Category: Food

Sweet Kolkata, Dessert Capital of India

Kolkata is popular for its rich culture. Bhadralok, the Bengali people are carried as a sophisticated crowd who are always found romancing with the finer and advanced things of the life, be it the music, films, literature or cuisine. Bongs feel colossal pride in their huge part of the mishit. The most vital section of the superb Bengali cuisine is formed by the sweetmeats of Kolkata that is quite known among all age people, all over the country.

Every year in the rear months, Kolkata is well adorned with the glory as all the beings start gearing up to bestow a blasting welcome to goddess Durga. In this amazing revelry time, the day is set to an order of frolic, food, and fun.

Bengal, a home for the finest delicacies is also a boaster of the glorious sweet heritage. When the Bengali sweets come in focus, whether the sweet magnetizes us or not it hardly matters. On a single glimpse, you are going to lose your promise of getting stuck to the diet plan. Your heart will start melting and your buds will start secreting the greed out.

So, let’s get started as below:

Mishit Doi

Mishit Doi, nothing looks better before it, after all, it comes in a list of top exemplary Bengali dessert. Made with the caramelized sugar and condensed milk, it goes melt on taking a first bite of it. It seems like; it comes directly from the heaven to sit on your tongue.

Nolen Gurer Sondesh

All-time favorite dessert of Kolkata people, Sondesh is made with their most cherished ingredient, jaggery. The slippery yet gooey consistency of jaggery raises up its consuming experience one level high.

Kolar Bora

The ingredients that seem to be hard for other to get adjusted in the dishes, Bengalis are fond of making enchanting dishes from those. One example of such kind is Kolar Bora which is too known as Banana fritters. Made with the ripe bananas, sugar, and maida this delish sweet delicacy is covered with the grated coconut. Sound mouth-watering, isn’t it?

Malpua

Too cherished on other parts of India, Malpua is Kolkata-born dessert. When the soft and sweet pancake is prepared with the saffron syrup and a rush of cardamom becomes Malpua.

Rajbhog

Akin to the spongy Rosogullas, Rajbhog is too found being bought from the same family. One thing that places them on the other line is the stuffed dry fruits and their bigger size that makes them a bash of taste.

Pantua

Pleasingly rich and delicious Pantua is a clone of Gulab Jamun. The paste of it is made with flour, channa, and khoya that is afterward shaped into small balls and deep fried. At last, all are allowed to get drenched in sugar syrup. To enhance its flavor, cardamom powder is sprinkled.

Patishapta

Patishapta, also titled as ‘pitha’ or crepes, is made with the crepe of rice flour with the fillings of jaggery and coconut. The best thing that makes this dessert best ever one is the sweet stuffed in it and the soft crepe.

Langcha

Even a member of Pantua family, Langcha is shaped cylindrical not circular like the former one. Undoubtedly, this dish too tastes impeccable identical to the sense of its term.
Chhannar Jilipi

Like the other desserts of the list, this sweet delicacy is made with maida, paneer and khoya but you would wonder about its gaze and its tang that put it apart from the crowd. This is the only reason why Kolkata is a king of desserts that you can’t miss.
Chomchom

An utter bliss, Chomchom is made with fresh panner well-cooked in sweet syrup. Don’t forget to bathe your teeth into the juicy pool of this delish dish.

Sitabhog

Served with the tiny balls of gulab jamun, this essential vermicelli dish is in the in-demand list of Bengali people. Not only in Bengal or Kolkata, this dessert has its well-established name in other countries too. So, to believe it, try it.

Mihidana

Do you remember the traditional ‘boondi’? Yes, that only, which seems to be yellow in color and sweet in taste, Mihinda is the cousin of it. It is found a member of the family because of its presentation, appeal, and flavor. The light golden tone of it will definitely activate your taste buds.

Joynagarer Moa

Made with the jaggery of date palm, clarified butter (too known as ghee) and puffed rice, Joynagarer Moa needs to be tasted as is one of the less popular dishes.

Kheer Kadam

To send you into the food coma, one layer was not just enough, so this delicacy, Kheer Kadam is made of one more layer. The layer of inside clutches tiny rosogullas and the outer one is made grated with powdered sugar and khoya. Go just figure!

