Dam-cooked biryani sealed and slow-steamed the Hyderabadi way, haleem simmered for hours, and breads straight off the tandoor.
Hyderabadi cooking is slow cooking. Almost everything on our menu takes hours before it reaches the table.
Marinated meat and half-cooked basmati are layered in a heavy pot, sealed shut and left over a low flame. Nothing is stirred. The meat cooks in its own steam and the rice takes in everything it gives off.
See the biryanisWheat, lentils and meat cooked down and pounded together until the texture turns silky and the meat disappears into it. We make it with mutton and with chicken, both the Hyderabadi way.
Find the haleemMalai, hariyali, seekh and tikka go into the tandoor on skewers and come out charred at the edges and still juicy. The naan comes out of the same oven, blistered and hot.
See the tandoorParty trays, biryani by the pot and full menus for events across Tampa Bay. Tell us the headcount and the date and we will build the menu around it.
Call (813) 988-2220Every cut of meat we cook is 100% halal, sourced from certified suppliers.
