Hyderabad Biryani House Calgary

Deep-fried cauliflower florets tossed in spiced Manchurian sauce.

Wok-tossed cubes of deep-fried paneer, coated with chilli, onion, and bell peppers.

Marinated paneer deep-fried and dusted with hot chilli powder.

Tender fried paneer cubes tossed in spiced yogurt sauce with curry leaves.

Golden-fried corn kernels tossed with spices and curry leaves.

Corn kernels battered, deep-fried, and garnished with cilantro.

Boiled and deep-fried peanuts with onions, tomatoes, and chaat masala.

Crisp Indian wafers filled with masala water.

Larger sharing portion.

Crisp wafers tossed with chickpeas, potato, mint yogurt, and tamarind.

Marinated chicken cubes tossed with cilantro sauce and spices.

Marinated chicken fingers, battered and deep-fried, dusted with gunpowder masala.

Tender fried chicken tossed in spiced yogurt sauce with curry leaves.

Wok-tossed cubes of deep-fried chicken, coated with tangy chilli sauce.

Marinated cubes of chicken, deep-fried and tossed in Manchurian sauce.

Chicken drumsticks marinated with house special sauces and deep-fried.

Hyderabadi-style spiced fish, crisp outside, flaky inside.

Battered fish fritters, golden-fried and served with mint chutney.

Crispy fried chicken tossed with curry leaves, green chillies, and aromatic spices.

Marinated paneer cubes cooked in the tandoor.

Assorted vegetables marinated in yogurt and Indian spices, cooked in the tandoor.

Marinated whole leg and thigh, cooked in the tandoor.

Cubes of boneless chicken cooked in the tandoor with mint sauce.

Creamy, mildly spiced chicken tikka marinated in cheese and cream.

Assorted meats cooked in the tandoor with special spices.

Prawns marinated overnight, cooked in the tandoor with house spices.

Full pomfret fish marinated overnight and cooked in the tandoor.

Tender minced chicken kebabs with cashew and cream, cooked in the tandoor.

Spiced minced chicken shaped on skewers and grilled in the tandoor.

Thickened puree of tomato with croutons and fresh cream.

Spicy and tangy soup with vegetables.

Spicy and tangy soup with sesame and chilli flavour, topped with chicken.

Traditional Hyderabadi mutton bone marrow soup with aromatic spices.

Chickpeas cooked with fresh onions, ginger, and spices.

Yellow lentils cooked with spinach, cumin, and garlic.

Baby eggplant cooked in salan gravy of peanuts and cashew nuts.

Paneer cooked in a rich tomato-onion gravy.

Paneer cooked with rich onion gravy and bell peppers.

Paneer cooked with pureed spinach.

Boneless chicken cooked in rich butter sauce with cashew nuts.

Boneless chicken cooked in onion and tomato gravy.

Boneless chicken cooked in house special Madras spices and coconut milk.

Chicken cooked in rich, creamy fenugreek leaves and spices.

Chicken cooked in red sorrel leaves for a tangy, herbaceous flavour.

Fish cooked in a tangy, spiced Andhra-style curry with tamarind and chillies.

Succulent prawns cooked in a rich onion-tomato masala with coastal spices.

Boneless goat cooked in rich onion-tomato gravy.

Fresh goat cooked in red sorrel leaves for a signature tangy flavour.

Lamb cooked with bell peppers in rich onion and tomato gravy.

Goat cooked with freshly ground black pepper and house sauces.

Rich, slow-cooked mutton curry in a bold Maratha-style masala.

Aged basmati layered with spiced vegetables and dum-cooked.

Spiced fried paneer folded into aromatic basmati.

Bone-in chicken layered with aged basmati, saffron, mint, and slow-cooked under sealed dough.

Andhra-style fire; marinated fried chicken pieces tossed through aggressively spiced rice.

Bone-in goat slow-cooked overnight until tender.

Specialty biryani made with horse-gram broth.

Horse-gram broth with chicken.

Tangy red sorrel leaves layered through the rice.

Gongura preparation made with goat.

Spiced egg 65 layered with aromatic basmati rice, slow-cooked dum style.

Wok-tossed basmati with mixed vegetables.

Stir-fried noodles with vegetables and house sauces.

Fried rice with chicken and house Schezuan sauce.

Noodles tossed with chicken in fiery Schezuan sauce.

Classic naan, brushed with butter.

Topped with fresh garlic and cilantro.

Whole wheat flatbread.

Paper-thin handkerchief bread, soft and delicate.

Flaky, layered flatbread.

Paratha stuffed with seasoned spinach.

Paratha stuffed with spiced potato.

Plain steamed basmati.

South Indian-style coconut rice with curry leaves.

Aromatic basmati rice slow-cooked with whole spices and saffron.

Cumin-tempered basmati rice.

Yogurt with cucumber, mint, and spices.

House Indian pickle.

Crisp lentil wafers.

Fresh mint chutney.

Sweet-tangy tamarind chutney.

Bottle gourd peeled and slow-cooked into a creamy dessert.

Hyderabadi bread pudding: bread crumbs dipped in honey syrup.