C2H Biryani Specials

Biryani is not one dish. The word covers a family of rice dishes that disagree about almost everything — which rice, whether the meat cooks first, whether the pot is sealed. We cook four regional styles rather than one house version.

Thalapakatti is the Dindigul style, made with short-grained seeraga samba rather than basmati, in chicken or mutton. Vijayawada is coastal Andhra and the hottest we cook, in chicken, egg, fish and paneer. Madras is the gentler Tamil city version. Bhai Veetu is the Chennai home-style one — aromatic rather than fiery.

Bucket biryani serves four and comes in five. The Madras pair is weekend-only.

How the styles differ → · What makes Thalapakatti different →