Dinner at Hyderabad Kitchen

Presented by Colleen Taylor Sen

Hyderabad Kitchen 
6242 North California Avenue | Chicago, IL 60659
Parking in the strip mall lot and on the street Get Directions
Thursday, June 27, 2024 at 6 PM Central Time

This event kicks off a series of dinners designed especially for members of the Culinary Historians of Chicago and Rogers Park West Ridge Historical Society (Historical Society) featuring the cuisines of different regions of India, including Hyderabad, Gujarat, Punjab, Kerala, Maharashtra and perhaps more.

At the first dinner we’ll enjoy the delicious cuisine of Hyderabad, the capital city of the state of Telangana on the southeast coast. Its cuisine is a combination of grain and vegetable dishes of the south and the rich meat-based cuisine of the north. Hyderabad is famous for its biryani and desserts.

The collaborative series is organized by Culinary Historians of Chicago and Historical Society member Colleen Taylor Sen, the author of Curry: A Global History; Feasts and Fasts: A History of Food in India, Pakoras, Paneer, Pappadums: A Guide to Indian Restaurant Menus, and many other books and articles on Indian cuisine.

Menu is $35
(tax and tip included)

Halim: A thick, savory porridge made with pounded or cracked wheat, lentils, meat, and spices.

Beef or lamb Biryani: A complex, aromatic dish of marinated meat and rice.

Salan ka Mirch: A side dish to biryani made of green peppers, peanuts and sesame.

Malai Chicken: Pieces of chicken simmered in a ground nut and topped with sour cream.

Paratha: Lightly sautéed flat breads

Khatti Dal: A tangy lentil dish

Mango Snow Pudding: Indescribably good—you have to taste it! 

This menu is not vegetarian, and no alcohol is allowed on the premises.

Beverages and any additional menu items are a la carte and paid directly by you to the restaurant.

Reservations will not be refunded, though they can be transferred, please inform us of who will take your place.

Seating is limited with a waitlist maintained.

Reserve by sending an email to CulinaryHistorians@gmail.com, who will advise payment instructions.


Thursday, June 27, 2024
6 PM Central Time

If you have any questions, please e-mail: Culinary.Historians@gmail.com


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