Hyderabadi Kitchen

Slow-cooked. The Hyderabad way.

Name: Hashtag
Address: Hyderabad

Kachi gosht dum. Every handi sealed, rested 4 hours over low heat — we don't rush it. Found us in Banjara Hills, Hyderabad. Walk in hungry.

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4-hour dum process Charcoal kebabs Since 2015 No shortcuts

4-Hour Dum Sealed and slow-cooked. Never timed by a clock.

Charcoal Kebabs Live coal, no gas. The smoke is the seasoning.

Since 2015 11 years in Banjara Hills. Same recipe, same team.

No Shortcuts If it can't be done right today, we won't take the order.

On the Table

The dishes people come back for

These are starting prices — final depends on the size of the handi and whether you're feeding two or twelve.

Signature

Kachi Gosht Biryani

Raw mutton marinated overnight in yoghurt and spices, layered with soaked Basmati, sealed and slow-cooked together. The meat and rice finish at the same time — that's the whole point.

Bestseller

Murgh Dum Biryani

The one they order every Friday. Chicken on the bone, dum-cooked with caramelized onions and saffron water. You'll smell it before it reaches the table.

Charcoal Grill

Pathar ka Gosht

Thin-sliced mutton cooked directly on a heated stone slab over live coal. Nothing marinates it like 6 hours in our mix. Crisp edges, juicy middle — order it first.

Classic Side

Mirchi ka Salan

The official biryani companion. Long green chillies in a peanut-sesame-coconut gravy. Not nearly as spicy as it looks — though we can make it hotter if you want.

Chef tending to biryani handi at Hashtag kitchen

How It Started

The recipe came from my mother's kitchen in Mehdipatnam

I opened Hashtag in 2015 with one handi, two tables, and a recipe I'd watched my mother make every Friday. We were in a rented basement off Banjara Hills Road No. 10. The first weekend, we ran out of biryani by 1 PM and had to turn people away. I didn't even have a phone number on the door yet.

Dum biryani is not a quick dish. Kachi gosht means the meat goes in raw, layered with half-cooked rice, sealed with dough, and cooked together on low heat for 4 hours. If you rush the heat, the rice overcooks before the meat is done. We learned this the hard way in month one.

We now have 11 tables and still cook the same way. The marination happens the night before. The sealing happens in the morning. By noon, we know how many handhis we have for the day. When they're gone, they're gone — we don't stretch portions or reheat yesterday's biryani.

Kachi gosht only Pakki gosht is faster. We don't do it.

No pre-made masala Whole spices roasted and ground in-house every morning — takes about 40 minutes and we do it regardless.

Limited daily Fixed batches. WhatsApp us by 10 AM to secure your handi.

Our Full Story

kachi gosht biryani murgh dum biryani pathar ka gosht mirchi ka salan shikampuri kebab double ka meetha khubani ka meetha baingan ka salan

Word on the Street

Straight from the table

Been coming here since Road No. 10 days when it was literally a basement. The biryani hasn't changed at all — same smell, same portion, same gravy ratio. My cousin visited from Pune last month and now he WhatsApps me every time he craves it. I just forward the number.

Aravind

Regular since 2016, Banjara Hills

Tried the Pathar ka Gosht on a friend's recommendation. Walked in at 1 PM on a Saturday not knowing you need to order ahead — they still managed to seat us but told me next time to call before 10. Ended up staying two hours. The salan is genuinely the best I've had outside a home kitchen.

Suhana

First visit, came back the next weekend

We ordered for a family lunch — 8 people, 3 kachi gosht handhis, the full kebab platter. Everything came out together and hot, which frankly is impressive. My father-in-law said the mutton was cooked better than anything he'd had since the old Nampally days. He does not say that lightly.

Riyaz

Family lunch booking, Jubilee Hills

11 yrs

In Banjara Hills

4 hr

Minimum dum time, every batch

4.7

Google Rating · 680+ Reviews

Reserve Your Spot

We run out. Book before 10 AM.

Handhis are limited daily. WhatsApp or call us to hold your table. Walk-ins are welcome but weekends fill up fast — call if you're bringing more than 4 people.

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