I am not sure
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In Search of the best Biryani
Started by
Hyderabadi
, May 04 2006 05:36 PM
23 replies to this topic
#22
gautam
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Posted 04 January 2008 - 11:44 AM
Jyotida,
Speculation only, but the search for people who may still remember Inayat Saheb and his craft conceivably could continue here, (not necessarily by you though) :
"The biryani at Haji Noor Mohammed Biryaniwale is simply the best in town, says RAHUL VERMA
http://www.hinduonne...hind....prd=mp
Of all the places that serve biryani in Delhi, two are particular favourites of mine. One is Haji Noor Mohammed Biryaniwale and I shall tell you about his biryani this week. Bur, first, let me grab your hand and guide you to the place. Start walking from Turkman Gate into the old city. After 300 yards, you will find on your right a lane called Elaichi Wali Gali, or the cardamom street. The second shop on the left is Haji Saheb's eatery. It is a small shop with huge deghs right at the entrance. Now, let go off my hand and fend for yourself. "
BTW, have you tried this redaction?
More Rahul Verma on Delhi biryani hunt:
"I hotfooted it to Bara Hindu Rao. A friend had been waxing eloquent about the mutton biryani and qorma of Al Khatir, and I wanted to try it out.
One can always drive up to Bara, or take an auto. You can, of course, also take the Metro from Kashmiri Gate going towards Rohini and get down at Pul Bangash. You can walk up from there to Bara. Once you are there, you will find Al Khatir some 20 shops down the road on your right.
Al Khatir is a small place, with simple benches placed inside for those who wish to eat there. The place is run by two brothers - Mohammed Mateen and Mohammed Saleem. I entered the place, looked around and said, "Usually, I go to Old Delhi for my biryanis and qormas." The two brothers smiled politely at me "Old Delhi," one of them asked in an incredulous manner. "What you get there is not biryani. This is biryani," he said."
http://www.hinduonne...p...amp;prd=mp
"Naseembhai suggested that I try the biryani at Nazeer Khan’s little corner, which has been around in the Farash Khana area for 40 years. To enter Farash Khana, you have to move from Fatehpuri towards Lal Kuan. There is a narrow gate that leads you to Farash Khana. About 100 yards down the road, you will find a man sitting in a corner — at the mouth of Gali Rajan — with a degh of biryani. He comes at 10.30 in the morning, sells his biryanis and leaves by 2 or 2.30 p.m.
The place was earlier run by his father, Wazir Khan, which is why it is still known as Wazir Khan’s biryani. Wazir Khan is some kind of a legend in the area. Folklore has it that among his diehard patrons was the actor Dilip Kumar. Nazeer Khan doesn’t have a phone number, but if you are lost, you can always give Naseembhai a call (shop phone no: 55530647 and residence: 55396537). He will, I am sure, direct you, the way he kindly guided me.
The biryani was indeed wonderful. Cooked with aromatic long-grained rice and soft pieces of buff, it’s for Rs.48 a kilogram.
http://www.hindu.com...21050550200.htm
Speculation only, but the search for people who may still remember Inayat Saheb and his craft conceivably could continue here, (not necessarily by you though) :
"The biryani at Haji Noor Mohammed Biryaniwale is simply the best in town, says RAHUL VERMA
http://www.hinduonne...hind....prd=mp
Of all the places that serve biryani in Delhi, two are particular favourites of mine. One is Haji Noor Mohammed Biryaniwale and I shall tell you about his biryani this week. Bur, first, let me grab your hand and guide you to the place. Start walking from Turkman Gate into the old city. After 300 yards, you will find on your right a lane called Elaichi Wali Gali, or the cardamom street. The second shop on the left is Haji Saheb's eatery. It is a small shop with huge deghs right at the entrance. Now, let go off my hand and fend for yourself. "
BTW, have you tried this redaction?
More Rahul Verma on Delhi biryani hunt:
"I hotfooted it to Bara Hindu Rao. A friend had been waxing eloquent about the mutton biryani and qorma of Al Khatir, and I wanted to try it out.
One can always drive up to Bara, or take an auto. You can, of course, also take the Metro from Kashmiri Gate going towards Rohini and get down at Pul Bangash. You can walk up from there to Bara. Once you are there, you will find Al Khatir some 20 shops down the road on your right.
