What is the best dish in hyderabad
Munich has a "Little Istanbul", the area around Goethestrasse. A "Little India"? Difficult to locate. But now there is the Hyderabad restaurant between Hat Bazar and Kohinoor, between two shops that sell mixed spices, sweets, breads and bracelets from the region around India, Pakistan and Bangladesh. The result is a tiny Bermuda triangle through which the scent of incense sticks and curry passes and a babble of voices in different languages reaches your ears. It would not be surprising if a herd of brown cows passed by here.
Hyderabad is now the place where guests cook what the customers of the Hat Bazar and Kohinoor prepare with their purchases at home. Indian cuisine is diverse, of course, in this huge country in which the most diverse ethnicities, religions and cultures live together, in which the most varied of spices and vegetables grow. Nevertheless, many menus of the Munich Indians are similar, North Indian and inspired by one another, they are mostly, Palak Paneer and Chicken Tandoori, or maybe the Thali, a mango schnapps on the bill, it was delicious.
Hyderabad, on the other hand, as the name suggests, serves dishes like those found in the city of the same name, the fourth largest in the country with seven million inhabitants. Here the South Indian vegetarian cuisine mixes with the Andhra dishes spiced with chilli and tamarind and the North Indian meat dishes; The specialty is the rice dish biryani. Hyderabad, it has been said since it opened, has Munich's best biryani. And even if it is a bad habit to speak of "the best in town" before not all of the city's biryanis have been tasted, it can be said that the biryani here tastes as the author from South India recalls. Authentic is a worn word, but a look through the restaurant leads to the conclusion that many people enjoy the cuisine of their homeland here.
"The main thing is that the food tastes good," says the patron comfortingly after the companion accidentally knocked over a drink. That could be the motto here. Nobody goes to Hyderabad because of the ambience, which is determined by the sympathetically randomly distributed Indian fabrics, especially not because of the beautiful terrace, which does not exist and is ventilated through the door to the parking garage.
Ordering food is not always easy and sometimes requires small negotiations. Not easy, because the starters and street food dishes that wanted to be tried are often not there today. The house specialty for the starters is breaded baby corn, fried in a spicy Indochinese style (5.50 euros); tiny cobs, cooked soft, coated with a tomato paste. The deep-fried flatbreads made from ground lentils, "Masala Vada", with green chillies and curry leaves, as you can buy them on the street in South India, are a bit dry, but a nice opportunity to try the starter sauces. The dark tamarind sauce is almost reminiscent of berry jam.
The negotiation when ordering often starts with a frown from the service, accompanied by "Hmm, that's very spicy", "That and that is better", "Better order with chicken!" To what extent you want to listen to the well-intentioned advice is of course up to you. However, sensitive palates are said to have already sat crying in the restaurant and passed the pack of handkerchiefs silently, because: hot means hot.
The capital error, which is also said to have already been committed, even by guests who should know better, is to reorder a lassis or the fine Badam-Milk, homemade almond milk with cardamom. They alleviate, but are very filling. Hyderabad makes it difficult to listen to the natural feeling of fullness, and so the not-so-smart customer often pulls away moaning quietly with a boulder in his stomach.
The lamb Hyderabad (14.90) is fine, the creamy curry is peanuts, the meat is tender but also spicy. Anyone who expects their European palate to eat the lamb Vindaloo, which is marked with three chilies, is welcome to send a report. We still needed the taste buds. The biryani (roughly 12.90 with a leg of chicken) was excellent with every visit. The rice is fried with ghee and cooked with an abundance of spices from cardamom to clove. Sometimes there is more, sometimes less coconut flakes, cashew nuts, raisins, almonds or onions in it, and it is served with Raita, the yoghurt dip. It gets hot with the South Indian "Mirchi Ka Salan" curry, which can be ordered separately, with tamarind, dates, nuts and green chilies (4.90).
The service had looked doubtful. We were imperturbable. The handkerchiefs are all gone, but we'll be back. Then we will forego starters or share a main course and there will only be a spicy one. Certainly.
Location info: Hyderabad restaurant
- Schlosserstrasse 3
- Post Code
- 80336 Munich
- Opening times
- Monday to Saturday and public holidays 11 a.m. to 10.30 p.m.
- [email protected]
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