The four dishes we'd never let leave the kitchen unfinished.
Everything we cook matters to us, but these are the dishes that built our name, the ones our regulars order by heart, and the ones we still can't rush, no matter how busy the kitchen gets.
Pulavs
Basmati simmered gently in its own spiced stock until every grain has soaked up the flavour around it: bay leaf, cinnamon, clove, soft vegetables folded through. Light enough for a weeknight, fragrant enough for a feast.
Bagara Rice
Our take on this Hyderabadi classic: rice tempered with peanuts, sesame and curry leaves, then finished with a squeeze of lemon for that sharp, nutty tang. Simple on paper, addictive on the plate. Ask anyone who's had it twice.
Hyderabadi Dum Biryani
Our flagship, cooked exactly how it should be: meat marinated overnight, layered with half-cooked rice, sealed in the handi and left to finish on dum until the aroma alone tells you it's ready. Fried onions, boiled egg, mint, and the kind of steam that gets a whole table leaning in.
Goat Curry
Bone-in goat, browned and then left to simmer low for hours in a deep, spiced gravy until the meat gives way at the fork. This is the dish that convinces people to book us for their next event after just one bite.
Order these for dinner, or book them for your next event.
Every one of these travels well and scales up easily, from two plates to two hundred.