The Art of White Biryani
A RARE EXPRESSION OF MYSORE'S CULINARY HERITAGE
Some speak in subtler cues layered, delicate, and deeply rooted in tradition.
19 spices. Built, not coated.
From whole spices slow toasted at dawn to the sealed dum that lets flavour bloom Zingara is a study in patience.
Cooked with milk, ghee, and jeera rice. Flavour built through our 19 spice blend.
Minced chicken seekh kebab rolled in a fresh parotta with mint chutney.
Slow simmered in a rich tomato-cream base. Served with freshly baked naan.
A bold Rajasthani mutton curry with whole red chillies. Not for the faint hearted.
