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Found 5 results

  1. Gautam

    Biryanis and Pulaos

    I think I might be violating some copyright laws, or forum policy by adding this long quote. If so, I shall happily withdraw it or shorten it to conform to what is proper. Moreover, this probably is in the wrong place in the forum. However, this restaurant concept is so close to my own fantasies, that I had to excerpt this item from the DECCAN HERALD (exact reference lost): "The Biryani Merchant there is no menu. They simply sit a customer down and pile the biryani on. And the fare changes every day. For starters there's Gazak, delectable kebabs. On a Friday, say, a guest is first served Ghosht ke Pasinda and Reshmi Kebabs. Then three different raithas: beetroot, cucumber and tomato, and Burrhani. While the captain serves a helping of Calicut Fish Biryani, the guest, if so inclined, can hear The Biryani Merchant's 'Connoisseur in Residence', Vishy Shenoy, descant on the history and geography of all the world's biryanis. The Kacchi Yakhani Biryani (Hyderabadi) that follows, though not spicy enough for this reviewer's unrefined taste buds, certainly does demonstrate that the 35 different biryanis the restaurant offers are distinctive. The Awadhi Murgh Biryani is probably the best, but the Bharwan Lauki, Nawabi Tarkari and Sabz Kheema Biriyani give vegetarians a very good reason to try what The Biryani Merchant calls the 'Quintessential Biryani Experience'. After sampling the victuals on offer, the customer can call for more of what he likes best and as much of it as he wants. If, that is, he has room for more. Dessert is traditional -- Sheer Kurma and Tomatar ka Salan -- before 'special' Sulaimani chai and hookahs in different flavours. The price for being treated like an epicure is a fixed Rs 300. The chefs, Mr Shenoy says, are specialists from the communities of the biryani's origin and the ingredients they use are sourced with care. Only copper vessels and coal are used to dum the biryani. For the founders of the restaurant, Bangalore is only the beginning. They plan to make the biryani experience global. Abhik Biswas, a director in the venture, says it will be something of a worldwide chain in the next three years. The insouciance with which Mr Biswas speaks of taking The Biryani Merchant to Paris, London and the US would beggar belief but for his candid admission that the entire endeavour is one big leap of faith. The restaurant, on Castle Street, even has wireless internet connectivity for the unlucky who have to take work to lunch. Customers are invited to inspect the kitchen for proof of hygiene, but are well advised to desist. " DECCAN HERALD I wonder how this place is doing. More to the point, it would be great if the many professional chefs here were to write in and describe how they see biriyani to be evolving in the Hotel restaurant culture. Traditionally, biriyanis were prepared for a large number of people, who all ate the same menu, at more or less the same time, allowing the use of the traditional vessels and dum pukht methods. With the Hotels and restaurants becoming the repositories for grand feast type dishes for most people, how amenable are the old methods to serve people demanding different flavors over a long period of time. Will the biriyani still be cooked old-style and reheated on demand? Even in the famous Muslim restaurants of Kolkata, the biriyani served is laughable compared to that prepared by an expet called in for that purpose alone. I have never had a satisfactory biriyani in any American restaurant, and the single time I experienced both Oberoi and Taj in Mumbai, in 1974, the biriyanis were more pulaos than the dum-pukht kind. Anyway, enough of my big mouth. Waiting for your thoughts.
  2. Chole Pulao with chickpeas and rice is a fragrant and delicious vegetarian rice recipe. Nutriously filling One Pot Kabuli Chana Pulao is a cinch to make.
  3. Basanti Pulao is a quick-and-easy Bengali recipe for the yummiest Sweet Yellow rice. The beautiful yellow Mishti Pulao is pretty darn tasty and goes well with spicy curries.
  4. Raunak

    Mishti Pulao

    From the album: Random Clicks

    © Raunak

  5. From the album: Random Clicks

    © Raunak

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