Labanga Latika

It’s like an art to present and cook this out of the world sweet, Labanga Latika. It too requires precision and patience. It’s actually the hallmark of the Bengali tradition. Made with the grated coconut, maida, khoya, ghee, cardamom and nuts, this impeccable dish is artfully bent into a pastry and locked with a clove.

Sarbhaja

The most popular and tempting sweet that is deep fried is Sarbhaja. Like the other sweets, the flavor of this delicacy is guaranteed. This is among the group of those desserts that are made purely with the condensed milk. For the calorie conscious people, it’s strictly NO dish.

Darbesh

When prepared in Bengali style, Boondi Laddoo forms Darbesh. It’s one of the favorite Bengali sweets.

Chandrapuli

Chandra stands for white, and puli mean cake, and therefore this dessert resembles a white cake. Made from grated coconut, khoya, and sugar, chandrapuli is a fabulous treat for any occasion.

Kacha Golla

This authentic and delight sweetmeat is the one that is mostly offered to the Goddess Durga every festive day. It is formed with pure milk. You will just feel your soul satiating when you will try out these gooey and soft balls.

Rosogulla

Last but not the least, Rosogulla, an iconic sweet of Kolkata is the glowing sign of the Bengali sweets from the immemorial time. The sweet and spongy dumplings when get dipped into the sugar syrup leaves you fingers licking.

 

To get food delivery in train, dial hunger helpline no. 18004192076

Divine Taste of Kerala

Kerala, a beguiling heaven well decorated with quite backwaters, exotic wildlife, serene beaches and lush mountains, is one of the famous tourist places of the southern part of India.

Kerala is a home for its vibrant and unique cuisines. When we try elaborating a topic of the best and enchanting food, the name of one eminent place clicks our mind named, Kerala. Undoubtedly, this place is rich with its varieties of delicacies.

The land of coconut trees, Kerala is well-known for its lip-smacking dishes that are prepared using coconut milk, coconut oil and richly adorned with grated coconut. You might have caught it, the aroma and taste of the food of Kerala is enhanced because of the use of special spices and yes, not to forget, coconut products. This way, the meals of Kerala stand out from the other dishes of India.

Not only is the vegetarian, the non-vegetarian food is too famous here in Kerala. The mouthwatering seafood assortments hold an importance in the southern region of Kerala and the other non-vegetarian varieties are popular in northern part of it.

So don’t get off Kerala without trying following delish popular dishes of this place:

Fish moilee

A delicacy of typical Syrian Christian and too a famous fish of Kerala is made with the coconut milk. Its curry is prepared usually in an earthen vessel also known as traditional manchatti. The fishes fried lightly in coconut milk. Spices are added to the dish like cloves, cinnamon, pepper and turmeric with the green and fresh chilies that append tangy taste to it.

The fishes especially the seer fish and kingfish is marinated with the oil, red chili powder, turmeric, lemon juice, and salt. This takes 30 minutes and after that, a yummy fish dish is served hot.

Kerala prawn curry (chemmeen curry)

The signature dish of Kerala, Kerala Prawn Curry comes directly from the region of Malabar that is made with a mixture of fennel seeds, black mustard seeds, and fenugreek seeds. The green chili and coconut milk are too added. A special ingredient which is too included is kudampuli which is also named as a brindle berry in order to make it sour. Also, the marinated prawns, raw mango, and drumsticks are used that enhance its tangy savor.

Erissery or pumpkin and lentil curry

This is one of the popular dishes of Kerala. It is prepared from either he sliced yams or raw plantains. It too usually clutches a pumpkin the taste of which is slightly sweet. Pumpkin is firstly boiled in the water with dried lentils, pepper, chilies, salt, cumin seeds, turmeric powder, and garlic. At last, it is served covering the bed of rice. This delicacy has a festive mood which is mostly prepared on Onam.

Karimeen pollichathu (fish)

A traditional dish of Kerala, Karimeen pollichathu is actually a pearl spot fish or Karimeen which is a spotted marine animal. It is generally found in the backwaters of Kerala. It is too a Syrian Christian food but nowadays becoming a showcase dish of the rich cuisines of Kerala. This pearl spot fish is soaked in the mixture of fresh juice of lemon, red chilies, and other ingredients. Then it is covered and baked in the plantain leaves that appends a unique taste to it.

