In the city of the Nizams, Hyderabad, the culture of food runs deep. The Nizams were great patron of food and Vineet and Rashima are excited about trying the famed biryani of Cafe Bahar. The old man of the place has been at it from the time he was a teenager and is so passionate and knowledgeable about the fine nuances of what makes for a perfect Biryani he could write a tome on that one dish. His passion is infectious and when two chefs sit down together the conversation animated. How can Vineet come to Hyderabad and not give Biryani a twist? It remains to see what that will be and more importantly will the Hyderabadi guests bite it? Vineet and Rashima also visit Rayalseema Ruchulu a specialty restaurant that serves authentic cuisine from the Rayalseema region of Andhra. Vineet is intrigued by the tangy sour taste of the gongura leaf in the mutton preparation but he has a surprise up his sleeve. He wants to replace gongura with chungri or tender tamarind leaves that are a delicacy in Andhra cuisine and much sought after during the one month period that they are available. Vineet also puts his twist on an aubergine which is the undisputed favorite vegetable of Hyderabad. Vineets hands are full and so are Rashima’s–not with cooking but bangles. Lad bazaar located in the shadow of Hyderabad’s pride the Charminar overflows with bangles. On her agenda is also the other passion of Hyderabad–pearls. And of course Rashima is always alert to identify a food challenge worthy of Vineet. She finds it over a cup of tea. Yes, the favorite drink of Hyderabad the Irani Chai and the crumbly Osmania biscuit. With a film producer, chef, two restauranteurs’ and a senior police officer on the guest list will Vineet’s twists twist him? Or will he rise from the table to the sound of applause?