Classics

Classics

Hyderabadi Murgh Dum Biryani

An impeccable classic.

Dal Bati Churma

Baked wheat balls with lentils.

Punjabi Dhaba Mutton Curry

Tender mutton in gravy of tomatoes, garam masala and more.

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Poee

Goan whole wheat bun.

Haleem

This wheat-meat porridge is perfect for dinner on a cold winter night.

Akki Roti

This flatbread makes a great breakfast, served with coconut chutney and dollops of unsalted butter.

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Malabar Porotta

The silken strands of this flatbread pair well with kebabs, fried egg, and above all, beef fry.

Baghare Baingan

Small eggplants cooked in a complex blend of spices.

Kothimbir Vadi

Each square is a delightful bundle of textures. Crisp on the outside, squishy on the inside.

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Sabudana Vada

A deep-fried snack that is Maharashtra’s gift to the world.

Junglee Maas

Chef Akshraj Jodha recreates a dish that sustained his Rajasthani royal ancestors on their hunting expeditions.

Pukki Biryani

A true Hyderabadi mutton biryani is not just a riot of flavours – it is also a frenzy of aromas. Doreen Hassan teaches you how to make it at home.

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