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Home Hyderabad Food Pages

Hyderabad Food Pages

All those who are aware of Telugu classic ‘Maya Bazar’ would be familiar with the popular song ‘Vivaha Bhojanamambu …’ emoted by S V Ranga Rao on the screen. The restaurant takes the name of ‘Vivaha Bhojanambu’ from there, an elaborate menu that is spread out during the weddings. If you are dining out here, you are the Lord, and you can be assured that you will be treated Royally to a Maharaja Fare.

Vivaha Bhojanambu restaurant, located at Jubilee Hills Road No 10, serves authentic Telugu Cuisine. Just like sports personalities venturing into restaurant business, Vivaha Bhojanambu is Tollywood actor Sundeep Kishan’s project. Sometime ago, Tollywood actress Regina Cassandra launched the restaurant. On launching the restaurant, Sundeep Kishan said that he always likes Telugu food, specially made by his mother. Those wanting to savour spicy food and good Telugu food can drop by. On opening the restaurant, the actor said that it was his friends, who encouraged him to venture into this business.

When you go to a restaurant, one always debates from where to start, should it be soup or fresh juice or a mocktail. People have their own preferences, but some stick to their choices. If you are sticking to Soups, there is Veg. Hot & Sour Soup, Veg. Corn Soup, Tomato Miriyala Rasam (popular among many Telugu households for clear digestion), Chicken Corn Soup, and Non-Veg. Hot & Sour Soup. Want to skip soups, and then try out the Rajahmundry Rose Milk, to be different and refreshing. Diners can begin their meal by ordering Lassi or Buttermilk with Green Salad or Cucumber/Onion to begin with too, if they want to keep it light on their stomach, or even can finish it off with lassi at the end of the meal.

In the Shakaharam (Vegetarian) Starters, there is Aratikaya (raw banana) fingers, Vankaya (Brinjal) Chips, Cream Curd Cutlet, Button Idly Vepudu, Ulli (Onion) Rings, Pudina Paneer Vepudu, Kaju Corn Kernels, Karivepaku Mokka Jonna Vepudu, Mokka Jonna Vada, Mirapakai Mushroom and Spicy Paneer rolls. Other delicacies in this section include Hara Dhaniya Gobhi Tikka, Makai Seekh Kebab, Paneer Tikka, Mushroom Tikka and Tandoori Aloo. The authentic Telugu Starters of chicken varieties include Bhimavaram Kodi Vepudu, Kodi roast, Punti Kura Kodi Vepudu, Jeedi Pappu Natu Kodi Vepudu, Golconda Kodi and Bamboo Chicken to name a few.

The Vivaha Bhojanambu regulars include Dal Tadka, Vegetable Maharani, Vegetable Khandari, Panner Makahanwala, Mehti Chaman, and Panner Tikka Masala for the vegetarians, while for the non-vegetarians there is Butter Chicken, Punjabi Chicken, and Lamb Rogan Josh.

In the curries section, there is Puntikura Kodi Vepudu, Jilakara Kodi Vepudu, Palli Kodi Vepudu, Guntur Kodi Kura, Miriyala Kodi Kura, Gongura Kodi Kura, Natu kodi pulusu, and Kodi Guddi Iguru. Among the fish delicacies, the restaurant serves Chepala Chips, Boneless Chepala Vepudu, Royyala Boondi Vepudu, Rajahmundry Royyala Vepudu; Bhimavaram stuffed Peethalu, and Tandoori Chepa. In the mutton section, for cuisine lovers, there is Bhimavaram Mamsam Vepudu, Miriyala Mamsam Vepudu, Jeedi Pappu Mamsam roast, and Velluli Kheema Vepudu. Other Mamsam delicacies include Mamsam Pappu Charu, Telangana Mamsam Kura, Ponaganti Mamsam, Dum Ka Mutton, and Kheema Kura.

In the Pulusu section, there is Mamdikaya Nellore Chapala Pulusu, Natu Bommidayala Pulusu, Chitti Chepala Iguru, Gangapayala Royyala Iguru and Vankaya Royyala Kura. In the Shorba section, there is Paya Shorba and Mutton Yakhni Shorba, a delicacy famous during Ramzan time.

