Authentic Kerala Biryani & Pulao Specials

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.