The full AHMEDIA table

Our signature dum biryani — seeraga samba rice, hand-pounded spices, and slow-cooked meat sealed in a clay pot over charcoal.

The town’s pride. Short-grain rice, tender mutton, and a whisper of mint — cooked in the authentic Ambur clay-pot style.

Marinated chicken layered with saffron rice, fried onions, and a dash of star anise. Aromatic, comforting, generous.

Seasonal vegetables, paneer, and fragrant basmati cooked dum-style with whole spices and fresh herbs.

Eight-hour braised lamb shank over saffron pilaf, finished with rose water and toasted cashews. A Majlis exclusive.

Rack chops marinated in twelve spices, grilled over open flame, glazed with a tamarind-gold reduction.

Seekh kebab, tikka, and malai paneer off the tandoor, served on a sizzling platter with mint chutney.

Boneless chicken tossed in curry leaves, green chilli, and a secret blend. Crispy, fiery, irresistible.

Cottage cheese marinated in cream cheese and cardamom, char-grilled with peppers and onion.

Black lentils simmered overnight with butter and tomato, finished with cream. A Tirupattur favourite.

Tandoori chicken folded into a velvety tomato and cashew gravy with a hint of fenugreek.

Kashmiri-style lamb curry with whole red chillies, fennel, and ginger — slow-cooked till tender.

Soft paneer in a mellow tomato and cream gravy with a touch of honey and garam masala.

A trio of butter, garlic, and sesame naan straight from the tandoor. Best with any curry.

Choice of keema, paneer, or aloo parathas, served with pickled onions and white butter.

Thin, charred whole-wheat flatbread from the tandoor. The everyday companion to our curries.

Saffron-soaked bread pudding with reduced milk, nuts, and a drizzle of rose syrup. A Hyderabadi heirloom.

Warm milk-solid dumplings in cardamom-saffron syrup. Served with a scoop of vanilla bean ice cream.

Festive vermicelli pudding with dates, nuts, and rose. The centrepiece of our weekend dessert counter.

Ground-rice pudding infused with saffron and cardamom, chilled and set in an earthen cup.

Rose, basil seeds, vermicelli, and ice cream in a tall glass. The highway favourite at NH48.

Strong brewed tea with crushed cardamom, ginger, and a hint of clove. The perfect close to any meal.

Thick, chilled yoghurt drink whipped with a touch of sugar and a pinch of saffron.