Biryani worth the slow way round.

Dum biryani is not a quick dish and we have never tried to make it one. The rice is par-cooked, the meat is marinated overnight, and the two go into the pot in layers before it is sealed and left on a low flame until the steam has done its work.

Everything else on the menu is held to the same line — tandoor cooked to order, curries built on their own bases, and a vegetarian section that is not an afterthought.