(A classic restaurant-style Hyderabadi appetiser made in a flavourful yoghurt-based sauce, spices and coated stripes of Paneer which is pan toned to create the char taste. )

(It is a spicy yet irresistibly delicious snack prepared by deep-frying spicy paste coated paneer cubes (Cottage Cheese). It has dry texture and can be served as starter, appetizer, snack or accompaniment.)

(It is a South Indian deep-fried chicken appetizer, that originated in Hotel Buhari in Chennai. Chicken pieces are marinated with flour, spices, yoghurt, egg, and curry leaves, and later fried to perfection until golden and crisp and later pan tossed for extra flavour.)

(Mutton Sukka is a spicy tasty dry curry made by cooking evenly cut small chops of mutton with tempered onions, spices and masala powders.)

(Quality king prawns coated in a light crispy tempura batter and tossed with Indian masalas for the kick. )

(Pan-seared Lamb Chops have a flavorful garlic and herb crust with a juicy and tender centre.)

(A spicy and flavorful chicken curry from the South Indian state of Andra Pradesh in India. This curry gets its unique taste from the freshly roasted spice mix and is loaded with flavours.)

(A popular Andhra style dish where chicken is marinated and cooked until tender. Later it is stir-fried briefly with aromatics like curry leaves and spices for a burst of flavours.)

(This is a well-known Nawabi dish slow-cooked with spices and sauces, making the chicken flavourful and tender. With a creamy texture and semi-thick gravy, it has a slightly tangy aftertaste and goes best with naan bread.)

(This is a traditional and flavourful South Indian dish made with a unique blend of Chettinad masala spice, coconut milk, Chili and curry leaves.)

(It is a hugely popular British-Indian chicken curry packed with flavours made with onions, tomatoes, and aromatic garlicky curry sauce.)

(Methi malai chicken is a delicious Mughlai dish made with fresh methi leaves and chicken simmered in a rich, creamy gravy. The earthy, and bitter taste of the methi leaves complements the chicken well. The cream helps to balance the bitterness, giving the dish its rich flavour and taste.)

(Rada Gosht (Lamb) Is a rich Mughlai dish which is said to have originated in the kitchen of Nawabs of Awadh (today's Lucknow) like innumerable other delectable dishes famous globally. Lamb is marinated with a variety of spices that give it a tantalizing taste. Spices like cloves, javitri, bay leaf, and red chillies are used to give it a rich flavour that will remain with you long after you’ve finished eating it.)

(An Indian lamb curry with a heady combination of intense spices in a creamy tomato curry sauce)

(Also know an Ambot (Sour) Tik (Spicy) is a hot and sour Prawn cooked with Coconut Milk, Tamarind, Mustard Seeds and Curry Leaves.)