Chef Suresh's Simple Pleasures
Chef Suresh DC, the driving force behind Tuya, reveals that when he orders in, his priority is simplicity and familiarity. His regular haunt near his Lingampally
home is Sairam Curry Point, a modest establishment that serves a classic Andhra meal. This comforting spread typically includes dal, a flavorful vegetable fry, aromatic rasam, and rice, often accompanied by a zesty chicken fry. This uncomplicated combination perfectly satisfies his craving for straightforward, honest food. For late-night cravings after a demanding shift, Chef Suresh ventures towards the food street near Cyber Towers. Here, a food truck named '1 More Idly' catches his attention with its exceptionally soft button idlis, served with steaming hot sambar. He often indulges in a second helping, this time opting for chicken curry. He also highly recommends their variations of idlis seasoned with podi, specifically praising the garlic podi and moringa podi idlis for their distinct and delicious flavors.
Vignesh Ramachandran's Indo-Chinese Love
For Chef Vignesh Ramachandran, a co-partner at Theta Theta Telugu, comfort food often embraces dishes that have become intrinsic to Hyderabad's culinary identity, particularly those from the Indo-Chinese spectrum. He notes that 'Hyderabadi Chinese' is a universally loved and frequently ordered cuisine. Dishes like Chicken Majestic, Shanghai rolls, Chicken 65, and loose prawns are particularly sought after after a long day. Chef Ramachandran's preferred establishment for this style of cuisine is Spicy Venue, appreciating its consistent quality over other established names like Hiking and Nanking. When his craving leans towards local flavors, the choice is clear: a classic Hyderabadi biryani from Meridian or Nawabs is always a dependable and satisfying option. Furthermore, for those moments when he longs for home-style cooking, Kakatiya Mess is his destination. He describes their thali, complete with dal, rice, chicken fry, and perfectly cooked golden omelettes, as the epitome of comfort food. Another consistent favorite for Chef Ramachandran is Hashi, a neighborhood pan-Asian restaurant, where he particularly enjoys their chili oil dim sum and Thai curries.
Ruby Islam's Nostalgic Bites
Ruby Islam, a renowned pastry chef and chocolatier at Manam Chocolate, often finds her comfort food choices are deeply rooted in the flavors of her upbringing. She explains that while she enjoys cooking, her demanding work schedule often makes it impractical. Her top choice is Simply South by Chalapathi Rao, which offers Southern Indian cuisine prepared with a home-style touch. She frequently orders the potato roast, uralai podi varuval, and bendakaya jeedipappu vepudu, often paired with tomato pappu and ghee rice. The authentic, spice-forward, and ghee-rich profile of these dishes evokes fond memories of her grandmother's kitchen. Another beloved spot for Chef Islam is located in Kukatpally: Raaz Cooker Pulao. This unassuming eatery, situated near Almond House, distinguishes itself through the freshness of its individual orders, cooked using Chitti Muthyalu rice, a unique short-grain variety. Her absolute favorite from their menu is the prawn biryani.
Rizwan Khader's Homely Cravings
Rizwan Khader, the corporate chef at Telangana Spice Kitchen and Terrai, defines comfort food as anything that evokes the feeling of a home-cooked meal. He emphasizes that even seasoned chefs seek out simplicity once they've shed their professional attire. Biryani Souq, a popular takeaway kitchen situated in Banjara Hills, is a regular destination for him. For a taste of robust regional flavors, he turns to Telangana Spice Kitchen itself, which he believes delivers an authentic and unpretentious representation of local cuisine. When he desires food that makes a bold statement and offers deep satisfaction, his final go-to is Kakatiya Mess. He describes their culinary style as reminiscent of intense and unfiltered military-hotel cooking, providing a profound sense of soul-warming comfort.
