How to reheat biryani without drying it out
Steam is your friend; the microwave on high is not.
Kacchi and pakki: two ways to make a biryani
Why we put raw meat in the pot, and why it takes so long.
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Notes from Shahi Degh Biryani
Guides, care tips and stories from behind the counter.
The ten spices in our biryani masala
We grind it every Tuesday. Here is what goes in.
Ordering biryani for a party: how many degs and what it costs
A full deg feeds ten. Here is how to work out quantities, sides and budget for 20, 40 or 80 guests.
Haleem season: how our Ramzan kitchen works
Wheat, mutton and twelve hours of stirring. What happens behind the haleem counter every evening of Ramzan.
Chicken, mutton or vegetable biryani: how to choose
Texture, spice and cooking time differ more than you might think. A guide to our three degs.
Your first visit to Shahi Degh: what to expect
Deg times, the wait, seating and how the kebab counter works, so your first meal here goes smoothly.
Potatoes, food colour and other biryani myths
What Hyderabadi biryani does and does not contain, and why some popular ideas about it are wrong.
A Hyderabad evening, from Necklace Road to the Old City
A simple walking and auto route for visitors that ends with dinner on Raj Bhavan Road.
How to make mirchi ka salan at home
Our recipe for the peanut, sesame and tamarind chilli curry that sits beside every portion of biryani.
Feeding a crowd?
Party degs for 10 to 100 people, delivered sealed and hot.