The Master Behind the Fire

Chef Solomon Antony didn't just learn to cook biryani — he lived it. Trained in the traditional kitchens of Karnataka, he spent years mastering the delicate balance of spice, heat, and timing that transforms simple ingredients into something extraordinary. For Chef Solomon, biryani is not a recipe to be rushed. It's a meditation. Every grain of basmati is washed with care. Every cut of Bannur mutton is marinated for hours in stone-ground pastes made fresh each day. The firewood is chosen for its aroma. The pot is sealed with dough, trapping steam and smoke to create layers of flavor that only patience can unlock. His philosophy is simple: respect the ingredient, honor the flame, and never compromise. At Bannur Biryani Haus, Chef Solomon cooks each pot as if it were for his own family — because to him, every guest is. His signature touch? The perfect dum. That moment when the lid is lifted and the aroma escapes — smoky, spiced, intoxicating. It's the result of years of intuition, precision, and an unshakable commitment to authenticity.