{"id":71556,"date":"2025-11-22T00:01:07","date_gmt":"2025-11-22T06:01:07","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=71556"},"modified":"2026-04-06T14:05:32","modified_gmt":"2026-04-06T20:05:32","slug":"royal-hyderabad-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=71556","title":{"rendered":"Royal Hyderabad – Albuquerque, New Mexico"},"content":{"rendered":"
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Royal Hyderabad Authentic Indian Cuisine on Albuquerque’s West Side<\/figcaption><\/figure>\n

When the New York Times described biryani as \u201cthe Indian equivalent of arroz con pollo or paella<\/em>,\u201d legions of Southwest Asians and culinary cognoscenti cried \u201cFake News<\/em>!\u201d\u00a0 The media\u00a0 megalith with the masthead that boasts of \u201call the news that\u2019s fit to print<\/em>\u201d may as well have declared the\u00a0Taj Majal\u00a0<\/strong><\/a>as the architectural equivalent of\u00a0Randy\u2019s Donuts\u00a0<\/strong><\/a>in Los Angeles or the\u00a0Longaburger Company Building\u00a0\u00a0<\/strong><\/a>in Ohio.\u00a0 It\u2019s highly unlikely Latin America and Spain are nearly as passionate about arroz con pollo or paella as denizens of the exotic subcontinent are about biryani, a dish\u00a0The Better India<\/strong><\/a>\u00a0boasts \u201cepitomizes the zenith of Indian cuisine<\/em>.\u00a0 Zenith\u2013that means biryani is at the very top, as good as it can possibly be.\u00a0 So there, New York Times!<\/p>\n

Just by its title the book\u00a0Biryani: The King of Indian Cuisine\u00a0<\/strong><\/a>gives you an idea how esteemed the dish is.\u00a0 The inside cover explains \u201cbiryani is the most beloved dish in every corner of India and many parts of Asia<\/em>.\u201d\u00a0 In India, biryani has achieved legendary or mythical heights.\u00a0\u00a0Chef Suvir Saran<\/strong><\/a>\u00a0believes, \u201cBiryani is the mirror image of our population and as the clock is ticking, its a test of time. Biryani has survived longer than any Human being, it will live forever because of its history, taste and texture<\/em>.\u201d\u00a0 You\u2019re probably not going to read such effulgent testimony about many other foods.<\/p>\n

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A Commodious Interior<\/figcaption><\/figure>\n

So just what is biriyani, a dish so esteemed it had to be gifted to mere mortals by the gods.\u00a0\u00a0Thrillist <\/strong><\/a>calls it \u201cthe food of royalty<\/em>\u201d and indeed, biryani boasts of a royal lineage.\u00a0 Indian folklore attributes the origin of biryani to the queen for which the incomparable Taj Majal was built.\u00a0 According to legend, she once visited the Army barracks and discovered under-nourished soldiers.\u00a0 Dismayed by the sight, she ordered that a dish be composed that would be well-balanced in flavor, nutrition and energy for the men.\u00a0 Her chef created a dish replete with protein (meat) and carbohydrates (rice), the very first biryani.<\/p>\n

Describing biryani as a meat and rice dish is selling it far short.\u00a0 It\u2019s infinitely so much more. \u00a0\u00a0 Made up of freshly cooked aromatic rice marinated with a combination of spices and the meat of your choice (chicken, mutton, fish or egg), it\u2019s a layered, fragrant dish that takes hours and hours to prepare.\u00a0 Biryani is an amalgam of spices and condiments that may include ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, green chilies and garlic. Premium varieties include saffron. In all biryani, the main ingredient brought to its zenith of flavor by the exotic spices is chicken or goat meat (though beef or seafood may also be used). The dish may be served with chutney or raita, korma, curry or other complimentary items.<\/p>\n

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Chicken 65<\/figcaption><\/figure>\n

