
Dum Gosht Biryani
$ 9Long-grain basmati layered with slow-braised mutton, sealed under a charcoal hush of kewra and saffron.
Carried down from a Nawabi household — eighty plates across six courses, cooked the slow way and served the gentle way.

Long-grain basmati layered with slow-braised mutton, sealed under a charcoal hush of kewra and saffron.
Chicken on the bone, marinated overnight in yoghurt and whole spices, then dum-cooked with mint and fried onions.
Garden-fresh vegetables and paneer in a saffron rice, perfumed with rose and screwpine.
Raw mutton sealed with rice and cooked in one motion — the oldest, hardest, and most rewarded of the biryanis.
Melt-in-the-mouth lamb mince with 32 spices, set on saffron warqi paratha.
Chicken marinated in cream, cashew paste and cardamom, kissed by tandoor heat.
Skewers of finely-pounded mutton with rose petals and mace, charred slowly.
Cottage cheese in a pickle-spiced marinade, blistered in the tandoor with onion and pepper.

Tender mutton in a gravy of cashew, almond and yoghurt; finished with kewra water and a glaze of pure ghee.
Tandoori chicken in a velvet tomato gravy, finished with cream and crushed fenugreek.
Mutton shank stewed eight hours till the marrow lets go — served with ginger, lime and warm sheermal.
Black lentils simmered overnight on a slow tandoor flame, enriched with butter and tomato.
Stuffed paneer parcels in a saffron-tinted nut gravy, garnished with edible silver.
The traditional Hyderabadi accompaniment — chillies in a tamarind, peanut and sesame gravy.
Sweet-tinged saffron flatbread, traditionally served alongside nihari.
Hundred-leaved paratha, pulled and folded by hand until it shatters at first bite.
Handkerchief-thin roti, swung over a domed tawa till translucent.
Saffron-streaked basmati cooked in mutton stock and finished with caramelised onion.

Bread fried to amber, soaked in saffron rabri, crowned with pistachio and edible silver.
Hyderabad's bread pudding — toasted, drowned in cardamom syrup, sweetened with rabri.
Ground basmati set in milk, perfumed with rose water and crowned with pistachio.
Slow-cooked apricot compote with the kernel cracked back in — served with vanilla cream.
Damask rose syrup cut with chilled milk and a pinch of cardamom.
Vetiver root cooler — earthy, herbal, the colour of a monsoon evening.
Slow-churned yoghurt with saffron, cardamom and a slick of malai.
A long-brewed milk tea poured the Hyderabadi way — strong, sweet, and unhurried.
Prices in Indian Rupees, inclusive of all taxes. A discretionary 8% service charge applies for parties of six or more.
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