Taste bhi best hi,
quality bhi.
A Patna kitchen built on dum-cooked biryanis, charcoal tandoori and slow-simmered gravies — served with the warmth of a family-run restaurant.
A Patna kitchen, not a chain.
PM Zaika began with a simple conviction: that the food people remember is the food cooked slowly, with real ingredients and no shortcuts. We still cook that way — aged basmati layered by hand into sealed handi, kebabs marinated overnight, gravies simmered until the masala gives in.
Today our menu spans more than three hundred dishes, from the royal dum biryanis the kitchen is known for to a forty-five item weekend buffet. The recipe count grew, but the method never changed.
- Hand-picked spices, ground in-house
- Marination done a full day before cooking
- Sealed packaging on every delivery order
From one oven to a full kitchen.
The recipe count changed a hundred times. The way we cook barely did.
One Kitchen, One Promise
PM Zaika opened on Shersha Road with a single clay oven and a hand-written dum biryani recipe.
Charcoal Moved In
We brought in the clay tandoor and the hand-pounded kadais that give our kebabs their smoke.
Patna Started Ordering
Delivery, takeaways and a dining hall that kept getting busier — most of it by word of mouth.
314 Dishes, One Kitchen
From royal biryanis to a 45-dish buffet, everything is still cooked fresh to order.
What Customers Say About Us.
Real feedback from diners across Patna City.
The dum biryani arrived still piping hot and the meat fell apart at a touch. We have not ordered anywhere else since.
Ordered a table for eight on a Saturday night without any fuss. The paneer butter masala is genuinely worth the hype.
I was sceptical about ordering biryani over delivery, but the packaging held up perfectly and every spice was intact.
The tandoori chicken is charred exactly right — smoky outside, tender inside. This is proper Mughlai cooking.
The kitchen is warm.
Walk in for a table, or order online and pay by UPI — your biryani is cooked after you order, never before.