Puttu and kadala curry

The main breakfast delicacy of Kerala, Puttu and Kadala Curry is cherished all over Kerala. A cylindrical shaped and steamed rice cake, Puttu is cooked and loaded with grated coconut. Kadala curry is usually the companion of Puttu which is a dish of the black chickpeas with the coconut milk, spices, and shallots. At last, it is served with ripe bananas and off course, grated coconut.

Banana fritters (dessert)

Ethakka appam or Pazham pori, juicy banana fritters are featured as a tea time special snack since the past. You may find this delicacy all across Kerala. The ripe bananas are simply fried deeply in oil and are well coated with the plain flour.

Thalassery biriyani

The most liked dish of the Muslim Community is rice biryani. A seaport of Kerala, Thalassery was a hub for the exportation of the spices where the three cultures, Arab, European and Malabar came together and influenced the Kerala cuisine. A thin, small-grained, fragrant and unique variety of rice is used in making Thalassery biriyani named, kaima. In this delicacy, the cooked rice and biriyani masala are arranged in the layers. Before, sealing the lid of the container with dough, on the low flame, the meat is cooked on a low flame with masala.

A rice biriyani is the most common dish of the Muslim community. Thalassery sea port was a center for the export of spices where European, Arab and Malabar cultures came together and influenced the cuisine. Thalassery biriyani uses a unique, fragrant, small-grained, thin rice variety named kaima. The biriyani masala and cooked rice are arranged in layers in the dish. Meat is cooked with the masala on a low heat and layered with rice before the lid of the container is sealed with dough. Hot coal or charcoal is then placed above the lid.

Palada payasam (dessert)

Kheer, a sweet rice dish is made with palada. This delicacy is made all over in Kerala especially at home even during the festive season and other special occasions. It too holds various varieties. The traditional among all make the use of the following basic ingredients like ghee, sugar, milk, and rice ada. You may find these inclusions at grocery stores in Kerala.

Malabar Parotta with Kerala beef curry

The flat bread that is layered is originated in the region of Malabar anmed Parotta. It is made by kneading the mixture of egg, maida, ghee, oil, and water. The dough is flattened and after that spiral shape is given to it with the thin layers. The balls of it are made then flattened then roasted with ghee into a Parotta. Beef curry is served with this dish. The beef is cut down into pieces, simmered in the curry that is made using spices, garlic, onion, and tomatoes. Spices that are added are cloves, cardamom, black peppercorns, cinnamon, bay leaves and star anise.

So, for you next trip to Kerala, don’t leave Kerala without trying all these amazing and delightful dishes.

 

People Behind Your Train Food Tray: Story of NPR, Jabalpur

Cafe’s and Restaurants have stories behind them, Stories of dreams and passion, Mr. Ashish Pawar, the owner of New Pawar Restaurant in Jabalpur inherited this passion for starting a family restaurant from his father Mr. Narendra Singh Pawar. He took out time from his busy schedule to talk to us, here is the story behind NPR, Jabalpur

Tell us the story behind your restaurant?

NPR was originally founded in 1964 by my uncle Late Shri Kapoor Singh Pawar ably supported by his two younger brothers ie my second uncle Mr Ram Singh Pawar and my father, Mr Narendra Singh Pawar. They put in their blood and sweat to make it a successful setup. Kapoor Singh supervised and managed overall business operations and strategies, Ram Singh handled market and vendor management and youngest brother Narendra Singh supervised kitchen and quality management. In 1983, due to a tragedy in family they shut down this unit.

In 2002, Narendra Singh Pawar’s elder son Ashish Pawar restarted this business. Since then, for last 14 years NPR is known and loved by both, locals as well as travellers and tourists

Tell us something about the founder?

Late Shri Kapoor Singh Pawar was a first generation entrepreneur. He started his journey as a young canteen boy ending up being a successful businessman who established multiple ventures, starting from a small bicycle rental shop to hotel, restaurants, shopping complex and other real estates projects in Jabalpur city.

He had deep interest in civil and mechanical engineering. Without any formal education he gained experience and excelled in construction business. He was in love with machines and made many innovative tools ahead of that era.

He passed away in 1995 and then I took the responsibility of carrying the baton forward on his young shoulders.