There are a lot of choices in the Pulao/Biryani section, beginning from Konaseema Kodi Pulao, Kothimeera Kodi Pulao, Avakaya Kodi Pulao, Ulvacharu Kodi Pulao, Kodi Vepudu Pulao, Nizami Dum Biryani Chicken, Nellore Mamsam Pulao, Mamsam Vepudu Pulao, Kheema Veepudu Pulao, Avakaya Chepala Pulao, Godavari Royyala Pulao, Royyala Vepudu Pulao, for the non-vegetarians. For the Shakaharis, there is Vankaya Pulao, Ulavacharu Vegetable Pulao, Kothimeera Vegetable Pulao, Avakaya Vegetable Pulao, Pappucharu Anam and the never dying and all-time favourite Perugu Annam (Curd Rice). For some this is the last in their meal course or the only item on their menu. From kids to elders it is relished.

For the non-shakharis, they have Gongura Kodi Kebab, Pandumirapkaya Kodi Kebab, Steam Kodi Kebab, Palanadu Kodi Kebab, Mutton Chops, Avakai Bommdala, Arataku Chepa Kebab, and Ajwain Chepa Tikka. Of course to savour with the curries, there is a choice of plain Pulka, Tandoori Roti, Naan or Butter Naan or Plain Paratha. The restaurant also serves the special delicacy Jona Roti, for the health conscious or stuffed Paratha or the Kheema Paratha. Some of them have the Kheema Paratha for Breakfast too.

In the Desserts Section, there is Junnu, a speciality liked by many or order your choicest of ice-cream or savour the delicacies like Home Made Kulfi, Angoori Rasmalai, Apple Rabdi, or Mango Delight.

 

The Drunken Monkey, a unit of White Monkey F&B LLP, has spread its wings in the City of Pearls. They have their Juices and Healthy Food joints at Madhapur, Kondapur, Banjara Hills, Shaikpet Manikonda, Himayat Nagar, and Nallagandala/Lingampally. A brainchild of Samrat Reddy, the Drunken Monkey wants to bring back the days of yore, where friends and family interacted with one another over a nice healthy smoothie rather than message or chat and play games like UNO, word building or strum a guitar or just chatter with your friends. The Drunken Monkey is the right place for the youth. Oh, not to miss the selfie zone too with a cycle bringing back memories of childhood.

Stepping into the Drunken Monkey, located in the Udru Hall Lane of Himayat Nagar, one could see the youth enjoying a smoothie and playing UNO, a game of cards that one played as a child. There are lots of games, each for one table. Even if you come in alone, one will not feel out of place. The restaurant though small is split into two levels, the ground floor and the first floor, and on both the floors there is open space, where one can have their own privacy. In totality, the healthy eat and drink joint can accommodate approximately 50 people.

The Drunken Monkey vouches that it delivers the best blended fresh-fruit smoothies and juices in over 130 special combinations. The varieties include from super thick smoothies to chilled fresh juices, from thick shakes to protein smoothies, indulging in a variety of fruits from dragon fruit to figs to avocados, The Drunken Monkey blends it right to every individual choices. At the restaurant, one can be sure that The Drunken Monkey uses pure natural fresh fruit and no artificial flavours, no added sugar, preservatives or concentrates, so one can expect little variations in flavour from fruit to fruit.

In the fruit juice section, there are wide variety of choices, be it Watermelon, Pineapple, Bannana, Apple, Muskmelon, Chikoo, Strawberry, Kiwi, Pomegranate, Black grape, Green grape, Mosambi, Orange, Lime Pappaya, Dragon Fruit, Mango and Cold Coffee. Well Cold Coffee under fruits would wake up every one, the restaurant has made a special flavor where a tinge of apple is added and then blended with nutella to make Cold Coffee. To make it special, the restaurant has added a tinge of one fruit with another to give a special blend like Watermelon juice has some Pineapple, muskmelon and apple with 10 percent dairy to give a soothing refreshing change to the guests.

A magic has been created even with a Banana, which has been blended with apple, where muesli has been added with chikoo, almonds, and cashews to whip up the drink. In Strawberry, there is a tinge of watermelon, blended with apple, chikoo, almonds and cashews for a healthy drink.

