Craft beer, wood-fired food and four floors of Egypt in the middle of Jubilee Hills.
Everything here starts with grain, fruit or honey, water and patience, the same things the first brewers on the Nile had. The names come from their world. The recipes come from ours.
The house beer in the truest sense: zythos is the Greek word for the Egyptian beer that gave us our name.
The king of the taps. In ancient Egypt beer was the daily ration of kings and workers alike, and this is the one most people order first.
The session beer. Clean, cold and built for a Hyderabad evening that runs long.
Not a beer. A honey wine fermented with ripe black jamun, made only while the fruit is in season. When it's gone, it's gone.
Kek was the Egyptian god of darkness, the one who came before light. This is his beer. Order it with dessert, or as dessert.
For people who want the bite. Dry-hopped the American way, and the one that pairs best with anything charred or spiced from the kitchen.
Named for the cat goddess who watched over the home and the harvest. Pink, tart and the one regulars ask for by name.
Osiris was the god the Egyptians thanked for inventing beer. His cider arrives with the mangoes and leaves with them.
OG Japanese Lager
Telangana Lager
Märzen, Oktoberfest
Apple Cider
Tasting flight, ask at the barBefore wine, before whisky, there was barley, water and time.
Five thousand years ago along the Nile, brewers were turning barley and water into a thick, cloudy drink that fed workers, paid wages and was poured out for the gods. Osiris was said to have invented it. The Greeks who tasted it later gave it a name: zythum.
We opened in Jubilee Hills in 2022 to brew that idea forward. Not a museum, but a working craft brewery that borrows its names, its jackal-headed mascot and its confidence from the people who invented the trade. The building was designed around one idea: every detail tells a story. The honeycomb bar, the hieroglyph walls, the sails over the atrium, the pyramids in the beer posters. Look closely and it all connects.
The name is old. The beer is brewed fresh every week, a few metres from your table.
Every level opens onto the central courtyard, so wherever you sit you're part of the room. Terrazzo floors, timber beams, a tower of bottles in the middle of it all, and an open-air bar on the roof when the evening cools down.
Daylight from above, teal velvet chairs, the bottle tower. Best for lunch and early evenings.
Copper line, honeycomb shelving, hammered front. Eight taps and a cocktail list for the rest of the table.
One table, twenty seats, under a wall of hieroglyphs. Book it for birthdays and team nights.
Fabric sails overhead, balconies on every side, and the whole room visible from your table. One more flight up and you're on the roof.
Chef Amit Chauhan cooks across North Indian, Pan-Asian and Continental, with the tandoor and the wood-fired oven doing most of the work. Tap or hover a dish to see it.
Basque Cheesecake
Caramel Mud Pie
Brioche Pudding
Tiramisu
Bleeding EmberFour floors, one atrium, and a lot of evenings that ran late.
Birthdays, team nights, launches, match screenings and the occasional wedding after-party. The long table seats twenty, a floor takes a hundred, and the whole building takes six hundred.
In-house catering only, with buffet, plated and family-style menus. Outside cakes are welcome. Tell us the date and headcount and we'll send a package.
