HYDERABADI ZAIQA

"Haderabadi Zaiqa is a modest walk-down space in Hell’s Kitchen (there’s now a location in Midtown East as well) decorated with a map spotlighting nearly 30 regional biryanis of India. There are plenty of them to choose from, like gongura chicken biryani with the fragrant leaves from a type of hibiscus, and others that show off shrimp, eggs, lamb, paneer, and various vegetables — even a bright orange one that features the Andhra mango pickles called avakaya. Also consider the soups and appetizers, like tomato pepper shorba, with a thin and strikingly orange broth laced with chiles, or chicken vepudu in a creamy herbal sauce. Don’t miss the goat dum biryani." - Eater Staff

"Hyderabadi Zaiqa’s biryani ranks in the 99th percentile of all rice dishes in the city. We’re partial to the dum biryani with tender chunks of goat, but this tiny basement spot also serves 14 other varieties, ranging from paneer to gongura chicken. Come with a group, and split an order or two, with some bagara baingan and saucy chicken 65 on the side. There are a few other Hyderabadi dishes here, although, despite the name, the menu is all over the place in terms of regional inspiration. If you’re looking for Punjabi or coastal South Indian food, you can get that too." - bryan kim, willa moore, neha talreja, hannah albertine, will hartman

"There isn’t a lot of room in this casual, basement-level Hell’s Kitchen spot, but don’t let that prevent you from trying to fit as many of their fantastic biryanis on the table as you can. Hyderabadi Zaiqa makes 14 different varieties of the South Asian rice dish, including a fluffy, fragrant gongura chicken version and our favorite, the heavenly, heavenly goat dum biryani. For a place with roughly 15 seats, the menu is surprisingly extensive and also includes Punjabi, Indo-Chinese, and coastal South Indian options. Everything costs less than $20, so bring a group for an overachieving weeknight meal." - neha talreja, carina finn koeppicus, bryan kim

"This halal walk-down restaurant is painted bright yellow inside with a map of India indicating the origin of dozens of biryanis — which cue to the menu’s focus. Some feature meat and seafood, but just as many are vegetarian, and they come in two general styles: Hyderabadi and Vijayawada, the latter more highly spiced with things like gongura, a tart fruit, and achari, mango pickle." - Robert Sietsema, Eater Staff

"The casual walk-down space specializes in Hyderabadi fare, with biryanis being the principal focus. Try the mango-flavored avakai chicken biryani, or goat-fry biryani. Other southern Indian specialties abound, including a bang-up version of Chettinad chicken and a Malabar shrimp curry with plenty of coconut milk." - Robert Sietsema