Hyderabadi Cuisine

Setting up at Dilli Haat in INA at stall number 16 was a big change for us. If you’ve ever been to the market, you know it’s always packed with people from all over the world looking for crafts and food. Our spot is small, so we have to be very organized with the big pots of biryani and the plates. The heat from the stove gets pretty intense, especially during the summer months, but we’re used to it. We start prepping the rice and the spices early because the lunch rush starts before you even realize it. Most people come here because they want that specific Hyderabad taste without actually traveling south. We serve a lot of plates every single day. It’s a lot of standing on your feet and shouting orders back to the kitchen area. The menu isn't huge, but we try to do the main dishes well enough that people come back the next time they visit Dilli Haat. You hear a lot of languages while you’re working here. Sometimes we run out of certain items by the evening if it’s a festival weekend. We just wipe down the tables and get ready for the next person in line. It’s a fast-paced environment and there isn't much time for sitting around. We just focus on the food and making sure the spice levels are where they should be for the crowd that day.