“There’s no sincerer love than the love of food!” – George Bernard Shaw
The Emotion Called ‘Biryani’
Who doesn't love a plate of flavourful Biryani? Biryani, an evergreen classic, really needs no introduction, even better when it's from Kabuliwala Dhakuria. It's aromatic, it's heavenly and one of the most loved delicacies not just in India but across the globe. It is believed that Mughals were the first to introduce biryani in North India whereas South India was exposed to its brilliance through the Arabs. Biryani, though incepted in Persia, found its perfection only in the subcontinent, and that ‘perfection’ has diversified into so many genres that there are too many ‘perfect’ biryanis other than the ones that you’d have had today. In the awesomeness of Biryani, there are seven places that have carved a niche for themselves, which prove India is undeniably the Biryani Capital of the World:
Murshidabad (West Bengal)
Vellore (Tamil Nadu)
Hyderabad (Telangana)
Bhopal (Madhya Pradesh)
New Delhi (Delhi)
Bhatkal (Karnataka)
Lucknow (Uttar Pradesh)
The which-biryani-is-better debate has almost always had casualties and continued into a full-blown war. With regional biryani loyalists swearing by their delectable spiced rice and meat mixture, let me put an end to this once and for all. Cause when a plate of Kolkata Biryani appears on a table, it evokes myriad sensations compared to others. However, much has been discussed about the biryani from Kolkata, which truly originated in Murshidabad. Murshidabad biryani is known for its richness of spice and flavour. What is unique is the use of potato to substitute half the meat, making the biryani less heavy than its cousins.
And, a similar aromatic sensation can be experienced in Kabuliwala's - the name from Tagore's story is still in use - creations. Kabuliwala, the iconic short story of 1892 by India's first Nobel laureate, Rabindranath Tagore; is now the tale of three friends — Shantanu Sikdar, Priyabrata Sikdar and Tariq Hussain — who came together in October, 2016 to start Kabuliwala, a biryani start-up that, at present, delivers 'Sinful Biryani' from noon to midnight in eight locales of Kolkata.
As already got wind of this eatery with its flavours and features, this New Year settled on a plan to decree once again for their Sins. Thus, attempted to commit on Rozana Gosht Biryani along with Gosht Handi Kebab, in addition to a sinful phirni.
Each and every fare of this course was exceptionally very palatable. As, Rozana Gosht Biryani is a popular Mughlai recipe prepared with four succulent full-sized pieces of mutton, two eggs, two pieces of potato, basmati rice, yoghurt, onions and melange of spices. Believe me, it is that quintessential rice dish which is synonymous with good food and celebrations. Whereas Gosht Handi Kebab, an heirloom recipe, is one of the simplest forms of the kebab but full with the taste of fiery onion based curry, embracing an eclectic mix of herbs and not suppressed by the spices. The sapor just had increased the desire and affection for the dish.
Besides, on the top of that Firni is classic creamy sweet pudding concocted with ground rice, milk, almonds, saffron, and sweetened with sugar, and was traditionally served in small earthen bowls also called as shikoras. Addition of saffron strands with mixed fruits adds a nice taste and aroma to the dish which can bring the sincere love of a gourmet towards this item of food.
So, when next time you land in the city of joy, don’t delay to dig in a spoon on a plate of hypnotising aroma, the finely flavoured Kabuliwala's beautiful cuisines.
This is my weekend special cuisine for my readers. Enjoy the weekend with this royal pot meal!
Cost and Ratings of:
*Rozana Gosht Biryani: INR 650 (5/5)
*Gosht Handi Kebab INR 350 (4.5/5)
*Phirni INR 50 (5/5)
The Emotion Called ‘Biryani’
Who doesn't love a plate of flavourful Biryani? Biryani, an evergreen classic, really needs no introduction, even better when it's from Kabuliwala Dhakuria. It's aromatic, it's heavenly and one of the most loved delicacies not just in India but across the globe. It is believed that Mughals were the first to introduce biryani in North India whereas South India was exposed to its brilliance through the Arabs. Biryani, though incepted in Persia, found its perfection only in the subcontinent, and that ‘perfection’ has diversified into so many genres that there are too many ‘perfect’ biryanis other than the ones that you’d have had today. In the awesomeness of Biryani, there are seven places that have carved a niche for themselves, which prove India is undeniably the Biryani Capital of the World:
Murshidabad (West Bengal)
Vellore (Tamil Nadu)
Hyderabad (Telangana)
Bhopal (Madhya Pradesh)
New Delhi (Delhi)
Bhatkal (Karnataka)
Lucknow (Uttar Pradesh)
The which-biryani-is-better debate has almost always had casualties and continued into a full-blown war. With regional biryani loyalists swearing by their delectable spiced rice and meat mixture, let me put an end to this once and for all. Cause when a plate of Kolkata Biryani appears on a table, it evokes myriad sensations compared to others. However, much has been discussed about the biryani from Kolkata, which truly originated in Murshidabad. Murshidabad biryani is known for its richness of spice and flavour. What is unique is the use of potato to substitute half the meat, making the biryani less heavy than its cousins.
And, a similar aromatic sensation can be experienced in Kabuliwala's - the name from Tagore's story is still in use - creations. Kabuliwala, the iconic short story of 1892 by India's first Nobel laureate, Rabindranath Tagore; is now the tale of three friends — Shantanu Sikdar, Priyabrata Sikdar and Tariq Hussain — who came together in October, 2016 to start Kabuliwala, a biryani start-up that, at present, delivers 'Sinful Biryani' from noon to midnight in eight locales of Kolkata.
As already got wind of this eatery with its flavours and features, this New Year settled on a plan to decree once again for their Sins. Thus, attempted to commit on Rozana Gosht Biryani along with Gosht Handi Kebab, in addition to a sinful phirni.
Each and every fare of this course was exceptionally very palatable. As, Rozana Gosht Biryani is a popular Mughlai recipe prepared with four succulent full-sized pieces of mutton, two eggs, two pieces of potato, basmati rice, yoghurt, onions and melange of spices. Believe me, it is that quintessential rice dish which is synonymous with good food and celebrations. Whereas Gosht Handi Kebab, an heirloom recipe, is one of the simplest forms of the kebab but full with the taste of fiery onion based curry, embracing an eclectic mix of herbs and not suppressed by the spices. The sapor just had increased the desire and affection for the dish.
Besides, on the top of that Firni is classic creamy sweet pudding concocted with ground rice, milk, almonds, saffron, and sweetened with sugar, and was traditionally served in small earthen bowls also called as shikoras. Addition of saffron strands with mixed fruits adds a nice taste and aroma to the dish which can bring the sincere love of a gourmet towards this item of food.
So, when next time you land in the city of joy, don’t delay to dig in a spoon on a plate of hypnotising aroma, the finely flavoured Kabuliwala's beautiful cuisines.
This is my weekend special cuisine for my readers. Enjoy the weekend with this royal pot meal!
Cost and Ratings of:
*Rozana Gosht Biryani: INR 650 (5/5)
*Gosht Handi Kebab INR 350 (4.5/5)
*Phirni INR 50 (5/5)
