Mohideen Bhai Biriyani

Mutton brain cooked with scrambled eggs, onions and spices — a unique, rich and flavourful combination.

Soft boiled eggs cooked with fragrant basmati rice and whole spices in dum style. A simple yet satisfying biryani option.

Classic BBQ-glazed grilled chicken with a smoky charred exterior and juicy tender meat inside. Half chicken serving.

Rich and flavourful mutton biryani slow-cooked in dum style, packed in a bucket with tender mutton and fragrant basmati rice. Ideal for a group of 3.

Rich and flavourful mutton biryani slow-cooked in dum style, packed in a bucket with tender mutton and fragrant basmati rice. Great for a group of 4.

Arabian Al-Faham style chicken marinated in traditional Gulf spices and charcoal-grilled for an authentic smoky taste. Full chicken serving.

Classic dum-cooked biryani with juicy chicken pieces marinated in spices, layered with fragrant basmati rice and cooked on slow flame. Served with raita.

Slow dum-cooked biryani with tender mutton pieces layered between fragrant basmati rice, whole spices and caramelised onions. Served with raita.

Fresh green herb-marinated chicken (mint, coriander, green chilli) cooked in the tandoor for a vibrant, flavourful grilled experience. Full chicken serving.

Silky smooth chicken marinated in cream, cheese and mild spices, cooked in the tandoor for a soft, melt-in-mouth texture. Quarter portion (2–3 pieces).

Silky smooth chicken marinated in cream, cheese and mild spices, cooked in the tandoor for a soft, melt-in-mouth texture. Half chicken serving.

Egyptian spice-marinated BBQ chicken with a blend of Mediterranean herbs and bold flavours, charcoal grilled. Half chicken serving.

Fresh green herb-marinated chicken (mint, coriander, green chilli) cooked in the tandoor for a vibrant, flavourful grilled experience. Quarter portion (2–3 pieces).

A large mixed portion of stir-fried noodles loaded with a variety of fresh vegetables and Indo-Chinese sauces. Best for sharing.

Classic stir-fried noodles with scrambled eggs, crunchy veggies and soy seasoning. Simple, satisfying and full of flavour.

Wok-tossed basmati rice with fresh garden vegetables, soy sauce and Indo-Chinese seasonings. Light, healthy and flavourful.

Wok-tossed rice with golden pan-fried paneer cubes, colourful veggies and soy seasoning. A protein-rich vegetarian rice dish.

Wok-tossed rice with earthy mushrooms and vegetables in a savoury Indo-Chinese sauce. Rich in flavour and very filling.

Wok-tossed basmati rice with tender chicken pieces, eggs and vegetables in a savoury Indo-Chinese sauce.

Wok-tossed rice with chicken, egg and vegetables in a mildly spiced curry sauce, inspired by Singapore street food.

Stir-fried noodles tossed with crispy cauliflower (gobi) florets and veggies in a flavourful Indo-Chinese sauce.

A large mixed portion of wok-tossed rice loaded with a variety of fresh vegetables. Best for sharing between 2–3 people.

Slow-cooked yellow lentils finished with a sizzling tadka of ghee, cumin, garlic and red chilli. Comfort food at its best.

Creamy cooked lentils stir-fried with onion, tomato and spices — a simple, nutritious and flavourful dal.

Crispy chicken tossed in a sweet-spicy Korean-inspired gochujang glaze with sesame seeds and spring onions.

Rich chicken curry inspired by Hyderabadi cuisine with slow-cooked spices, fried onions and a bold gravy.

Robust North Indian Punjabi-style chicken curry with a thick, flavourful gravy of onions, tomatoes and whole spices.

Authentic Kerala-style chicken curry cooked with coconut milk, curry leaves, shallots and Malabar spices.

Authentic Chettinad-style chicken curry with freshly ground kalpasi, marathi mokku and bold South Indian spices.

Bold and spicy chicken dry fry with cracked black pepper, curry leaves and South Indian spices. Great with rice or parotta.

Extremely spicy Guntur-style chicken from Andhra Pradesh — made with fiery Guntur red chillies for those who love serious heat.

Fiery Andhra-style chicken curry with a bold, spicy red chilli gravy — one of the hottest regional chicken preparations.

