3 New Restaurants in Hyderabad You Should Try: Aakhol, Nando’s & Shiv Sagar

Hyderabad's dining scene continues to evolve, with new restaurants bringing cuisines, brands and food experiences from different parts of India and beyond. From authentic Assamese home-style cooking to globally popular PERi-PERi chicken and nostalgic Mumbai vegetarian favourites, the city's latest openings offer plenty to explore.

I recently visited three new restaurants in Hyderabad that caught my attention—Aakhol in Kokapet, Nando's at Sarath City Mall in Kondapur, and Shiv Sagar in Madhapur. Each is very different, but all three bring something distinctive to Hyderabad's increasingly diverse food scene.

Aakhol, Kokapet – Authentic Assamese Cuisine Comes to Hyderabad

Assamese cuisine is still relatively unexplored in Hyderabad, which makes the arrival of Aakhol in Kokapet particularly interesting. The restaurant is the new home of Dr. Alpaxi's popular cloud kitchen, which had already won a following for its authentic Assamese food.

Having enjoyed the food from the cloud kitchen earlier, I was keen to see how the restaurant experience had evolved. The good news is that the hallmark remains unchanged—simple, authentic, home-style cooking that celebrates the true flavours of Assam without unnecessary embellishments.

Our culinary journey at Aakhol included Thekera Pani, Momos and Pork Dry Fry, followed by a wholesome vegetarian thali featuring Khar, Xaak Bhaji, Dal, Alu Pitika and Koldil Bhaja.

The non-vegetarian offerings included Fish Tenga, Chicken Curry, Patot Diya Maas, Bamboo Shoot Chicken, Til Pork (a la carte) and Homemade Mutton Curry (a la carte). The meal ended on a sweet note with Payokh and the delightful Pati Sapta Pitha.

What I particularly like about Aakhol is its focus on the cuisine itself. There are no unnecessary embellishments—the food stays rooted in the flavours and traditions of Assam.

If you've been wanting to explore one of India's most distinctive regional cuisines, Aakhol offers an authentic introduction to the flavours of Assam.

Nando's, Kondapur – PERi-PERi Chicken Comes to Sarath City Mall

For fans of flame-grilled PERi-PERi chicken, there's good news: Nando's has opened its newest Hyderabad outlet at Sarath City Mall, Kondapur.

The menu is built around what Nando's does best—marinated, flame-grilled chicken with plenty of smoky char and its signature PERi-PERi sauces.

We started with the Portuguese Lemonade, a refreshing combination of mint and lime with Nando's signature PERi-PERi sprinkle, which adds a surprisingly spicy twist. The Virgin Mojito, fresh, minty and citrusy, made for a good cooler alongside the food.

The Chicken Wings were tender and juicy, with the 24-hour marinade and flame-grilling giving them a lovely smoky, charred flavour.

The Chicken Skewers with Pita & Fresh Salsa brought together succulent grilled chicken, soft pita, fresh salsa and a creamy yoghurt dip.

One of the highlights for me was the Espetada Carnival—juicy flame-grilled chicken thighs stuffed with feta cheese and parsley, skewered with colourful peppers. Rich, smoky and absolutely delicious.

The Nando's Classic Burger featured a juicy flame-grilled chicken breast with crisp lettuce, tomatoes, pickled onions and PERinaise in a toasted Portuguese roll. It was packed with flavour.

And then, of course, there are the five legendary PERi-PERi sauces—Garlic, Wild Herb, Mild, Hot and Extra Hot. Each has a distinctly different flavour profile, so experimenting with the sauces is part of the Nando's experience.

Whether you're looking for flame-grilled chicken in Hyderabad, a family-friendly restaurant in Kondapur, or simply a new place to eat at Sarath City Mall, the new Nando's is worth checking out.

Shiv Sagar, Kavuri Hills – A Taste of Mumbai Nostalgia

For many Mumbaikars, Shiv Sagar is more than just a restaurant. It is a taste of nostalgia. The legendary vegetarian brand, founded in 1981, has now arrived in Hyderabad, bringing with it the kind of comforting, indulgent food that has been part of generations of Mumbai dining memories.

Shiv Sagar was among the pioneers of a distinctly Indian style of casual vegetarian dining, bringing together South Indian dishes, Mumbai street food, North Indian cuisine and Indo-Chinese flavours under one roof.

The Hyderabad menu features several of its familiar favourites, including Signature Pav Bhaji, Tava Pulao, Mumbai-style Bombay Pizza loaded with Amul cheese, Bombay Aloo Masala Sandwich, Idli Chilli Dry and Chinese Bhel.

