Amara

₹130

₹150

₹150

₹150

₹200

Hyderabadi chicken biryani is an aromatic, mouth watering and authentic Indian dish with succulent chicken in layers of fluffy rice, fragrant spices and fried onions. It is easier than most recipes while retaining the original taste and presented step by step. Cook like a native but with more ease.

₹300

Chicken, boiled eggs, basmati rice in layers, saffron, mint leaves, cooked on dum. Calcutta or Kolkata biryani evolved from the Awadhi style when Lucknow’s last Nawab Wajid Ali Shah was exiled to the city in 1856. The rice is flavoured with rose water and saffron that give it a yellowish colour, while the meat is marinated using nutmeg, cinnamon, mace along with cloves and cardamom and is layered with soft boiled eggs and potatoes which creates a light and unique flavour.

₹300

From the famously spicy Chettinad cuisine of Tamil Nadu comes Chettinad biryani. It is made with aromatic seeraga samba rice, along with coconut milk, cashew nuts, meat [usually chicken], spices and ghee. It is also often accompanied by a spicy and tangy goat meat gravy, nenju elumbu kuzhambu.

₹300

₹269

his biryani comes from the malabar region of Kerala, and is also known as Malabar Biryani. It uses a small grained thin fragrant variety of locally grown rice known as Khyma or Jeerakasala, as well as Malabar spices, meat, fried onions, ghee, cashews and raisins, and is known for being both sweet and spicy.

₹300