Al Khatir is a small place, with simple benches placed inside for those who wish to eat there. The place is run by two brothers - Mohammed Mateen and Mohammed Saleem. I entered the place, looked around and said, "Usually, I go to Old Delhi for my biryanis and qormas." The two brothers smiled politely at me "Old Delhi," one of them asked in an incredulous manner. "What you get there is not biryani. This is biryani," he said."
http://www.hinduonne...p...amp;prd=mp
"Naseembhai suggested that I try the biryani at Nazeer Khan’s little corner, which has been around in the Farash Khana area for 40 years. To enter Farash Khana, you have to move from Fatehpuri towards Lal Kuan. There is a narrow gate that leads you to Farash Khana. About 100 yards down the road, you will find a man sitting in a corner — at the mouth of Gali Rajan — with a degh of biryani. He comes at 10.30 in the morning, sells his biryanis and leaves by 2 or 2.30 p.m.
The place was earlier run by his father, Wazir Khan, which is why it is still known as Wazir Khan’s biryani. Wazir Khan is some kind of a legend in the area. Folklore has it that among his diehard patrons was the actor Dilip Kumar. Nazeer Khan doesn’t have a phone number, but if you are lost, you can always give Naseembhai a call (shop phone no: 55530647 and residence: 55396537). He will, I am sure, direct you, the way he kindly guided me.
The biryani was indeed wonderful. Cooked with aromatic long-grained rice and soft pieces of buff, it’s for Rs.48 a kilogram.
http://www.hindu.com...21050550200.htm
Edited by gautam, 04 January 2008 - 12:12 PM.
#23
jyotirmoy
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Posted 04 January 2008 - 12:31 PM
Shukriya janab, Haji Saheb's eatery will be my next stop. Wish you told me about it earlier bhai Gautam, I was around this place yesterday and at lunch time.
#24
gautam
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Posted 04 January 2008 - 05:29 PM
This might even have been more fortuitous, Jyotida, since now we all are aware of Inayat Saheb and you may be inclined, gently, to query about past memories. In any case, this was sitting in the GI, meant for you, pg2 of Jim's itineraries! But this is the correct season, to enjoy this delicacy. Hope Yashodhara-ma gets to taste a little of the Indo-Iranian culture: her biryani is fried lamb, only, from Mashad, if I remember correctly!
Polo is polanna pala meat + anna rice, ancient as Nala, the king whose tale is recounted in the Mahabharata and famous cook, who in his exile, took up the job of cooking. So, when idiots try to claim that everything we have necessarily came or was taught by Central Asians, including yoghurt (!) I like to say, wait a minute, Indica or long-grain rice originated here, especially the aromatic rices originated in eastern India in the Himalayan foothills and can be genetically demonstrated to be so. Rice cookery moved east to west, Mash-khichari still a famous dish in Central Asia, coming from guess where?? Meat combined with rice surely was not such a complicated idea so as to have escaped the grasp of the ancients of this society, needing to be taught by post-Indo-iranian Central Asians, nor the concept of kebabs! Shikha and shish are cognate!
http://www.thehindu....22450700200.htm
Verma:
"To get to Bismillah, enter Ballimaran from Chandni Chowk, near Fatehpuri. Bismillah is on your left. Ask anybody, and you’ll find your way there without a problem. It has a narrow mouth, which opens up as you enter.
I tried out the daal meat and the korma, and was happy with both. What I really enjoyed was the daal gosht"
Polo is polanna pala meat + anna rice, ancient as Nala, the king whose tale is recounted in the Mahabharata and famous cook, who in his exile, took up the job of cooking. So, when idiots try to claim that everything we have necessarily came or was taught by Central Asians, including yoghurt (!) I like to say, wait a minute, Indica or long-grain rice originated here, especially the aromatic rices originated in eastern India in the Himalayan foothills and can be genetically demonstrated to be so. Rice cookery moved east to west, Mash-khichari still a famous dish in Central Asia, coming from guess where?? Meat combined with rice surely was not such a complicated idea so as to have escaped the grasp of the ancients of this society, needing to be taught by post-Indo-iranian Central Asians, nor the concept of kebabs! Shikha and shish are cognate!
http://www.thehindu....22450700200.htm
Verma:
"To get to Bismillah, enter Ballimaran from Chandni Chowk, near Fatehpuri. Bismillah is on your left. Ask anybody, and you’ll find your way there without a problem. It has a narrow mouth, which opens up as you enter.
I tried out the daal meat and the korma, and was happy with both. What I really enjoyed was the daal gosht"
Edited by gautam, 04 January 2008 - 06:07 PM.