If you\u2019ve had biryani at any Albuquerque area Indian restaurant, you\u2019re probably wondering why I would be singing the praises of a dish no Duke City Indian restaurant\u2013great as they are at preparing so many other dishes\u2013does particularly well.\u00a0 That\u2019s because July, 2020 celebrated the launch of New Mexico\u2019s first restaurant dedicated to preparing biryani.\u00a0 With a name like \u201cBawarchi Biryanis\u201d it\u2019s got to be good.\u00a0 According to the restaurant\u2019s website, Bawarchi means \u201cthe chef<\/em>\u201d as an homage to the generations of chefs who kept the cooking traditions alive.\u00a0 To that end, Bawarchi not only offers an assortment of biryani dishes, it\u2019s got a versatile menu showcasing Indo-Chinese dishes, a fusion of deliciousness traced back to the Silk Road cultural exchange.<\/p>\n

Within days of its launch, Bawarchi had earned accolades from my friend Alonna Smith, the mastermind behind\u00a0My Indian Stove<\/strong><\/a>.\u00a0 About Bawarchi, Alonna, a very accomplished home cook, told me \u201cIt was the best Indian food I\u2019ve ever had<\/em>.\u201d\u00a0 She informed me that \u201cThe franchise owners are from the South Indian State of Andhra Pradesh which is renowned for its unique and aromatic spices<\/em>.\u201d Co-owner Arsha Khan and her husband Irfan also own\u00a0Apna Bazaar <\/a><\/strong>on Montgomery, a highly regarded Indian grocery store.<\/p>\n

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Cheese Dosa<\/figcaption><\/figure>\n

Although Bawarchi quickly earned praise and acclaim from the public and the media alike, corporate support was lacking.\u00a0 Bawarchi, a burgeoning chain with locations in 23 states, seemed more interested in expanding across the fruited plain than it did in supporting its local affiliate.\u00a0 Within three years, the Khan family had rebranded its name to “Royal Hyderabad.”\u00a0 It’s not only the name that changed.\u00a0 New recipes were developed, some items were dropped from the menu and other items were added.\u00a0 In November, 2025, Royal Hyderabad launched its second location, this time on Albuquerque’s ever-expanding west side.\u00a0 The new restaurant is a 4,000-square-foot space that can accommodate 110 people.<\/p>\n

Irfan invited me to visit the west side Royal Hyderabad’s two days after its launch.\u00a0 He promised it would be my “new hang out.”\u00a0 \u00a0Considering my polyamorous relationship with restaurants, it’s not likely any restaurant will ever have exclusivity of my affections.\u00a0 \u00a0But, Royal Hyderabad proved so good that we’ll return.\u00a0 The area in which Royal Hyderabad is located is attracting new restaurants as well as sibling eateries.\u00a0 On the southeast corner of McMahan and Unser and within easy walking distance from Royal Hyderabad, you’ll find such dynamic restaurants as Fuego 505<\/strong><\/a>,\u00a0 Slice & Dice\u00a0<\/strong><\/a> ChocoGlitz and Cream<\/strong><\/a> and soon, Ohana Hut<\/strong><\/a>.\u00a0 Though these culinary gems may have an Albuquerque address, they practically border Rio Rancho.<\/p>\n

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Miixed Grill<\/figcaption><\/figure>\n

Royal Hyderabad didn’t have much of a crowd when we arrived for a late (1:30) lunch on a Saturday morning.\u00a0 Hector, one of several outstanding servers, told us the restaurant was “slammed” on Friday night.\u00a0 That bodes well for Royal Hyderabad.\u00a0 Many Albuquerque Indian restaurants tend to pack ’em in during lunch hours when buffets are featured fare.\u00a0 Royal Hyderabad does not offer a buffet.\u00a0 Instead, it’s got one of the most comprehensive menus you’ll find in the Southwest.\u00a0 There are fourteen biryani plates on the menu including several vegetarian.\u00a0 You’ll also find such protein as shrimp, chicken, fish and goat on the biryani section of the menu.\u00a0 Frankly, there were almost as many Indian dishes that were new to me as there were those with which I’m well acquainted.\u00a0 One of my favorite sections of the menu is the Indo-Chinese section where the incomparable melding of Chinese and Indian cuisines is available on eight items.<\/p>\n

