AwadhKathal Ki Biryani
Young jackfruit browned in ghee, layered with saffron rice and sealed under dough — the steam does the rest.
Culinary Showcase
Four kitchens, one standard of finish.
A sample of what the sections cook. Menus are built per event — this is the register, not the whole repertoire.
Slow-cooked handi and dum work from the Lucknawi kitchen — layered, unhurried, finished with ghee and saffron.
Awadh
LucknowSubz Galouti
Roasted chana and beetroot minced to silk, bound with kewra, seared until it collapses on the tongue.
DelhiPaneer Pasanda
Stuffed paneer parcels in a cashew and white-poppy gravy, sweetened only by slow-fried onion.
PunjabDal Makhani
Black urad simmered overnight over low heat, finished with white butter and nothing else.
AwadhJain Shahi Paneer
Built without onion, garlic or root vegetables — body comes from melon seed, cashew and fresh tomato.
- JainJain — no root vegetables
LucknowSheermal & Warqi Paratha
Saffron-milk brioche from the tandoor, and a hundred-layer paratha that shatters when you tear it.
Jain and vegan menus are prepared by our sister concern Sweekaar Hospitality in its separate pure-vegetarian kitchen, next door to ours in Raj Industrial Estate, Marol — never on a line shared with non-vegetarian production.
Dish photography licensed under CC0, Public Domain or CC BY via Openverse. Full per-image credits in public/dishes/CREDITS.json.
Get in touch
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Direct
- Padmanabha Poojary9769610361
- Khitish Kumar Kandi8369639441
- Vasant Saliyan9820451199
Units
Corporate Office & Central Kitchen
Unit No. A/15, Raj Industrial Complex, Military Road, Marol, Andheri (East), Mumbai – 400 059
Unit II
RN 3, Ravji Mepsi, Opp. Shivsena Shakha, Kondivita Village, Andheri (East), Mumbai – 400 059