Heritage Meal Spreads from 1947

My goal with these spreads is to recreate the dining experience my grandfather knew. It is not about filling a box with random items. It is about balance. The Thuppangadi Biriyani is the anchor of the meal. It uses coastal Karnataka ghee, which gives it a distinct nutty aroma that is hard to find in modern commercial biryanis. Because this rice is so rich and buttery, I recommend pairing it with the Torpedo Chilli Kebab. The green chilli marinade cuts through the ghee, cleaning your palate between bites.

If you prefer a classic Bengaluru style, the B'luru Kebab provides that familiar red colour and crispy texture. It works well with the Ghee Roast Rolls if you want something easier to eat while working or hosting friends.

Every spice blend I use comes from my grandfather's books, dated between 1890 and 1947. You will notice the difference in the garam masala. It is not the generic powder you buy in a packet. It is an old Bombay Irani blend that is deeper and less aggressive. We deliver these across Bengaluru, keeping the packaging simple but effective so the food arrives hot and ready to eat.