Aidu

What makes it special

Hyderabad is busy rediscovering the food of Telangana and Andhra which remained in the shadow of the famous Nizami cuisine that came to represent the city.
Different restaurants offer different takes ranging from traditional to modern. Aidu falls somewhere in the middle because Chef Mohammed Ismail’s food is hard to characterise. A veteran of Masala Library (where he worked with Himanshu Saini) and Farzi Cafe he is good at reproducing the classics but also brings a fresh approach to traditional dishes. His modern MysorePak made with a siphon is South India’s answer to Manish Mehrotra’s much lauded siphon-created Daulat Ki Chaat.