Hyderabadi Spicy Matka Menu

A nourishing soup made from lentils, cooked with vegetables, spices, andoptionally with chicken. This thick and hearty dish is packed with protein and fiber.

A classic soup featuring sweet corn kernels in a creamy base, seasonedwith herbs and spices.

A popular Indo-Chinese soup characterized by its spicy and tangy flavour,typically made with mixed vegetables, and accompanied with a side of crispy noodles forthat extra crunch.

A refreshing soup made with a broth infused with the tangy flavour oflemon and the aromatic essence of coriander leaves.

An Asian-inspired soup known for its balance of spicy and tangy flavors.Treat your taste buds for a delightful combination of vegetables, tofu, meat, or seafood,seasoned with chili peppers, vinegar, and other spices.

A hearty soup made from goat trotters, simmered for hoursto extract maximum flavour and nutrients.

Cubes of paneer marinated in a spicy and tangy yogurt-basedmarinade, skewered and grilled until golden and slightly charred.

A spicy variant of paneer kabob, where the paneer cubesare marinated with pandumirchi (spicy peppers) and other spices before being skeweredand grilled.

Broccoli florets marinated in a creamy and mildly spicedmarinade, skewered and grilled until tender and lightly charred.

Paneer cubes marinated in a refreshing mint (poodina)marinade, giving them a cool and aromatic flavor, before being skewered and grilled toperfection.

Similar to the malai broccoli kabob, but featuring cauliflower floretsinstead of broccoli, marinated in a creamy and flavorful sauce before grilling.

Traditional Indian pastry filled with spiced potatoes, peas, herbs and spices,then deep-fried until golden and crispy.

Wafer thin, crispy Indian lentil based crackers called papad, istopped with a mixture of chopped onions, tomatoes, spices, and herbs. The perfectcombination of crunch, spice and flavour.

We took the world famous French Fries and gave it an IndianTwist by tossing them with a blend of spices and seasonings, adding extra flavour to theclassic snack.

A popular Indian street food snack made with crispy noodles, herbs andspices, drizzled with a tangy tamarind chutney, and served with a variety of savorytoppings. This is a popular kids favourite.

Another popular kids-favourite made with crispy corn kernelsseasoned with spices, creating a crunchy and flavourful snack.

Our top-selling house-special recipe. A spicy dish, packed withtraditional south Indian flavours, imparted from red-chillies and black pepper.

A creamy and delightful sauce made with yogurt, cream, vinegar and jalapenos,coats vegetable or paneer, to create this mouthwatering fan favourite dish.

Karvepaku means Curry Leaves, which is a common ingredient in SouthIndian cuisine. The spice mix used in this dish has a distinct curry leaf flavour which isenhanced with other herbs and spices.

Pudina means mint leaves, which are commonly used in Indian Cuisine to add arefreshing flavour to various dishes. The house-special pudina sauce adds a brisk hint ofmint to vegetables.

A fusion of Indian and Hispanic food. Crunchy tacos are filled with achoice of savory ingredients such as beans, cheese, and vegetables, with a hint of IndianSpices.

A samosa variant which is small and spicy, crisp fried with a spicyfilling of spices, onions and beaten rice. A popular street food in India and a popularsnack in movie theatres all accross India.

Spicy large green peppers (mirchi) coated in batter and deep-friedto crispness.

Spicy large green peppers (mirchi) coated in batter anddeep-fried to crispness. Then cut and stuffed with a mixture of onions, peanuts andspices. A extremely popular south Indian street snack.

Chunks of soya (textured vegetable protein) marinated in a spicymasala blend and fried until tender and flavourful.

Allam means Ginger in South India. This house special spice mixture is heavy onflavours of ginger, making it tangy and spicy.

Our house special recipe with subtle hints of ginger and garlic, which takesinspiration from spices and Flavors originating on the popular Amaravathi region of SouthIndia.

Sauted mushrooms seasoned with black pepper and otherspices, resulting in a flavourful and aromatic dish.

A popular South Indian dish, where vegetables are marinated in spices andcooked in ghee (clarified butter) until roasted to perfection. The flavour of ghee is elevatedwith the infusion of spices.

Our variation of Chicken 65, a popular Indian appetizer made with spicymarinated chicken pieces with a delightful house-special sauce coating. The house-special sauce variation adds hints of cumin, red chillies and garlic.

Skewered and grilled chicken marinated in a flavourful blend of spices,typically served with a peanut sauce for dipping.

Chicken wings marinated in a tangy and spicy ginger-tamarindsauce, a fusion of flavors commonly found in the far South West region of India.

Chicken wings marinated in yogurt and tandoori spices, then cooked ina tandoor (clay oven) for a smoky and flavorful taste.

Our top-selling house-special recipe. A spicy dish, packed with traditionalsouth Indian flavours, imparted from red-chillies and black pepper.

Shrimp cooked on a hot tawa (griddle) with spices and herbs, resulting in aflavorful and succulent seafood dish.

Karvepaku means Curry Leaves, which is a common ingredient in SouthIndian cuisine. The spice mix used in this dish has a distinct curry leaf flavour which isenhanced with other herbs and spices.

