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Deccan Spice presents the regional cuisine of Hyderabad, a southern city sometimes known as India’s Silicon Valley. Specific to that style of cooking are several elaborate and beautiful biryanis, including the weekend special of natu kodi biryani, which includes spice-stewed chicken and a boiled egg that has been coated in spices and fried in a masala. Yum! Gongura mutton is another notable concoction, utilizing a leaf that tastes like lemon. Also available are dosas, northern Indian Mughal dishes, tandooris, and a number of novel breads, of which mooli paratha--stuffed with shreds of daikon radish--is the most notable. Plenty of space in the large and somewhat formal dining room, along a stretch of Newark Avenue rapidly becoming Little South India.