BIRYANI & Special Kebab

No shortcuts.
Only pure tradition.

The Biryani House began with one stubborn idea: that a plate of Hyderabadi biryani in Bhaktapur should taste exactly as it does in the old Nizam kitchens. That means grinding our own masala, marinating raw meat overnight, and sealing every handi with dough before it ever meets fire.

Chef Aslam and the family run the kitchen and the floor themselves. Halal meat arrives fresh each morning, no alcohol is served, and every biryani leaves the pass with complimentary Hyderabadi mirchi ka salan and burani raita — because that is how it is meant to be eaten.