Cook Kebabiya-inspired favourites at home, learn the small techniques that make Indian food sing, and build a spice shelf you will actually use.
Chicken or Veg · Dum cookedOur signature sealed-pot biryani, in two versions. Choose chicken or vegetable and cook it the Kebabiya way.
30 min + 1 hr marinating · 45 min cook
30 min · 35 min cook
Signature BlendTen spices, roasted and ground for kebab marinades, rich gravies, biryanis and curries. A little goes a long way.
Ten whole spices
Marinades, gravies, biryanis
Indian cooking is less about adding more spice and more about knowing when every ingredient should meet the heat.
Give whole spices 20–30 seconds in warm oil. Once they smell fragrant, add the next ingredient before they darken.
Yoghurt tenderises while spices season. Four hours is useful; overnight is best for chicken thighs and lamb.
For tikka, a fiercely hot grill and space between pieces creates the char that a crowded pan cannot.
Rest grilled meat for five minutes and a sealed biryani for fifteen. The final texture forms off the heat.
Rinse until the water is nearly clear, soak for 30 minutes, and lift rather than stir once the grains lengthen.
You do not need dozens of jars. These six create warmth, colour, freshness and depth across marinades, rice dishes and curries.
Earthy & warm
Toast whole seeds at the start, or add ground cumin midway through the masala.
Citrus & body
Ground coriander rounds curries without adding heat. It can be used generously.
Colour & gentle heat
Use for a deep red hue and measured warmth rather than sharp chilli intensity.
Floral & bright
Lightly crush the pods before adding to rice, tea or a slow-cooked sauce.
Aromatic finish
Add near the end. Long cooking can flatten its delicate roasted-spice aroma.
Savoury & fragrant
Crush dried leaves between your palms and stir through rich curries just before serving.
Cook at home when the mood takes you. When you want the full fire, aroma and shared-table experience, come to Kebabiya in Bella Vista.