The goat is marinated for a full day before slow-cooking begins — thirteen ground spices, no shortcuts.
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Melbourne's north gets authentic Hyderabadi — order direct from our Preston kitchen.

The goat is marinated for a full day before slow-cooking begins — thirteen ground spices, no shortcuts.
The dum technique seals steam under bread dough — a Nizami method passed down since the 17th century. We honour every step.
Each biryani is built in seven distinct layers — rice, goat, masala, saffron — before the seal goes on.
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Tender goat marinated 24 hours, sealed and slow-cooked under dum.
Slow-cooked chicken layered with aromatic basmati — Preston's most-ordered dish.
Freshly baked in the tandoor, brushed with butter. Perfect with any curry.
Steamed basmati rice — light and fragrant, the perfect base for any curry.
Tandoor-baked flatbread with a generous garlic butter finish.
Tandoor-grilled chicken in a rich, velvety tomato-cream sauce.
"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