Ruchi – Indian restaurant – Essen online bestellen in Frankfurt am Main
Road No.1, Film Nagar, Hyderabad, TS
OUR MENU
Salads
Garden Green Salad
Assortments of fresh green vegetables
Chicken Hawaiian Salad
Chicken and pineapple salad
Tandoori Chicken Salad
Charcoal grilled chicken with vegetables
Cottage Cheese Mexican Salad
Cottage cheese cubes and fresh green salad with peri – peri sauce
SHURUAAT
Murgh Shorba
Pot roasted chicken broth with cumin and fresh herbs
Tamatar Dhaniya Shorba
Mild spiced tomato broth infused with fresh coriander)
Kanji Chicken
Delicious and healthy porridge prepared with rice, moong dal, chicken
Kanji Veg
Delicious and healthy porridge prepared with rice, moong dal
TANDOOR, SIGDI AUR TAWA SE
NON VEGETARIAN
Murg Malai Kebab
Irresistible tender succulent and fragrant pieces of chicken that melts in your mouth
Tangdi Kebab
Chicken drumsticks that are marinated in a spiced green herb and gram our which is then Cooked in Tandoor
Bhatti ka Murgh
Chicken tikka marinated in Indian pickling spices and cooked in a tandoor
Kebab – e – Bannu
Succulent morsels of chicken marinated with egg, vinegar, spices, cooked in a tandoor
Charga Tandoori Murgh(Half/Full)
All-time favourite clay oven roasted tender chicken marinated with aromatic spices, ginger-garlic and yoghurt avored with mace and cardamom
Murgh Hasina Kebab
A velvety sheek kebab of supreme minced chicken with aromatic spices
Shami Kebab
Finely minced lamb patties flavored with home grounded spices and cooked on a griddle – A Hyderabadi classic
Shan- e -Sheek Gosht
A specialty from Deccan Kitchen, finely minced lamb grilled in a clay oven
Lahori Sheek Kebab
Spice kebab made with finely minced lamb mixed with Spices & herbs grilled in a clay oven
Mutton Barra Kebab
Tender lamb chops marinated with yoghurt and spices prepared in a tandoor
Talawa Gosht
Tender lamb chunks marinated with Hyderabadi homemade spices and roasted in a pan
Raan – e -Deccan (Serves 4)
A specialty from Deccan Kitchen. Lamb whole leg slow roast in Tandoor
Amritsari Macchi
Traditional spicy batter fried Fish
Sarson waali Fish Tikka
Mustard flavored fish cooked to perfection in a clay oven
Ajwaini Jheenga
Bay fresh giant prawns flavored with ajwaini and grilled in clay oven
The city of Royalty
Founded in the year 1591 by fifth Qutub Shahi Ruler Muhammad Quli Qutub Shah, Hyderabad has a history of over 400 years. The original city of Hyderabad was founded on the banks of river Musi. The capital Bhagyanagar was named after a royal beloved Bhagyamati, who later as the wife of Quli Qutub Shah became Hyder Mahal and thus was born Hyderabad.
The Nizams
In 1724, Mir Quamaruddin, the Governor of the Deccan, who bore the title of Nizam-ul-Mulk Feroze Jung Asif Jah, declared his independence from Mughal. He thus became the rst Nizam and the founder of the Asif Jahi dynasty. In 1769, Nizam Ali Khan Asif Jah II, shifted the capital from Aurangabad (The capital founded by Mughal rulers) to Hyderabad. The seven Nizam’s of the Asif Jahi dynasty ruled the Deccan for nearly 224 years, right up to 1948. The rule of the seven Nizam’s saw the growth of Hyderabad both culturally and economically. Hyderabad, under the Nizam’s, was the largest princely state in India.
