Slow-roasted mandi,
served the traditional way.

A dish built for sharing, brought to Uppal

Mandi began as a way of cooking for a crowd — meat and basmati rice slow-cooked together so the rice takes on every bit of flavour, then finished with toasted nuts and a squeeze of lime. It's a Yemeni and Gulf Arab tradition that's since found a second home in Hyderabad's kitchens.

House of Diwan Mandi is our take on that tradition: real tandoor work, unhurried cooking, and a dining room built around the same low, communal seating the dish was always meant to be eaten on.