Matka Biryani
Rice and meat layered into a clay pot, sealed with dough, and left on low dum until the lid is cracked open in front of you. Seven kinds, from vegetable to prawn.
2019Serving since
Our Story
A chautari is where people stop, sit and share.
That is the whole idea. In the hills, a chautari is the shaded resting place under a peepal tree where travellers set down their load and eat together. We built a kitchen around that feeling in Manohara — one where the biryani arrives sealed, the pot is broken open in front of you, and nobody eats alone.
- Whole spices, ground every morning. No ready-made pastes in any gravy we serve.
- Long-grain rice, layered by hand. Each matka is built to order, then sealed and left on dum.
- Four sizes, honestly portioned. Mero for one, Sathi for two, Pariwar for the family, 1.5 kg for the gathering.
- Veg is never an afterthought. Sixty-plus fully vegetarian dishes, cooked on their own side of the line.
