Biryani Darbaar

The biryani range is where the kitchen is strongest and most confident. The chicken, lamb and vegetable biryanis all score around 8.0/10 individually, and there is a spicier chicken version for diners who want more heat — a sign the kitchen treats biryani as a category to get right rather than a single line on the menu. The breadth matters: a place that can carry a vegetable biryani to the same standard as its meat versions is paying attention to the rice and the layering, not just leaning on a good curry.

Because Tastibase scores each dish on its own evidence, that 7.9 headline is specifically about the biryani — not an average of the whole venue. If biryani is what you are driving out for, the data points the same way the menu does.

Beyond biryani, the menu leans into the Indo-Chinese and home-style dishes that tend to share a kitchen with a serious biryani operation — chicken 65, chilli chicken and gobi manchurian among the lighter, punchy options, alongside heartier plates like mutton fry and paneer butter masala. These rotate in and out of the rankings as reviews accumulate; the ones with enough mentions to score are listed above with their individual numbers so you can order to the kitchen’s strengths rather than guess.

This is a kitchen to seek out when biryani is the mission — whether that is a chicken or lamb dum biryani done properly, or a vegetable version that holds its own. It rewards ordering the dish it is built around. As with every venue on Tastibase, the scores here come only from public reviews from the last three years, weighted so that steady, repeated praise counts for more than any one glowing write-up — so the ranking reflects how the kitchen is cooking now.