The Dum Method
Three steps. One seal. No shortcuts.
01 — Layer
Marinate & Layer
Meat rests overnight in yoghurt and whole spice. Half-cooked basmati goes in next — fried onions, mint and saffron milk between every layer.
02 — Seal
Seal the Handi
Dough is pressed around the lid so no steam can escape. What's inside now cooks entirely on its own trapped heat.
03 — Break Open
Broken at the Table
An hour on low embers later, the seal is cracked open in front of you — rice, meat and smoke arriving in one breath.
Whole spice, ground fresh, every morning
No pre-mixed masala tins. Our kitchen grinds cinnamon, mace, star anise and stone-ground chilli fresh each morning — the same spice run our head chef has used since he first learned dum cooking in his family kitchen.
It's why the biryani smells different before you even lift the lid.