Chicken cooked in the classic Kashmiri Rogan Josh style with a deep red gravy of whole spices, fennel and Kashmiri chilli.

A regional Tamil Nadu specialty — chicken cooked with coconut, curry leaves and a blend of local spices for a distinctive flavour.

Mutton slow-cooked in a fiery Chettinad spice blend with freshly ground kalpasi, star anise and marathi mokku.

Classic Kashmiri Rogan Josh — mutton slow-cooked in a deep red aromatic gravy with fennel, cloves and Kashmiri spices.

Thin rice noodles stir-fried with chicken, egg and veggies in a mildly spiced curry sauce — inspired by Singapore street food.

Tender chicken in a rich, velvety tomato-butter-cream gravy with mild spices. A universally loved Indian curry.

Quail (kaadai) slow-cooked in a rich, spiced onion-tomato masala gravy. A regional South Indian delicacy with deep flavour.

Quail (kaadai) cooked kadai style with capsicum, onion and a spiced rustic masala. A flavourful regional dish.

Quail (kaadai) prepared in the iconic Chettinad style with freshly ground whole spices — bold, fiery and aromatic.

Fragrant basmati rice cooked with boiled eggs and aromatic biryani spices.

Egyptian spice-marinated BBQ chicken with a blend of Mediterranean herbs and bold flavours, charcoal grilled. Quarter portion (2–3 pieces).

Party combo — 2 Chicken Biryanis, Paneer Tikka, Grill Quarter chicken and Hariyali Tikka. A feast of biryani and grills in one plate.

Tender chicken slow-cooked in classic Arabian mandi style over wood fire, served on fragrant long-grain rice. Unlimited serve for a group of 3.

Bold black pepper BBQ chicken grilled with a cracked pepper crust and smoky BBQ glaze. Full chicken serving.

Classic Indian tandoori chicken marinated overnight in yogurt and spices, cooked in a clay tandoor oven for that iconic red colour and smoky flavour. Quarter portion (2–3 pieces).

Classic BBQ-glazed grilled chicken with a smoky charred exterior and juicy tender meat inside. Quarter portion (2–3 pieces).

Egyptian spice-marinated BBQ chicken with a blend of Mediterranean herbs and bold flavours, charcoal grilled. Full chicken serving.

Complete meal combo for 1 person — Mutton Biryani served with Onion Raitha, Brinjal Thokku, boiled Egg, Chicken 65 and a Coco-Cola.

Fragrant basmati rice cooked with chicken and aromatic biryani spices.

Sharing combo for 2 people — 2 Naans, 2 Chicken Biryanis, Chicken Chettinadu curry, Onion Raitha, Brinjal Thokku, Egg and 2 Coco-Colas.

Sharing combo for 2 people — 2 Naans, 2 Mutton Biryanis, Chicken Chettinadu curry, Onion Raitha, Brinjal Thokku, Egg and 2 Coco-Colas.

Bold black pepper BBQ chicken grilled with a cracked pepper crust and smoky BBQ glaze. Quarter portion (2–3 pieces).

A Bangalore restaurant favourite — crispy chicken tossed in a spiced curd and onion masala for a bold dry preparation.

Stir-fried noodles with soft paneer cubes and colourful veggies in a tangy Indo-Chinese sauce. Rich, filling and delicious.

Wok-tossed rice loaded with a mix of chicken, egg and vegetables — a hearty all-in-one non-veg rice dish.

Mushrooms and capsicum tossed in a spicy kadai masala with whole spices and a rich onion-tomato base.

Paneer cooked in a bold, aromatic Chettinad-style gravy with freshly ground South Indian spices and curry leaves.

Soft paneer cubes simmered in a rich, creamy tomato-butter gravy with aromatic spices. A North Indian classic loved by all.

Mushrooms cooked in the signature Chettinad style with freshly ground spices, kalpasi and marathi mokku for an intense flavour.

Boiled eggs cooked in a spiced onion-tomato masala gravy with Indian spices. A simple, satisfying egg curry.

Fragrant basmati rice cooked with tender chicken and subtle spices.

Aromatic dum-cooked chicken biryani packed fresh in a bucket — perfectly spiced basmati rice with tender chicken pieces. Party size serving for 6 people.