There are 25 appetizers on the menu.\u00a0 Count ’em: 25.\u00a0 Among them is the curiously named Chicken 65<\/strong><\/em>, perhaps Chennai, India’s version of chicken nuggets–only much, much better.\u00a0 (An even better comparison would be karaage, a marinated, deep-fried Japanese chicken dish).\u00a0 \u00a0Chicken 65 is a spicy, deep-fried chicken dish known for its bold flavors of ginger, garlic, curry leaves, and red chilies. Its crispy exterior belies tender chicken.\u00a0 It’s served without any sauce or chutney, all the better for those of us who enjoy spiciness.\u00a0 As for the curious name, the most widely accepted explanation is that the dish was created in the year 1965.<\/p>\n

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Karaikudi Lamb<\/figcaption><\/figure>\n

Call it heresy if you will, but I’ve long considered naan superior to tortillas (and I absolutely love tortillas).\u00a0 The naan section of the menu lists fourteen items, not all of them naan.\u00a0 you’ll also find such wonderful Indian bread options as roti, poori, paratha and kulcha.\u00a0 \u00a0The commonality is deliciousness.\u00a0 Man may not be able to live on bread alone, but I might be willing to try doing so if it was Indian bread.\u00a0 \u00a0On the “South Indian” section of the menu, you’ll see Indian bread’s sibling, dosas, thin, savory crepes cooked on a griddle.\u00a0 Turophiles will delight in the cheese dosa<\/strong><\/em> because the richness and tanginess of cheese comes through very well.\u00a0 The exterior of the dosa is crispy and savory while the inside is slightly gooey and indulgent.\u00a0 Royal Hyderabad serves it with a tomato chutney and sambar.<\/p>\n

My Kim’s favorite Indian buffet item is tandoori chicken.\u00a0 She fills her plate with as much of it as she can carry.\u00a0 Royal Hyderabad has a better option, fittingly called the Royal mixed grill<\/strong><\/em>, a melange of premium tandoori kebabs: chicken, lamb, shrimp, paneer and bell peppers all grilled to smoky perfection.\u00a0 This mixed grill is not for the faint of palate.\u00a0 Each item packs real heat.\u00a0 That’s terrific for those of us with taste buds coated in asbestos.\u00a0 Each tandoori kebab is outstanding, extending far beyond heat to present diners with juicy, flavorful proteins that will make your mouth water.\u00a0 As a bona fide turophile, my favorite was the paneer, the fresh, acid-set cheese.\u00a0 It’s not a melty cheese which means it holds its shape.\u00a0 Two sizeable cubes of paneer made my day.<\/p>\n

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Mango Kesari<\/figcaption><\/figure>\n

While many items on the menu intrigued me, the Karaikudi Goat (a bold and spicy Chettinad-style goat curry cooked with roasted spices, coconut, and aromatic South Indian herbs) called loudest.\u00a0 Because the goat included bones, I asked if it could be prepared with lamb instead.\u00a0 The gracious staff was accommodating.\u00a0 Thus Karaikudi Lamb<\/strong><\/em> was served.\u00a0 Karaikudi cuisine is known for its heat and complexity. Key spices often include star anise, cinnamon, cloves, fennel seeds, peppercorns, cumin, and dried red chilies.\u00a0 Those dried red chilies made their presence felt–in a good way, of course.\u00a0 This is one of those rare dishes that will titillate and scald your taste buds, but you won’t ever want to stop eating it.\u00a0 You’ll definitely discern the complexity of the ingredients with which it is prepared.<\/p>\n

Royal Hyderabad’s dessert menu isn’t just the usual suspects you find at many Indian restaurants.\u00a0 In addition to a wonderful mango lassi, mango features prominently among the desserts.\u00a0 My Kim opted for the mango kesari<\/strong><\/em> (a rich, fragrant South Indian-style semolina dessert infused with juicy mango, ghee, and cardamom).\u00a0 \u00a0Microsoft colleagues often told me that mangoes grown in the Indian subcontinent were the best in the world.\u00a0 Alas, they can’t be exported to the United States.\u00a0 Still, the mango in the kesari shines, pairing exceptionally well with cardamom.\u00a0 \u00a0Both mangoes and cardamom have notes of citrus with a floral sweetness you can’t beat.<\/p>\n

