Hyderabadi tangy lentil curry with purslane leaves
Spicy Lentil curry with kulfa /purslane leaves
Seasonal soup made from fresh carrot and cliantro
Deep fried flour dumpling soaked in sugar syrup.
Eggplant stuffed, cooked and tempered with hyderabadi spices
Fritters made from onions coated with bengal gram flour and spices.
Tangy soup made from lentils cooked along with tomato and tamarind
Thick and cream rice based dessert
Mixed vegetables cooked slowly in a handi
Pot rice cooked with bengal gram.