Nearly everywhere in India, wherever there is a Muslim community, there is a biryiani. Not to be confused with pulao where ingredients are cooked together, the distinction with biryiani is that it requires layering. For centuries they have been the court dish around which feasts for Moghals and Nawabs have been centred. We serve ours steaming straight out of individually sealed haandi pots.
Use of the clay oven, known as the Tandoor is a skilled art. Fiery hot and capable of forging dishes comparable to jewels, tandoor chefs across the continent deliver soft, fluffy naans, spiced, delicate tikkas and so much more using this traditional coal fired oven.
In pre-partition Delhi, when the Walled City was home to educated and wealthy Muslims (who later went to Pakistan), Urdu Bazaar was a street lined with Urdu-language bookstores. By 2010, most of these have given way to butcheries, chai-khanas and kebab stalls. This is our homage to the roadside kebab-wallas of Urdu Bazaar. The kebabs are spicy, smoky, a little greasy and delicious.
From The Pot
This is not going to be the War and Peace of rubies. It's going to be short, spicy and distinguished. Do not expect British curry-khana food here. This is top-notch rustic, regional fare.