Dum Handi Biryani - Park Avenue - Indian Restaurant

A fragrant North Indian rice dish cooked in a sealed clay pot. Layers of marinated vegetables and long-grain basmati rice are slow-cooked together (dum style) with aromatic spices. Mildly spiced and served with yogurt raita.

Classic Lucknow-style biryani with tender chicken pieces. The meat and rice are layered and steam-cooked in a sealed pot to lock in the aroma of saffron and mild spices. Serves 1-2 people.

Rich and aromatic biryani made with fresh mutton. Cooked in the traditional dum method where meat and rice steam together in a clay pot. Flavorful but not overly spicy.

Eastern Indian style biryani famous for including potatoes and boiled eggs along with the chicken. Cooked with aromatic yakhni stock and basmati rice. Slightly sweeter and lighter in spice than other biryanis.

A signature Kolkata dish featuring mutton, potatoes, and boiled eggs. The ingredients are slow-cooked with basmati rice in a sealed pot, creating a subtle and aromatic flavor profile.

A popular street food wrap featuring spiced paneer (cottage cheese) filling inside a paratha (flatbread). Savory and convenient to eat by hand.

Grilled chicken chunks wrapped in a flaky paratha flatbread with onions and sauces. A famous Kathi roll style snack from Kolkata.

Spiced mutton filling wrapped in a warm paratha flatbread. Rich and meaty, typically seasoned with tangy sauces and crunchy vegetables.

A flaky flatbread fried with an egg layer and rolled up with onions and seasonings. A simple and satisfying street food classic.

South Indian style biryani from Kerala. Features chicken marinated in regional spices like fennel and curry leaves, layered with basmati rice and slow-cooked.

A seafood biryani using fresh King Fish. Flavored with Kerala spice blends and cooked in a clay pot. The fish remains moist and aromatic within the rice layers.

Tender mutton pieces cooked with distinct Malabar spices from the southern coast of India. Sealed in a clay pot to meld the rich meat flavors with the rice.

Aromatic rice dish featuring fresh prawns and Kerala spices. The prawns are juicy and the rice absorbs the savory coastal flavors. Cooked dum style.

A unique fusion dish combining Indian biryani techniques with Thai green curry flavors. Vegetables are marinated in green curry spices and slow-cooked with basmati rice.

Chicken marinated in Thai green curry paste and spices, then layered with Indian basmati rice. Slow-cooked in a sealed pot for a flavorful Indo-Thai experience.

Fusion biryani where mutton is seasoned with zesty Thai green curry ingredients and cooked with basmati rice. A savory mix of herbal Thai flavors and rich meat.

Premium biryani made with large King Prawns. Seasoned with aromatic spices and slow-cooked with basmati rice in a clay pot to preserve the delicate seafood taste.

A spicy and tangy soup with soy sauce, vinegar, and chili. Filled with vegetables (and chicken if selected). Served hot.

A thick, creamy soup made with sweet corn kernels. Mildly sweet and savory, a comforting appetizer.

Battered chicken chunks tossed with bell peppers, onions, and green chilies in a spicy soy-based sauce. Available as a dry appetizer or with gravy for mains.

Cubes of cottage cheese (paneer) or mushrooms cooked with onions and peppers in a spicy chili-soy sauce. A popular Indo-Chinese fusion dish.

Stir-fried noodles tossed with vegetables and savory sauces. Similar to chow mein, flavored with Indian spices and soy sauce.

Rice stir-fried in a wok with vegetables and seasoning. A simple and flavorful dish, can be eaten on its own or with a gravy dish.

A fresh salad with Mediterranean ingredients like feta cheese, olives, and fresh vegetables. Dressed with olive oil and oregano.

A refreshing Indian salad made with small chopped vegetables like cucumber, onion, and tomato. Seasoned with lemon juice and salt.

A cooling side dish made of yogurt mixed with chopped raw vegetables. Helps balance spicy dishes.

A spicy and tangy curry sauce typically served as a side accompaniment to biryani. Made with peanuts, sesame seeds, and tamarind.

A thin, crispy lentil cracker (papad) topped with chopped onions, tomatoes, coriander, and spices. A crunchy appetizer.

Yogurt mixed with small, crispy fried chickpea flour balls (boondi). Seasoned with roasted cumin and mild spices.

Plain, aromatic long-grain basmati rice steamed to perfection. A neutral base for curries.

A thin, crisp disc-shaped food made from lentil flour. Roasted or fried until crunchy.

Soft, deep-fried dumplings made of milk solids, soaked in a sweet, saffron-infused sugar syrup. Served warm.

Darker fried milk dumplings (Kala Jamun) served with Rabri, a thickened, sweetened milk dish. Rich and indulgent.

A Hyderabadi bread pudding made by frying bread slices and soaking them in saffron-flavored milk and syrup. Garnished with nuts.

A traditional creamy rice pudding made with ground rice and milk, flavored with saffron and cardamom. Served chilled in an earthen pot.