TANDOOR, SIGDI AUR TAWA SE
VEGETARIAN
Nazakat Paneer ki
Cottage cheese marinated with pomegranate, Indian spices and grilled in tandoor
Lal Mirchi ka Paneer Tikka
Three varieties of chilli with cottage cheese roasted in a clay oven
Multani Shahi Paneer Tikka
Homemade cottage cheese marinated with cream, black cumin and cooked in Tandoor
Dahi Ke Kebab
Hung yoghurt Pattie stuffed with green chilli, ginger, coriander and cooked on a griddle
Veg Sheek Kabab
Mixed Veggies finely minced & Grilled in Clay Oven
Shahi Makhmali Hare Bhare Kebab
A soft and delicate kebab of spinach and channa dal with a mélange of aromatic spices filled with nuts, raisins and shallow fried to perfection
Baluchi Tandoori Aloo
Potato barrels stuffed with creamy mashed potatoes, cottage cheese, and nuts baked in a clay oven
Malai Broccoli ke Phool
Fresh broccoli marinated with pickling spices and hung curd roasted in a clay oven
MAINS
SOUP - NON VEGETARIAN
Lemon Chicken Coriander Soup
Broth of chicken flavored with lemon and coriander
Lam’e Chicken Soup
Beautiful combination of julienne cut vegetables and chicken with brunt garlic
Chicken Manchow Soup
It is a hot and spice soup made from mix veggies and chicken
SOUP - VEGETARIAN
Lemon Coriander
A broth of vegetable flavoured with lemon and coriander
Lam’e Soup
Beautiful combination of julienne cut vegetable with brunt garlic
Veg Manchow Soup
It’s a hot and spice soup made from mix veggies
Sweet Corn Soup
Sweet corn soup made with tender corn kernels, spices, and herbs
Hyderabad and Food: The love affair
Hyderabad has always been irrevocably entwined with its food. It is a meat-heavy cuisine, something that has been passed down through centuries and is manifested in the many non-vegetarian dishes that Hyderabad is known for today. Nizami food is where cultures met: the cuisine as it has come down to us, is a blend of Persian, Arabic, Mughlai and Turkish with traditional South Indian influences (Mirchi ka salan, for instance, is prepared using dry coconut and is the Robin to Hyderabadi Biryani’s Batman).
Chicken 65
There are many interesting theories about where Chicken 65 got its name from,
and some of them are quite funny too. One story says that the recipe uses
chicken which is 65 days old. Another says that 65 chillies were used with a
kilo of chicken, and the third talks about the dish being the 65th item on the
menu of a Madras eatery. However, Buhari, the popular restaurant on Mount
Road, Chennai, which is said to have invented this dish says that the name was
due to the fact that the special dish was added to the menu in the year 1965.
The recipe of Chicken 65 differs signicantly from place to place. The Telugu
states prefer bite-sized boneless chicken pieces. Hyderabad has two recipes for
this dish. The popular version of the dish is the so-called “Chinese” Chicken 65,
which has a thicker cover/coating
STARTERS – NON-VEG
Pepper Chicken
Crispy fried chicken with sea salt and black pepper
Chicken Majestic
Famous Hyderabadi Chicken Starter)
Chicken 65
Authentic old-school recipe with curry leaf tadka
Khug-Pao Chicken
Wok fried chicken in soya, nuts and sauces
Spicy Fried Chicken
Crumbled fried chicken with hot garlic sauce
Crispy Chicken in Chilly Garlic Butter Sauce
Pan toast of diced crispy chicken in butter garlic sauce
Chili Egg
Wok toasted boiled egg with spiced with Indian Herbsl
Chili Fish
Wok toasted fish with Schezwan chili flavors
Apollo Fish
Local specialty
Fish 65
Authentic old-school recipe with curry leaf tadka
Spicy Fried Fish
Crumbled fried fish with hot garlic sauce
Chilly Garlic Prawns
Blue water prawns toasted in hot chilly garlic sauce
Loose Prawns
Wok toasted salt and pepper prawn
STARTERS - VEG
Veg Manchurian
a tasty Indo Chinese dish of fried veggie balls in a spicy, sweet, and tangy sauce
American Corn Salt and Pepper
Wok fried corn
Chilli Garlic Baby Corn
Fresh baby corn in chilly garlic sauces
Mushroom Hot Garlic Butter
Crispy mushroom with butter garlic sauces
Paneer 65
Authentic old-school recipe with curry leaf tadka& Mustered seeds
Spinach Wrap Cottage Cheese with Salt & Pepper
Deep fried cottage cheese with wrapped spinach leaf
Oriental Menu
NON VEGETARIAN
Murgh Kali Mirch
Semi gravy preparation of chicken cooked in tandoor laced with tangy
onion tomato gravy with peppercorns