And no Shiv Sagar experience would be complete without something indulgent to drink or finish with—there are Faloodas and Milkshakes as well.

What makes Shiv Sagar special is the way it balances nostalgia with variety. The food is familiar, comforting and affordable, while also being unapologetically indulgent.

For anyone who enjoys classic vegetarian comfort food with a strong Mumbai street-food influence, Shiv Sagar is a welcome new addition to Hyderabad's restaurant scene.

Three New Restaurants, Three Very Different Experiences. What makes these three openings interesting is how different they are.

Aakhol brings the relatively unexplored flavours of Assamese home cooking to Hyderabad. Nando's caters to the enduring popularity of flame-grilled PERi-PERi chicken, while Shiv Sagar brings decades of Mumbai vegetarian nostalgia to a new city.

For food lovers looking to discover new restaurants in Hyderabad, these three are certainly worth adding to the list.

Location:

Aakhol

Gandipet Main Road, Manchirevula, Kokapet, Hyderabad 

Nando's

4th Floor, Sarath City Mall, Kothaguda, Hyderabad 500084

Shiv Sagar

White Rock Building, Kavuri Hills, Hyderabad 500081

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Kinnaur Diaries: The Timeless Beauty of Sangla, Chitkul and Kalpa

There are road journeys where the destination takes centre stage, and then there are those where every kilometre leaves a lasting impression. Our journey through Kinnaur Valley belonged firmly to the latter.

As we left Sarahan (See our previous post) behind and continued towards Kinnaur, the landscape began to change dramatically. The lush green forests of lower Himachal slowly gave way to a more rugged Himalayan terrain. The mountains became steeper, the valleys deeper, and the mighty Sutlej River carved its way through spectacular gorges. It was evident that we were entering one of the most fascinating regions of Himachal Pradesh.

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Hyderabad's Thai Food Scene Comes of Age: Baan Phad Thai and Fireback Raise the Bar

Over the past few years, Hyderabad has steadily evolved into one of India's most exciting culinary destinations. While regional Indian cuisines and Pan-Asian restaurants have flourished, authentic Thai cuisine has remained surprisingly underrepresented. Most places have offered familiar favourites like Green Curry and Tom Yum, often toned down to suit local tastes.

That narrative is beginning to change. Two recent openings—Baan Phadthai and Fireback—have brought a refreshing authenticity to the city's dining landscape. Although both celebrate Thailand's rich culinary heritage, they approach it from distinctly different perspectives. One recreates the warmth and comfort of Bangkok's neighbourhood eateries, while the other offers a refined exploration of Thailand's regional cuisines under one of the world's foremost authorities on Thai food. Together, they signal an exciting new chapter for Thai cuisine in Hyderabad.

Baan Phad Thai: Bringing Bangkok's Comfort Food to Hyderabad

If authentic Thai cuisine is on your wish list, Baan Phad Thai deserves to be one of your first stops. The Bangkok restaurant, which has consistently earned the Michelin Bib Gourmand recognition, has opened its Hyderabad outlet at Knowledge City, introducing diners to the flavours that have made it one of Thailand's most loved casual dining destinations.

The restaurant immediately transports you away from Hyderabad. Earthy interiors, vintage-inspired décor, wooden furniture and warm lighting recreate the relaxed atmosphere of a traditional Thai home or neighbourhood eatery. It feels welcoming rather than formal, encouraging you to settle in for a leisurely meal.

The menu travels across Thailand, presenting everything from Bangkok street food and Isaan specialities to comforting curries from southern Thailand. Naturally, the restaurant's signature Pad Thai occupies centre stage.

We began with the Thai Satay, where perfectly grilled skewers paired beautifully with a rich, creamy peanut sauce. The Sai Krok Esan, a traditional fermented pork sausage from Thailand's Isaan region, proved to be one of the meal's highlights. Smoky, tangy and unlike anything I've previously tasted in Hyderabad, it demonstrated the restaurant's willingness to introduce diners to lesser-known regional dishes.

The Moo Hong, a Phuket-style slow-braised pork belly, was another standout. Delicately flavoured with cinnamon, star anise and aromatic spices, it was meltingly tender without feeling heavy. No visit here, however, is complete without ordering the Pad Thai Prawn. Prepared using the restaurant's signature 18-ingredient sauce, it achieves the balance of sweet, sour, savoury and nutty flavours that has made this iconic noodle dish famous around the world.

