On a Sunday morning at Aqsa Fatima’s farmhouse near Shamshabad Airport, Hyderabad, guests sip fresh coconut water plucked straight from the surrounding trees. On the expansive lawn, banquet-style tables are laid with flowers that, like the coconuts, appear to have been sourced from the farm itself. One by one, diners arrive for a traditional Hyderabadi breakfast: khichdi, khatta (a Hyderabadi special tangy dal), keema (minced meat curry), khagina (egg dish), papad, naan (bread), paya (lamb trotters), and more.
Bhojanam Banter’s Onam spread
| Photo Credit:
Special Arrangement
This is Dakhni Dastarkhan, is Aqsa Fatima’s (a hobby chef) ticketed dining experience for over 25 guests at a time, which they book well in advance and arrive prepared for an almost regal Hyderabadi spread.
The idea was born out of Aqsa’s frustration with how Hyderabadi cuisine is often misrepresented. “I learnt cooking from my father Mehboob Alam Khan, who is known for his expertise in Hyderabadi food,” she says. “I don’t understand how and when original dishes changed course. Why are biryanis in restaurants so spicy, oily, and overloaded with masala? Why is khagina served like egg bhurji?”
Hyderabadi breakfast spread by Aqsa Fatima at Dakhni Dastarkhan
| Photo Credit:
Special Arrangement
These questions led her to create an experience anchored in authenticity. But the experience extends beyond the food. “It’s not just about cooking and serving,” she adds. “We discuss our food so guests leave with the right context and understanding.”
Haleem by Aqsa Fatima
| Photo Credit:
Special Arrangement
Diners are drawn to these gatherings because they offer what restaurants often cannot: limited-run, signature dishes prepared with intent and explained with care.
Hyderabad has no shortage of places to eat, catering to every budget. Yet consistency, originality, and quality can be uneven. For those looking to eat thoughtfully, whether with friends or strangers, dining clubs are stepping in. These are not limited to supper alone; breakfast, brunch, and dinner are all part of the format.
Guests at Legally Delicious’s ‘Long Table’
| Photo Credit:
Special Arrangement
One such space is Legally Delicious in Begumpet, hosted by Pragati Mitta, a lawyer and trained chef, where seasonality shapes the menu. Some dinners revolve around mangoes, others around ramen bowls or summer rolls. Pragati keeps her menus fluid and responsive, drawing from global food conversations while maintaining balance and restraint. Legally Delicious announces her pop ups (which is almost every week) on her social media page and through WhatsApp broadcast. The menus are priced between ₹2500 to ₹3500.
Her table is animated. Guests watch chefs plate dishes, finish desserts with microgreens, and complete thoughtfully planned pairings.
The number of dining clubs in Hyderabad may be modest, but their influence is growing. They appeal to diners seeking food that feels personal, deliberate, and rooted in storytelling.
Payal Kailash, who has attended several dinners hosted by Pragati, says, “These dinners are about talent. The pairings are well thought out and executed after extensive practice. The level of professionalism they bring to what is often labelled a ‘home food business’ is remarkable. Hosting a private party at one of these dining clubs means offering your guests excellent food in a warm, intimate setting.”
Another club grounded in nostalgia and regional pride is Bhojanam Banter, run by siblings Krishna Kireeti Kakarla and Kavya Yenigalla. Their inspiration comes from the food they grew up eating in their home in Godavari, and a shared love for South Indian cuisine.
Krishna, a marketing analyst by profession, credits their upbringing in a large joint family. “Something special was always happening at home,” he says. “Growing up with so many people, we learnt a great deal simply by observing.”
Bhojanam Banter’s menus are deeply Andhra. While they occasionally explore international flavours — comfort-driven Thai dishes among them — their focus remains regional. Their Pelli Bhojanam and Onam Sadya have been especially well received, as has their effort to spotlight lesser-known dishes such as Avari Kudumbu (traditional cloth steamed idli) and Tenkala Charu (ripe mango stew with mustard seed tempering). “We host dinner two per month and mostly announce them on our social media page. Our fixed menus are priced between ₹899 upwards depending on the menu,” added Krishna.
Then there is Pazirai, which began in June last year with a sit-down dinner at Aziz Bagh, a 126-year-old Hyderabadi heritage home. Pazirai curates four-course menus inspired by old Hyderabadi and Lucknowi households, weaving food together with architectural and cultural narratives.
Brand and hospitality consultant Samiya Shakir, co-founder of Pazirai, explains, “That was our first dinner. From there, we moved to Abids for our second edition, hosted at a 124-year-old Gujarati haveli. It was a vegetarian menu paying homage to festive Gujarati food. Each home brings a new story, a new cuisine, and new collaborators who help us build the idea of preserving living heritage.”
Pazirai also hosts Hyderabadi hi-teas in Art Deco homes, paired with community conversations. Their first featured renowned architect Srinivas Murthy, known for his work documenting Hyderabad’s Art Deco legacy. “We host these dinner once a month based on availability of host,” said Samiya.
Published – February 19, 2026 01:55 pm IST