Tawa Murgh Khatta Pyaaz
Tawa chicken delicacy cooked with fresh plum tomatoes,
khoya, butter, and pickled onions with Indian spices
Murgh Kadhai
A traditional chicken delicacy
Hyderabadi Laal Chicken
Succulent chicken pieces simmered in rich tomato gravy and finished
with Deccan Kitchen’s special masala
Dum ka Murgh
Chicken cooked on slow fire in Hyderabad dum style
Butter Chicken
Charcoal roasted chicken chunks cooked in rich silky tomato gravy
Chicken Handi
Chicken cooked on low flame for long time with loads of spices
Mutton Rogan Josh
Tender lamb cubes cooked with Kashmiri spices and yoghurt
finished with garam masala
Rara Gosht
Slow-cooked tender lamb chunks minced with traditional spice mix
Deccan Keema
Minced lamb cooked with aromatic spices, garnished with fresh coriander
Mutton Hara Masala
Lamb cooked in green herbs like coriander and mint leaves
Fish Curry
A Smooth Curry made from sh, onion, tomato, spices & herbs
Sialkot Kadhai Jheenga
Fresh water prawns tossed with onion, capsicum, tomatoes and whole Sialkot spices
Mutton Dalcha
A specialty dish from Nizam’s kitchen. Lamb cooked with lentils and select vegetables
Dalcha
During the medieval times, the Muslim rulers were fascinated by the rich
regional cuisine and couldn’t resist incorporating local dishes into their own
cuisine. Being voraciously carnivorous, they modied recipes that were
originally vegetarian to satiate their meat-loving taste buds. Dalcha, which falls
right into this category, is a delicious concoction of meat and lentils cooked
together. As the Muslims were familiar with red lentils (masoor daal) and split
chickpeas (chana daal), they used these to make their dalcha, but essentially
borrowed the recipe of a local delicacy, Sambar(pigeon pea lentil soup with
vegetables), of course adding meat which would be unthinkable in the original
dish. Wishing you bountiful happiness, joy, and a beautiful journey on this
auspicious occasion!
Qubani ka Kofta
The Urdu term for Apricots is Qubani and Kofta means ball. So, Qubani ka
Kofta translates to apricot dumplings.
A very exquisite dish of Kashmiri cuisine. Koftas have a very nice sweet and
tangy taste and the Mughlai gravy adds a special flavour. In this dish, deepfried koftas are made with apricots and served with a rich and spicy Mughlai
gravy.
MAINS
VEGETARIAN
Paneer Tikka Butter Masala
Grilled cottage cheese stewed in a creamy tangy tomato gravy
Khumb Matar Kali Mirch
Fresh button mushroom and green peas prepared in cashew gravy and
flavoured with roasted black pepper
Kadhai Paneer
Kadhai Paneer is a flavorful paneer dish made in spices and capsicum.
Kadai means wok and paneer is Indian cottage cheese
Palak Paneer
Cottage cheese stewed in creamy, tangy spinach gravy
Paneer Kheema
Soft Paneer crumbled well coated with perfectly balanced masala
Shahi Kaju PaneerMasala
Rich creamy Indian style cashew paneer made with Shahi masala
Malai Qubani Kofta
Our Chef’s special Cottage cheese dumplings filled with apricot
and served in tomato and cashew gravy
Methi aur Makai ka Saag
Fenugreek leaves and corn kernels cooked in spinach puree
flavoured with green chilli and garlic
Gobi Adraki ki Bahaar
Simple homemade cauliflower flavoured with kastoori methi and fresh ginger
Vegetable Soafta
Fine chopped vegetables and cottage cheese laced with tangy
nuts gravy and green onions
Dal Tadka
Mildly tempered lentil with chilly and cumin seeds
Dal Makhani
Slow cooked black lentils finished with cream and butter, the Indian way
CHAWAL KA KHAZANA
Hyderabadi Dum Biryani
All-time favourite basmati rice preparation, simmered
with spices and cooked in dum style
Gosht-e-Biryani
Murg-e-Biryani
PULAO
Sabze-e-Biryani
Mutton Pulao
Chicken Pulao
Egg Pulao
RICE
Fried Rice Veg/Egg/Chicken
Jeera Rice
Curd Rice
INDIAN BREADS
Naan
Plain, butter or garlic
Roti/Multi-Grain
Plain or butter
Laccha Paratha
Plain or butter
Missi Roti
Gluten free gram flour bread with onion, garlic, and coriander
Deccan Paratha
Plain/ghee
Cheese Naan
Indian flat bread stuffed with cheese, onion, capsicum and green chilli
Peshawari Naan
Leavened bread from Peshawar flavored with saffron,
raisins and nuts cooked in a clay oven
Bharwan Kulcha
Kulcha with options of onion, potatoes, cottage cheese or masala)
Assorted Bread Basket
Freshly baked naan, roti, and paratha
Biryani.