In the Monkey Specials section, drinks like Nut Case, Date Night, Fig Er It Out, Poker Face, VIP, Last Nite’s Sin and many others will bowl you out. Fig Er It Out has figs/anjeer blended with apple and almonds, and cashews with 10 percent dairy, while Last Nite’s Sin is ORS rehydration salts and lime blended with pineapple, grapes and apple to counter dehydration and hangovers. Named VIP, the drink is a blend of kiwi, dragon fruit, strawberry, dates, figs, almonds, cashews and dairy to keep your tummy cool and filling.

Those who wanna have a dose of proteins, there are Protein Smoothies, beginning with Dolphin Nose, which is watermelon based, named after a popular character Popeye, a smoothie of avocado and spinach with a bit of green grape. To hook, book lovers there is Arabian Knight with dates, figs and nuts for brain power.

In the drinks made from Veggies, there is Beet the Root, which has been blended with some apple, strawberry, nuts and dairy. For the lovers of greens, there is Sexy Spinach blended with some green grapes with some lime thrown in. Though summer has waned, one can still enjoy Cucumber Cooler blended with watermelon and lime for freshness and coolness. In the markets, prices of tomatoes, may be skyrocketing, the Drunken Monkey serves Tomato Sawyer blended with cucumber and pineapple, while the Crazy Carrot has been whipped up with a bit of pineapple and nuts.

The Avocado section has Emerald Isle blended with spinach and slice of apple; The Pharaoh blended with dates, figs, almonds, cashews and ice cream; Iron Bronx blended with almonds, cashews and mango ice cream.

For the Coffee lovers, there is Coffee Thick Shakes, Coffee Shake, Nutella Coffee Shake, and Coffee & Caramel to sip on. With Health Drinks, there is short Quick Bites. Everyone’s favourite French Fries, Crispy Cheese Balls, Baby Corn Shots, Hara Bhara Kebab, Tandoori Panner Nuggets, Corn & Cheese Nuggets, Spinach Cheese Rolls, Stuffed Cheese Mirchi Bhaje and Corn Samosas. Order one plate and it will be sufficient for three people. All the real juices and smoothies are served in 350 ml bottles.

Step in to any Drunken Monkey joint for a healthy and tasty drink. A drink for two will cost Rs. 600 approximately.

Dakshin Vilas, what comes to one’s mind by the name is that one can get good tasty and delicious pure South Indian food. Yes, indeed it is true. If you are looking for some spicy Dosas and hot Vadas, then one must step in here, for authentic south Indian dishes and their prices are reasonable and lighter on the pocket too. Dakshin Vilas launched under the banner of C 3 Hospitality, has been drawing a huge crowd during the day. It is a nice place to hang out with family and friends. Dakshin Vilas located near Panjagutta, has a seating capacity of approximately 60 persons, inclusive of 30 persons in the A/C enclosure. One can plan special days here. The interiors of the restaurant are soothing for the eyes.

Opening its doors to gourmet lovers in February this year, Dakshin Vilas has already built a regular clientele. Dakshin Vilas Chef J Uday Kumar shared that there is regular family which comes in on Sunday at 7 AM for Breakfast. “It is a joint family and many of them love the variety of South Indian cuisines that the restaurant offers,” Uday Kumar said. The chef said that as of now the restaurant serves Telangana and Andhra Vegetarian delicacies only. “But, there are plans to add specials from other South Indian states too,” he said.

On Saturday, the day, I stepped in to taste the delicacies, the special for the day was ‘Makka Garelu with Payasam’.  The chef enlightened that this was a farmer’s meal in Karim Nagar. Indeed biting into the Makka Garelu, I realized that it was yummy and filling too. Payasam too was not very sugary but the sweetness was very right.

To get a taste of the spicy content of Telangana delicacy, one sampled the ‘Pacchi Mirchi Karam Dosa’ and ‘Kothmir Karam Dosa’. Indeed the taste buds relished the Karam Dosas. It was difficult to say which was the spiciest of the lot. If one wants to savour something hot and spicy, once can give this a shot.

