

Our kitchen
One pot. Four hours. No shortcuts.
Every handi is layered by hand — marinated meat at the base, half-cooked basmati above it, saffron milk and fried onion on top — then sealed and left on low coal until the steam does the cooking. That is dum, and it is the only way we know.
Coal-sealed dum
Handi cooked shut, never stirred.
Fried to order
Chicken 65 hits oil when you order.
Honest portions
S to XXL, from one plate to ten.



