Shaaz zeroes in on the Hyderabadi side of Indian cooking from its Crescent Street kitchen, anchoring its menu with mandi and biryani. Alongside these tandoori standards and aromatic curries, the kitchen also drifts into Indo-Chinese territory, preparing dishes like dragon chicken and manchurian. On the drink list are Kashmiri chai and mango lassi, but if you want alcohol, you’ll have to BYOB. Portions are generous, as is the decor—rich in colour and leaning away from minimalism.