With 90 per cent of the ingredients sourced from DDS, the menu celebrates millets—regional grains like Jonna Rotte (sorghum bread) accompany meat-heavy dishes like Mutton Dalcha and Golichina Mamsam (a fried lamb dish with crispy curry leaf). Smaller plates, ideal for pairing with drinks, also highlight millets, such as the crispy Jonna Sundal or Mixed Grains Bhel with ragi chips. Forgotten millet dishes that might have faded from mainstream dining culture shine here, including treasures like Mamidikai Pacchi Pulusu (a raw mango rasam) and Attutunakala Koora (a gram flour pancake curry).
Large plates feature comforting regional combinations, such as the moreish Mili-Juli Sabji paired with a flaky Ajwani Laccha, a tough contender against the Telangana Naati Chicken Curry, made with local country chicken served with feathery Neer Dosa. The biryani and pulao section features a soul-soothing Farmers Khichdi and a wholesome Lamb Shank Biryani paired with Perugu Pachadi. The Vankaya Pulao—fleshy baby eggplants slow-cooked with spiced rice, a heritage recipe steeped in the essence of home cooking—is highly recommended.
Saffron Cheesecake, Kadha DhoodTerrai
The desserts offer a playful canvas for experimentation—think Saffron Cheesecake with slow-cooked Kadha Doodh and Dark Chocolate Mousse infused with black pepper. Don’t miss the hyper-regional Kanda Gadda Bakshalu, resembling a puran poli made with yams and jaggery—a fitting conclusion to the meal.
The Drinks
Hyderabad’s drink culture leans toward sweet-sour cocktails, but at Terrāi, the focus is on pushing boundaries with a bar menu that skirts global mixology sensibilities. Indigenous ingredients with tropical notes, sourced from the restaurant’s pantry, take centre stage.
Golkonda GimletTerrai
Star MartiniTerrai
Signature cocktails include TSK, a tequila-based drink featuring saline, Kyoho grapes, and the fermented zing of a widely used local ingredient—Gongura (tangy sorrel leaf) pickle. The Star Martini is a refreshing gin highball with star anise, passion fruit, and ginger ale. Leafy Lush, infuses Banaras paan into a smooth vodka cocktail reminiscent of a lime cheesecake, while the Kakatiya Cooler, a piña colada riff is perfumed with curry leaves. Mocktails offer surprises too, Nizam’s High pairs pink grapefruit with white chocolate bubbles, and the Shandar Jalwa is an invigorating drink spiked with tamarind, pineapple, and spiced salt.
In an ever-growing city of concept restaurants, Terrāi brings a fresh vibe to the landscape, all while staying true to traditional flavours and imagery.
