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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Kanha Shantivanam Hyderabad: A Serene Wellness Retreat

A short drive from the bustle of Hyderabad lies a space that feels almost deliberately removed from time. Kanha Shantivanam, the global headquarters of the Heartfulness Foundation, is not just a meditation centre—it is an experience designed around stillness, symmetry, and quiet introspection.

I had heard a lot about this place from friends and decided to visit over a weekend to personally experience the calm they spoke about. Booking a room at the Pearl Hotel within the campus was simple through their website. The room cost ₹5,250 per day (inclusive of taxes). There are also other accommodation options, including dormitories and serviced apartments.

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The Taste of Garhwal at Tehri

I have been to Uttarakhand many a times, but never to the Tehri region. We usually go up the Joshimath-Auli or the Nainital-Munsiyari stretch. However, this time we were looking for a more sedate trip where we did not have to do stretch ourselves too much. The trio of Kanatal, Landour and Mussourie suited us perfectly.

On any trip, food is something that excites me a lot, and I had chalked out that we will eat local as much as possible. Garhwali Cuisine was on my mind, as I had tried some variants of the same in our previous trips as well as couple of food festivals in Hyderabad that I had attended.

We were staying at Kanatal, a quaint hamlet in Tehri Garhwal.  On a late morning that was still very cold, we were returning from a trip to Tehri Dam, when our car driver suggested we have Garhwali food at a place close to Chamba, the district headquarters. He took us to a place called Chacha Sip-N-Dine Restaurant and Homestay, a small Garhwali dhaba with both indoor and outdoor seating. We were interested in trying out a thali, but this place was serving only a-la-carte. Consulting with the owner, we ordered a few dishes from their menu. 

Mandwa (Ragi) ke Roti is a common carbohydrate that people eat in Uttarakhand. This was served with Pahadi Dal Sangam, a smoky dish made of a number of lentils. Local horse gram or Gahat was one of the lentils used in this – Gahat ki Dal standalone is also very popular in this region. The tempering in the dal was from Jhakiya seeds, a local wild mustard that is used in many Garhwali dishes. This was an extremely earthy preparation and a perfect foil for the Mandwa nachni roti. In Uttarakhand there is widespread cultivation and use of different millets, and they feature prominently in their daily menu.

The other Uttarakhand dish that was served was Kafli, a green leaf curry made from local spinach. There was a lot of tadka in this dish, using garlic and again Jhakiya seeds. This was savoured with a mixed vegetable pulav, that also had the crunchy Jhaliya flavours. A special mention must made of the Green Chilli Walnut Chutney, usung local akhrots and flavourful green chilli.

We were told that most of the vegetables used in the dishes are from their own garden. We wanted to try out more dishes, but were completely full, so could not venture out to have more.

This was an extremely satiating meal that cost us Rs 320 for two people. We were so enamored by the taste of the Jhakiya seeds that we carried some to Hyderabad from a local grocer.

Next morning was the time to visit Surkanda Devi temple 9500 ft on top, with a surreal view of the Himalayas. The journey on ropeway itself was a treat with a magnificient view. Three hours for the trip and we were very hungry, and asked our car driver if there was another Garhwali place close by. He took us to Milan Pahadi restaurant, right at Kanatal itself.

Milan was more of a proper restaurant located bang opposite the Eco Park at Kanatal. Thankfully, they had a Pahadi Thali available at Rs 250 and we were happy that we could try many dishes this time. The thali had Jhangora Rice as the main carb. Jhangora or barnyard millet is a local produce and widely consumed at Uttarakhand. They also make a kheer with this millet. However, our thali had Chawal ke Kheer instead of Jhangora Ke Kheer. Kafli was there in this thali too, though the preparation was more rich.  

Then there was Aloo Ke Thechwani. “Thechna” means “crushing” in Garhwali and this dish uses smashed or pounded vegetables, aloo in this case. This was quite a spicy dish, in hilly areas usually they have some spicy food that help to keep the body warm especially in the winters. Apart from that there was a thick Pahadi Toor ke Dal, a local variety of Arhar Dal different from what we get in the plains. Raita, a little different with spices added to it and salad completed the thali.  Of course, no meal in Uttarakhand can be complete without Mandwa Ke Roti.

From Kanatal, we proceeded to Landour, a British built village at the highest point of Mussourie. Light of Landour a comparatively new hotel was where we stayed, a place close to the legendary Char Dukan, the centre of Landour. It is here that we met enthusiastic Chef Vipin Aswal. Chef has worked extensively in India and abroad, but remains a Garhwali at heart. He offered to cook for us Pahadi Style Country Chicken.

The chicken that came tasted absolutely out of the world. It was local country chicken (desi murga) cooked in a rich masala prepared in pestle using chopped onions with a tempering of jakhiya seeds. The chicken was cooked with its skin on, the fat from the skin adding further taste to the dish. The flavours were in a different zone altogether with the masala upping the ante. This was served with local Red Rice, a tastier version compared to the Kerala Red Rice that I use at my home.

This was only a small cross-section of Garhwali delicacies that I could try out in a weeklong visit. Like any other cuisine, there is a treasure trove in Garhwali cuisine too, and it will need some serious work to unveil the recipes. One hopes we start having more Garhwali popups in our cities, finally resulting in pure Garhwali restaurants there.

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