Slow-cooked tender mutton layered with long-grain basmati rice, saffron-infused milk, and caramelized onions. Each pot is sealed with dough and cooked on dum for over an hour, allowing the spices and meat juices to permeate every grain. Served with a whole potato roasted in the biryani.
Our signature biryani elevated with extra-large mutton pieces, a whole boiled egg nestled inside, and a generous pour of warm ghee. The meat is marinated overnight in yogurt and Kolkata-style spices before being layered with parboiled rice and slow-cooked in a sealed handi. A feast-worthy portion.
Classic Kolkata-style chicken biryani where bone-in chicken pieces are marinated in a light yogurt-spice paste, then layered with fragrant basmati rice, kewra water, and rose essence. Finished on a slow dum with a large potato that absorbs all the aromatic flavors of the pot.
An indulgent version of our classic chicken biryani with extra chicken pieces and a soft-boiled egg. The rice is infused with saffron strands and finished with a topping of crispy fried onions, fresh mint, and a drizzle of warm ghee before the final dum. Generous and aromatic.
Whole chicken leg slow-braised in a thick, rich gravy of mustard oil, onion paste, and a blend of whole spices including cinnamon, cardamom, and bay leaf. Cooked low and slow until the meat is fall-off-the-bone tender and the oil rises to the surface. A Kolkata street-food icon.
A crisp, refreshing side of hand-sliced onion rings, cool cucumber rounds, and fiery green chilies, finished with a squeeze of fresh lime and a pinch of rock salt. The perfect palate cleanser between rich bites of biryani.
A traditional chilled yogurt drink churned until frothy, lightly sweetened, and seasoned with roasted cumin and a pinch of salt. Naturally cooling and probiotic-rich — the ideal companion to a spicy meal.
Slow-simmered rice pudding made by grinding soaked rice into a fine paste, then cooking it gently in full-cream milk with sugar and cardamom until thick and creamy. Poured into traditional earthen pots, chilled, and garnished with slivered pistachios and a few strands of saffron.