For those, who love to savour different items every day, Dakshin Vilas has a special daily. On Mondays, there is Karvepaku Annam, Tuesdays - Fried Idly, Wednesday - Alsanda Vada, Thursday – Pudina Ulli Annam, Friday – Korra Annam, Saturday – Makka Garelu Payasam and Sunday – Vellulipaya Gonguru Annam. For those who want nothing less than a regular thali, there is Dakshin Vilas Meals consisting of rice, chapatti, pappu, dry vegetable, veg. curry, rasam, sambar, papad pickle, curd and sweet. If you are stepping at Lunch time, the restaurant offers Paratha Khurma, Chapathi Khurma, Dahi Vada, Chole Bhatura and Curd Rice too. The bottom line of the restaurant founders is to dish out healthy and nutritious meals.

In the rice section, there is Tomato rice, Bise Bela Bhath and Vegetable Pulao. “To cater to the taste buds of youngsters, we also have Chinese dishes,” Uday Kumar said. Among the choices, there is Vegetable Manchurian dry, Gobi Chilli, Paneer 65, Crispy Chilli Corn, Vegetable Fried Rice, Paneer Manchurian Fried Rice, Vegetable soft noodles, Szechuan soft noodles and Shanghai rice noodles.

South Indian breakfast delicacies include Tomato Bhath, Upma and Upma Pessarattu. The regulars include various varieties of Idly, beginning with plain Idly, mini Sambar Idly, Neyi Karam Idly, Single Idly Single Vada, two Idly Single Vada. On the advice of the Chef, I did taste Vada, and I can vouch that it is different from those that is made elsewhere.

The Dosa specialties include Plain Dosa, Masala Dosa, Vellullipaya Karam Dosa, Onion Dosa, Onion Pessararttu, Plain Utthappam, Onion Utthappam, Set Utthappam, Rava Dosa, Onion Rava Dosa and Masala Rava Dosa.

Chef Uday Kumar said that the restaurant also dishes out tangier and tastier Chaats from 3 PM onwards.  A meal for two costs Rs. 220 and a snack for two will cost Rs. 150.

All of us want to have a change in cuisines on special days or just to satiate our palate. The city is dotted with Pan Asian delicacies as we Indians want to eat spicy, spicy food and also try new eating joints. Many Hyderabadis first choice is Chinese food and what best bet than Orhi’s Ming’s Court at Basheerbagh, which serves Pan Asian delicacies. A popular family restaurant, the Ming’s Court serves authentic Chinese food on a platter. With a seating capacity of approximately 125 people, the air conditioned restaurant is much sought after in this part of the town.

The hot summer season should not deter you from ordering soup. The Ming’s Court offers a variety of soups, who want to have light food like soup and starters. In the soup section, there is Sweet Corn Soup, Hot & Sour soup, Lemon Coriander Soup, Tom Yum among the regulars. One can try out the Mongolian Hot Pot (for both veg & non-veg) – a clear soup flavoured with Chinese herbs and spices, or the Sizzling Rice Soup – crispy rice adds a crunch to this soup or the Lung Fung – a soup with a distinctive taste of rice wine and garlic. Wanna something hotter, try the Manchow, a popular street food of China with aromas of garlic, chilli and coriander.

In the appetisers section, top of favourites is Tofu Hunan – the Hunan style of cooking is known for its hot & spicy flavours, bold colours and fresh aromas; Thai Roasted Cottage Cheese Satay – grilled cottage cheese flavoured with a blend of red chillies and Thai spices. For those who love potatoes, there is stuffed Crispy Potato tossed with choice of source – hot garlic or pepper salt. If you want to stick to tried and tested there is Oriental Cottage Cheese, Stir Fried Vegetables, Vegetable Lai Style and Golden Fried Baby Corn.

For non-vegetarians there is a choice of Poultry, Prawns and Lamb varieties of starters. The Governors Chicken – fresh red chillies and sesame oil adds natural flavor to make this a tempting appetizer. The Tapei Chicken- the most popular dish of Ming’s Court – diced chicken marinated in oriental spices and deep fried,  Buldak – a popular spicy Korean chicken dish – bul means fire in Korean and dak is chicken, so it can get quite spicy in taste, or order the Ming’s Special Chicken- a signature dish of Ming’s Court.

