Gujarati food in Hyderabad
You don’t really get proper Gujarati food in Hyderabad. What you get is Rajdhani and these Rajdhani inspired Gujju-Rajasthani places. The food’s somewhat Rajasthani and somewhat Gujarati with a sprinkling of a few ‘Punjabi dishez’. Though the food’s not bad. It’s very commercial. And has no soul.
This was quite a find. I was out shopping for c-pvc pipes and GI fittings (don’t ask me why?). The shopkeeper was a Mota-bhai (elder brother in Gujarati – just to clarify). So I asked him where would I find good Gujarati food in Hyderabad. I asked this half-heartedly ’cause I somehow already knew the answer’s gonna be ‘Rajdhani’. But No. He said
“Try the Gujarati Bhojanalaya at the Gujarat Seva Mandal in Secunderabad”
Woah! That sounded like something special. And he also said that go on a Sunday. You get a special thali. So there I was. The very next Sunday – At Gujarati bhojanalaya. Along with my friend Sanjay Borra. A fellow foodie n’ a street photographer who has this wonderful site on Hyderabad street photography.
The Sunday special thali had velvety-smooth khandvi as appetizer. Mag nu shaak, a dry-ish very tasty moong ki sabji made from whole green gram. Bateta nu rasawadu shaak, a potato curry with a thin tomato based rassa. Papdi ringan nu shaak, a green flat bean called papdi ‘n brinjal preparation with a thick-lipta gravy. And accompanied by dal, rice, rotis with lots of ghee on ‘em and pappad. The food was indeed very special.
And Khandvi’s something I ‘lurve’. It’s amazing how extremely simple ingredients can be transformed into something exceptional. The velvety-smooth texture of the khandvi’s a classic example of this. Khandvi’s made from very simple ingredients. A finely ground chana dal, yoghurt, a mild green chilly-ginger flavouring ‘n hing. This’s cooked over a slow flame till the mixture becomes cooked ‘n pasty. Then spooned out ‘n spread as a thin sheet. This’s to be done with considerable skill ‘n speed. If the mixture hardens before it’s spread out. It becomes useless. The sheet’s then allowed to cool ‘n cut into these heavenly strips of velvety joy. And a light tempering of mustard seed, hing ‘n chillies is added ‘n garnished with grated coconut ‘n chopped coriander. Heaven!
The big misconception ’bout Gujarati food’s that everything’s sweet. Some of the stuff is. But not everything. A bit oily, if I may so. But overall very tasty. And Gujarati bhojanalaya’s definitely the place to have good authentic Gujarati food in Hyderabad. The Sunday special thali had two desserts. A fruit custard ‘n a lovely shrikhand. The shrikhand was homemade. A bit pasty, not-as-smooth as some of the commercial ones and delicious. The food at Gujarati bhojanalaya’s indeed a treat.
Details of the restaurant
Address – Gujarati seva mandal, Off RP road, Secundrabad.
Timing – 1230 pm to 9 pm everyday. They close for Sunday dinner.
Pricing – The Sunday special thali’s priced at Rs. 100. It’s awesome value for money.
Phone numbers – 9246841312, 9290750388.
Location on Google maps
About Chowder Singh’s Hyderabad street food guide
This guide has references to Chowder Singh’s favourite street ‘n local food in Hyderabad ‘n offbeat eating places. Along with original photos ‘n location on Google maps. Kindly note that Chowder Singh pays for all his meals. There are no listings against freebies or payment. And absolutely no going around looking for free biryani. If you’ve any feedback on Gujarati food in Hyderabad. Please do share your experiences, either in the comments section below or in the Chowder Singh facebook group.
Here’s the link https://www.facebook.com/groups/chowdersingh/
Also, please remember that the pricing of dishes that I’ve mentioned, are when I’ve visited. They might change over a period of time. I’ve still included these as a general guideline. And, please do remember that I write mostly about street food. I try ‘n write only about those places, which not only serve good food, but seem to maintain good hygiene practices. I suggest, for safety’s sake, it’s always better to eat at a street food place which’s busy. Also, neat ‘n clean. If they’re making an effort to keep the place clean, you can be reasonably sure that they’re also making an effort to serve hygienic food. But I’d say always go by your own instinct. And if you’re not sure, but still like to try, then have only the cooked stuff that’s still warm. Safer that way.
Happy hunting Gujarati food in Hyderabad and chow-chow!