The Royal Legacy

From the afsaanvi lands of Behrouz emerges a naayab dastoor, prepared for azeem-o-shaan gatherings. Crafted with a 2000-year old shahi recipe, where every step follows riwaayat, and every detail is treated with sabr and nazakat.

Aged, Long-grain Basmati Rice

Aged basmati, chosen for its aroma and nazakat. As it rests on dum, each grain lengthens with quiet dignity, remains distinct, and holds its shaan - light, fragrant, and perfectly poised.

23 Shahi Masale

23 shahi masale, measured with ehtiyaat and restraint. On dum, their warmth opens slowly, weaving layers of flavour that linger gently, never demanding attention, never overpowering.

6-hour Marination

Here, marination is an act of sabr. Over 6 unbroken hours, flavours are allowed to settle deep within, softening, deepening, and finding harmony before the flame is ever lit.

Dum Pukht for over 3 Hours

Sealed on dum, with steady heat above and below, the biryani is left undisturbed. Within the closed handi, aromas rise, flavours converse, and textures come together with itminaan - just as a royal biryani should.

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Shahon ki Pasand

Bemisaal taste, served in a timeless andaaz.

●Raaz-e-Kalimirch Biryani

In the courts of Behrouz, kalimirch was never ordinary. Its presence signalled refinement, its restraint marked authority. This biryani belonged to those who understood depth over display, a composition of raaz, shaan, and quiet command. Sought after, seldom offered, and never forgotten.

●Dum Gosht Biryani

Where patience was power, dum and gosht defined true indulgence. This biryani stood for sabr and waqar, served only when time itself had agreed. Rich, settled, and unhurried, it was favoured by those who believed that readiness could not be rushed.

●Lazeez Bhuna Murgh Biryani

At gatherings where warmth and generosity set the tone, bhuna murgh took centre place. This biryani carried lazeez depth and an embracing richness, shaped by riwaayat and remembered for its comforting authority. A dish that invited return, without ever demanding it.

●Zaikedaar Paneer Biryani

Within palace walls, paneer found favour among refined tastes. Gentle yet assured, this biryani reflected zaika balanced with nazakat. It was chosen for moments of quiet indulgence - when elegance mattered more than excess.

●Angara Kebabs

When feasts called for presence and power, angara marked the offering. These kebabs carried hararat tempered by control, presented with unmistakable shahi andaaz. Bold in spirit, measured in execution, they held their place with dignity.

●Chicken Tikka Kathi Roll

As royal flavours found their way beyond the darbar, tikka travelled with them. Wrapped for ease yet rooted in pasand and ada, this indulgence carried familiarity without losing its bearing - tradition, released but not diluted.

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Naye Nawabi Nazraane

Discover the newest treasures crafted for the royalty.

●Gosht Haleem

For evenings that demanded reflection and repose, haleem was favoured. Deep, nourishing, and profoundly settling, it embodied sabr and itminaan. A dish meant to be lingered over, never hurried, always respected.

●Badshahi Iftari Sandooq

When the fast broke in royal households, the sandooq arrived with ceremony. Rooted in riwaayat and guided by shaan, it marked the beginning of a daawat meant to unfold slowly, with grace and intention.

●Chicken Patti Samosa

Even the smallest indulgences earned their place at court. Crisp, familiar, and quietly satisfying, this offering balanced pasand with nazakat. A reminder that pleasure need not announce itself to be remembered.

●Sheer Khurma

As feasts drew to their natural close, sheer khurma signalled contentment. Soft, calming, and composed, it was served with adab and left behind only sukoon. An ending that needed no embellishment.

●Rose Falooda

At the end of grand gatherings, rose lingered in memory. Cool, fragrant, and soothing, this final offering settled the senses into itminaan and quiet completion.

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