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Done up in warm shades of gold and brown, the environs here are cosy and clean, making it a great place for family dining in AC comfort. The choice of fare is comfortingly traditional as well – start out with a rich paya shorba, if you will, and to proceed to their dahi ke kabab or the baby surmai starter, which is served when available fresh. A Kashmiri naan or pudina paratha would do well to pair with their paneer khurchan or badshahi, and their malai kofta is appealingly melting as well. The veg Hyderabadi is more appropriate for those who prefer a slightly spicier offering. Non-vegetarians could easily sample the dahi methi murgh or rich murgh akbari, if not the mutton kheema (served with egg), the adraki fish or Malvani curry, perhaps with an aromatic mutton biryani. If you choose to go the Oriental route, their stir-fried mushrooms with ginger in a chilli sauce are as good as the crispy zucchini with herbal salt, if not the Schezwan chilli baby corn. The dry crispy lamb in Schezwan sauce also works well to share in a group. For mains, the burnt garlic fish with seasonal greens pair well with the egg fried rice, the prawns hakka noodles could be had with the broccoli, corn and water chestnuts in hot bean sauce. The Singapore rice noodles could, maybe, be ordered with the steamed chicken with straw mushrooms in ginger sauce, or the lemon and honey glazed variant of the poultry meat.