Food Research Center

Continuous research is our motivation. We

We don't take shortcuts like most of the outlets. Some use milk instead of curd. Some don't give fresh dum. Some don't use freshly grounded spices. All of this compromises taste and quality. We don't take shortcuts that is why our taste and quality surpasses others

We use world's longest basmati rice and soft chicken, mutton and Paneer pieces. You don't feel heavy after eating due to our rice and preparation quality.

We experimented with lots of rice quality, chicken and mutton variety, containers and styles of making Biryani.

Biryani can be made in Aluminium, Copper, Clay, Cast Iron pots. The shape of container is another aspect.

The Chicken or Mutton can be cooked before giving dum or it can be cooked while giving dum.

There can be numerous ways of mixing spices and condiments. Ratio of different spices also plays a crucial role in the taste of Biryani.

Quantity to be prepared is another factor. Larger quantities are prepared differently than smaller quantities.

Marination is another factor which can alter the taste of Biryani. We have a unique mechanism of hot and cold marination for upto 48 hours, that is why our Biryani has such a great and unique taste.

We tried different methods for months. Burned our fingers before arriving at what is being made now. But this is an ongoing exercise and we keep learning even now

Similarly our Chicken Curry is made by slow cooking of tender chicken pieces in our secret hebs and spices