Sealed in dough, cracked at the pass.

Forty-Eight-Hour Short Rib Biryani

Aged basmati steeped with forty-eight-hour braised short ribs, star anise, and steep saffron, sealed under hand-rolled dough.

Wok-Tossed Duck Confit Rice

Crisp-skinned duck confit folded into wok-charred grains with rich aromatics and toasted sesame.

Burnt Chili Raita

Smoked yogurt infused with charred chilies and cooling mint to balance the spice-charcoal finish.

Praised by critics and locals

The single most aromatic plate of rice in the city. The dough seal preserves every note of spice.

Los Angeles Dining Gazette

A masterclass in restraint and flavor depth. The short rib melts instantly into the saffron grains.

Westside Food Journal

Reservations are hard-won for a reason. Every dish carries an incredible charcoal warmth.

Verified Table Guest

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