A hyderbadi speciality. Pieces of marinated lamb
tantalising pickle massala, laced with whole green chillies.
Chicken or lamb prepared with special sauce and cooked in an iron stove.
Chicken cooked in ghee with special herbs.
Kadai cooking is native to the Sind, which was formerly part of the Bombay province. Boneless pieces of chicken are stir fried in the kadai (similar t0 Chinese wok’) with chopped onion, tomato, garlic and coriander,
Marinated chicken cutlets, charcoal grilled in a aromatic medium sauce with fresh garden mint and spring onions.