The Troika of Biryanis – Lucknowi, Kolkata, Hyderbadi

As you travel across India, the culture, language & food differ every few miles. While that is mainly because of the strong influence of different religions as well as local customs and traditions, it also points to the fact that people all across the country have a vibrant attitude towards life.  This diversity is reflected in different aspects of their lifestyles, festivals, celebrations, food etc. If you take the example of India’s favorite beverage – Chai, you can experience the transition in its taste as you move farther from your city, town or village. This is because people want to experiment with their food & make it iconic. Rasgullas, for that matter can be found across India, but its true taste & feel can be experienced only in Kolkata. But Biryani is an exception because wherever you taste it, you can experience the influence of spices from that region. In India, Biryani is a staple dish in several cuisines, but the cities of Kolkata, Hyderbad & Lucknow have carved a special name in the hearts of Biryani lovers. And they all have different, yet interesting approach towards its preparation.

Lucknowi Biryani

Lucknowi Biryani

The Lucknowi Biryani

The Lucknowi Biryani is one of the oldest in the country & believed to have originated during the Mughal Empire. The Biryani has different names like the Awadhi Dum Biryani & Pukka Biryani. The cooking is done in a different manner, wherein the rice & meat are cooked partially first. After that it is layered and further cooked by using the Dum Pukht Method which is a slow cooking technique originated from the Awadh region in India.

AWA

Awadhi Biryani

The Calcutta Biryani

It is believed that the Calcutta Biryani is evolved from Lucknowi style after the last Nawab of Awadh, Wajid Ali Shah was exiled to the suburbs of Calcutta in 1856. By introducing potato instead of meat in the Biryani the chef gave a new twist to the Biryani which is now a trademark of the Calcutta Biryani.  The use of different spices gives Calcutta Biryani a distinct flavor. The light yellowish colour of the Biryani is derived from the rose water along with some saffron which is added to it.

Biryani

Hyderabadi Biryani

The Hyderabadi Biryani 

Hyderbadi Biryani Arguably the most popular among Biryanis, the Hyderabadi Biryani consists of two versions – a raw and a cooked Biryani. By marinating the meat with spices and by soaking it in yogurt, the Raw Biryani is cooked until the meat blends completely with basmati rice. The other version, pakki biryani, requires the meat to be marinated for a shorter time. The Biryani is served with gravy and the ingredients are cooked before baking. These 3 biryanis have now set a benchmark when it comes to judging the taste of biryanis across India. While the Lucknowi & Calcutta Biryani can be consumed at their best in their respective regions, you can now taste the delicious Hyderbadi Biryani at Bengaluru too! At Paradise Food Court, you can relish the taste of the authentic Hyderabadi Biryani and brag about it to your friends who envy the sumptuous taste of a Hyderbadi Biryani!

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