FAQ

Yes. Every cut of meat in the kitchen is 100% halal, from certified suppliers, and that covers the whole menu — biryani, tandoor, curries and the specials alike.

Dam biryani is the Hyderabadi method: marinated meat and part-cooked rice sealed in one pot and steamed together, so the flavour moves upward into the rice. Karachi style uses finer rice cooked through with the spices and meat, giving a lighter, more direct result. Both are on the menu in chicken and mutton.

Plenty — 34 dishes in all. Ten vegetarian curries including bagare baigan, mirchi ka salan and paalak paneer, plus veg and paneer biryani, chilli paneer, gobi manchurian, samosa chaat and the full range of naans. Use the "Vegetarian only" filter on the menu above to see just those.

Lamb Mandi is served on Tuesdays and Thursdays, and Mutton Tahari on Fridays. Whatever is on today is shown in the gold band near the top of this page.

Hyderabadi cooking is spice-forward rather than simply hot — the heat sits alongside cardamom, saffron, tamarind and fried onion. If you would rather stay mild, butter chicken, chicken malai kabab, dal tadka and the qormas are the gentler end of the menu. Tell your server and they will point you.

Yes, across Tampa Bay — party trays, biryani by the pot and full event menus. Call the restaurant with your date and headcount and the kitchen will put a menu together.