Slow & Fragrant
Rice Worth Waiting For
Our biryani is layered raw and steamed on dum — meat, saffron milk and fried onions sealed under dough for forty minutes. Nothing is rushed, and you can taste the patience.
- Aged basmati, soaked and parboiled in saffron water
- Handis sealed fresh for every single order
- Raita, mirchi ka salan and chutney on the side
From The Handi
The rice dishes our regulars cross the city for.
Hyderabadi Chicken Biryani
$24Dum-layered basmati with saffron, fried onions, raita and salan
Vegetable Pulao
$16Winter vegetables tossed with ghee rice, cashews and raisins
Jeera Rice & Dal Tadka
$14Cumin-tempered rice with slow yellow dal and garlic tadka
Curd Rice & Pickle
$11Cool curd rice with pomegranate, curry leaves and mango pickle
Paneer Biryani
$21Charred paneer layered with saffron rice, mint and brown onions
Egg Biryani
$17Masala-roasted eggs over fragrant dum rice with raita
How Every Handi Happens
Meat rests overnight in yoghurt, lime and biryani masala.
Parboiled rice, saffron milk, onions and ghee, stacked twice.
The handi is dough-sealed and steamed low for forty minutes.
Opened at your table (or packed steaming) with raita and salan.
Hungry For Biryani?
Order a steaming handi for pickup or delivery — or book a table and eat it the traditional way.