Jump to content
Gourmet India
Sign in to follow this  
  • entries
  • comments
  • views

About this blog

La Fiesta is best as multi cuisine food caterer in kolkata & best among caterers for it's reputation as wedding caterer & for corporate events, birthday parties


La Fiesta.jpg

Entries in this blog

Sudipto Karmakar

Original Blog La Fiesta

Rogan josh is an aromatic lamb dish of Persian origin, the item Rogan josh was brought to Kashmir by the Mughals and Mughlai cuisine was in turn influenced by Persian cuisine, the interpretation of the word “Rogan josh” evolved from the word “rogan” meaning “red color” and “josh” means heat or passion, the characteristic red color in the dish comes from the liberal amount of uses of  Kashmiri chilies and Ratan jot (dried root ), uses of saffron in the dish is also part of a tradition (in La Fiesta, caterer in Kolkata, we use kashmiri chilies and heat the rattan jot separately in ghee to obtain the red color and put it in the dish)



Ingredients: (quantity of the ingredients to be used according to your own measurement)

1>  Mutton

2>  Oil

3>  Ghee

4>  Asafetida (hing)

5>   Cinnamon

6>   Cloves

7>   Ratanjot

8>  Black peppercorns

9>  Black cardamoms

10>Bay leaf

11>Kashmiri red chili powder

12>Fennel seed (saunf) powder

13>Dry ginger powder (soonth)

14>Coriander powder

15> Salt




Heat oil on a kadai and put all the khara masala (whole garam masalas) and hing or asafetida, put the mutton and cook it on medium heat till the mutton turns brown, scrape all the sediments sticking to kadai, now add all the powdered spices (kashmiri chili,fennel ,dry ginger,coriander) and adda salt, add some hot water to it and keep stirring the dish, whisk the yogurt and add it to the dish and keep stirring , now in a ladle (dabbu) heat ghee and put the ratanjot , ratanjot will start releasing its crimson red color, put the ghee and ratanjot  in the dish and keep stirring , cover the dish and let it shimmer on a slow fire till the muttons are tender.


Sudipto Karmakar


The word biryani is derived from Persian language, the word “Birinj” in Persian means rice and “Biryan” means roast. In medieval Indian army due to lack of cooking skills and unavailability of food items, there used to be one pot dish cooked with rice and whatever meat they used to have with them, Over the time this dish became biryani due various cooking methods and ingredients used in it

Varieties of biryani by ingredients

1>     Tehari: Tehari is the vegetarian version of biryani, originally it used to be prepared for Hindu book keepers working for The Muslim Nawabs by adding potatoes instead of meats , in Kashmir Tehari is sold as street food

2>     Mutton biryani: Cooked with goat meat

3>     Chicken biryani: Cooked with chicken

4>     Beef biryani: Cooked with beef

5>     Egg biryani: Egg used in the biryani instead of meat

6>     Shrimp biryani: varieties of shrimps used in The biryani

7>     Fish biryani: Fish used in the biryani, Famous Ilish biryani in Bengal is an example of such variety

8>     Daal biryani: Addition of Daal in the biryani enhancing the nutritional value & fragrance of the dish

9>     Soya biryani: Uses of Soya chunks in The biryani, Popular among vegetarians

Varieties of Biryani by regions

1>     Hyderabadi biryani: There are various types of Hyderabadi biryani. One such type is the kachchi gosht ki Biryani or the Dum Biryani, where the raw mutton is marinated and cooked along with the rice on a slow fire or dum for a fragrant and aromatic flavor, there are uses of lots of mint leaves, coriander leaves & Green chilies in The Biryani, Kalyani biryani is a typical Hyderabadi biryani also known as the 'poor man's Hyderabadi biryani, the Kalyani biryani is always made from small cubes of buffalo meat. Though all the expensive ingredients are used and level of richness is not same as famous Hyderabadi biryani, but at the same time this type of biryani is very tasty

2>     Lucknowi biryani: The Lucknowi or Awadhi dum biryani is a pakki biryani. In the method of cooking the rice and meat are partially cooked separately; then layered and cooked in the dum pukht way

3>     Calcutta biryani or Kolkata biryani: Kolkata biryani similar to the Lucknowstyle of biryani, in the year 1856, Nawab Wajid Ali Shah brought his personal chef with him to Kolkata and along with them the methods of cooking biryani, They used potatoes in biryani which went on to become a specialty of the kolkata biryani. The Calcutta biryani is much lighter on spices. It primarily uses nutmeg, cinnamon, mace along with cloves and cardamom in the yoghurt based marinade for the meat, here rice and meats are cooked separately then layered to cook in dum pukht style.combination of spices used in Kolkata biryani, gives the dish a distinct flavor as compared to other varieties of biryani. In some restaurant they serve eggs in the biryani

4>   Bombay biryani: Bombay biryani originated in Mumbai, The ingredients that are used in this style of biryani are similar to Hyderabadi style of biryani, Here they use onions, ginger and garlic paste, yogurt, all spices powder, chili powder, white cumin powder, coriander leaves , mint leaves, potatoes, green chilies, Kesar, and kewra

5>     Memoni biryani: Memoni biryani is an extremely spicy variety developed by the Memons of Gujarat-Sindh region. It is made with lamb, yogurt, fried onions, and potatoes, and tomatoes. The method of Memoni biryani also uses less food coloring compared to other varieties of biryani, It gives the dish the rich colors of the various meats, rice, and vegetables

6>     Thalassery biryani:  Made in Malabar area of Kerala, The ingredients used in the method are chicken, spices and the specialty is this biryani is the rice named Khyma. Khyma rice is mixed with ghee. Lots of spices such as mace, cashew nuts, sultana raisins, fennel-cumin seeds, tomato, onion, ginger, garlic, shallot, cloves and cinnamon are used, in the preparation only small amount of chili (or chili powder) is used.

7>     Ambur/Vaniyambadi biryani: This type of biryani is cooked in neighboring towns of Ambur & Vaniyambadi in the Vellore district in the north-eastern part of Tamil Nadu, The Ambur/Vaniyambadi biryani is accompanied with 'dhalcha', a sour brinjal curry and 'pachadi' or raita

8>     Bhatkali biryani: Bhatkali biryani originates from the Nawayath Muslim community of Bhatkal, in coastal Karnataka. Similar to that of Bombay biryani, Onions are used in larger proportions compared to other varieties

9>     Dindigul biryani: The Dindigul town of Tamil Nadu is noted for its biryani, which uses a little curd and lemon juice to get a tangy taste; it doesn't use coconut or tomato found in other varieties of South India

10>  Palakkad Rawther biryani: The Palakkad Rawther biryani is a spicy dum biryani prepared mainly by the Rawther Muslim community in the Palakkad district of Kerala State and some parts of Tamil Nadu. The variants include: lamb and mutton; chicken; beef and egg. This is accompanied by Kaichar, a type of gravy, thair chuttney (curd salad) and a dessert prepared from winter melon


Sudipto Karmakar

Catering for a big fat Indian wedding means presenting a combination of different cuisines into an single event, for selection of the Menu there certain factors that we need to keep into consideration such as local taste bud, local adaptability for exotic cuisines, majority of age group attending the wedding, careful combination of regional cuisine with that of exotic one, so on and so forth. In La Fiesta we combine different cuisines with an unique concept interactive live cooking counters.


Sign in to follow this