A flavorful expression of culture and creativity that brings people together and nourishes both body and soul.
Ram Ki Bandi, Hyderabad: Midnight Dosas & Street Food Magic at 4 AM
For those sleepless nights and early morning cravings… When you’ve overdone the Maggi, experimented with cheese, schezwan, and Korean versions — and officially broken up with nachos and chips — Ram Ki Bandi comes to the rescue. Undoubtedly, the OG of Hyderabad’s street food scene. The kind of place you love standing outside of — half-awake, fully hungry, hoping the butter hits the tawa faster. There’s something different about this place: The smell of butter melting at 4 in the morning. The dosa that’s so thin and crisp, it cracks like a wafer. The sleepy laughter, the crowd, the wait… all of it just works. Ram Ki Bandi isn’t just a food cart — it’s a Hyderabadi institution. Their Upma Idli — soft, melt-in-your-mouth idlis drowned in hot, slightly runny upma, laced with their spicy house masala, topped with a slab of butter, and served with creamy coconut chutney. Trust me, it’s not just food — it’s therapy. And the dosas? Paper-thin, perfectly crisp, and dripping with buttery goodness. Whether you go classic or experiment with Cheese, Paneer, or even Pizza Dosa — every bite is fresh off the tawa and bursting with flavour. My favourite? Upma Dosa with cheese and extra butter. It’s got crunch (so crispy you can hear the bite), creaminess, and chaos — just like the best street food should. They start at 4 AM, and yes, there’s a line. But one bite, and you’ll know why. Because at Ram Ki Bandi, it’s not just food — it’s an emotion. Pro tip: Stand near the tawa, pay early, smile at the guy, and gently remind him every 30 seconds. Old-school tactics, but it works. Ram ki Bandi Location: Sabir building, next to Karachi Bakery, Begum Bazar, Afzal Gunj, Hyderabad, Telangana 50001
Rubal Saluja |
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Nayab Hotel, Hyderabad: Where Biryani Meets Culinary Legacy
When @sid_aamir —who has already explored the likes of Pista House, Paradise, Shadab, Shah Ghouse, & Meridian—asked me where they could truly taste the soul of Hyderabad, I didn’t have to think twice. The answer was simple: Nayab Hotel. While Hyderabad is packed with amazing biryani joints, @hotel_nayaab offers more than just biryani—it’s a gateway to authentic Hyderabadi cuisine. Established in 1986 and located near the iconic Charminar, Nayab Hotel is a window to culinary heritage. Walking into Nayab is like stepping into a time capsule. The first thing you notice is the massive vessel of Paya Soup at the entrance. The air is filled with the aroma of freshly cooked biryani, and the lively chatter of diners. It’s chaotic yet magical—a sensory overload in the best way possible. The menu offers a dizzying array of options, but Aamir settled on the Mutton Fry with Rumali Roti & Biryani. The Biryani: This isn’t just a dish—it’s an experience. The fragrant layers of perfectly cooked rice, tender meat, & aromatic spices come together in perfect harmony. It was juicy, and the flavors were bursting. Mutton Fry: Though the meat was slightly dry, it was packed with rich, bold flavors. It's best enjoyed as a snack, as it might not be the ideal accompaniment to roti. Pro Tip: Pair your meal with a chilled Campa Cola for that nostalgic, old-school vibe. Though I’m a on veg diet :), this is a firsthand account from Aamir, who couldn’t stop raving about the food. Things to Keep in Mind- Crowds: It’s always packed, but the staff manages the rush with efficiency. Parking: There’s none. Either take a cab or be prepared for a parking hunt. Nayab Hotel is more than just a place to eat; it’s an experience that immerses you in the essence of Hyderabad.
Rubal Saluja |
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Bharawan vs. Brothers Dhaba: Amritsar’s Culinary Legacy on a Plate
Two Dhabas. One Legacy. A Story of Flavour in Amritsar. In Amritsar, food isn’t just a meal — it’s part of the story. Every bite of chole, every freshly puffed kulcha from the tandoor, tells you something about the city and its people. Back in 1912, just a short walk from the Golden Temple, Bharawan Da Dhaba was born — a humble eatery started by Bishan Singh, feeding pilgrims and locals with comforting home-style Punjabi food. As time passed, the next generation took over and the creative differences gave rise to Brothers Dhaba, right next door. Not a rivalry — just two flavors of the same legacy. Bharawan Da Dhaba – This is where tradition lives. Their Chole Kulche is pure soul food.?Spicy, earthy chole — slow-cooked in rich masalas — served with kulchas that are crisp outside, soft inside, and brushed with ghee that melts into every bite. Add some chilled raita, & you're set.?Just one bite and you’re smiling — the kind of food that makes you pause & go in for another spoonful without thinking. Brothers Dhaba – This place brings the same Punjabi soul with a twist. Their Kadhi Chawal? Feels like something straight out of your home kitchen.? Smooth, tangy kadhi over hot, fluffy rice, topped with desi ghee and served with crunchy onions.? And that Rajma Chawal —Rajma so soft it almost melts, in a thick, buttery gravy that’s clearly been slow-cooked with care.?Poured generously over steaming rice — it’s the kind of meal that makes you stop talking and just enjoy.?It tastes like home — in the best way. Both sit near Town Hall, Amritsar.Locals joke: “Bade bhai ka Brothers, chhote bhai ka Bharawan.” Same family. Same roots. Different flavours. So... which one’s better?You’ll end up loving both. We gave our heart to Brothers and soul to Bhrahwan. Pro Tip: Order the thali from Bharawan. Add extra onions. Soak your kulcha deep in that chole.?And don’t you dare skip the tall, chilled glass of lassi. Save little space? (Okay, make some extra space) — have the Kadhi Chawal from Brothers.?Trust me — food orgasm is real.
