Tucked within Hyderabad’s bustling Financial District in Gachibowli, MOAI is a fine dining restaurant that speaks softly but leaves a lasting impression. Warm, intimate, and refined, it strikes a rare balance—offering the elegance of haute cuisine within a cozy, inviting space.

Under the direction of Executive Chef Mohib Farooqui—Le Cordon Bleu Sydney graduate and recipient of the prestigious DUX award—the restaurant distills over two decades of global experience into a menu that balances technical finesse with heartfelt flavor.

With a résumé that includes stints in Michelin-starred kitchens across Australia and Denmark, Farooqui brings a minimalist, ingredient-first philosophy to MOAI. His approach is subtle yet deliberate, stripping away excess to allow texture, flavor, and ingredient integrity to take center stage.

“We have stripped away the excess to focus on what really matters—flavour, texture, and a deep respect for ingredients.”— Mohib Farooqui, Executive Chef, MOAI

When Memory Meets Modernity

Char-grilled Baby ChickenStart with the Char-grilled Baby Chicken: tender, corn-fed spring chicken marinated in shio koji, flame-grilled, and topped with sesame and tart barberries. The koji lends a deep umami base, while the berries deliver a bright, acidic lift.

Dum Ka Kheema 2.0A standout is the Dum Ka Kheema 2.0—Farooqui’s homage to Hyderabad. Here, the beloved goat mince is reimagined as a smoked pâté, accompanied by Zarai cheese and soft, milk pav. It’s a refined, boundary-blurring dish that fuses nostalgia with reinvention.

Muhammara & FetaA bold twist on tradition, the Muhammara & Feta swaps pita for a pomegranate waffle, marrying sweetness and crunch with the richness of the red pepper–walnut spread.

Gajar Halwa 2.0 & MoreDesserts follow suit in creativity. The Gajar Halwa 2.0 introduces smoked cardamom cream cheese to the classic carrot sweet, while the Maamoul Cheesecake—featuring key lime, Medjool dates, and pecan shortbread—nods to Middle Eastern influences. For those craving drama, the Deep Scarlet delivers with dark Idukki chocolate, beet textures, and a whisper of spice.

Chef Parampreet Luthra joins Farooqui in crafting a menu that, though globally inspired, remains deeply rooted in local flavors. Together, their creations feel like a dialogue between memory and modernity.

Cocktail Alchemy: Tradition with a Twist

The beverage program is no afterthought. Curated by Claudio Caprio from Barcelona and Indian mixology maestro Saurav Samanta, the bar menu draws on ferments, botanicals, and regional ingredients. Their ethos: Local Alchemy. Global Spirit.

Highlights include the Old Fashioned, elevated with smoked jaggery and barrel-aged bitters, and the Tropical Stone Sour, which surprises with fermented pineapple and aromatic Indian spices.

“Forget the ordinary. We take classic cocktails and infuse them with the wild, untamed essence of our home.”— Claudio Caprio