Authentic Kerala Biryani Selection

First thing to note is that we don't use Basmati. Our biryanis rely on Jeerakasala rice, a short, aromatic grain that holds the masala differently. It is a specific Malabar-style cook, slow-dum prepared so the spices penetrate every grain, rather than just coating the meat. If you are used to the big, airy grains of a Lucknowi or Hyderabadi style, this will be a change of pace. It is denser, richer, and packed with a heat that builds slowly.

The Malabar Distinction

Thalassery and Malabar biryanis are defined by the rice. Jeerakasala (Kaima) is non-negotiable. It is shorter, fragrant, and absorbs the ghee and spice mix in a way that creates a unified flavour profile. We don't take shortcuts, which means you get that signature richness in every bite.

Our Proteins and 'Sleeper Hits'

While our chicken biryani is the classic crowd-pleaser, we encourage you to look at the other options. Our fish biryani, often made with Ghol (Sea Gold) when in season, is a delicate balance of marine freshness and earth-heavy spices. It isn't standard menu filler; it is a deliberate, flavour-dense choice for those who want to taste the coast.

Vegetarian Excellence

Raw jackfruit is our favourite 'miracle fruit.' We cook it until it mimics the texture of meat, acting as a sponge for our house-ground spice blends. It is not a compromise for vegetarians; it is a full-bodied, authentic experience. We also offer millet-based options for those looking for a lighter grain, keeping all the dum-cooked principles intact.

How We Serve

We serve these portions with curd raita and pickle. Every batch is assembled by hand. There are no factory-made base gravies, and no artificial flavours. When you order from us, you get the same meal we would serve at our own table.