Ghumaghumalu

Overnight-marinated chicken, sealed & slow-cooked. Khatti gravy on the side. — The Darbar, The Lake House

Crispy fried chicken tossed over fragrant rice — Khammam’s true love. — The Darbar

Tangy sorrel-leaf twist. Pure Telangana on a plate. — The Darbar

Tender mutton, saffron rice, ghee finish. Sundays sell out by 2 PM. — The Darbar

Golden-fried eggs on dum rice. Budget hero. — The Darbar, The Lake House

Seasonal vegetables, same royal dum treatment. — The Darbar, The Lake House

Feeds 4 hungry people. Or 2 very hungry ones. Comes in the pot. — The Darbar

Smoked juicy chicken over long-grain majboos rice. — The Darbar

The full bird. Bring friends, or don’t — we won’t judge. — The Darbar

Fall-off-the-bone mutton, smoked rice, Yemeni style. — The Darbar

Charcoal-grilled peri peri faham over mandi rice. — The Darbar

The OG roll — garlic mayo, pickles, kuboos. — The Lake House

For people who ask for “extra spicy” and mean it. — The Lake House

Molten cheese pull guaranteed or your photo retaken free. — The Lake House

Open plate, double filling, fries and kuboos on the side. — The Lake House

Andhra-style, curry-leaf crackle, red as a warning sign. — The Darbar, The Lake House

Indo-Chinese classic, extra capsicum crunch. — The Darbar, The Lake House

The veg counterpart that non-vegetarians secretly order. — The Darbar, The Lake House

Crispy veg balls in that glossy, garlicky sauce. — The Darbar, The Lake House

Street-cart style, high flame, extra schezwan if you dare. — The Lake House

Wok-tossed, smoky, reliable. — The Lake House

Shareable in theory. — The Lake House, The Adda

Crispy fillet, slaw, house sauce, toasted bun. — The Lake House

Cloud-soft idlis with gunpowder and a ghee waterfall. — The Adda

Crisp golden cone, ghee-roasted, potato heart. — The Adda

Fiery red chutney smeared edge to edge. Breakfast of champions. — The Adda

Puffed, golden, dangerously good with sweet chai. — The Adda

Green-moong dosa hugging hot upma. Andhra-Telangana handshake. — The Adda

Fluffy fried clouds. Dangerous with coconut chutney. — The Adda

Crisp outside, soft inside, sambar for dunking. — The Adda

Thick, milky, secret masala. The Adda legend since 2009. — The Adda

Light, lemony, borderline poetic. — The Adda

Sweet-salty, born for dunking in Irani chai. — The Adda

The thin, crispy, cinema-hall kind. — The Adda

Stuffed green chillies in gram-flour blankets. Rain not required. — The Adda

Crispy dough pops with fiery ginger chutney. — The Adda

Warm bun, cold butter, zero regrets. — The Adda

Fresh-pressed sweet lime, no ice tricks. — The Adda, The Lake House

Summer in a glass, mint on top. — The Adda, The Lake House

Banginapalli mangoes when in season. Ask for malai topping. — The Adda, The Lake House

Thick enough to require commitment. — The Lake House

Churned fresh, served in a tall brass glass. — The Adda

Saffron, almonds, and grandmother-level comfort. — The Adda

Sweet, salt, or “mixed” — the correct answer. — The Adda, The Lake House

Slow-stewed apricot nectar with fresh malai. — The Darbar

Bread pudding the Deccan way — ghee, saffron, dry fruit. — The Darbar

Set in tiny clay pots. Keep the matka, it’s yours. — The Darbar, The Adda, The Lake House

Rose, vermicelli, basil seeds, kulfi crown. A whole event. — The Lake House

Served warm. Cold gulab jamun is a crime here. — The Darbar, The Adda