Why should vegetarians miss out on haleem during the season? That question led Anumula Babu Rao, chairman of Niloufer Cafe, to create a vegetarian version. A businessman and food enthusiast, he was determined it would be good enough to win over even die-hard non-vegetarian haleem lovers.
When I reached Niloufer Chath, the rooftop at Niloufer Cafe on Banjara Hills Road No. 12, a bowl of vegetarian haleem was placed before me. Not my order, but a surprise from Babu Rao and his son, Shashank.
After some friendly persuasion, I gave in. The texture, aroma and look were spot on. The first spoonful carried a faint moong dal kheer note, then eased into familiar haleem territory. Soon enough, the bowl was empty. The two ingredient I could guess from the texture of veg haleem is yellow dal and barley. The rest? ‘That’s a Babu Rao secret.’
Paneer Tikka
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Special Arrangement
Safe to say, my vegetarian lunch began well.
Niloufer Chath is a stylish, air-conditioned rooftop that fills with daylight and feels open yet comfortable. At night, Shashank says, it transforms—warm lights make it cosier, and the view from the top is “nothing less than saare jahan se achha,” he laughs.
The menu is entirely vegetarian and non-alcoholic, with familiar drinks such as masala Thums Up, kala khatta, chhaas and lassi. Sipping on a masala Thums Up, I left the food to Shashank—with a firm request: a naanza, their naan-and-cheese, desi take on pizza.
Ganderi Kebab
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Special Arrangement
The menu leans into familiar vegetarian favourites—paneer tikka, palak patta chaat, masala papad, hara bhara kebab and more. Babu Rao is clear about the approach. “Diners eat what they relate to. I don’t believe in serving fancy food that doesn’t meet expectations. Niloufer patrons return because we stay rooted in their tastes. The names may sound familiar, but it’s the ingredients and flavour that set us apart.”
Paneer, unsurprisingly, dominated my table. I began with the zaituni paneer tikka—reliable and well executed. The Ganderi Kebab, minced paneer shaped into balls and served on sugarcane sticks, was far more memorable and packed with flavour. The cheese-stuffed hara bhara kebab felt predictable. Can always skip this one. If you want a break from paneer, the ghee roast soya chaap is a solid pick.
With Hyderabad currently in the midst of an avocado phase, Chath also serves an avocado jhalmuri in a crisp puff pastry shell—best eaten in a single bite.
Anumula Babu Rao with son Shashank
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Special Arrangement
After the starters, we moved to the mains. Almost every table seemed to be ordering the black naan (charcoal naan), so I followed suit. It arrived alongside beetroot naan and the naanza, with paneer lababdar and dal makhani on the side. Both curries delivered on flavour, but the dal makhani stood out, finishing with a subtle paneer masala note. Don’t expect Both the naans are neutral in taste so don’t expect any eureka moment upon taking a bite of it.
The bread basket is extensive—masala roti, parathas, masala paneer kulcha, mix veg kulcha, aloo kulcha, cheese naan, chilli garlic naan, zaituni naan and tomato olive naan.
And yes, Niloufer is synonymous with bun maska. But at Chath, give it a break and opt for the apple jalebi or dry fruit halwa instead. You can always grab a bun maska on your way out.
Table for two here will cost ₹2000 upwards
