All biryanis prepared traditionally (in sealed “dhum” pot) with multi-layers of meat, fish or legume filling and rice with fresh aromatics, natural fragrances and pure ghee - flourished with caramelised shallots, toasted nuts, blackcurrants, apricots, mint/coriander and saffron

Moghlai chicken (or guinea fowl)

Classic and perfectly fragrant, moderately spiced 

Sindhi lamb (or mutton)

Fiery, studded with tart plum and potato - from the Sindh region of Pakistan

Malabar seabass or prawn

Coconut, tamarind and red chilli base

Sabziyaan

Qabooli: yellow lentils with savoury braised yoghurt base

Chola: soft chickpeas in fragrant tomato base (vegan)