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No, not the novel by Charles Dickens, but Abdul Khader, owner of Usmania Fine Dining Restaurant has high expectations. Abdul Khader, an Engineering graduate from Coimbatore, Tamil Nadu, who hails from Andhra Pradesh is down to earth, approachable and friendly. He started Usmania Fine Dining after five long years of waiting for the right time. He is also into the ATM Money Vending business nationwide.
Usmania Restaurant is named after the famous Osmania University in Hyderabad. The “U” is a replacement playing on the vowels in English, he explained. “My dream is to provide a fine dining experience for all our people from India and Pakistan living here. My aim is that the food quality should be good, the price affordable.” His buffet is $8.99 throughout the year.
You’ll never find the same dish everyday. Each day is different at Usmania. Featuring core Hyderabadi cuisine, the dishes vary each day of the week. Hyderabadi cuisine is well over 300 years in the making, influenced by the Nizams - rulers of districts in Hyderabad. It is a mixture of North Indian and Mughlai cusine. Mughlai cuisine has its influences both in India and Pakistan brought in by the visiting emperors from different parts of Asia, Pakistan, the Middle East, including Turkey.
Hyderabad cuisine is all about slow cooking using brass, copper and baked mud pots, including clay ovens for baking Indian bread. Each dish has its own traditional blend of spices from Andhra Pradesh too. At Usmania, there are 3 types of biriyani - Vegetable, Chicken and lamb. There is also the famous sought after Lamb Pulao. The lamb and mutton are Zabihah Halal meats, locally purchased not from Australia or New Zealand which is considerably cheaper and used by various restaurants. The buffet features traditional items - dal, mixed vegetable stew, Bagara Baingan, Khadi Pakoda, Mirchi Salan, Chicken 65, Chicken Biriyani, Kadai chicken, Goat curry and Nihari, topped off by sweet Basmati Kheer for dessert.
Usmania showcases 7 types of chicken curry. For the weight conscious diner, the Thali modeled after South Indian cuisine features a 6 section plate - with Rice, chicken, 2 vegetable dishes or salad, pickle, Nan & papad for only $5. The Thali is available only Mondays-Thursdays. Additional helpings of rice for the Thali can be served at no extra cost.
The juice bar has a variety of Mango Shakes, Strawberry shakes, and Pina coladas. To this he is adding more fresh juices.
What Abdul Khader wants to establish is a service oriented family restaurant with no alcohol, a family friendly atmosphere, fresh food, and good service. For service, he is willing to go the extra mile. Guests can reserve the whole restaurant for family events for a group of 100 people or more for a limit of 2 hours or more. They can also reserve a section of the restaurant for a group of 60 guests or more. Guests will get a well decorated place for special occasions for a reasonable price, with ample parking at $12 / head. For party reservations, Khader is willing to include requests for North and South Indian dishes along with his Hyderabadi cuisine. People wanting to reserve a large party hall can do so, by reserving the upstairs party hall. It is easily accessible by Escalator and a drive-up ramp. The buffet here is also unique that guests do not have to wait in line. They can remain seated and the staff will serve them buffet at their tables. “We want to make our buffet different. Hospitality in India is a big thing, here in the US it is absent. I want to bring that back through my restaurant. ”
Khader is also making the lunch box delivery affordable for $5.99 delivering to offices in the neighborhood within 5 miles. Khader is planning to introduce valet parking for the busy diner along with Patio Dining. The restaurant is open for long hours from 10 - 12 AM. For hosting parties, it is to be kept open till 2 AM. With a tall order of services to be provided on a regular basis, will Usmania live up to the challenge? Only time will tell.
Ph: 713-785-0200 @ 5711 Hillcroft, Houston, TX 77036 www.osmaniarestaurant.com |
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