Lunch Biryani Box
Murgh dum biryani, mirchi ka salan, burhani raita and a double ka meetha, packed in a foil deg. Mon–Fri, 11:30 AM – 3 PM.
₹299per box · pickup & delivery
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Charminar · Hyderabad · Since 1994
Kacchi biryani, sealed in the deg since 1994
Three streets from the Charminar, raw marinated gosht and aged basmati go into copper degs, sealed with dough and left to the coals. Mirchi ka salan, dalcha, haleem in Ramzan, and Irani chai to finish — the Nizami table, ordered direct.
31Years at the deg
4.7Google rating · 5,400+ reviews
9Copper degs on the coals daily
40Minutes avg. delivery
Family Deg — Serves 6
A whole 3 kg kacchi gosht biryani deg, sealed and delivered with salan, dalcha, raita and khubani ka meetha for six. Order 3 hours ahead.
₹2,950mutton · chicken ₹2,450
10% off on WhatsApp
Order from this page instead of the apps and the aggregator commission comes back to you. Use code DEG10.
10%off on orders above ₹899
Curated experiences
More than a meal — book the evening
Thaals, seatings and sealed degs for when the occasion deserves more than à la carte. Reserve below or message us directly.
For four
Nizami Tasting Thaal
One brass thaal for the table: pathar ka gosht, shami, kacchi biryani opened from its own small deg, dalcha, salan, baghara baingan, sheermal and three meethas. Served on the terrace facing the Charminar.
₹3,600for 4 guests · veg thaal ₹2,800
Reserve the thaal
Ramzan & winter
Haleem Evenings
From iftar till midnight through Ramzan, and on winter weekends: haleem from the bhatti, chakna, kebabs from the sigri and sheer khurma. Walk in or reserve a seat on the terrace.
₹650per person · haleem, kebab & meetha
Reserve a seat
Masterclass
Biryani in the Deg Kitchen
Three hours with Ustad Azeem: the marinade, the rice timing, layering, sealing with atta and reading the dum by smell. You go home with the deg you cooked. Sundays, 10 AM.
₹2,400per person · 8 seats · includes lunch
Enquire on WhatsApp
Offices & events
Corporate Biryani Buckets
Sealed 5 kg degs delivered to Hitech City, Gachibowli and Banjara Hills with salan, raita, meetha and disposables. Chicken, mutton or veg; 20 to 500 covers.
₹385per person · minimum 20 · 24 hrs notice
Order on WhatsApp
Est. 1994Laad Bazaar, Charminar
Our story
Nine copper degs, a granite pathar and a recipe from the Nizam's kitchens
Deccan Deg opened in 1994 as a two-deg biryani counter on Laad Bazaar Road, run by Ustad Mohammed Azeem, whose grandfather cooked in the bawarchikhana of the last Nizam. The first deg is still on the coals every morning; the granite pathar for the gosht was cut from the same quarry that supplied the Chowmahalla Palace.
Thirty-one years later there are nine degs, a haleem bhatti that burns through Ramzan, a samovar for the Irani chai and a terrace that looks straight at the Charminar. The recipes have not changed: raw marinated meat, aged basmati, a dough seal and no shortcuts on the dum.
- Kacchi method only — raw meat, sealed deg, no par-cooking
- Aged Deccani basmati, rested 18 months before it sees the rice water
- Mutton from a single Bahadurpura supplier, delivered before dawn
- Spices ground every morning in the stone chakki
- Halal, with a separate vegetarian deg and utensils
- Zero-commission direct ordering on WhatsApp
Ustad Mohammed Azeem
Founder & Master of the DegsTimings & getting here
Open every day, lunch and dinner
Daily · 11:30 AM – 4:00 PM · 7:00 PM – 11:30 PM
Hours of service
| Day |
|---|
Degs open at 12:30 PM and 7:30 PM — biryani is served from then. Last order 30 minutes before closing. During Ramzan the kitchen stays open till 2 AM.
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Delivery & pickup
Old City, Laad Bazaar, Malakpet and Abids in 30–40 minutes; Banjara Hills, Secunderabad and Hitech City in 45–60 minutes. Pickup from the Laad Bazaar counter.
Avg. delivery
Delivery fee
Minimum order
Pickup ready in
Parking
Two-wheelers at the Charminar gate stand; cars at the Madina Circle paid lot, a four-minute walk. We will send a boy to guide you.
Family section on the first floor, terrace seating from 7 PM, wheelchair access on the ground floor. Prayer space available.
Why Deccan Deg
What the dum teaches you
Kacchi, never pakki
The mutton goes in raw and cooks in its own steam with the rice. It takes longer and it is the only way the grain tastes of the meat.
Wood fire and coals
No gas under the degs. Tamarind wood for the dum, charcoal for the pathar and the sigri, a bhatti for the haleem.
Fed by the old city
Mutton from Bahadurpura, rice from Nizamabad, chillies from Guntur, dried apricots from Laad Bazaar traders we have known for decades.
Direct, not through apps
Order here and the 25% commission stays in the kitchen — better mutton, fairer prices, and a reply from a person, not a bot.
The kitchen
The people at the deg
Ustad Mohammed Azeem
Founder & Deg MasterLearned the kacchi method from his father at eleven. Still seals every deg himself and judges the dum by smell alone.
Chef Farzana Begum
Head of Curries & MeethasKeeps the salan, dalcha and khubani recipes exactly as her khala cooked them in Purani Haveli.
Vijay Reddy
Restaurant ManagerRuns the terrace, the family floor and the WhatsApp line. Remembers your usual and your mirchi tolerance.
Sameer Khan
Sigri & PatharTwenty years on the coals. The pathar ka gosht and the boti kebab are his, start to finish.
Guest stories
Word of mouth
We drove from Banjara Hills for the kacchi biryani and ended up ordering the family deg for my father's seventieth. It arrived still sealed; the whole house smelled of saffron for a day.
Ayesha SiddiquiBanjara Hills · Family deg
Office order for forty, delivered to Hitech City on time, every box hot. The mirchi ka salan alone converted three colleagues who thought biryani was just rice.
Rohit VenkateshHitech City · Corporate buckets
Haleem evenings during Ramzan are a ritual now. The terrace, the Charminar lit up, and the haleem is the real thing — pounded, not blended.
Meher FatimaMalakpet · Haleem evenings
City Food & Nightlife AwardsBest Hyderabadi Biryani, Old City · 2025
Traveller Top TablesHyderabad · 2024
Gold Dining PartnerConsistently rated 4.5+ since 2018
Kitchen Hygiene Rating5 stars · independently audited kitchen
Reservations
Reserve a table
Tell us when and how many; we confirm on WhatsApp. Walk-ins are welcome, but the terrace fills early on Friday and Sunday evenings.