Fingers Are For Burning

Let’s enjoy BIRYANI over the weekend, the most celebrated dish of India. No formal or informal gathering is complete without it!

A luxurious one pot meal made with beautifully spiced and saffron scented basmati rice, succulent meat or crisp vegetables, freshly ground aromatic spices. Infused with charcoal and slow cooked on dum.

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Story of Biryani

Biryani has been satiating hunger for years. And unanimously loved throughout in India and worldwide by all.

It’s a belief by historians believe that the Mughals brought with rich food culture, traditions along with them to India. They were influential in getting Biryani which originally originated in Persia. It is also believed that the word Biryani itself is derived from Persian word Birian which means “fried before cooking” and Birinj which is a Persian term for rice.

During the Mughal rule, Awadh (Lucknow as it is known) was their capital, that is how Awadhi biryani with its delicate flavors originated. Later when Aurangzeb ruled he sent his Nizams (Chiefs) to Hyderabad who in turn created Hyderabadi Biryani infusing all the local flavors. Later Kolkata Biryani which has signature potatoes was created by Wajid Ali Shah’s chef. Which is now the integral part. Over the period of time a lot of variations have been made to this amazing dish adapting the flavors and ingredients specific to the region.

Okay, okay I will stop here and let you order and enjoy.

For this weekend we only have vegetarian options for you.

1) Paneer Tikka Biryani (Paneer Tikka, saffron & rose water infused Basmati rice) for all paneer lovers.

2) Hyderabadi Chicken Biryani (Succulent chicken marinated for over 24 hours, in house spice mix, Basmati Rice). This one’s a little on spicy side but will make you craving for more. Out of stock as of now.

Much Love!!