Biryani Tokyo (Takadanobaba)
The name speaks for itself, this restaurant specializes in biryani
The origins of the restaurant came from a unique encounter. Chef and owner Naveen Kumar, who previously ran a ghost restaurant, met Ravneesh Bhalla one day while making a delivery. Naveen was thinking about opening a brick-and-mortar restaurant, and Bhalla fell in love with the taste of Naveen's biryani. They hit it off and decided to open a restaurant together.
Before coming to Japan 20 years ago, Naveen worked at the Indian conglomerate's five-star hotel chain, Taj. His signature biryani is made with a wide variety of spices, yet has a gentle, unified flavor. At lunch, he serves a one-plate menu where you can choose your biryani, and in the evening, he serves five types of biryani as the main course, with appetizers and kebabs as side dishes. This reflects his attitude of "biryani first and foremost!"
Chicken Biryani
The biryani is made by layering basmati rice boiled in water with herbs and spices, chicken, and gravy made from onions fried with a dozen kinds of spices, garlic, and ginger, resulting in a moist finish. Cleanse your palate with "Raita" (top right), and change up your taste buds with the coconut-based curry "Saran" (top left). 1,950 yen.
Artiki
It originated in Delhi but has spread throughout India, becoming a beloved street food snack. It's like an Indian croquette, made from potatoes mixed with coriander and spices and deep-fried. Served with a sweet, sour, and spicy tamarind sauce. 850 yen.
Lamb Sheek Kebab
The juicy kebab is made from fresh minced lamb seasoned with spices and grilled on a long skewer. It comes with a refreshing yet punchy mint sauce that contains roasted cumin and chili flakes. 1,750 yen.
The pop logo and cafe-like interior, directed by Barra, who also works in advertising design, give a fresh feel to the store.
Chef Naveen cooks his signature biryani in a large pot called a "handi." 
The bright interior is decorated in vibrant orange.
