No. 01
Dum Chicken Biryani
Slow-cooked chicken, saffron rice and fried onion, sealed to keep the steam in.
₹260
Open now · Slow-cooked since 1994
Dum,slowly.
Dine in, or take the aroma home, sealed and piping hot.
- 4.8average diner rating
- 12k+happy diners
- 30+years of dum
The craft, by spoke
Six things that make the pot.
01
Saffron
Saffron milk is drizzled over the top, so every grain takes on that golden colour.
Every handi is built from the same six things, in the same order, every single day. Pick one to see where it goes.
Tap a spoke
Made slowly, seen closely
Three frames, one pot.
(07) Tonight at Sultan's
Lift the lid. See what's cooking.
Checking the kitchen…
Dum Chicken Biryani
Slow-cooked on dum with aged basmati. The classic that started it all.
Said at the table
Kind words, served hot.
(08) From our kitchen
How a handi gets its soul.
- 01
Marinate
Chicken rests overnight in yoghurt, ginger, garlic and whole spices.
12 hours - 02
Layer
Half-cooked rice and meat go into the handi in alternating layers, with saffron on top.
20 minutes - 03
Seal
The lid is sealed with dough so every breath of steam stays inside.
5 minutes - 04
Dum
A slow fire and no peeking. The pot breathes for 45 minutes until the rice turns fragrant.
45 minutes - 05
Serve
The lid comes off at your table, and the fragrance arrives first.
Fresh, always
The kitchen letter
Be first to smell the new pot.
New handi nights, party packages and dishes we have not put on the menu yet.
Sealed. Your first letter is on its way.
(09) The menu, in motion
Four pots worth the detour.
No. 02
Family Handi
Built for the whole table. Opened at your table, so the fragrance arrives first.
₹1,150
No. 03
Mutton Dum Biryani
Tender mutton, layered with long-grain rice and whole spices.
₹340
No. 04
Chettinad Chicken
Bold, peppery and slow-roasted. For those who want the heat to lead.
₹210Still deciding?