The beverages deserve equal attention. The Hom Mali, combining toasted jasmine rice, plum and coconut vinegar, was elegant and aromatic, while the Som Tum mocktail, with raw papaya, cucumber, green apple, Thai basil and chilli oil, offered a refreshing tropical twist with gentle spice.

What impressed me most was Baan Phad Thai's philosophy. The kitchen remains faithful to authentic Thai recipes while presenting them in a manner that's accessible even to diners experiencing the cuisine for the first time. It strikes a thoughtful balance between authenticity and approachability.

Fireback: A Deeper Exploration of Thailand's Culinary Heritage

If Baan Phad Thai celebrates Thailand's comforting everyday food, Fireback explores the country's extraordinary culinary depth.

Created by acclaimed chef David Thompson, widely regarded as one of the world's leading experts on Thai cuisine, Fireback has now made its way to Hyderabad. Rather than focusing solely on familiar favourites, the restaurant showcases Thailand's remarkable diversity of ingredients, flavours and cooking traditions.

The interiors are understated yet sophisticated, featuring natural materials, muted colours and elegant lighting that evoke contemporary Southeast Asian design without becoming theatrical.

Our meal began with the Thai Hot & Sour Prawn Soup, a beautifully balanced preparation where citrusy freshness, fragrant herbs and measured heat came together harmoniously. The Pineapple Salad followed, offering a refreshing interplay of sweet pineapple, tamarind and roasted peanuts.

Among the appetisers, the Fried Pork Belly was outstanding, with its crisp exterior giving way to succulent meat inside. The Prawns Nam Jim delivered bold chilli flavours softened by fresh herbs, while the Thai BBQ Pork Ribs impressed with their smoky tenderness.

The restaurant's Phad Thai deserves special mention. Rather than relying on sweetness, every ingredient contributed to a layered, nuanced flavour profile that reflected the complexity of authentic Thai cooking.

An unexpected highlight came from Barback, Fireback's adjoining bar. We sampled almost the entire selection of House Sodas—Thai Spiced Mango, Mint & Yuzu, Mixed Berry & Thyme, and Thai Basil Ginger Ale. Each had its own distinct personality, but the Mint & Yuzu and Thai Basil Ginger Ale stood out for their refreshing character and paired particularly well with the meal.

Fireback's greatest strength lies in its confidence. It makes no attempt to dilute flavours or simplify recipes. Instead, it embraces traditional techniques, regional ingredients and the bold flavour combinations that define Thai cuisine, offering one of the most authentic Thai dining experiences currently available in Hyderabad.

Although comparisons are inevitable, Baan Phad Thai and Fireback are not really competing with each other.Baan Phad Thai celebrates approachable Thai comfort food. It recreates the charm of Bangkok's bustling neighbourhood restaurants, serving dishes that are deeply satisfying and ideal for those beginning to explore authentic Thai cuisine.

Fireback, on the other hand, is more of a culinary journey. It presents Thai food through the lens of regional diversity and chef-driven craftsmanship, rewarding diners who wish to venture beyond the familiar.

Both restaurants remain committed to authenticity, yet they express it in different ways.

For years, lovers of authentic Thai cuisine in Hyderabad had relatively few options. The arrival of Baan Phad Thai and Fireback changes that significantly.

Together, they demonstrate that Hyderabad's diners are increasingly willing to embrace cuisines in their original form rather than watered-down adaptations. More importantly, they highlight how international restaurants can remain true to their culinary heritage while still finding an appreciative audience here.

Whether you're discovering Thai cuisine for the first time or have long appreciated its remarkable balance of sweet, sour, salty and spicy flavours, these two restaurants deserve a place on your dining list.

Hyderabad's Thai food scene has taken a significant leap forward—and food lovers are the biggest beneficiaries.

Location: 

Baan Phad Thai

Salarpuria Sattva Knowledge City

Madhapur, Hyderabad 500032

Call 81978 91798

Fireback

Ground Floor, The Loft

RMZ Nexity

Madhapur, Hyderabad 500032

Call 8448724646

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Kinnaur Diaries: A Brief Stop in Shimla and the Serene Beauty of Sarahan

 Every journey to Kinnaur begins with a drive through some of Himachal Pradesh's most picturesque landscapes. Having travelled to Shimla nearly half a dozen times over the years—sometimes as a destination in itself and at other times as the gateway to the higher Himalayas—we weren't looking to tick off the usual tourist attractions. Instead, this short halt became an opportunity to rediscover familiar places while finding a few new ones along the way.

