Our story
Kacchi the slow way
Zafrani started with one handi and one rule: seal it, leave it, and open it only for the guest.
Six hours, one seal
We marinate in the morning, layer at half past nine, seal with dough at half past ten and open at 12:30 at your table. Meat is from halal-slaughter suppliers and there is no pork or alcohol in the kitchen. Demo restaurant with sample prices.