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Buffet restaurant in Hyderabad, Telangana
What should I order at Flechazo Gold, Gachibowli?
What to order
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Pani Puri
Mentioned multiple times as a standout live-counter item; reviewers praised it for being fresh, flavorful, and a highlight of the starter spread.
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Stone Ice Cream
Repeatedly recommended in the dessert section for its rich flavor and fun live preparation, with several reviews specifically telling others to try it.
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Chicken Starters
Frequently praised for being juicy, well-marinated, and full of flavor, making them one of the most consistently recommended items.
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Assorted Kebabs
Called out as flavourful and unique in the buffet starters, adding strong variety and taste to the spread.
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5
Nitrogen Ice Cream
Recommended for its live preparation and as a crowd-pleasing dessert experience, with reviewers highlighting it as a special attraction.
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6
Live Jalebi
Highlighted as a fresh, made-on-the-spot sweet that stood out among the live counters and dessert offerings.
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7
Custom Crab Chilli
Specifically praised as amazing when made fresh by the staff, showing the kitchen's willingness to customize and deliver a strong flavor.
Details
Hours
| Monday | 11:30 AM to 3 PM, 6:30 to 10 PM |
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| Tuesday | 11:30 AM to 3 PM, 6:30 to 10 PM |
| Wednesday | 11:30 AM to 3 PM, 6:30 to 10 PM |
| Thursday | 11:30 AM to 3 PM, 6:30 to 10 PM |
| Friday | 11:30 AM to 3 PM, 6:30 to 10 PM |
| Saturday | 11:30 AM to 3 PM, 6:30 to 10 PM |
| Sunday | 11:30 AM to 3 PM, 6:30 to 10 PM |
About Flechazo Gold, Gachibowli
Cheerful restaurant serving North Indian & Continental fare, known for buffets.
Amenities
Accessibility
- Wheelchair accessible entrance
- Wheelchair accessible parking lot
- Wheelchair accessible restroom
- Wheelchair accessible seating
Frequently asked
Should I pre-book a table at Flechazo Gold, Gachibowli?
Yes, especially during lunch and peak hours, because reviewers report waits of around 30 minutes when the restaurant is crowded. Pre-booking is recommended if you want to avoid delays in getting a table and starting the buffet.