The highlight of our brief stay in Shimla was undoubtedly our visit to the Ramakrishna Mission Ashram.

Located amidst thick greenery, the ashram lies a little away from the bustle of the town. Reaching it involves a fairly steep climb from the hotel and then a descent from the main road to the meditation hall below. The effort, however, is rewarded the moment you step inside.

The meditation hall exudes an extraordinary sense of peace. Surrounded by towering deodar trees and the quiet sounds of nature, it becomes easy to lose track of time. One enters for a few minutes of silence and often ends up staying much longer.

The ashram itself is relatively new, having been established only about twelve years ago, yet it already feels like a timeless sanctuary for spiritual seekers and travellers alike. A statue of Swami Vivekananda is another highlight of the Ashrama. For anyone visiting Shimla beyond the usual sightseeing circuit, this is one place I would strongly recommend.

No visit to Shimla feels complete without an evening stroll along the iconic Mall Road. Despite having walked it numerous times over the years, the experience never loses its appeal. The colonial buildings, bustling cafés, old bookstores, and sweeping valley views continue to make it one of India's most enjoyable hill station promenades.We spent the evening walking leisurely, stopping at a few viewpoints before preparing for the longer drive awaiting us the next morning.

The following day, we left Shimla and headed towards Sarahan, about 150 kilometres away. The drive itself is one of the highlights of this route.

Passing through Kufri, Narkanda, and Rampur, the landscape gradually transforms. Dense forests give way to vast apple orchards stretching across the hillsides, while the mighty Sutlej River accompanies the road for much of the journey.

Since we were travelling during the growing season, almost every orchard was covered with protective anti-hail nets. Instead of the familiar sight of open orchards, the hills appeared draped beneath delicate white mesh, giving the entire landscape an unusual yet fascinating appearance.

Along the route, we also came across the statue of Samuel Evans Stokes, an American missionary whose contribution to Himachal Pradesh can hardly be overstated.

He introduced scientific apple cultivation to the region in the early twentieth century, forever transforming the economy of Himachal Pradesh. Later embracing Indian culture, he adopted the name Satyanand Stokes and actively participated in India's freedom movement. Today, every apple orchard in this region stands as a living tribute to his remarkable vision.

Perched at an altitude of approximately 7,500 feet, Sarahan is a small Himalayan village renowned for the magnificent Bhimakali Temple.

Dedicated to Goddess Bhimakali, the temple served as the principal shrine of the erstwhile Bushahr Kingdom. Its architecture immediately catches the eye. Built in the traditional Kath-Kuni style, the temple beautifully combines intricate woodwork with stone masonry, while strong Tibetan influences lend it a distinctive Himalayan character.

The temple complex is immaculately maintained, and its peaceful atmosphere makes it much more than just a place of worship.

Adjacent to the temple stands the former Bushahr Royal Palace, offering visitors a glimpse into the history of one of Himachal Pradesh's most influential princely states. Among its later rulers was Raja Virbhadra Singh, who went on to become one of Himachal Pradesh's longest-serving Chief Ministers. Both the temple and the palace are well worth exploring.

Yet, for us, the true enchantment of Sarahan lay beyond its monuments. It was the village itself.

Surrounded by lush greenery and framed by the snow-clad peaks of the Kinnaur Kailash Range, Sarahan possesses a tranquility that is becoming increasingly difficult to find in the more commercial hill stations.

Our hotel overlooked the mountains, offering spectacular sunrise views, but it was an morning walk through the quiet lanes that revealed the true character of this Himalayan hamlet.

The crisp mountain air, wooden houses, terraced fields, chirping birds, and distant peaks created a landscape that seemed almost untouched by time.

Unlike Shimla, where visitors are constantly surrounded by activity, Sarahan invites you to slow down, breathe deeply, and simply absorb the beauty around you.

Our halt at Shimla provided spiritual solace, while Sarahan introduced us to a quieter, more intimate side of Himachal Pradesh. Together, they formed the perfect prelude to the spectacular journey that lay ahead into the heart of Kinnaur Valley.

Sometimes, it is these seemingly short stopovers that become the most memorable chapters of a Himalayan journey.

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Kakatiya à la Française: When Telangana's Culinary Heritage Meets French Gastronomy

Food has always been a universal language, capable of transcending borders while celebrating local identity. Every once in a while, a dining experience comes along that doesn't merely serve food but tells a story. Kakatiya à la Française, curated by celebrated chef, food stylist, author and photographer Michael Swamy, was one such memorable evening in Hyderabad.