A creamy and delightful sauce made with yogurt, cream, vinegar and jalapenos,coats vegetable or paneer, to create this mouthwatering fan favourite dish.

A South Indian dry dish made with meat cooked with spices and coconut,resulting in a rich and aromatic preparation.

Chicken wings or drumettes marinated, coated in batter, and deep-fried until crispy, resembling lollipops.

A fusion of Indian and Hispanic food. Crunchy tacos are filled with achoice of savory ingredients such as meat, beans, cheese, and vegetables, with a hint ofIndian Spices.

A popular South Indian dish, where vegetables are marinated in spices andcooked in ghee (clarified butter) until roasted to perfection. The flavour of ghee is elevatedwith the infusion of spices.

A popular Indian-Chinese dish featuring fish fillets marinated in a spicybatter, deep-fried until crispy, and then tossed in a house-special tangy sauce.

Pudina means mint leaves, which are commonly used in Indian Cuisine to add arefreshing flavour to various dishes. The house-special pudina sauce adds a brisk hint ofmint to vegetables.

Natukodi (Country Chicken) free range chicken havea different taste and texture than normal broiler chicken. This is a special weekend dishwith limited availability, featuring spicy and flavorful dry-fried chicken, prepared withtraditional south Indian masalas and spices, which add just the right amount of heat.

Grilled marinated chicken pieces cooked in a creamy tomato-based sauce with spices, onions, and peppers, creating a rich and flavourful dish.

A classic North Indian dish where tender chicken pieces are simmeredin a rich and creamy tomato-based sauce, flavoured with butter, cream, and aromaticspices.

A spicy and tangy Goan curry dish made with meat marinated in vinegar andspices, offering a bold and fiery flavour profile.

A South Indian curry known for its vibrant green color and fresh flavors,made with a blend of mint, coriander, coconut, and spices.

A dish inspired by the flavours of the mountain (Pahadi) region, featuringa blend of spices and herbs indigenous to the area, imparting a unique taste to the dish.

A slow-cooked stew made with goat meat, typically simmered with bonemarrow, spices, and herbs until tender and flavourful, originating from the Indiansubcontinent.

A flavourful curry dish made with a blend of spices, onions, tomatoes, andcoconut milk, offering a rich and aromatic taste.

A dry and spicy curry made with tender pieces of goat cooked with onions,tomatoes, and a blend of spices until thick and flavourful.

A rich and creamy curry dish inspired by Afghan cuisine, featuring meatcooked in a flavourful sauce made with yogurt, cream, and aromatic spices.

This likely refers to Gobi Manchurian or Chicken Manchurian, a popular Indo-Chinese appetizer made with crispy fried cauliflower or chicken, tossed in a tangy andspicy Manchurian sauce made with soy sauce, garlic, ginger, and other seasonings.

Chilli Paneer or Chilli Chicken, are Indo-Chinese dishes featuring chunks of paneer(Indian cottage cheese) or chicken cooked with onions, bell peppers, and green chilies ina spicy sauce.

Dragon is another Indo-Chinese dish, often featuring deep-fried crispy chickenor vegetables tossed in a sweet and tangy sauce, similar to the style of sweet and sourdishes.

A Thai-inspired appetizer featuring the flavours of red curry,made with coconut milk, red curry paste, and a variety of herbs and spices. Includesingredients such as chicken, shrimp, or vegetables, cooked in the fragrant curry sauce.

Similar to the red curry appetizer, but made with greencurry paste, which includes green chilies, cilantro, and other herbs, giving it a distinctivelyfresh and spicy flavor profile.

A traditional style of biryani where marinated meat and partially cooked riceare layered together in a handi (pot) and then sealed with dough. The handi is thencooked over low heat where the steam (dum) to allow the flavours to meld together,resulting in a fragrant and aromatic dish.

A traditional style of biryani where marinated meat and partially cooked riceare layered together in a handi (pot) and then sealed with dough. The handi is thencooked over low heat where the steam (dum) to allow the flavours to meld together,resulting in a fragrant and aromatic dish.

A traditional style of biryani where marinated meat and partially cooked riceare layered together in a handi (pot) and then sealed with dough. The handi is thencooked over low heat where the steam (dum) to allow the flavours to meld together,resulting in a fragrant and aromatic dish.

A flavourful biryani where whole baby eggplants (gutti vankaya)are stuffed with a spicy masala mixture and layered with rice, creating a unique anddelicious dish.

A traditional style of biryani where marinated meat and partially cooked riceare layered together in a handi (pot) and then sealed with dough. The handi is thencooked over low heat where the steam (dum) to allow the flavours to meld together,resulting in a fragrant and aromatic dish.

A traditional style of biryani where marinated meat and partially cooked riceare layered together in a handi (pot) and then sealed with dough. The handi is thencooked over low heat where the steam (dum) to allow the flavours to meld together,resulting in a fragrant and aromatic dish.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafyvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to thebiryani, complementing the other spices and ingredients.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafyvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to thebiryani, complementing the other spices and ingredients.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafyvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to thebiryani, complementing the other spices and ingredients.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafyvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to thebiryani, complementing the other spices and ingredients.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafyvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to thebiryani, complementing the other spices and ingredients.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafyvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to thebiryani, complementing the other spices and ingredients.

