Indian bar & grill · Chandler, Arizona
Hyderabadi dum biryani, tandoori grills and Andhra curries, with Indian beer and whisky poured alongside.
Doors open. Biryani, dosa and lunch combos.
Happy hours. Start the evening early.
Dinner and drinks. Grills, curries and the bar.
The Kitchen
Hyderabadi dum biryani is the house speciality, served with mirchi ka salan and raita. Around it: tandoori kebabs, curries from Andhra and Chettinad, crisp dosas and Indo-Chinese plates made for sharing.
The Bar
Crisp Indian lagers for the heat of the grill. Single malts from Bengaluru, Goa and Uttar Pradesh for a slower evening. Alcohol-free drinks made with the same care.
Discover
India now makes some of the world's most talked-about single malts. Start crisp with a lager, then move to something richer.
Indian single malt · Bengaluru, Karnataka
Amrut Distilleries
Malty and fruity, with oak and gentle spice.
Price & poursAsk your server
Indian single malt · Rampur, Uttar Pradesh
Radico Khaitan
Matured in American and European oak. Honeyed and rounded.
Price & poursAsk your server
Lager · Indian brand
Light and crisp. Made for spice.
Price & poursAsk your server
Wheat ale with mango · Brewed in the USA
Rupee Beer
Soft wheat body with ripe mango.
Price & poursAsk your server
From the menu
Traditional names stay; a line under each says what it is. 210 dishes in all.
Basmati and spiced chicken, layered and cooked together in the pot, the way Hyderabad does it. Served with mirchi ka salan, a green-chilli curry in peanut and sesame gravy, and cool raita.
Fried chicken with green chillies, red chilli sauce and yogurt. The perfect beer snack.
Goat cooked with tangy gongura leaves. An Andhra favourite with real heat.
A thin, crisp rice-and-lentil crêpe folded around spiced potato.
Boneless chicken in cream, yogurt and green chilli. Rich and gently spiced.
Find your pairing
Suggestions from our team, not rules.
Chill and bubbles reset the palate between bites of fried, chilli-hot chicken.
A rounded malt next to the deep spice of goat and saffron rice.
Citrusy wheat beer lifts the smoke and char from the clay oven.
Our Roots
Our kitchen is rooted in Hyderabad and Andhra Pradesh, with dishes from Tamil Nadu, Punjab, Goa and the Chinese-Indian kitchens of Kolkata. The stories behind a few of them:
Why Hyderabadi biryani is layered, sealed and finished slowly.
Andhra & Telangana → gongura → five dishesThe tangy green that gives our gongura dishes their bite.
Kolkata → Hakka Chinese → Gobi ManchurianHow chilli, soy and garlic became an Indian favourite.
From the Journal
Recipes, cooking traditions and drinks guides from our table to yours.
A home recipe for Hyderabadi chicken dum biryani, kacchi style: marinated chicken and part-cooked basmati, sealed...
A clear guide to Indian single malt whisky. How it differs from Scotch, why India's heat matters, and what to expect...
New to Indian food? How to order starters, biryani, curries, breads and drinks, and what "spicy" means, from an...
Gatherings
We cater weddings, poojas, office lunches and family celebrations for 20 to 200+ guests across Chandler, Gilbert and Ahwatukee. Family-pack biryanis make a quick feast at home.
Visit
Walk in any day but Monday. Order online for pickup or delivery, or use the Biryani Pot app.
| Monday | Closed |
|---|---|
| Tuesday | 11am–9:30pm |
| Wednesday | 11am–9:30pm |
| Thursday | 11am–9:30pm |
| Friday | 11am–10pm |
| Saturday | 11am–10pm |
| Sunday | 11am–9:30pm |
| Happy hours | Tue–Thu, 3–6pm |
