Biryani Master

We are located at Kothrud Hal 3rd Stage, right on the 100 Feet Road. Being Biryani Master means we have a reputation to keep up with the locals. The kitchen is where everything happens. We have these massive dekchis that we have to move around, and it takes two of us to lift them sometimes. The floor is usually a bit slippery from the steam, so you have to watch your step. We don't use any fancy timers; we just know by the smell when the rice is done. Most of our day is spent chopping onions or cleaning the meat. It’s a lot of prep work before the shutters even go up. By the time it’s lunch, there’s already a small crowd waiting outside. We don't have a lot of staff, so everyone does a bit of everything—serving, cleaning, and taking the cash. The 100 Feet Road is always busy, so there’s a lot of dust and noise, but once you step inside, it’s all about the food. We don't go for fancy decorations or anything. The walls are plain, and the tables are basic wood. People come here for the taste, not the view. We keep the prices fair because we want the same people to keep coming back. It’s hard work, but when the pots are empty at the end of the night, it feels good.