Originated in the kitchens of the Nizam of Hyderabad, Biryani combines
elements of Mughlai and Persian cuisines.
Biryani is an Indo-Aryan word derived from Persian language. One theory
states that it originated from Birinj, the Persian word for rice. Another theory
states that it is derived from Beriyan, which means “to fry” or “to roast”.
The deliciously complex blend of avours, spices and aromas in Biryani have
come to epitomise the zenith of Indian cuisine.
Qubani: Not a sacrifice
Apricots found their rightful place as “Qubani ka Meetha” under
the tutelage of Nizams of Hyderabad and have hence evolved into
one of the most elusive desserts.
Apricots are extremely good for your digestion due to the their rich
alkaline and fibre content. So, after a sumptuous meal, Qubani will
help keep your stomach healthy.
RANG DAHI KE
Plain Curd
Raita-plain/Mix Veg
Boondi & Coriander Raita
SAFAR MITHE KA
Shahi Double ka Meetha
Golden fried bread, soaked in saffron milk topped with thickened sweet milk,
garnished with pistachio slivers
Deccan Kitchen’s Semiya Delight
A semiya and milk pudding delicately flavored with cardamom and saffron
Qubani ka Meetha
Qubani ka meetha is an Indian sweet made from dried
apricots originating from Hyderabad. Served with Ice cream
Paan ka Gulab Jamun
Golden fried milk dumplings stuffed with gulkand and seeped in sugar syrup
Ice cream
Kesar and Pista Kulfi
Kashmiri Anjeer ice cream
DRINKS - AAPKI KHIDMAT MEIN
Citrus Chatka
Citrus flavored juice with ginger and black salt
Kashmiri Hare Seb ka Panna
Green apple and smoked mango spiked drink
Melon Jaljeera
Fresh watermelon twisted with jaljeera
Fresh Lime juice
Salt or Sweet
Cranberry Fizz
Refreshing mix of lime and mint
Blue Lagoon
Lime Mojito
Lassi/ Butter Milk
Soft drinks
Bottled Water
WEEKEND SPECIAL
Mutton Marg
Lamb chunks simmered for four hours with whole spices
Mutton Haleem
Haleem is a stew composed of meat, lentils and pounded wheat
made into a thick paste
Mutton Lukhmi
Is a typical mince savoury stuffing with mutton-mince kheema
Keema Briyani
Minced mutton Dum cooked with flavorful basmati rice
Murg Musallam
Whole chicken Dum cooked in Nizami flavored gravy
Sheer Khurma
Rice and creamy Vermicelli Pudding is filled with lots of nuts, raisins & dates
Deccan Veg Kebab Platter
Assorted veg kebab delicacies
Deccan Non-Veg Kebab Platter
Assorted Non veg kebab delicacies
Murgh Mussalam
‘Murgh’ means chicken and ‘Mussalam’ is an Urdu word meaning
whole or complete. Thus, Murgh Mussalam literally means ‘whole
chicken’. It is considered a gourmet dish in the book of Moghul
cuisine Dastarkhwan-e-Awadh, where it is described as lending a
certain majesty to the dastarkhwan.
Ibn Battuta describes it as one of the favoured dishes at the court of
Sultan Muhammad Ibn Tughlaq (1325 AD), in the book Tracing The
Boundaries Between Hindi And Urdu. The present version of
Murgh Mussalam is a descendant of ‘Musamman’ which is
mentioned in ‘Ain-i-Akbari’. Written by Abul Fazl, it is a 16th
century document that gives a description of the administration of
Akbar’s empire.