Stories & Recipes

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Recipes, food culture and behind-the-scenes stories, straight from our kitchen.

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Recipes & Secrets

The Art of Dum Biryani: Why We Seal the Pot

The 'dum' method isn't just tradition — it's science. We explain why sealing the handi creates the steam that makes every grain of rice tell a story.

June 2025·5 min read

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From the kitchen table.

Culture & Heritage

Thatte Idly: Bengaluru's Most Beloved Breakfast Explained

Large, cloud-soft and made for dipping — Thatte Idly is a Bengaluru invention that has taken South India by storm. We trace its origins.

May 2025·4 min read

Behind the Grill

11 Spices, 11 Hours: The Making of Our Signature Chicken

The Eleven Eleven Chicken isn't named randomly. It takes exactly 11 spices and 11 hours of marination to achieve that depth of flavour.

April 2025·6 min read

Food Knowledge

Seeraga Samba Rice: Why We Use This and Not Basmati

Most biryani restaurants use Basmati. We use Seeraga Samba — a shorter, more aromatic grain native to Tamil Nadu. Here's why it makes better biryani.

March 2025·5 min read

Restaurant Life

A Day in Our Kitchen: From 5 AM Prep to Last Order

Our kitchen comes alive at 5 AM, two hours before we open. We take you through a complete day — from grinding fresh masalas to shutting down after midnight.

February 2025·7 min read

Recipes

How to Make Bread Halwa at Home — Our Recipe Revealed

Our Bread Halwa is one of our most requested desserts. This month, we're sharing the recipe — with tips that make all the difference.

January 2025·4 min read