The Festive One
Dhamak Chicken Bhaat
A full-bodied chicken bhaat for diners who want their meal rich, aromatic and satisfying, with tender chicken, fragrant rice and warming spices in every bite.
Dhamak - hearty, festive and full of character.
A new chapter
A heritage worth savouring.
An immersive culinary story begins here.
The Warrior's Feast
Kadak Mutton Bhaat
Robust, slow-cooked mutton meets aromatic rice and a deeper blend of traditional spices, delivering a bold, unapologetically hearty plate.
Kadak - strong in character, royal in taste.
The Coastal One
Leher Fish Bhaat
Delicate fish and fragrant rice come together with balanced coastal spices in a lighter preparation that stays fresh and aromatic.
Leher - a wave of coastal flavour upon the plate.
The Rustic Favourite
Phutak Eggs Bhaat
A lively combination of eggs, aromatic rice and bold spices that turns humble ingredients into a comforting, flavour-packed feast.
Phutak - simple at heart, bursting with flavour.
The Garden Feast
Sarpat Veg Bhaat
Fragrant rice layered with vegetables, herbs and traditional spices for a wholesome vegetarian plate that feels light yet celebratory.
Sarpat - vibrant, wholesome and satisfying to the last grain.01 / The story
A forgotten recipe. Four centuries in the making.
We are reviving Bhaat as a complete culinary memory: meat, rice, spice, fire and patience brought back to the table with the same sense of wonder that first made it worthy of remembrance.
From the fires of ancient fort kitchens to your table
Within great stone forts, royal kitchens and homes that guarded their culinary traditions, a humble yet magnificent preparation survived because one generation refused to let the next forget.
Not biryani. Not pulao. Bhaat.
It sits in its own culinary character, defined by fragrant rice, slow-cooked ingredients, carefully measured spices and the personality of the cook.
The ancient art of the handi
The vessel, the flame and the judgment of the cook work together so the grains stay proud, the aromas stay trapped, and every ingredient becomes part of a whole.
Fire knows no shortcuts
Spices must awaken, meat must tenderise, rice must remain fragrant and herbs must lend freshness. Modern kitchens may give us convenience, but flavour still demands patience.