“Haleem is a rich, savory, slow-cooked stew widely consumed across South Asia, the Middle East, and Central Asia. It is made by blending meat, grains, and lentils into a thick, porridge-like consistency through hours of constant stirring and mashing.” That was how ChatGPT described haleem. I find it more clinical and less soulful. Mostly made with mutton or chicken, my own concoction of late is pure veg. Yes, three kinds of soul food. Lentils, barley, and spices in my kitchen

It is my go-to kebab – Shami. It comes baked in an oven, but if you buy it and bring it back home, you are set for a superb meal. Every time I prepare Shami, I cook it in one simple way but serve it in a few different ways. Advisory: Use a non-stick pan. Always. Prep: Pan-fry with a drizzle of ghee (not butter) and serve it with biryani. You can’t go wrong. It is one perfect match. No curry whatsoever, so it doesn’t disturb the flavourful taste of the biryani itself. On the c

I am merely trying to bring back the art of making proper biryani into the 21st century like it so richly deserves. It needed someone’s commitment to stay the course and bring modern manufacturing equipment and techniques to enable it to be scaled up without depth of flavour being lost or compromised. Hence, we had to invest in space, cutting edge technology and equipment and now AI to bring about constant quality improvements so we can give you your money’s worth. The journe

I thought I'd take this opportunity here to answer some questions that you may have about Bismillah and why biryani means so much to us. I want you to know that Biryani as a dish is the top rice dish in the world. There isn’t a dish that delivers the depth of flavours that biryani does. Nothing in any part of the world comes close to it. Why? It is cooked or prepared in a way that flavours are layered and the end result when you taste and process it, upon being served, will