A melting pot of flavours, this biryani is a concoction of plums, deep-fried baby potatoes, rice, and an aromatic blend of spices. A speciality of Bombay, this dish employs the 'Dum' technique of cooking.
Relish the frolic of flavours in your mouth! Sealed in an earthen handi, it's a delicate balance of secret herbs, spices, rose water and saffron, with prime cuts of lamb and basmati rice that breathe life into this Awadhi recipe. Served with burani raita.
A signature dish at Biryani Central, Sikandari Raan, literally translates to “Alexander’s Lamb" is a remnant of royalty and delivers subtle flavours and juicy succulence.
Exquisitely tender, delicious, and full of sharp flavours, this irresistible appetizer is a blend of ground minced chicken and signature spices skewered in a clay oven.
A highly popular dish, it gets its name from the traditional iron wok,'Kadhai' in which its cooked. A concoction of rich onion & tomato cooked into a creamy gravy.
A black lentil speciality of Awadh, it was conceived to melt in your mouth. This dish is made by slow cooking urad dal into a creamy concoction with tomato purée, butter & cream.
A melting pot of flavours, this biryani is a concoction of plums, deep-fried baby potatoes, rice, and an aromatic blend of spices. A speciality of Bombay, this dish employs the 'Dum' technique of cooking.
3-4 Hrs 
3-4 hrs
7-8
Relish the frolic of flavours in your mouth! Sealed in an earthen handi, it's a delicate balance of secret herbs, spices, rose water and saffron, with prime cuts of lamb and basmati rice that breathe life into this Awadhi recipe. Served with burani raita.
A signature dish at Biryani Central, Sikandari Raan, literally translates to “Alexander’s Lamb" is a remnant of royalty and delivers subtle flavours and juicy succulence.
Exquisitely tender, delicious, and full of sharp flavours, this irresistible appetizer is a blend of ground minced chicken and signature spices skewered in a clay oven.
A highly popular dish, it gets its name from the traditional iron wok,'Kadhai' in which its cooked. A concoction of rich onion & tomato cooked into a creamy gravy.
A black lentil speciality of Awadh, it was conceived to melt in your mouth. This dish is made by slow cooking urad dal into a creamy concoction with tomato purée, butter & cream.
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