This is the whole meal.

Now picture it for eight hundred.

Nobody eats last.

We cook for the last plate the way we cook for the first.

Cooked over firewood.

Wood heat all round the pot, not a gas flame. And still hot when it lands.

Firewood biriyani · Tamil Nadu

Is your date free?

Send your date and your headcount. We answer the same day.

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Biriyanikaran

This is the whole meal. Now picture it for eight hundred.

Chicken and mutton biriyani, cooked over firewood, for weddings across Tamil Nadu. Send us your date and we will tell you if we are free.

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What we promise

Enough for the last table too.

Every family fears the same thing: the food runs short, and the last tables get rice and apology.

So we cook to your headcount with a margin on top, agreed with you before the day.

Masala chicken biriyani on a banana leaf with onion raita, brinjal curry, a sweet and a bottle of nannari sharbat

200+ Functions served

Weddings, parties, industrial canteens and special orders.

3 years In business

Cooking from Oragadam, Chennai, for functions across Tamil Nadu.

Same day Reply to every enquiry

Send your date and headcount and you hear back today.

Chicken 65 biriyani

The one people photograph. Red, glossy, and gone first.

Fried chicken biriyani

Crisp on the outside, still juicy underneath. Safe with every age at the table.

Masala chicken biriyani

Chicken in a thick masala gravy that soaks down into the rice.

Biriyani with a whole chicken leg, raita and brinjal curry

Whole leg biriyani

A full leg in every serving. A good pick for the head table.

Mutton biriyani

Cooked over firewood like the rest. Mutton prices move week to week, so ask us for this week's figure.

The rest of the leaf

Biriyani is the reason. It is not the whole meal.

The dishes we cook alongside the biriyani. Build your menu from them and we will price the combination.

Chicken 65 served in a black dish with onion and lemon — Chicken 65

Pepper varuval on a banana leaf — Pepper varuval

Double ka meetha, bread soaked in sweetened milk and topped with a cashew, served in a white bowl — Double ka meetha

Bottled nannari sharbat with basil seeds — Nannari sharbat

Fried kola urundai on a banana leaf in a black plate, with curry leaves — Kola urundai

Crisp crumb-fried chicken on a banana leaf with onion rings, lemon and coriander — Fried chicken

Egg podimas with green chilli and onion — Egg podimas

Fried rice with chilli chicken in a bowl beside a sealed Biriyanikaran container — Fried rice

Where we cook

Five hundred plates, or twenty.

The biriyani is the same either way. What changes is how many of us turn up, how long we are on our feet, and whether it is one day or every day.

Wedding guests in silk sarees and veshti eating chicken biriyani from a single row of banana leaves, with raita, brinjal curry and steel tumblers, a marigold garland at the far end of the hall

Weddings

The full hall

Hundreds of leaves, laid end to end, served in one pass so nobody is waiting.

Chicken biriyani Factory workers in uniform eating chicken biriyani from a single row of banana leaves along a steel canteen table, a bottle of water by each leaf

Factory workers in uniform eating chicken biriyani from a single row of banana leaves along a steel canteen table, a bottle of water by each leaf

Industrial canteens

Shift after shift

Hundreds of plates to a fixed clock, the same every single day. Priced per head on a running contract.

Fried chicken Office staff eating fried chicken biriyani from a single row of banana leaves along a meeting room table, bottles of water down the middle

Office staff eating fried chicken biriyani from a single row of banana leaves along a meeting room table, bottles of water down the middle

Office events

In and out clean

Set up before the break, cleared before the next meeting. One invoice, no fuss.

Whole leg

Relatives seated behind a single row of banana leaves at a home function, each leaf with biriyani and a whole chicken leg, steel tumblers of water beside them

House functions

Small and proper

Twenty guests get the same biriyani as five hundred. We do not scale the care down with the numbers.

Your function

Move the slider. Watch the pots add up.

Drag it to your guest count and you will see roughly what your function actually needs. Then send us that number and we will price it properly.

Nobody has to guess, and nobody has to call three times to find out what a function your size costs.

300 guests

Guest count

502000

5pots

50kg rice

300leaves

Get a price for 300

These are working figures to start the conversation, not your quote. We confirm exact quantities once we know your menu and your serving style.

Three steps

From a message to a full hall.

Send the date

Your date and a rough headcount. We tell you the same day whether we are free.

We agree it in writing

Menu, headcount, timing and price on one sheet. Whatever is not on that sheet is not a charge.

We cook to your clock

The cooking is timed to when your guests sit down, not to when it suits us.

Four more things worth knowing.

In their words What our customers told us Real WhatsApp messages from canteen, corporate and delivery customers. Read them The price Why there is no price list What moves the cost of a plate, and how we quote you the real figure. Read it On the day What lands at your venue The biriyani, the sides, the sweet and the sharbat, item by item. Read it Straight answers The questions we get on every call Running short, firewood, hot food, extra charges, how far ahead to book. Read it

One message

Tell us the date. We will tell you if it is free.

That is the whole first step. No form to fill, no callback queue, no waiting for an email that lands three days later.

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Weddings · Receptions · Industrial canteens · House functions · Office orders