Soft shami kababs off the tawa, roomali parathas thrown over the dome, and soya biryani sealed and slow-cooked on dum.
Lucknow's kabab and biryani craft, made without the meat and without cutting corners. Spice ground for the tawa, dough rolled for the dome, rice sealed for the dum.
Four things we make by hand every day, from dough ball to your plate.
The dough is stretched until you can almost see through it, laid over the upturned tawa and pressed with a cloth until it blisters. Then it's folded like a handkerchief, which is where the name comes from.
Soya and Awadhi spices, shaped by hand and set into hot ghee. One flip, a dark crust on both sides, and a scatter of fresh coriander. Diners say it holds its own against the meaty original.
Long-grain rice layered with soya and paneer, saffron and crisp fried onions. The handi is sealed shut with a rope of dough and left to cook in its own steam.
A fresh paratha, a generous line of spiced paneer and onions, rolled tight and wrapped in paper so it stays hot on the way home.
Veg kababs that rival the meaty original.
Generous portions and quick service at small prices.
A hidden gem for veg North Indian food in Bengaluru.
Everything is vegetarian, made fresh through the day. Call ahead and we'll have it hot when you arrive.