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Double Ka Meetha<\/figcaption><\/figure>\n

It’s becoming increasingly obvious to me that most culinary cultures renowned for bread have some type of bread pudding. In India, it’s called double ka meetha<\/strong><\/em> (a classic Hyderabadi bread pudding soaked in saffron-infused milk, slow-cooked with ghee, and topped with nuts).\u00a0 I want to try them all.\u00a0 The name “double ka meetha” combines the colloquial term double roti, referring to leavened milk bread that rises to nearly double its size during baking, and meetha, meaning \u201csweet\u201d in Hindi and Urdu. As such, the dish literally translates to “sweet of the double bread.”\u00a0 Solely from the perspective of appearance, it’s somewhat reminiscent of fruitcake, the oft-maligned Christmas dessert.\u00a0 This is no fruitcake.\u00a0 It’s a bread pudding you’ll enjoy thoroughly.<\/p>\n

In one visit, Royal Hyderabad has become my very favorite Indian restaurant in the Land of Enchantment.\u00a0 With bold and authentic cuisine, it could well become your favorite, too.<\/p>\n

Royal Hyderabad<\/strong>
\n5760 McMahon Blvd., N.W.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 394-8725
\nWebsite<\/strong><\/a> | Facebook<\/strong><\/a>
\nLATEST VISIT<\/strong>: 22 November 2025
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$ – $$$
\nBEST BET<\/strong>: Chicken 65, Cheese Dosa, Mixed Grill, Karaikudi Lamb, Mango Kesari, Double Ka Meetha
\nREVIEW #1497<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

When the New York Times described biryani as \u201cthe Indian equivalent of arroz con pollo or paella,\u201d legions of Southwest Asians and culinary cognoscenti cried \u201cFake News!\u201d\u00a0 The media\u00a0 megalith with the masthead that boasts of \u201call the news that\u2019s fit to print\u201d may as well have declared the\u00a0Taj Majal\u00a0as the architectural equivalent of\u00a0Randy\u2019s Donuts\u00a0in Los Angeles or the\u00a0Longaburger Company Building\u00a0\u00a0in Ohio.\u00a0 It\u2019s highly unlikely Latin America and Spain are nearly as passionate about arroz con pollo or paella as denizens of the exotic subcontinent are about biryani, a dish\u00a0The Better India\u00a0boasts \u201cepitomizes the zenith of Indian cuisine.\u00a0 Zenith\u2013that means biryani is at the very top, as good as it can possibly be.\u00a0 So there, New York Times! Just by…<\/p>\n","protected":false},"author":1,"featured_media":71564,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,523,141,5647],"tags":[5328,2203,5322,5321,5326,5318,5327,5324,5325,5319,5323,5320],"class_list":["post-71556","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-indian","category-new-mexico","category-rating-n-r","tag-apna-bazaar","tag-biriyani","tag-cheese-dosa","tag-chicken-65","tag-double-ka-meetha","tag-hyderabad","tag-irfan-khan","tag-karaikudi-lamb","tag-mango-kesari","tag-mcmahon","tag-mixed-grill","tag-west-side"],"yoast_head":"\nRoyal Hyderabad - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=71556\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Royal Hyderabad - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"When the New York Times described biryani as \u201cthe Indian equivalent of arroz con pollo or paella,\u201d legions of Southwest Asians and culinary cognoscenti cried \u201cFake News!\u201d\u00a0 The media\u00a0 megalith with the masthead that boasts of \u201call the news that\u2019s fit to print\u201d may as well have declared the\u00a0Taj Majal\u00a0as the architectural equivalent of\u00a0Randy\u2019s Donuts\u00a0in Los Angeles or the\u00a0Longaburger Company Building\u00a0\u00a0in Ohio.\u00a0 It\u2019s highly unlikely Latin America and Spain are nearly as passionate about arroz con pollo or paella as denizens of the exotic subcontinent are about biryani, a dish\u00a0The Better India\u00a0boasts \u201cepitomizes the zenith of Indian cuisine.\u00a0 Zenith\u2013that means biryani is at the very top, as good as it can possibly be.\u00a0 So there, New York Times! 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