Rubal Saluja |
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Kunafa in Hyderabad: A Dessert That’s Felt, Not Just Eaten
Some desserts are eaten. Kunafa? Kunafa is experienced. In a city where every corner offers a culinary surprise, I’ve had many “firsts” — Bonda with that perfect crisp, podi idli laced with ghee, fiery Andhra biryani, Khuboos shawarma rolled fresh on the street, Osmania biscuits that crumble just right, baklava that melts into syrupy bliss… each of them a little love story of its own. But Kunafa? That one stayed with me. With the Kunafa chocolate getting quite popular thanks to reels, I remember my first bite — it was Ramadan, 2021. The air was full of life and flavor. The nights when the smell of spices, sweet syrup, and something smoky just fills the streets? Amid all the buzz, I noticed it. A big, round tray of golden-orange pastry, bubbling slightly at the edges. The smell of butter and sugar hung in the air like it was inviting me in. And when I took that first bite… pure magic. Everything paused. The noise around me faded. For a second, it was just me and that Kunafa. Kunafa isn’t just assembled — it’s crafted. It’s a dessert that demands patience and a delicate touch. Kunafa is all about the layers — thin, crisp kataifi pastry laid down gently, filled with soft cheese, then baked until perfectly golden. And the best part? The syrup. Warm and fragrant, poured right over so it soaks through every layer. Watching them make it was like watching art. No rushing. No shortcuts. Just time, skill, and heart. In that moment, I realized — this isn’t just food. It’s a feeling. It’s comfort. It’s love. It’s devotion. An offering. A feeling served warm. And in that moment, I knew: Kunafa and I were made for each other. If heaven has a flavour, I think this might be it. But honestly? Heaven can wait. Let me eat this first.
Rubal Saluja |
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Lalaji Chaat: North Indian Flavours in the Heart of Hyderabad.
Lucknow vs. Hyderabad biryani debates are fun, but here’s a spicy twist: North India wins hands down when it comes to chaat and golgappas! As a North Indian living in Hyderabad, I’ve been on a mission to find a chaat center that delivers the magic of aata, suji, and palak golgappas, paired with creative paani flavors—from pineapple to guava, hing to jeera. And trust me, it’s been tough. Enter Lalaji Chaat, the savior of my taste buds. This is the shop where dreams are made (and pani puri, dahi puri, of course). This authentic place serves North Indian chaat cooked in rich, aromatic desi ghee. And it’s not just chaat—think chole bhature, pani puri, samosa ragda, kanji wada, and much more. The highlight? Their dahi papdi chaat—a perfect balance of tangy, creamy, and crunchy. And let's not forget the pani puri, which may have only one paani option but still delivers a flavor bomb. What’s more, they even offer suji puris, which is a rarity in Hyderabad. The real MVP, though, is the kanji wada. It’s so comforting you might just forget you’re in Hyderabad—it took me right back to my Kanpur days. Served chilled, it’s an absolute delight. Hygiene? On point. The open kitchen lets you watch the magic happen. Space? Cozy but welcoming. If you’re near Koti, don’t miss out on this chaat paradise! Location: Hari Tara Plaza, Cross road, beside Narsing Temple, near Sultan Bazaar, Koti, Hyderabad, Telangana 500095
Rubal Saluja |
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Bobby Bar & Restaurant, Agonda: Retro Vibes, Great Drinks, and Even Better People
The Best Discoveries Are Unexpected! That’s exactly what Bobby Bar & Restaurant was for us—it’s a little retro gold mine. From the outside, it doesn’t look like much, but once you step inside, it’s like walking into a time capsule from the 70s. The vibe is cozy, intimate, and just the kind of place you want to relax in after a busy day. The real star of the show here, though, is Bobby, the owner. He’s incredibly warm and welcoming, making you feel like you’re being hosted by an old friend. He whipped up some amazing cocktails for us, and the best part? You can talk to him about anything and it’s so much fun interacting with Bobby and the other people there—from science to movies, music to your day. The atmosphere is brimming with laughter, positivity, and warmth, with a friendly crowd eager to adjust and make room for you. The bar really picks up after 10 pm, and the energy is fantastic. The drinks are amazing, and the best part? They won’t burn a hole in your pocket. My personal favourite cocktails were Bobby Special and Old Man Passion—Bobby’s Special is a refreshing mix of Hurrack or Urrack (aged Feni, a cashew-based spirit also called jungle juice), bubbly Limca, a dash of chili salt, fresh lemon, and a generous splash of ice. Simple ingredients, yet bursting with flavor! It’s a unique local specialty you won’t find everywhere. For whiskey lovers, Old Man Passion is a must try—it’s a unique drink that combines a dash of salt and tangy lemon with a slight sweetness of caramel and sugar, all balanced by a subtle hint of chocolate that lingers on your palate. I’m so glad we found this spot. It’s a gem with a lot of heart, and I can’t wait to go back. If you’re ever in the Agonda Beach Raad and want an authentic, laid-back experience, this place is a must-visit!
