The India Tube - Aadab Hyderabad

18th May 2012

Aadab by Mohamed Rizwan

Aadab Hyderabad

by Mohamed Rizwan

As it stands today, the city of Hyderabad has the longest flyover in India. Mostly used for getting to and from the new Shamshabad airport, the flyover spans all of 11.66 Km and takes you from National Highway 7, into the heart of the city. Where despite the new malls and modish bars, despite the frightening pace of development in the east propelled by the IT industry and most of all, despite the ongoing histrionics of the Telangana over the rights of Hyderabad, nothing has changed.

The city is still dotted with billboards showcasing the latest offerings from the thriving Telugu film industry in its typically pre-modern aesthetic, the use of Urdu in its typographic form remains popular in posters as well as shop fronts but most of all, as our visit to Aadab confirmed, the Biryani still remains excellent.

Bring up the topic of the Hyderabadi Biryani and you’re likely to be caught in the middle of a fierce debate on who or which hotel (not restaurant) serves the best form. We chose to visit the celebrated Hotel Aadab in Nampally, considered every bit as good as its tourist friendly counterpart Paradise, by people who should know.

Perhaps the best thing about going out to eat Biryani is its uncomplicated nature. There is no pouring over an extensive menu and no debate. Especially not at Aadab. Once we found our table, the waiter promptly attended to us, pen and notepad in hand. ‘One Mutton Biryani and Raita with it please. No, that will be all. Thank you very much.’ Done.

Not long after, the Biryani arrived in a Pateeli (a copper vessel usually reserved for cooking) and off we went. As with all great places, Aadab has its own rituals and traditions, something we were thankfully aware of beforehand. At Aadab, a) you eat the Biryani with your hands and b) you do not leave the portion unfinished. We were only willing.

Pateeli empty, we duly placed the order for dessert – Khubani ka Meetha, another Hyderabadi specialty. Khubani in Urdu means Apricots, the main ingredient of the dessert. A paste made of dried apricots is mixed with a generous amount of sugar syrup and topped with a layer of cream. The combination is both rich and likeable.

On our way out, we packed a fair amount of Biryani for friends who couldn’t join us that afternoon. As we waited by the cashier who sat below the sign that read ‘Parcel’, we asked him how many people the Biryani will feed. ‘Seven if you’re in Hyderabad. Twelve anywhere else.’ They know their Biryani at Aadab. Try it.