Biryanis and More Menu (2025 Update)

Vegetarian. Andhra Style Paneer in Guntur Spices.

Vegetarian. Paneer with a Punjabi twist.

Baby corn fried and cooked in hot and sweet chilli sauce.

Vegetarian.Snack-styled corn with spiced curry leaves.

Vegetarian. Simple corn dish with a fine dines twist.

Vegetarian.

A tangy and refreshing soup made with fresh lemon juice and coriander leaves, typically includes a savory vegetable broth base.

Clear, refreshing bottled water.

Refreshing Indian cola with a unique taste- try it!

Refreshing carbonated beverage with a fruity twist, ideal for quenching your thirst.

Refreshing citrus-flavored soda, offering a tangy lemon-lime zest in every sip.

Basmati rice layered with tender mutton, marinated in a mix of yogurt and traditional Hyderabadi spices, slow-cooked to perfection using the dum method.

Rice layered with mutton palamuru style grounded masalas.

Basmati rice cooked with aromatic spices, typically includes pieces of fried chicken, creating a distinctive blend of flavors.

Gongura mutton biryani typically features tender mutton and tangy sorrel leaves, layered with basmati rice and cooked with a blend of aromatic spices.

Mutton keema biryani features finely minced mutton blended with aromatic basmati rice and a mix of traditional spices, typically cooked to infuse the flavors deeply.

Basmati rice steamed with boneless chicken, typically includes a blend of spices, following a popular recipe from Vijayawada.

Rice layered with chicken palamuru style grounded masalas.

Basmati rice and chicken marinated with green chilies, typically includes a blend of aromatic spices, slow-cooked to infuse flavors.

Tender chicken pieces marinated in spices, fried to perfection, and layered with aromatic basmati rice, garnished with fresh cilantro and sliced red onions.

Aromatic basmati rice layered with tender chicken, caramelized onions, and fresh herbs, garnished with cilantro and accompanied by marinated onions.

Spicy and flavorful, incredibly delicious recipe prepared using rice, chicken and aromatic spices.

Biryani prepared with chicken pieces which was stirred with gravy along with some spices and served with our hot biryani.

Chicken and onions marinated in a spicy tikka sauce.

Coated Chicken breast Pieces marinated with yogurt, ginger, garlic and spices.

Chicken(legs) marinated with Yoghurt, Ginger, Garlic and tossed with curry leaves.

Chicken(legs) marinated with Yoghurt, Ginger, Garlic and tossed with curry leaves.

Chicken marinated in yogurt, achari masala and spices.

Chicken, gongura leaves and onions marinated in a spicy tikka sauce.

Chicken breast marinated in a mixture of cilantro, mint, yogurt, and Indian spices, then grilled in a tandoor.

Marinated fish cubes batter fried and sauteed with onions, bell peppers, chillies, Indo-Chinese-style.

Fish fillets marinated in a blend of Amritsari spices and herbs, coated in chickpea flour, and deep-fried to achieve a crispy texture.

Fish fillets marinated in a blend of Punjabi spices and lemon, then deep fried.

Indian cottage cheese (paneer) is cooked with red chillies, greek yogurt, onions, capsicum and spices.

Indian cottage cheese (paneer) is cooked with gongura leaves, onions, and spices.

Prepared with baby potatoes, cauliflower, mushroom, lemon juice and spices.

Vegetarian.

Basmati rice and mixed vegetables, seasoned with traditional Hyderabadi spices and saffron, then slow-cooked in a sealed pot using the dum method.

The rice is cooked with special spices.

Vegetarian.

Vegetarian.

An aromatic rice dish made by cooking basmati rice with mix veggies keema, herbs & biryani spices.

One of the richest Mughlai recipes. This is a combination of Paneer Tikka, Jeera Rice and Paneer Tikka Masala Topped with brown Onions, mint, leaves and fried Cashewnuts.

Vegetarian.

Hard-boiled eggs, gently roasted and mixed with a blend of aromatic spices, layered with fluffy basmati rice in a traditional biryani preparation.

Marinated chicken traditionally slow-cooked with a blend of spices, often featuring ingredients like onions and almonds for added depth.

Tender lamb cooked with aromatic spices and yogurt in a spicy sauce

Mutton cubes cooked with onions, cloves, curd, saffron, kasoori methi and spices.

Mutton is cooked with coconut, ginger, garlic, curry leaves and spices.

Mutton pieces cooked with poppy seeds, fennel seeds, coconut, green chilli and spices.

Goat cooked with gongura (red sorrel) leaves and a blend of Indian spices.

Mutton pieces cooked with onions, tomatoes, ginger, garlic, and a blend of traditional Indian spices.

Mutton marinated and slow-cooked with aromatic spices in a traditional Indian style.

Minced mutton cooked with cashews, onions, tomatoes, and a blend of aromatic spices.

Chicken cooked with traditional spices, including coriander, cumin, and turmeric, in a Guntur-style spicy sauce.

Boneless chicken cooked in a creamy cashew sauce, typically includes spices like cardamom and saffron, with a hint of sweetness from raisins.

A north-west frontier speciality, chicken cooked with fried curry leaves, onions, peppers and spices.

Chicken cooked with onions and spices in a sauce in south Indian-style.

Tender chicken pieces cooked in a creamy gravy with a blend of spices, nuts, and typically includes a hint of egg. Garnished with coriander.

Chicken cooked with gongura leaves, onions and spices in a sauce in south Indian-style.

Marinated bone-in chicken cooked in a rich, creamy gravy with sauteed vegetables and spices, enhanced with cream and cashew paste for a smooth texture.

Chicken curry made with a freshly ground masala in a south Indian-style.

Prepared with chicken, peanuts, red chilli, green chilli, and spices.