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Following extensive travels across India, our founder and executive chef Dhruv Mittal became immersed in the rich, spicy flavours found across the regions of Andhra Pradesh and Telangana in Southern India.

Inspired, Dhruv returned to London with a desire to introduce this style of cooking to the city and opened DUM Biryani House.

The capital of the Telangana state, Hyderabad, is widely known as the birthplace of the biryani, and it is the Hyderabadi biryani which takes centre stage on our menu.

Home / History of Biryani
History of Biryani
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Biryani originated in Persia and was brought to South Asia by the Muslim merchants to the Mughal Empire
Mughal Biryani
Mughal Biryani
Rich, aromatic and well spiced biryani made in the DUM style, largely eaten in Delhi.
Awadhi Biryani
Awadhi Biryani
The Nawabs in Lucknow were known to have much milder palettes so the biryani here has tender meat, is fragrant, aromatic and has very limited spice.
Calcutta Biryani
Calcutta Biryani
Based on the Awadhi style of biryani, there is a wider use of whole spices and, due to a meat shortage during the 19th Century, the Nawabs substituted the bulk of the meat in the biryani with potatoes. A tradition that continues today.
Hyderabadi Biryani
Hyderabadi Biryani
Asaf Jah, an ex-pat Mughal Emperor, combined the Mughal Biryani with the flavours of South India. The use of Andhra red chillies makes it the spiciest biryani in India. Cooked in the DUM style in two forms – Kacche and Pakka.
Malabar Biryani
Malabar Biryani
Developed in Kerala using a shorter and browner rice called 'Kaima', Malabar Biryani is usually a light brown colour and mild to taste. Plenty of fried onion is layered with meat that is fried before mixing with the rice on a tawa pan.
Bombay Biryani
Bombay Biryani
The Bombay Biryani is sweeter than most due to heavy use of fried onion, and is cooked in a style called 'tawa' cooking. Meat curry and basmati rice are tossed together and then kept on a low heat on a large flat pan called a tawa.
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DUM Biryani House Dhruv Mittal
Dhruv Mittal
Founder and Executive Chief

Dhruv Mittal was born in Hyderabad, India and raised in Manchester. His previous experience in the restaurant industry includes; The Fat Duck, Hisbiscus and Sat Bains. Following a diploma in French cuisine and patisserie at Le Cordon Bleu, Dhruv travelled across India developing his knowledge of the cuisine whilst working for the Oberoi Hotels in Mumbai and Agra.

Inspired by his travels, Dhruv launched ‘The Chaiwalla Supperclub’ at his home in London. Having always dreamed of opening his own restaurant, DUM Biryani House is his first venture.

Gopi Ketineni
General Manager

Gopi has been heavily involved in food service at a fine dining level for the past 15 years. He has held managerial positions at London’s leading Indian Michelin starred restaurants such as Benares, Rasoi and Trishna.

Born, raised and educated in Hyderabad, one of the capitals of Royal Indian cuisine, Gopi has a great appreciation for the food deep in culture and heritage from this magical city.

DUM Biryani House Jasbir Singh Ujjainwal
Jasbir Singh Ujjainwal
Head Chef

Born and brought up in Delhi, and raised in a family of chefs; Jasbir was highly influenced by his father’s culinary skills from a young age.

He has over 20 years of experience working for reputed restaurant groups such as D&D, and various Michelin starred establishments such as Tamarind and Benares.