chicken and basmati rice coated in saffron and sealed for dum.

The incomparable Hyderabadi rice delicacy of vegetables marinated by spiced and dates, onion cooked with basmati rice in a sealed pot.

Delicate basmati flavoured rice prepared in damaskus with tempered jeera and green peas.

Hyderabadi specialty of subtle spiced lamb and basmati rice dates coated on a slow blaze. Chef's Recommendation.

Traditional whole wheat bread baked in tandoor.

Plain, Butter, Garlic.

Paneer, Aloo, Onion, Masala.

Soft whole wheat puffed bread.

Plain, Chilli, Pudina.

Speciality fermented rich bread.

Handkerchief-thin soft bread.

Saffron flavoured rich bread.

Afghan-style stuffed naan.

Kulcha stuffed with minced lamb.

Fresh Indian yoghurt.

An Indian side dish made with spiced yoghurt and vegetables.

Hyderabad's finest dessert of stewed apricots, garnished with apricot kernel, served with a topping of whipped cream.

Blasted away by the Match to the Nizaam, this milk pudding is perfect for those with a sweet tooth.

Rose flavoured cold topped with faluda and rose syrup.

Baida Tidbit with a difference! In this Hyderabadi version, slices of deep fried bread are soaked in hot sugar syrup and then served topped in cream and mixed with a garnish of almond and pistachio sauce.

A traditional Indian sweet pudding made with rice flour and milk, delicately flavoured with cardamom spice, almonds and pistachios.

A savoury Indian sweet dish, quite delicious and is one of the most tasty, nutritious.

Handpicked vihan kesari saffron cooked and reduced in rich cream milk, enhanced with cardamom and pistachio flakes and almond flakes.

A specially crafted selection of dishes for the connoisseur of Hyderabadi elegance. The setting commences with a traditional beverage followed by the choicest of starters, including the Hyderabadi Dum Biryani. The meal is completed with a series of traditional Meetha.

A grand Nizami Daawat featuring the choicest of gooms, fish, mutton and chicken starters, followed by traditional curry options, including the famous Hyderabadi Biryani. The meal is completed with the choicest selection of Meetha.

A potlatch for the connoisseur of vegetarian Hyderabadi cuisine. Including the Hyderabadi Soha Biryani. The meal is completed with the choicest selection of Meetha.

Premium set meal featuring the finest non-vegetarian selections from the kitchen.

Premium vegetarian set meal experience.