The Spicy Wok Fried Prawns with Lantern Chillies – sautering preserves the moisture, flavor and texture – this dish is the measured absorption of the lantern chilli, garlic and pepper, a favourite in Szechwan cuisine or savour Prawns Pepper & Salt – prawns spiced with peppercorn and chilli flakes. If you don’t want prawns and want fish, there is Hot & Sour Fish with Hoisin & Peppers – a wonderful hot appetizer, this dish from the Hunan province has a distinctive hot, sour and sweet taste. Even the red Chilli Fish – a signature recipe made piquant with the addition of fresh red chilli.

In the Main Course section, those who love fresh vegetables can savour the Hot & Numbing Vegetables – a regional dish of Sichuan cuisine, it combines the choicest vegetables, chillies and Sichuan peppercorns that are famous for making the tongue feel numb. Another speciality here is the Eggplant Szechwan Sauce – a hot and spicy dish of eggplant. Love something heady, try the Baby Corn and Mushroom in Chilli Soya Wine Sauce – baby corn and mushrooms cooked with mild spicy soya made aromatic by the addition of Chinese rice wine. Wanna lemony stuff, try the Tofu and Pak Choy in Lemon Butter Sauce – the colour and juiciness of Pak choy or mustard cabbage are preserved when stir fried in light butter sauce.

The chicken lovers can bite into Szechwan Chicken – diced chicken made aromatic by Szechwan Chilli paste and with addition of garlic, ginger and celery, or the Chicken Chilli Oyster Sauce – savoury oyster sauce makes an ideal combination with juicy sliced chicken and fresh mushrooms. Even Chiang Mai Chicken can be given a try. This has been adapted from Bangkok street food, a hot and tangy dish with tomato, capsicum and mushroom.

The chef here has used a combination of tomatoes and chillies with fish to bring out the Fish in Hot Tomato Sauce. Love gorging on Szechwan delicacies, then there is Prawn in Szechwan Chilli Wine Sauce – Shaoxiang wine with fresh chilli in a sauce that complements prawns. A mix of coolness and hotness can be witnessed by digging into the Stir Fried Lamb with Mint and Chilli – mint adds a fresh dimension to this dish of soft cooked lamb or Roast Chilli Lamb – the most favourite dish of lamb cooked in hot soya.

In the rice section, there is Bamboo Rice – steamed rice, sautéed with bamboo shoots, black mushrooms and flavoured with Chinese herbs or the Shanghai Fried Rice – a combination of rice and noodles.  Among the choices in Noodles, there is Hakka, Szechwan or Chilli sauce. Gorge on Mei Foon – noodles made of rice sautéed with Singapore oil or try Singapore Noodles – soft fried noodles tossed in a sweet and spicy Singapore sauce.

In the Desserts section – the options are Lychee with ice cream, Fruit salad with ice cream, Date Wonton with ice cream, Sizzling Brownie and Fried ice cream. The ambience is cool and every guest can enjoy their meal in peace.

Rubeera Palace, a unit of Sri Pavana Keerti Hotels India Pvt. Ltd. situated on the fifth floor of MPM Millennium Wajihuddin Estate, in Himayat Nagar, is an out and out vegetarian restaurant. As you step into the restaurant, on to the one side, you are greeted by elephant-headed god, Lord Ganesha, the remover of obstacles.

The ambience of the place is medium with no sharp lights and divided into three sections, so that any group big or small can have their own privacy. Approximately, it can seat 60 people. An ideal place for small gatherings and kitty parties. I took a place to the side, so that there is not much disturbance. Running an eye through the Menu Card, one noticed that it was more of a North Indian and Chinese cuisine on the platter.

