Our Story
Cooked The Way It Always Has Been
SHAHI Biryani & Tikka cooks Pakistani and Indian food from a kitchen in Greenbelt, Maryland. Two things sit at the centre of the menu: biryani that is layered, sealed and steamed the traditional dum way, and meat cooked over open fire.
Nothing on the grill is pre-cooked and held. Spices are ground rather than scooped out of a jar. It takes longer, and it is the only way the food tastes the way it is supposed to.
The Kitchen
Two Fires, One Menu
The dum side of the kitchen is slow. Marinated meat is layered with basmati, fried onion, mint and saffron, sealed, and left to steam over a low flame until the rice takes on the masala.
The grill side is fast and hot. Boti, sheekh and tandoori go over open flame and come off charred at the edges. Between the two sits everything else — kadai, korma, nihari, and a full vegetarian section.
What We Cook
From The Menu
Biryani
Hyderabadi dum biryani in chicken and goat, and the hotter, tangier Karachi style with potato.
The Grill
Chicken, beef and lamb boti, sheekh kabab, Bihari kabab, tandoori chicken and lamb chops.
And The Rest
Kadai in the iron wok, korma, nihari, paneer and daal, dosas, halwa puri at breakfast, lassi and chai.
Come And Eat
The full menu is online — order for pickup, or call the kitchen and we will talk you through it.