A baithak built around biryani.
Biryani Baithak started in Kamothe with one simple idea — biryani deserves patience, respect and a little bit of drama. No shortcuts. No MSG. Just slow dum, hand-ground masalas, and basmati that opens up like a flower.
Today, we feed birthdays, mehendis, office lunches and tired weekday families across Navi Mumbai — from the same kitchen, with the same obsession.
asli thikana.
Three things we refuse to compromise on.
Taste
Every biryani is dum-cooked on slow charcoal. Spices are hand-ground in small batches. Rice is soaked, not shortcut. The moment you open the handi — you’ll know.
Hygiene
Fresh cuts sourced every day. Clean kitchen, clean packaging, clean hands. What we’d serve our own family is what we serve you.
Simplicity
No complicated apps. No long waits. You WhatsApp, we cook, you eat. That’s the whole contract.
From one handi to three branches.
- Day One
One kitchen, one obsession
Akash bhai opens the first Biryani Baithak in Kamothe — a small baithak with a charcoal dum and a whole lot of stubbornness about shortcuts.
- Word of Mouth
From weekday dinner to weekend parties
Regulars start sending birthday & mehendi orders. The bulk handi gets bigger. The recipe stays exactly the same.
- Today
Three branches, same baithak
Kamothe Sector 21, Kamothe Sector 6A and Karanjade — feeding Navi Mumbai one handi at a time.
Akash Jaiswal.
Akash grew up watching his family cook for every occasion — shaadis, namaz-e-jumma dawats, small gatherings at home. The smell of dum-cooked biryani was the smell of Sunday.
Biryani Baithak is his way of bringing that memory to your table. He still oversees every handi, every masala batch, every bulk order — because the day he stops tasting, the biryani stops being his.
Biryani ek emotion hai. Usko time dena padta hai.
— Akash Jaiswal, Founder