At Kenny’s Hyderabad comfort food meets easy conversations

There is always that one uncle who insists you come over for a drink, a chat, or just to sit around and do nothing. The kind who makes you feel at home without trying too hard. Now imagine that uncle as a place. That is Kenny’s.

Warm and quietly comforting, Kenny’s has the easy charm of a neighbourhood bar — the kind you walk into for a late-afternoon drink and somehow stay on through dinner.

The chairs are comfortably cushioned, the kind that do not leave your back sore. The interiors — marbled grey with minimal fuss — might seem plain at first, but it does what it is meant to: ease your senses after a long day. “I wanted simple interiors,” says Sankalp Vishnu, the man behind Kenny’s. “My bar is for comfort — food and drinks for people who want to just be themselves, without dressing up or eating for a vibe check.”

Kenny’s Hyderabad has cocktails that are classic
| Photo Credit:
SIDDHANT THAKUR

Located in Hyderabad’s Financial District, Kenny’s seats 135 across three sections — an outdoor patio, a cosy indoor dining space close to the band and TV (for match nights), and a classic bar area.

The drinks menu keeps things refreshingly straightforward: straight pours, beers, and the kind of classic cocktails you can trust — old fashioned, whisky sour, gimlet, mint julep. No theatrics, no mystery ingredients, just solid, well-made drinks. Kenny’s doubles up as a relaxed work spot — the sort of place you can type away on your laptop with a chilled beer and a plate of sambar rice with chicken curry or spicy potato fry. I had already planned my order before walking in: a dry Indo-Chinese chilli chicken, mercifully more green chillies than bell peppers, followed by Raju gadi chicken pakoda. The crisp little bites come dusted with Kenny’s in-house spice mix, and disappear almost as soon as they land on the table.

At its heart, the menu is unapologetically desi, everything except the alcohol. There is masala peanuts, boiled chana masala, masala papad, and mirchi bajji. The vegetarian starters stand out in particular; the masala peanuts, served in a shake-and-assemble jar, are a crowd favourite.

The menu is organised by preference. There is a full egg section (the egg 65 and chilli egg are unmissable), a ‘Hen’ section for chicken lovers, and cheekily titled categories like ‘Sheep Thrills’ (for lamb) and ‘Shell We Eat’ (for fish and prawns).

Curd rice with aloo 65 at Kenny’s Hyderabad
| Photo Credit:
SIDDHANT THAKUR

I tried sambar rice with aloo 65 and chicken fry, followed by a round of pulaos — by this point, I had lost count. Still, I couldn’t resist the curd rice with chicken 65. The flavours are nostalgic — the kind that transport you to the memory of your first perfect Chicken 65. It is clear that Sankalp has spent time chasing flavour memories across countless kitchens before settling on these versions.

He also insisted I try the double egg fried rice with chicken manchurian — a combination that hits all the right notes. This was followed by grilled lamb chops. I could have, however, grilled the chef on the grilled lamb chops that he was extremely confident about; instead, I chose to concentrate on the sambar rice.

Dessert was a standout: -The Kenny’s Special Dessert is a floral-flavoured payasam, Sankalp’s special. Lightly sweetened and perfectly chilled, it is fragrant, balanced, and quietly addictive. Here’s a hint, if you love jasmine, one serving will not be enough.

Kenny’s does not try to impress you — and that is exactly why it does. It is that rare kind of place that feels like it has always been there, waiting for you to come back.

Cost of a dish at Kenny’s Hyderabad starts at ₹90.