दम बिरयानी
Lamb dum biryani
Layered with saffron milk and fried onion, sealed under pastry and left to steam. We break the crust at the counter, so the first breath of it is yours.
£16.50
The spice box opens at dawn.
Nothing at Chandni starts from a jar. Every morning the whole spices are toasted in iron, ground by hand and portioned for the day: Kashmiri chilli for colour, black cardamom for smoke, a few threads of saffron for the biryani.
By evening the tandoor is at full heat and the kitchen smells the way our grandmothers’ did. That is the whole recipe.