A cloud kitchen in Hyderabad, cooking one handi at a time
Biryani the way your Ammi sealed it
Marinated twelve hours, sealed with dough, finished on dying charcoal — never a shortcut, never a microwave.
The dum method
No pressure cooker, no pre-cooked base kept warm since morning — every handi goes through the same four steps it would at home.
-
01
Marinate overnight
Mutton and rice rest twelve hours in curd, fried onion and whole spice, with a little raw papaya to tenderise.
-
02
Layer by hand
Par-boiled rice and marinated gosht go into the handi in hand-packed layers, saffron milk and fried onion between each.
-
03
Seal the rim
The lid goes on and the rim is sealed with a rope of dough — no steam gets out, and none of the smoke gets in.
-
04
Cook on dying charcoal
Forty-five minutes over embers, never a flame, so the rice finishes slowly in its own trapped steam.
Every handi is packed within twenty minutes of leaving the flame, raita and mirchi ka salan sealed in beside it.
Book your handi
Two, four or six people. Lunch dum comes off the coals at 1pm; dinner dum at 8:30pm. Choose your slot and we do the rest.
- Order by 10am for lunch, 5pm for dinner dum
- Delivering across eight Hyderabad localities
- We call to confirm — no online payment needed yet
What Hyderabad is saying
“Tasted like my grandmother's kitchen in Toli Chowki, not a restaurant's.”
“The dum smell reached the hallway before I'd even opened the box.”
“Ordered for twelve people at a wedding lunch — not a grain of rice came back.”
“We stopped ordering biryani anywhere else after the first handi.”