HYDERABADI ZAIQA
Indian restaurant · Midtown West ·
Indian fare, including vegetarian & vegan options, served in cozy digs
Indian fare, including vegetarian & vegan options, served in cozy digs
"As a Hyderabadi, I can attest that this spot is legit: what began as a three-table subterranean hole-in-the-wall in Hell’s Kitchen drew raves for its authentic dum biryani (I used to prefer delivery for chicken 65, bhindi masala, and bagara baingan), and the larger second location in Manhattan’s Curry Hill—adorned with massive images of Hyderabad’s Charminar—now lets you order the whole menu; my husband has even anointed Hyderabadi Zaiqa’s biryani the best he’s tried after his mother’s, which is no small compliment." - Sarah Khan
"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 over a dozen different varieties of the South Asian rice dish, including a fluffy, fragrant gongura chicken version and our favorite, the 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." - molly fitzpatrick, bryan kim, neha talreja, carina finn koeppicus, sonal shah
"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, which is a mango pickle." - Eater Staff
"Previously noted in Eater’s 2024 awards and now seen by inspectors for its “food with a big personality.”" - Melissa McCart
"Don't come with a big group expecting a seat, as this tiny Theater District spot only has a few tables and counter seats, but Mohammad Tarique Khan and Jayesh Naik deliver food with a big personality. Service is a rare cross between attentive and efficient, and the food comes out just as quickly. This is Indian cooking with a focus on Hyderabad, though regional favorites from the north and south also make an appearance on the menu. First up is the unmissable samosa, that flaky, golden-brown pyramid filled with a comforting blend of potatoes, peas, and spices. Then, opt for the goat fry biryani with an oval silver tray piled high with rice studded with tender, stewed bone-in goat meat. Fragrant and flavorful, it's served with a side of raita." - MICHELIN Guide