One menu, five states: Aidu Kitchen in Jubilee Hills showcases South India’s regional cuisine

Hyderabad: South Indian cuisine changes every few hundred kilometres. A sambar in Tamil Nadu tastes different from one in Karnataka, and dosas range from thick and buttery to light and steamed depending on where you eat them.

Aidu Kitchen builds on this diversity by bringing dishes from all five southern states onto one menu. With its refreshed offerings, the restaurant continues to highlight regional flavours while adding contemporary touches.

Located in Jubilee Hills, Aidu Kitchen’s new menu is best approached with a sharing mindset, allowing diners to sample contrasts in spice, texture and sweetness.

What to start with

Begin with the Mango kulukki sharbat, a clear mango juice mixed with basil seeds and infused with yellow chilli. The drink is cooling but not flat, with mild heat coming through towards the end.

The candied dehydrated mango on top adds texture and sweetness, making it a balanced choice, especially if you plan to order spicy starters.

Suggestion: Pair this drink with dishes that lean on chilli or sour notes to reset the palate between bites.

Small plates to try

From the non-vegetarian starters, the Kothmeer karivepaku chicken stands out. Batter-fried chicken is coated in malai and finished with coriander and curry leaf sauce. The dish is herby and rich, with flavours that may remind some diners of Afghani-style preparations.

Another notable option is the Chicken Chettinad kulcha. Soft kulchas filled with minced chicken carry earthy Chettinad spices, making them filling without being heavy.

Vegetarian diners should consider the Guntur stuffed mushroom, baked in a clay oven with a creamy filling. The flavours are subtle, and the texture remains soft and juicy. In contrast, the Pineapple seekulu kebab is bold and spicy. Roasted pineapple halves marinated in southern spices deliver heat and sweetness together.

Suggestion: Order one mild and one spicy starter to experience the range the menu offers.

Main dishes worth ordering

The Gongura mutton pulao is a strong representation of Andhra flavours. The rice is fragrant, and the tanginess of gongura cuts through the richness of the mutton. Served with raita and salan, the dish allows diners to adjust flavours as they eat.

For vegetarians, the Paneer keema biryani offers a different take on a familiar dish. Minced paneer cooked in a tomato-onion gravy is mixed with biryani rice at the table. The result is mildly sweet, slightly tangy and evenly spiced, with paneer in every bite.

Suggestion: Mix the accompaniments gradually to understand how each element alters the dish.

Dessert to finish with

End the meal with the Chocolate junnu, a modern version of the traditional dessert made from colostrum milk. The junnu has a pudding-like texture and sits on a thin chocolate biscuit base that adds crunch. A black pepper-infused chocolate sauce is served alongside, bringing mild heat to balance the sweetness.

The overall experience

Aidu Kitchen’s refreshed menu works best for diners who enjoy exploring regional food without sticking to one state’s cuisine. The restaurant maintains its focus on South Indian flavours while offering enough variety for mixed groups.

Cost: Approximately Rs 1,500 for two

Location: Jubilee Hills, Hyderabad

Final suggestion: Visit with a group, share across categories, and allow time to experience the contrast between sweet, sour and spicy dishes that define the menu.