From farmhouses to heritage homes: Hyderabad’s dining clubs on the rise

Dining clubs in Hyderabad on the rise

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.”