Veg Hyderabadi
Rich flavours with a royal touch
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What makes this dish 'Hyderabadi'?
It draws inspiration from southern spices and typically features a bright green, herbaceous sauce.
What gives the gravy its green color?
A puree of spinach, mint, and fresh coriander leaves.
Is it spicy?
Yes, it tends to be on the hotter side compared to standard North Indian vegetable curries.
What vegetables are included?
A mix of carrots, beans, potatoes, and sometimes paneer.
Does it contain coconut?
It often includes a touch of coconut or cashew paste to balance the robust spices.
About Veg Hyderabadi
Veg Hyderabadi takes a mix of vegetables and dresses them in a southern idiom rather than the usual Punjabi tomato-onion base. Carrot, beans, cauliflower and peas are simmered in a bright green gravy built on spinach and mint, which makes the dish sharper, greener and more herbaceous than our North Indian vegetable curries, and noticeably hotter, sitting at the spicier end of the menu.
The vegetables arrive fresh from Makro and are cut and cooked the same day, staged so each keeps its own texture. The sauce is a purée of spinach, mint and fresh coriander, sharpened with ginger, garlic and green chilli, with a small amount of grated coconut to round the edges, and the Hyderabadi signature shows in the tempering: curry leaves crackled in the oil in place of the bay leaf you would find further north. All the spices are ground fresh in our kitchen daily rather than taken from a paste. Our Uttarakhand-trained chef keeps the heat genuinely warm, true to the style, but will ease it for guests who prefer something gentler.
The eating is fresh and vivid: a grassy, minty green gravy with real chilli warmth, the coconut softening it just enough, the vegetables holding their bite within. It is a livelier, more aromatic choice for anyone who finds the creamy North Indian curries too mellow. Ghee is used in the standard preparation, though as a halal-friendly vegetarian kitchen with no pork we can cook it in oil and keep it dairy-free for a vegan order. Serve it with plain steamed rice or jeera rice, which best carries the green sauce, or with naan and roti. Its bright, herby character also makes it a striking contrast on a table of richer gravies.
The dining room seats 30-40 across two styles — standard tables and Dastarkhan-style floor seating. Quiet on weekday lunches, busy from 7 PM. Visit BHARAT →
See also: the Main Course - Veg menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.