Organised by The Culinary Lounge in collaboration with Alliance Française Hyderabad, and Telangana Tourism, the dinner sought to answer an intriguing question: What happens when the robust flavours of Telangana are interpreted through the refined techniques of French cuisine?

The result was a thoughtfully crafted degustation menu that respected the soul of Telangana while embracing the elegance and precision of French gastronomy.

Fusion cuisine often risks becoming gimmicky. Fortunately, Kakatiya à la Française avoided that trap completely. Rather than forcing together unrelated flavours, Chef Michael Swamy chose to let the ingredients of Telangana speak in a new culinary language.

Each course retained its regional identity while borrowing French techniques of presentation, texture and execution. It wasn't about replacing tradition; it was about reinterpreting it.

The dinner began with Chenchu Honey Chilli Chicken, perhaps the most evocative dish of the evening.

The smoky chicken was glazed with tamarind and honey sourced from the forests traditionally inhabited by the Chenchu tribe, one of India's oldest indigenous communities renowned for sustainable honey harvesting. It was a fitting tribute not only to Telangana's biodiversity but also to its rich cultural heritage.

The course demonstrated how local ingredients can acquire entirely new dimensions without losing their identity.

Next came a beautifully balanced Drumstick and Butternut Squash Bisque.

Inspired by the humble Telugu flavours, the soup combined drumsticks, butternut squash, tamarind and curry leaf oil into a velvety bisque. It retained the comforting familiarity of South Indian flavours while adopting the finesse and smoothness associated with classical French soups.

It was a reminder that sophistication often lies in restraint rather than complexity.

One of the most technically accomplished courses was the Chilli-Glazed Sea Bass en Papillote with Coconut Chilli Emulsion.

Cooked gently inside banana leaves—a nod to traditional South Indian cooking—the sea bass remained wonderfully moist and delicate. The accompanying rosemary-scented coconut chilli emulsion successfully bridged two culinary worlds, creating a dialogue between French technique and Telangana flavours.

It was perhaps the clearest example of how thoughtfully the menu had been conceptualised.

If one dish captured the spirit of the dinner, it was undoubtedly the Mutton Pulusu en Croûte.

Telangana's rustic mutton pulusu was transformed into an elegant centrepiece by enclosing it within delicate puff pastry, borrowing the classic French en croûte technique.

Despite the sophisticated presentation, the dish retained the deep, comforting flavours that define traditional mutton pulusu. It was familiar yet surprising—a perfect representation of the evening's philosophy.

One of the more imaginative courses was simply titled Earth.

This deconstructed preparation featured caramelised onion and beetroot tart paired with pickle-infused hung yoghurt and a crisp Navara red rice cracker.

Rather than overwhelming the palate, it celebrated the fertile soils of the Deccan and showcased how humble ingredients can be elevated through thoughtful technique.

Desserts continued the theme of cultural dialogue.

Pongal with Stewed Fruit and French Sabayon transformed a beloved South Indian comfort food into a refined dessert, while Miniature Chocolate Paan Truffles paid homage to Hyderabad's love for paan in the form of elegant petit fours.

The meal concluded with Filter Coffee finished with French Vanilla, an understated ending that perfectly reflected the spirit of the dinner—respecting tradition while embracing innovation.

What impressed me most wasn't merely the quality of the food but the thought behind every course.

Each dish celebrated Telangana's ingredients, communities and culinary traditions while demonstrating how French techniques can enhance rather than overshadow regional cuisine.

Chef Michael Swamy has long championed Indian ingredients and regional food traditions. His approach at Kakatiya à la Française reflected that philosophy beautifully. Rather than creating fusion for novelty's sake, he crafted a genuine conversation between two rich culinary traditions.

Hyderabad is no stranger to innovative dining experiences, but evenings like Kakatiya à la Française are rare.

It was more than a fine-dining dinner. It was a celebration of Telangana's culinary heritage, presented through a distinctly French lens. Every course respected its roots while inviting diners to experience familiar flavours in an entirely new way.

As regional Indian cuisine continues to gain global recognition, collaborations like these demonstrate that innovation need not come at the cost of authenticity. Sometimes, the most memorable culinary journeys are those that honour the past while confidently embracing the future.

For anyone passionate about food, culture and storytelling, Kakatiya à la Française was a reminder that great cuisine is not just about taste—it is about preserving heritage, sparking conversations and creating lasting memories, one course at a time. A huge thanks to The Culinary Lounge and its founder Gopi Kishore for championing such initiatives in Hyderabad.

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