The dum technique seals steam under bread dough — a Nizami method passed down since the 17th century. We don't shortcut it.
Existing rewards
Hyderabadi flavours at the heart of Chadstone — order direct from our kitchen.

The dum technique seals steam under bread dough — a Nizami method passed down since the 17th century. We don't shortcut it.
Each biryani is built in seven distinct layers — rice, meat, masala, saffron — before the seal goes on and the pot enters the oven.
Thirteen ground spices go into every biryani marinade — each one measured by hand, the same way every day.
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Slow-cooked chicken layered with aromatic basmati — our most-ordered dish.
Tender goat marinated 24 hours, sealed and slow-cooked under dum.
Tandoor-grilled chicken in a rich, velvety tomato-cream sauce.
Classic South Indian deep-fried chicken — crispy outside, juicy within.
Freshly baked in the tandoor, brushed with butter. Perfect with any curry.
Mildly-spiced cottage cheese in a creamy tomato gravy.
"Delicious food shouldn't come at the expense of your health, your time, or your relationship with the people who feed you."
— The Chilli India team