Biryani flavoured with gongura (sorrel leaves), a tangy green leafyvegetable popular in South Indian cuisine. Gongura adds a distinct sour flavor to thebiryani, complementing the other spices and ingredients.

Biryani cooked with ulava charu (horse gram soup), a traditionalSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a richand tangy flavour profile.

Biryani cooked with ulava charu (horse gram soup), a traditionalSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a richand tangy flavour profile.

Biryani cooked with ulava charu (horse gram soup), a traditionalSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a richand tangy flavour profile.

Biryani cooked with ulava charu (horse gram soup), a traditionalSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a richand tangy flavour profile.

Biryani cooked with ulava charu (horse gram soup), a traditionalSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a richand tangy flavour profile.

Biryani cooked with ulava charu (horse gram soup), a traditionalSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a richand tangy flavour profile.

Biryani cooked with ulava charu (horse gram soup), a traditionalSouth Indian broth made from horse gram, spices, and tamarind. This biryani has a richand tangy flavour profile.

Biryani made with boneless chicken pieces, offering aconvenient and easy-to-eat option without the bones.

The meat in the biryani is fried to enhance the flavors and texturesand coated in a special biryani spice sauce. This method results in a soft and flowerylayer of rice at the bottom, with slightly crunchy meat on the top giving it a unique mouthfeel.

The meat in the biryani is fried to enhance the flavors and texturesand coated in a special biryani spice sauce. This method results in a soft and flowerylayer of rice at the bottom, with slightly crunchy meat on the top giving it a unique mouthfeel.

The meat in the biryani is fried to enhance the flavors and texturesand coated in a special biryani spice sauce. This method results in a soft and flowerylayer of rice at the bottom, with slightly crunchy meat on the top giving it a unique mouthfeel.

Biryani made with keema, which is minced meat cooked with spices and mixed with rice, resulting in a hearty and flavourful dish.

Biryani made with keema, which is minced meat cooked with spices and mixed with rice, resulting in a hearty and flavourful dish.

Biryani made with keema, which is minced meat cooked with spices and mixed with rice, resulting in a hearty and flavourful dish.

Biryani flavored with cashew nuts, adding a rich and nutty taste to thedish, complemented by other ingredients like and fried onions.

Biryani flavored with cashew nuts, adding a rich and nutty taste to thedish, complemented by other ingredients like and fried onions.

Biryani flavored with cashew nuts, adding a rich and nutty taste to thedish, complemented by other ingredients like and fried onions.

Biryani flavored with cashew nuts, adding a rich and nutty taste to thedish, complemented by other ingredients like and fried onions.

Biryani flavored with cashew nuts, adding a rich and nutty taste to thedish, complemented by other ingredients like and fried onions.

Biryani flavored with cashew nuts, adding a rich and nutty taste to thedish, complemented by other ingredients like and fried onions.

Natukodi (Country Chicken) free rangechicken have a different taste and texture than normal broiler chicken. A special weekendbiryani featuring fried pieces of natukodi (country chicken), known for its distinct flavourand texture.

NOODLES with a special twist inspired by the flavors of Bombay(Mumbai), which include a combination of spices, herbs, and house-special masala.

Similar to traditional NOODLES, but with an emphasis on the stir-fryingtechnique to quickly cook the ingredients over high heat, resulting in a dish with a slightlysmoky flavor and crispy texture.

NOODLES with Thai curry flavors, often made with Thai curry paste, coconut milk, vegetables, with chicken or seafood. It has arich and aromatic taste with a hint of spiciness from the curry paste.

NOODLES infused with the aromatic garlic, which is sauted inoil before adding the rice and other ingredients. The garlic adds depth and richness to thedish.

A variation of NOODLES commonly found in Singaporean cuisine,featuring a blend of flavors influenced by Chinese, Malay, and Indian cuisines. It includesingredients like chicken, shrimp, egg or vegetables, and curry powder for a spicy kick.

Served with steam rice or naan, and a samosa.

Served with steam rice or naan, and a samosa.

Served with fried rice or Noodles and one spring roll.

Indian street food Pani Puri filled with spiced water, chickpeas, and topped with sev.

Indian street food Pani Puri filled with spiced yogurt, chickpeas, and topped with sev.

A popular Indian snack made from a mixture of potato pieces, crispy chips, chickpeas, and tangy Indian spices.

Pastries filled with fresh potatoes and green peas, served with chickpeas and Indian dressing.

A mixed of puffed rice, sev, onions, tomatoes and tangy chutneys for a crunchy, tangy delight.

Crunchy baby spinach topped with onions, chickpeas, sweet yogurt, tamarind, and mint sauce.

Seasoned green chilies stuffed with a filling of roasted peanuts and lime juice.

Deep-fried masala papad blended Arabic seasoning tangy chutney, and topped with pomegranate.

Spiced and seasoned peanuts tossed with onions, tomatoes, and fresh herbs.