Fiery Peri Peri spiced BBQ chicken with a tangy, spicy kick grilled to perfection. Half chicken serving.

North African inspired Moroccan spiced BBQ chicken with warm spices like cumin, paprika and coriander, grilled to perfection. Half chicken serving.

North African inspired Moroccan spiced BBQ chicken with warm spices like cumin, paprika and coriander, grilled to perfection. Quarter portion (2–3 pieces).

Stir-fried noodles with tender chicken pieces, fresh vegetables and bold Indo-Chinese sauces. A hearty non-veg noodle dish.

Wok-tossed rice with lightly fried cauliflower (gobi) and fresh veggies in a tangy soy-based sauce.

Classic wok-tossed fried rice with scrambled eggs, spring onions and soy seasoning. Simple, quick and satisfying.

A unique Indo-Japanese style chicken dish with a sweet, sticky glaze made from soy, sesame and Asian spices.

Fresh mushrooms cooked in a spiced onion-tomato masala gravy. A hearty and earthy vegetarian curry.

Stir-fried noodles tossed with fresh garden vegetables, soy sauce and Indo-Chinese seasonings. A quick and satisfying vegetarian meal.

Stir-fried noodles with earthy mushrooms and fresh veggies in a savoury soy-based sauce. A umami-rich vegetarian option.

Paneer and capsicum cooked in a spiced onion-tomato kadai masala with bold, robust flavours. Best with naan or parotta.

Tender chicken pieces cooked in a bold, peppery masala gravy with freshly ground black pepper and Indian spices.

Quail (kaadai) cooked in a bold black pepper masala with curry leaves and South Indian spices. Spicy and aromatic.

A Mangalorean coastal specialty — chicken slow-roasted in a rich, tangy red masala with generous ghee and aromatic spices.

Fragrant basmati rice layered with spicy Chicken 65 and aromatic biryani spices.

Soft tandoor-baked naan generously brushed with melted butter for a rich, indulgent taste. Perfect with any curry.

Soft, fluffy plain naan bread baked fresh in the tandoor oven. Perfect to pair with any curry or gravy.

Classic tandoor naan topped with minced garlic and butter — aromatic, flavourful and perfect with any rich curry.

Tandoor-baked naan stuffed or topped with melted cheese — gooey, rich and delicious. A favourite with kids and adults alike.

Multi-layered crispy flaky parotta with beautiful lachha (layers) — buttery, rich and best enjoyed with any spicy curry.

Soft, fluffy Kerala-style layered parotta with a light texture — best paired with any chicken or mutton curry.

Layered parotta baked in the tandoor oven for a slightly charred, smoky exterior with a soft flaky inside.

Thin, soft whole wheat fulka roti cooked on a tawa and finished on flame for a puffed, light result. A healthy daily bread.

Tandoor-baked kulcha stuffed with a spiced potato-onion masala filling, topped with butter. A flavourful Indian bread.

Plain soft kulcha bread baked in the tandoor. Light, fluffy and great with any curry or dal.

Crispy and firm kadak roti — a harder, crunchy style whole wheat bread that pairs great with thick gravies and curries.

Whole wheat roti baked in a tandoor oven — light, slightly charred and healthy. Perfect everyday bread.

Soft whole wheat roti generously spread with butter — simple, comforting and pairs well with any dal or curry.

Fluffy leavened bread stuffed with a mild filling and topped with butter, baked in the tandoor. Soft and slightly chewy.

Tandoor-baked naan stuffed with spiced minced chicken keema — a satisfying, protein-packed bread that works as a meal on its own.

The iconic Chicken 65 — deep-fried chicken marinated in yogurt, red chilli and spices, tossed with curry leaves. Crispy and spicy.

Crispy fried fish pieces tossed with spicy masala and curry leaves.

Crispy fried eggs tossed in a spicy Indo-Chinese chilli sauce with capsicum and onions. Bold, fiery and addictive.

Freshly made fluffy egg omelette with onion, chilli and tomato — a simple, quick and satisfying egg dish.

Boneless version of the classic Chicken 65 — juicy boneless chicken pieces marinated and deep-fried to a crispy golden finish.

Scrambled eggs cooked with onions, tomatoes, green chillies and spices — a spicy, masala-packed egg dish.