A Nawabi table set beneath the watch of the four minarets — slow-cooked dum biryani, heirloom kormas, and ceremony fit for any occasion. Restaurant, banquet hall and event catering, under one regal roof.
For over a decade, our kitchen has kept watch over a single, unhurried promise: rice grain by grain, masala stone by stone, the patience of a sealed handi and the whisper of saffron in warm milk. Recipes carried down from a Nawabi household in the old city, refined into a contemporary fine-dining grammar.
Every dish is plated with the reverence of a court banquet — slow, intentional, and uncompromising. We don't cook biryani; we host it.
Long-grain basmati married to slow-braised mutton under a sealed lid, perfumed with kewra, saffron and the deep hush of charcoal embers.
Tender mutton simmered in a gravy of cashew, almond and yoghurt, finished with kewra water and a careful glaze of pure ghee.
Bread fried to a deep amber, soaked in saffron rabri and crowned with slivered pistachio & edible silver — the closing note of a royal meal.
Eighty more dishes across six cuisines — from kebabs through breads to the closing sherbets.
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An eighty-seat fine-dining room — low light, copper-leaf ceiling, table-side biryani service from a sealed handi.
Two ornate halls seating up to 500 guests. Hand-cut chandeliers, marble floors and a stage dressed in the Nizami style.
Off-site catering for weddings, milad and corporate gatherings — our kitchen travels, the silver service follows.
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Two banquet halls, an in-house décor atelier and a brigade of fifty in the kitchen — ready to dress your day in the colours of the Nizami court.
The biryani arrived sealed in its handi and broken at the table — the entire room turned to watch. A meal we will tell stories about for years.
The korma is the closest I have come to my grandmother's kitchen in Charminar. Slow, deep, and quietly perfect.
Catered our annual gala for 400. Flawless service, gracious staff, and dessert that drew applause. We will only host here again.
