Our Story
No shortcuts.
No shortcuts.
Only pure tradition.
The Biryani House began with one stubborn idea: that a plate of Hyderabadi biryani in Bhaktapur should taste exactly as it does in the old Nizam kitchens. That means grinding our own masala, marinating raw meat overnight, and sealing every handi with dough before it ever meets fire.
Chef Aslam and the family run the kitchen and the floor themselves. Halal meat arrives fresh each morning and no alcohol is served. Every biryani is listed by rice weight and piece count — half, full, or the large chicken plate — so you know exactly what reaches the table.
A SOUL OF
Hyderabadi Biryani
