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April 26th, 2025

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Food & Drink with DUM

All biryanis are good – Some are great even – but very few that could be Fit for a king – and ours is one of the few that’s fit for your Majesty.

Perfect Paired

– Biryanis

– Accompaniments

– Pudding

– Drinks

– bound by taste

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FOOD AND DRINK

Perfectly paired Biryanis, Accompaniments, Pudding, Drinks

All Biryani dishes are for pre-order only, so select what you fancy, add it to your cart and enjoy as early as a day later. We accept pre-orders for up to 30 days in advance, so you can choose date which suits you best.

When ready, Biryani can be collected from BR5 or delivered to your door for an extra charge of £2.50 within the 3 miles radius from above postcode. For more details about our collection and delivery policy, please click here.

ABOVE: Chicken Berry Britannia – The Dum variation on the legendary Irani café special, with cranberries.

Layers of Pleasure

Biryani has become a familiar dish of layers of savoury meat – usually chicken or goat – steamed together with basmati rice and spices. The bottom layer of rice absorbs the meat juices as it cooks, so giving that rice a tender texture and a rich flavour, while the top layer of rice remains white and fluffy. (Sometimes the meat is replaced by vegetables.)

While there are so many versions of Biryani, the most famous and the best are from Hyderabad. Even here there are around 40 different recipes but all of them share two characteristics:

The rich sauce gains its texture from fried onions.

The dish is prepared in and served from traditional clay pots.

Dish of the Nation?

For Sure – You may now enjoy many Dum signature dishes in the comfort of your own home with our at-home meal kits.

Create Dum’s most-loved breakfast in as little as 20 minutes with Bacon or Vegan Sausage Naan Roll Kits. Containing the choicest ingredients along with handy cooking instructions, pillow-y soft naan perfection is guaranteed.

Now available alongside treasured pieces of Dum Crockery taking inspiration from Indian chintz for a bright and floral pattern. Two of our finest porcelain plates will be delivered alongside best ingredients to help make your Naan Rolls sing.

Place your order here.

All biryanis are good

Some are great even – but very few that could be Fit for a King – and ours is one of the few that’s fit for your Majesty.

WE CHOOSE THE PEOPLE we work with very carefully, especially when it comes to sourcing ingredients.

At breakfast, you’ll enjoy free-range eggs from Clarence Court, sausages from Maynard’s Farm and bacon from Ramsay of Carluke. Plant-based patrons might opt for a vegan naan roll made with sausages designed with Chef Neil Rankin.

Our all-day menu is Halal, with our lamb and chicken coming from certified suppliers, and the animals are humanely stunned before slaughter.

We offer a range of menus catering for many dietary requirements including gluten-free, dairy-free, vegan and more. All allergens may be found here.

Read the café stories

Hands that make the food

How I Present Biryani:

I bring my Biryani to you in the clay pot in which it has been cooked; and I bring in clay glasses as accompaniments:

‘Mirchi ka Salan’ – a traditional gravy made with peanuts, sesame seeds, tamarind and coconut

‘Raita’ – a cucumber and pomegranate yoghurt sauce

Method and taste

How I Cook Biryani:

I marinate the meat in a home-made ‘masala’ blend of twenty different spices and herbs. After 12 hours, I place all the ingredients inside the clay pots, seal the lids with dough and cook the food over a low heat for a few hours.

In Bombay, a city surrounded by the sea, seafood is fresh and available in abundance. And feasting on it is a regular and exuberant activity — almost a birthright. Bombayites, raised on the spoils of the sea, crowd into famed spots for favourite dishes. Mahesh Lunch Home for Jumbo Crab and Butter Pepper Garlic Prawns. Trishna for Tandoori Lobster and Squid Koliwada. Or Gajalee for Clam Masala and Stuffed Pomfret. In Bombay, a city surrounded by the sea, seafood is fresh and available in abundance. And feasting on it is a regular and exuberant activity — almost a birthright. Bombayites, raised on the spoils of the sea, crowd into famed spots for favourite dishes. Mahesh Lunch Home for Jumbo Crab and Butter Pepper Garlic Prawns. Trishna for Tandoori Lobster and Squid Koliwada. Or Gajalee for Clam Masala and Stuffed Pomfret.

Rich with Tradition

I have imported these pots directly from India.

Earthenware pots like these have been used in Indian kitchens for generations because they improve the cooking of the food in two ways:

They reduce the level of acidity and impart nutrients, so making the food healthier to eat.

They allow the heat and moisture to circulate, so allowing the entire dish to cook evenly.

(Of course, nowadays, they are also seen as being more protective of the environment than some other ’packaging’.)

Diary Entry

See us across the Kingdom

Diary Entry

At the Beginning

Food & Drink with DUM

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FOOD AND DRINK

Layers of Pleasure

Dish of the Nation?

All biryanis are good

Suggested Reading

Hands that make the food

Method and taste

Rich with Tradition

DUM-MUD Biryani Clay Pots

Diary Entry

See us across the Kingdom

Diary Entry

At the Beginning

Food & Drink with DUM

~ FOOD AND DRINK

Layers of Pleasure

Dish of the Nation?

All biryanis are good

Suggested Reading

Hands that make the food

Method and taste

Rich with Tradition

DUM-MUD Biryani Clay Pots

~
FOOD AND DRINK