The Nizam's own kitchen, slowly
Adaa
- When
- Lunch 12.30 to 2.45, dinner 7 to 10.45.
- Tables
- Worth booking
The Hyderabadi room, and the reason a certain kind of guest books this hotel at all. The cooking here is the household's rather than the region's in general — recipes kept and handed on, cooked the way the cuisine insists on being cooked, which is slowly and in sealed pots. Kacche gosht ki biryani that goes into the oven raw and comes out slow-cooked; haleem when the season is right; a dessert list that takes saffron and apricot seriously. The room is ochre under a beamed ceiling with arched windows down one side, and the walk to it goes past the peacocks, which happens most evenings.