Starting the luncheon with soup, there was Hot and Sour Veg Soup, a mix of chopped vegetable celery black pepper and vegetable stock cooked in dark soya vinegar and sauce. Other choices in the soup included Sweet Corn Veg Soup, Man Chow Veg Soup, Wanton Veg Soup, Choice of Cream Soup and Veg Clear Soup. My attention was drawn to the Mulligatawny Veg Soup, which was lentil flavoured soup served with veg crispies and rice, but I settled for the Lemon Coriander Soup, the thin Chinese soup based on corn flour, lemon and coriander leaves served hot with garnished lemon and curry leaf. Indeed, it was really yummy, which was relished with starter Gobi 65, a South Indian style batter fried Gobi with Indian spices served with red chutney.

Among choices there was Crispy Fried Corn Kernels, an American corn battered and fried spiced with Chinese spices tossed with soya sauce served with chilly and vinegar and hot chilli sauce, the Veg Figure Schezwan- mix vegetable minced with Schezwan Chinese spices battered and fried with finger deep fat and served hot with sauce or hot garlic sauce, a choice for those who love hot spicy food.

Other regular starters include Paneery Chilly, Golden Fried Baby Corn, Vegetable salt n pepper, Veg Manchurian, Stir fried spinach and baby corn. Of course one could also have Veg Dumpling in hot garlic sauce or Baby corn or Mushroom in soya sauce or any of the paneer choices.

Coming to the main course section, the regulars include Shahi Paneer, Malai Kofta, Palak Paneer, Paneer Butter Masala, Kadai Paneer, Vegetable Panjabi Handi, Veg Jalfreze, Aloo Mutter, Aloo Jeera, Aloo Gobi Capsicum Masala and Mix Veg Curry. Some main course cuisines had typical local names like the Nizami Handi, which was mixed vegetables, chopped palak and grated paneer cooked with Indian spices and served hot. The other hot names on the list were Mix Veg Kheema Lababdar, a mix vegetable in rich onion tomato gravy with cream butter served with dry fruit, and the other was Veg Kheema Kasthuri – mix vegetable cooked with onion and tomato gravy with spices of Kasthuri methi and Indian spicy masala with grated paneer. However, the choice fell on Methi Mutter Malai – fresh chopped methi cooked in rich white gravy with butter and cream till creamy and glossy topped with dry methi powder and served hot.

In the Dal section, there was Dal Fry, Yellow Dal Tadka, Dal Makhni, a must in any restaurant because it is accepted by the guests. But two other dal, one could try out was Channa Dal Palak – Channa dal soaked and cooked with Indian spices with chopped palak spiced with chilli tadka and flavoured with ghee and the other was Panjabi Dal Fry – a moderately spiced tasty and flavoured North Indian dal. For the localites, there was Sambar and Rasam. If you are too confused what to order among Roti or Naan, one could order the assorted bread basket. For choices there is Rumali roti, Paratha, Garlic Naan, Stuffed Kulcha, Cheese Kulcha and Pudina Paratha.

In the rice section, there is plain rice, Jeera Rice, Green Peas Rice, Veg Pulao, Kashmiri Pulao and Veg Biryani, for those wanting a light meal can prefer the Dal Kichdi. Some of you, who love Chinese preparations, can try the Ginger Fried Rice – Boiled rice tossed with Julian ginger, onion, carrot, capsicum, cabbage, French beans, coriander and seasoning or the Hong Kong Rice – boiled rice tossed with diced vegetables fried cauliflower, spring onion, soya, tomato sauce and seasoning. The others include Tipple Sechzwan Rice, Singapuri Rice and Schezwan Fried Rice. In the noodles section, the options are Schezwan Noodles, Singapuri Noodles, Hong Kong Noodles.

In the Desserts section, there is Gulab Jamoon, Honey Jamoon, Rasgulla, Rasmalai, Gajar ka Halwa, Moong Dal Halwa, Double ka Meetha, Triffle Pudding, Qubani ka Meetha, Banana Sunday and varied choice of ice-creams. Some of them one may get depending on the availability.

The restaurant also serves a wide range of snacks, which are tasty and spicy. Among Sandwiches, there is Vegetable, Chesse and Club. Among the Pakodas, there is Vegetable, Palak, Onion and Veg Cutlets and for kids the Veg Pizza.  Apart from Ale Carte, during Lunch and Dinner time, the restaurant offers Buffet services too, which are quiet reasonable.

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