8+Hour Marinade
3Varieties
1Dish. Mastered.
Our Story
One dish.
One dish.
Done right.
Biryani is not fast food. It never was. Dum cooking is an ancient art — a slow, sealed process where steam, spice, and patience transform simple ingredients into something extraordinary. You cannot rush it. We don't try to.
We cook Biryani in batches, in handis, the traditional way. Every pot is marinated for eight hours, layered with aged basmati, and sealed on dum. When the batch is ready, it's ready. Not before.
When you arrive, you get it fresh from the handi — not reheated, not pre-plated. Scooped and served at its peak. That's the only way we know how to do this.
1
8-Hour MarinadeChicken, goat or veg soaked overnight in yogurt, whole spices, and aromatics.
2
Layering the HandiMarinated protein, fried onions, and par-cooked basmati stacked in traditional clay handis.
3
Sealed on DumThe handi is sealed with dough and placed on slow heat. Steam does the rest — no peeking.
4
Served at PeakWhen the batch is ready, we serve it fresh. Scooped from the handi directly into your container.
