Naad has put a fair bit of thought into making you stay a little longer. You notice it in the space first, then the menu, and eventually in how easy it is to just keep sitting there. Tucked into Madhapur, opposite Durgam Cheruvu Park, it is a bistro, roastery, bakery, academy, and even a small lending library, all rolled into one, with coffee at the centre of it.
The roastery is what you see first. Burlap sacks of green beans are stacked around, but they do not feel like storage, more like part of the space. There is plenty of natural light coming in through the glass walls, and the seating is low, broad, and communal, the kind that reminds you of a chabutra. You come in thinking you will grab a coffee and leave, but that rarely happens.
The viennoiserie counter makes you stop. It feels a bit like those old sweet shop displays. There are croissants, kouign amann, a shroom puff, but the apple turnover is what most people seem to go for. It is flaky and buttery, the apples soft but not mushy. Pair it with a pour-over of Koraput beans, which is more earthy and slow, and it works without trying too hard.
Naad sticks to Indian beans, sourcing from Karnataka, Odisha, Tamil Nadu, and Kerala. You will find pour-overs, cortados, and long blacks along with the usual lattes and cappuccinos. The cold drip, called Black Remedy, comes in potion bottles, which is a nice touch. If you want something different, the Coffee Sangria is more fruit-forward, while the Secret Lake Spritz is lighter and sharper. These are not for people who like their coffee on the sweeter side.
Naad’s bistro style menu | Photo Credit: Dinesh Kakollu
On your plate
The food menu, by Chef Soumojit Sinha, skips the usual café staples. No pasta and fries here. Instead, there is all-day breakfast, salads, small plates, and sandwiches. The Danish shakshuka and smoked duck benedict are both worth trying. The butter garlic lobster roll in a sourdough shokupan is a standout, and the chilli pineapple pork, with bhoot jolokia, gets the sweet and spicy balance right. The congee, made with gobhindo bhog rice and served with butter-fried chicken, egg, and chilli oil, is simple, filling, and comforting.
Vegetarian options are solid too. The beetroot thecha toast has that nice spicy kick, and the grilled halloumi sandwich is a better pick than the Causeway Toastie.
From the bakery, the shroom puff is the one to go for, though the Jaffna mutton puff is also good. The Basque cheesecake and marble cake slice are hard to ignore if you are in the mood for dessert.
If you are working, the small library is a nice corner to sit in.
A couple of things to note. The pour-overs were not always as hot as they should be, though the staff did take the feedback seriously. And the house flies can get a bit annoying at times.