They provide one of the best taste in town.

Best beef biryani I have ever taste.

The beef briyani is very good just the environment is not that great

I liked their chick peas pulao

Good tast chiken pulaoo. beef baryani and chana beryani is menu of resturan.

According to Pratibha Karan, the biryani is of South Indian origin, derived from pilaf varieties brought to the Indian subcontinent by the Arab traders. She speculates that the pulao was an army dish in medieval India. The armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between pulao and biryani being arbitrary. According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India, one branch of biryani comes from the Mughals, while another was brought by the Arab traders to Malabar in South India.

Its house of perfect taste

Nice Taste

The exact origin of the dish is uncertain. In North India, different varieties of biryani developed in the Muslim centers of Delhi (Mughlai cuisine), Lucknow (Awadhi cuisine) and other small principalities. In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Telangana (specifically Hyderabad), Tamil Nadu (Ambur), Kerala(Malabar), and Karnataka, where minority Muslim communities were present. Andhra is the only region of South India that does not have many native varieties of biryani.During the Safavid dynasty (1501–1736) in Persia, a dish called Berian Pilao (Nastaliq script: بریان پلو‬) was made with lamb or chicken, marinated overnight — with dahi, herbs, spices, dried fruits (e.g., raisins, prunes, or pomegranate seeds) — and later cooked in a tannour oven. It was then served with steamed rice.[citation needed]According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857), as a confluence of the native spicy rice dishes of India and the Persian pilaf. Indian restaurateur Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals. However, another theory claims that the dish was known in India before the first Mughal emperor Babur came to India. The 16th-century Mughal text Ain-i-Akbari makes no distinction between biryanis and pilaf (or pulao): it states that the word biryani is of older usage in India. A similar theory, that biryani came to India with Timurs invasion, appears to be incorrect, because there is no record of biryani having existed in his native land during that period.According to Pratibha Karan, the biryani is of South Indian origin, derived from pilaf varieties brought to the Indian subcontinent by the Arab traders. She speculates that the pulao was an army dish in medieval India. The armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between pulao and biryani being arbitrary. According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India, one branch of biryani comes from the Mughals, while another was brought by the Arab traders to Malabar in South India.

Small restaurant for lunch...Biryani..pulao

Bad service bad test

Good place

Nice place

Good

Yummy ️

Goood

Loved the taste

Always good

Nice

Average taste

Lovly

Look ve

Good

Yummy biryani

Nice

Nice

Good

Good

As

Nice

Tasty

Great

Good

Good

Nice

Good

Good

Great

Best

Good

Good place

Good taste

Great

Thanks

Nice

Right

Real

Nice

Nice

Good

Nice

Nice

Nice

Nice

Good

Nice

Nice

Good