Rubal Saluja |
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Malai Makhan Magic: A Winter Treat from the Streets of Kanpur
Reflecting on my Kanpur days, I remember a time when life was easy and the world could be measured in joyful rides on my Activa. Winters were magical—a season to savour, where every corner held a delightful surprise. Among all the treats, one stood out: a Kulhad filled with fluffy clouds of creamy Malai Makhan, topped with saffron threads and pistachios. I found myself irresistibly drawn to every pushcart, each visit an exploration of flavours. With each bite, I fell even deeper in love. The creamy texture would melt in my mouth, disappearing before I could fully savour it, leaving me craving more. Malai Makhan wasn’t just a dessert; it was an addiction, a cherished daily ritual that I never wanted to end. If you ever get the chance to indulge, don’t miss the saffron-flavored cold milk, topped with fluffy milk foam and a drizzle of Rabri. One glass will keep your spirits high well into the evening. This beloved dessert goes by many names—Malai Makhan, Malaiyyo, Nimish, or Daulat ki Chaat (in Delhi)—and it carries the essence of Uttar Pradesh. Each city, from Kanpur to Lucknow to Varanasi, adds its own unique flair, but the love for this creamy indulgence is universal.
Rubal Saluja |
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From Lazy Sunday to Bhutanese Bliss: My First Ema Datshi
Sundays at home can be quite an experience! My cook, Bishnu Bhaiya, takes the day off, and my house help, Gowri, often pulls a mysterious disappearing act. This adds a dash of chaos to the day, but it also gives me the chance to step into the kitchen and make something delicious—a task I absolutely love. After all, you can never go wrong with the food you make yourself! Cooking for myself is always a joy, but I like to keep things simple. I avoid lengthy recipes that require hours in the kitchen when hunger is knocking and stomach growls are about to protest. Plus, I feel that a long cooking process kills your appetite! Throughout the week, I save food reels that catch my eye, focusing on three essential criteria: the dish must look irresistible, be quick to prepare, and use ingredients that are easy to find. One reel that captivated me featured Ema Datshi, a classic Bhutanese dish said to be Deepika Padukone's favourite and Bhutan's national dish. The idea of a cheesy curry was simply too tempting to resist! With just a few ingredients—green chillies, garlic, cheese, salt, pepper, and optional onion and bell pepper—I prepared this delightful dish. You can also add zucchini or tomatoes for an extra twist. Serve it with your choice of rice, and you’ll experience creamy, cheesy goodness with a spicy kick—absolutely magical and mouthwatering! In just fifteen minutes, I had a plateful of bliss. If you ever feel lazy or are in charge of Sunday cooking, this recipe is a must-try! There are plenty of reels out there, or you can message/call me for the details. Until my next kitchen masterpiece, happy cooking! Please note: Namak Swada-Anusaar and Chilli Shamta-Anusaar.
Rubal Saluja |
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The Ultimate Street Food Dilemma: Khaste vs Samosa
Khaste vs Samosa: The Delicious Debate That Never EndsSome decisions in life are hard. But none more mouthwatering than choosing between Khaste and Samosa.Both iconic. Both irresistible. And both forever locked in a crispy, spicy battle.What Makes Khaste So Special?Khaste, with its flaky golden shell and savoury dry dal filling, is comfort food that knows how to surprise you.My favourite way to eat it?The Khaste RitualBreak a hole in the centre, add a dollop of dry aloo, and drown it in both red and green chutneys—non-negotiable!The texture? Like picking up a warm, crispy doughnut filled with spice. The taste? A firecracker of flavours in your mouth.Why Samosa Still Rules the StreetsAnd then there’s the Samosa—hard shell, spicy potato goodness inside, and that slightly rebellious crunch when you crush it just right.The Art of Crushing a SamosaHold it in your left hand, press with your right thumb, and flood it with chutney. Suddenly, it’s not just food.It’s emotion. It’s street theatre. And it’s 100% delicious.Sweet Ending: The Gujiya ConnectionAfter that spicy rollercoaster, who else reaches for a Gujiya dripping with sugary syrup?Because let’s be real—spice and sweet are the power couple of Indian snacking.Favourite Street Food HauntsIf you’re looking for the real deal, I’ve got two spots that never disappoint:Janwadi, Kanpur – the forever debate over Munna Samosa is real.Jail Road, Delhi – crispy, spicy heaven.Hyderabad, we love you—but it’s time to up your street food game. No hard feelings.Over to You: What's Your Favourite Spot?Got a place that serves the best Khaste or Samosa?Drop your recommendation—I’m always up for a snack-hunting adventure!
Rubal Saluja |
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