Hyderabad House

The mood is distinctly Mughlai here, and the food and genuine hospitality affirm the Arabian influence. Gravies tend to be thinner yet flavoursome, and entirely made from scratch. The Hyderabadi chicken curry is stewed with in-house tomato gravy and meat kept on the bone to intensify flavour. Watch out for the slow-release heat. The lamb Hyderabadi korma has a sweet coconut base balanced with fresh yoghurt. Light, airy biryani alongside toasty yellow daal is a vegie treat. A separate Indian Chinese menu features Chinese food made with Indian ingredients and, again, no compromising short-cuts or fusions. This is niche cuisine done well.