Adaa

“Dum” or Cooking slowly under pressure forms the backbone of traditional Hyderbadi cuisine and the food is prepared “ithmenaan se,” which translates into “with a lot of patience.” Enjoy gastronomic gems culled from a series of state Banquet Menus. Using nouvelle culinary techniques, each dish has been painstakingly recreated with the same authenticity and attention to detail, which is the hallmark of a royal kitchen.

The rich interiors with its intricately carved mirrors and life-size portraits of the Nizam punctuate the ambience with the right kind authenticity as you enjoy food from a luxuriant past.