Authentic Kerala Biryani & Pulao Specials
A celebration of the Malabar coast, built on the slow art of dum cooking and the deep, aromatic soul of Kaima rice.
My Thalassery Biryani, the OG biryani from Kerala’s spice-laced coast. This video shows the final touch of pouring ghee over the delicate, aromatic rice. It's an unapologetically Mappila dish, now steaming hot at one of our pop-ups.
"You're still the one I run to." My classic Chicken Biryani is a forever favorite. Made with fragrant rice, tender chicken, and a secret blend of spices, it's a dish that never fails to satisfy.
A healthy twist on a classic: my Millet Chicken Biryani. Cooked like a traditional Malabar pulao, this dish uses nutritious millet instead of rice, infused with delicate spices and served with boiled eggs. It's light yet incredibly flavorful.
This is my tender jackfruit biryani, and it's not just a pretty face. I cook the jackfruit just right so it soaks up all the masalas like a sponge while staying soft. It's a seasonal vegetarian showstopper.
Another look at the Thalassery-style Jackfruit Biryani. This dish is a testament to the versatility of the miracle fruit, transforming it into a rich and satisfying centerpiece for a vegetarian meal.
About this collection
We do not use standard long-grain Basmati rice for our biryanis. We insist on the traditional, short-grain Kaima rice. It has a unique ability to absorb our spice blends without turning mushy, ensuring every mouthful of our Thalassery chicken or jackfruit biryani packs that punch of flavour you only find back home.
The Mappila Tradition
Our approach to biryani is rooted in the Mappila cuisine of the Malabar coast. This is not the heavy, spice-laden experience found in many other biryani styles. It is about nuance. We use a delicate spice balance and cook everything in the traditional dum style, which traps the steam and infuses the Kaima rice with the essence of the meat or vegetables.
Seasonal & Signature Specials
We love to play with tradition. While our Thalassery Chicken Biryani is the OG, our seasonal jackfruit biryani is a showstopper. We slow-cook the jackfruit until it soaks up every bit of the masala, giving you a meaty texture that surprises even the hardcore non-vegetarians. For those looking for something lighter, we also offer a millet-based pulao that brings all the Kerala spice without the heavy carb count.
Why Kaima Rice Matters
Most commercial biryanis rely on Basmati because it is easier to cook. We choose the harder path. Kaima rice, or Jeerakasala rice, is the soul of a true Kerala biryani. It is aromatic, nutty, and slightly chewy. When paired with our slow-roasted chicken or marinated vegetables, the grain becomes a vehicle for flavour rather than just a filler.
Serving Mumbai
Whether you are planning a house party in Bandra or looking for a festive meal in Powai, our biryanis are prepped to travel. Every pot is packed with care to ensure the aroma stays locked in until you open the lid at your table. It is food meant for sharing, meant for stories, and meant to be eaten with your hands.
NairOnFire
We left our corporate lives behind because we were starving for the food we grew up with. Our kitchen is where tradition meets fire, serving up Malabar-style feasts that actually taste like home.
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