Thuppangadi Biriyani
Babakulls Cook House
Babakull's Cook House
I make biriyani using my family’s 1890s recipe with coastal Karnataka ghee, local spices, and fresh cooking for every order.
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Thuppangadi Biriyani
About
This isn’t just biriyani – it’s a slice of my family’s history. I use recipes passed down from my grandfather, a freedom fighter, cooked the same way they did back in the 1890s. Every spoonful brings back memories of the old Karavali (coastal Karnataka) and the spirit of a place called Thuppangadi, now lost to time.
What Makes Thuppangadi Biriyani Special
Our biriyani is like a traditional ghee pulav, but with a twist. It’s not your regular Donne Biriyani – here, coastal Karnataka biriyani comes alive with:
- Sharp aroma from our local, hand-sourced thuppa (ghee)
- Strong hit of pepper and green chilies
- Special Kundapur spice mix that’s bold but balanced
Some folks say the pepper and green chili biriyani packs a punch, and it’s true – it’s spicy, hearty, and rich.
Real Ingredients, No Shortcuts
I travel myself to get authentic ghee from the coast. All spices are local, and the biriyani is cooked fresh for every order.
Choices & Sides
Pick chicken or egg. Both come with salan, raita, and salad. Everything’s packed carefully for takeaway or delivery, plus I drop a little handwritten note with each meal – it’s my way of saying thanks for sharing in the legacy.
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Our Menu - We serve Thuppangadi biriyani, B'luru kebabs, Kundapur Ghee Roast rolls, parathas, and Shavige Payasa.
Thuppangadi Biriyani - Ghee-laced pulav, made with Karavali ghee. The recipe’s roots go back a century.
Real Flavours, No Shortcuts - Masalas are all special. Old Bombay Irani garam masala, Kundapuri spices, every bite tells a story.
Veg Options Too - Channa Zaika vegetarian roll, Indian Veg Curry roll, all with the same historic touch.
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