At Krishna Residency, we align our dining environments with the needs of our guests.
Our experienced staff is committed to delivering the freshest local and seasonal foods that are in line with current culinary trends.
No detail is considered inconsequential while we work to deliver a memorable dining experience.

We welcome your visit to us and trust you will find the experience pleasant.

Do not forget to taste our best dishes (mentioned below) while you are here. Their taste pampers you unlimited!

Chicken Bhurani: Boneless chicken cut into diamond pieces is boiled and strained in turmeric powder and marinated in pepper, tasting salt, cashew powder and egg yolk. It is then light coated with corn floor, fried deep and cut into diamond pieces. Seasoning with onion, green chilly, yogurt, chilly powder, chopped garlic, broken cashew gives the added flavour. The dish is freshly served in a platter with siced onion and lemon wedges.

Diamond Mutton: Diamond shaped mutton pieces is marinated in pepper, tasting salt and egg yolk. It is then light coated with corn floor and fried deep. Tossing in oil with chopped onions, green chilly, tomato sauce, capsico sauce, red chilly sauce, lemon juice, garam masala and chopped garlic gives awesome aroma and taste. It is served with slices of cucumber, tomato, onion and lemon wedges.

Mushroom Hara Masala: Boiled button mushroom is strained and cut into half pieces. It is then marinated with pepper and tasting salt. Corn flour and maida coat is applied and the whole thing is fried deep in oil. Seasoning with green chilly coriander leaves, mint leaves and curry leaf paste. Served in a platter with slices of carrot, cucumber, onion and lemon wedges.

Andhra Chicken Fry: Boned chicken cooked in typical Andhra style with Indian traditional spices and typical Andhra spices. Boiled chicken is roasted till golden brown and cooked with chopped onion, green chilley, curry leaves, coriander leaves, tomato, fresh ginger garlic paste and served with onion rings and lemon wedges.

Chinese Chicken Roast: Chicken wings are deboned and flesh is collected at the edge. Marinated with pepper and tasting salt. Corn flour coated, deep friend and seasoned with Krishna special spices. A pinch of chilly powder and lemon juice bring the required spicy taste. Served with yummy hot garlic sauce.

Singapore Veg: Carrot, beans, cabbage, capsicum and onion are chow-chow cut, boiled and strained. The vegetables are then coated with corn flour and maida. Pepper, tasting salt and red chilly sauce is added, deep friend and tossed with whole red chilly and little coriander. Served crisp with garlic sauce.

Murgh Chandini Tikka: Boneless chicken is marinated with jeera powder, dhaniya powder, elaichi powder, cashew powder, salt, pepper, dry ginger powder, kabab chiny powder, fresh ginger garlic paste, green chilly paste, yogurt and chat masala. It is sprinkled with mustard oil and soaked. The chicken pieces are then skewed, cooked in Indian clay oven and served in a platter with coat of chandini. The slurrpy dish is accompanied by tdr. salad, mint chutney, lemon wedge and sprinkle of chat masala.

Veg Hariyali Kabab: Paneer, mushroom, potato, capsicum, tomato and cauliflower are cut in cubes and marinated with palak paste, fresh ginger garlic paste, cream, cashew powder, jeera powder, dhaniya powder, salt, elaichi powder, salad, chat masala and yogurt. The mixture is lived, skewed and cooked in Indian clay oven. Served in platter with chat masala sprinkle, tdr. salad, mint chutney and lemon wedges.