![](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2026\/03\/aef32d5baf70b08d3a50f4455b854b9feb-biryani-bol.rvertical.w570.jpg\")
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\n New York\u00a0subscribers got exclusive early access to this story in\u00a0Eating New York<\/strong>, a newsletter featuring food news and advice straight from our critics\u2019 mouths.\u00a0Sign up here<\/strong><\/a> to get it in your inbox.\n <\/p>\n \n Photo: Courtesy of Biryani Bol\n <\/p>\n This golden age for delivery apps makes eating convenient \u2014 and usually bad. Food gets soggy within 15 minutes of leaving a kitchen, and drivers face grueling, sometimes dangerous<\/a> conditions on top of exploitation. App fees add up, and it\u2019s never entirely clear where the additional money is going. During these past few months of stay-indoors season, I\u2019ve been hunting for the better option while sticking to my two main delivery rules: Avoid ordering during inclement weather and always keep cash on hand to tip in person.<\/p>\n The best I\u2019ve found is Biryani Bol<\/a>, <\/strong>the single-focus offshoot of Unapologetic Foods<\/a> (the same people behind Dhamaka<\/a>, Semma<\/a>, Adda<\/a>, and more) that was built from the ground up to be a delivery and pickup-only operation. Like several delivery innovations, Biryani Bol started out as a pandemic pivot. At one of its early restaurants, \u201cour biryani was served the traditional way \u2014 sealed in a clay pot,\u201d says chef Chintan Pandya. \u201cGuests constantly asked if they could take the pot home with them.\u201d A few months of R&D ensued \u201cand frankly a lot of biryani consumed by everyone around us,\u201d Pandaya adds. Eventually, they landed on a technique to handle most of the cooking in their kitchen, while customers take it over the finish line at home by popping each of the biryanis \u2014 chicken, goat, and vegetable are all available \u2014 in a 350-degree oven for about 45 minutes (in clay pots that, yes, you can keep and reuse).<\/p>\n After baking and breaking away the bread seal on top, the aroma of saffron and caramelized onion filled my kitchen. As instructed, I scooped all the way to the bottom to grab a large chunk of bone-in goat alongside the fluffy rice. A generous two-person serving costs $40, or you can do a $99 four-person bundle that includes two biryanis and two tikas. Everything is delivered (via the courier service Relay<\/a>) from one of five hubs spread across the city, or it can be picked up at any of Unapologetic\u2019s restaurants. The short menu also includes dal and a red, ghee-slicked butter chicken that Pandya says is not the same as what is served within his dining rooms. \u201cIt\u2019s designed to travel and reheat well, with a balance that works for the at-home format,\u201d he says, noting that Biryani Bol will be expanding its lineup with more delivery-friendly dishes later this year.<\/p>\n Sign up for Eating New York<\/p>\n Weekly food news, straight from our critics\u2019 mouths and just for subscribers.<\/p>\n Vox Media, LLC Terms and Privacy Notice<\/p>\n
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