In 2002, Myself a Commerce graduate, re-opened the restaurant and re-established the brand NPR. I have keen interest in business systems, processes and management. I love travelling and spending time with family and close friends. I admire and follow Salman Khan and Arnold Schwarzenegger for fitness and body building.

Tell us what is your specialty ?

NPR is a fast paced pure veg restaurant serving homely cooked delicious Indian cuisines to families, students, travellers and office goers in a serene and hygienic ambience.

We are best known for our varieties of thalis delivering all 5 tastes in one plate.

In 1964, NPR introduced the people of Madhya Pradesh with South Indian cuisine and Chhaina sweets of Kolkata. No other place served these dishes before this in whole MP.

What are your learning?

I learnt that in hospitality business success mantra is ATITHI DEVO BHAVA. Guest delight is the prime focus. Nothing can beat the proud feeling when, happy and satisfied guests delightfully praise our preparations and services. I feel the idea is very simple, give the kind of service and experience to your guests as you would expect when you go out with your family to some world class restaurant or café. Also I learnt that it is a complete team work and our employees are the backbone of the system. If we keep them happy and stress free they will take care of the guests and business will flourish.

Biggest learning is that guests and employees have multiple options in market today, so the differentiating factor is how better your brand’s personal connect and repo is with your guests and staff.

 

Would you like to mention any key people behind it?

My father Shri Narendra Singh Pawar still actively participate in management and mentor the next generation. My younger brothers Ajeet and Atit are ensuring that NPR keep up with the fast paced and tech savvy new generation by adopting modern tools, technology and strategies.

 

NPR is among KhanaGaDi’s valueable vendors who provide wide variety of food in train

Enjoy Winter Delicacies In Your Next Train Travel

Travelling is an art. While performing it, being healthy is the first need yours. The cool attitude of cold winter leads to lack of minerals in the beings. It’s a no doubt thing, when we say, that winter is one of the favorite seasons of which everyone seems to crazy. But yes, to tie-up a friendly bond with it while traveling, we require having some healthy foods.
Winter is known for its awesomeness as it allows cool and open-air transactions, amazing transformation in apparel and enhanced green and healthy veggies growth. Moreover, a non-forgetting one is delicious seasonal delicacies as you get a chance to taste yummy foods that are in demand during this period only. Apart from an enchanting taste of these, these bestow various benefits that aid the beings to make their body stronger and warmer. During this particular season, the food in train holds a significant role as it balances the shortage of minerals in the people that arouse due to the winter chills, most often. Some special and mouth-watering dishes in India like “Sarson da saag with makki ki roti” and “gajar ka halwa” are one of the famous and full of nutrients foods.
Today, we will put a lime-light on few lip-smacking, irresistible, Indian, traditional and winter special eatables that should be the part of food in train guide. Indian delicacies of winter including snacks and sweets would surely leave you and your taste buds impatient if you don’t allow them to sit on your tongue. So, let’s get started:

1. Matar ki Kachori
Matar ki kachori, the most delicious winter food in train, which you would never have tried, encloses yummy fillings. You would notice some crushed and green peas, peeping outside from it. A prominent flavor that gets appended to it is due to an amazing addition of the variety of spicy spices.

2. Rasam
A light and tasty soupy dish, Rasam is spiced with yummy traditional spices, too known as masalas. It is South-India born. In fact, a rich protein, fibrous antioxidant, red lentil is used to prepare it. In addition to this, it clutches a tag of “a whole meal” as green veggies are added to it that makes it a complete food. So, to make your evenings fantastic you may try it as a food in train.

3. Paneer Tikka
A popular tandoori snack, Panner Tikka can easily be made even at home. The tandoor offers a hand of a little smoky flavor of charcoal to the panner. Mostly, this dish is served in the name of starter.

4. Moong Dal Pakodas
A hot and fantastic winter special food in train, pakodas made of moong ki dal tastes awesome when garnished with the fresh radish. One of the best seasonal delights, radish adds a long-lasting taste to the pakoras. A good source of potassium and iron, moong dal is the chief ingredient of this dish. It too holds Vitamin C, calcium, iron, manganese and potassium and all these enhances the immunity.

5. Sarson da Saag
One of the most alluring and widespread Punjabi foods, “Sarson ka saag” is cooked in this cool season and also in harvest period of the year. It becomes overflow with the beneficial nutrients when served with homemade butter and “makki ki roti”. The mustard leaves are an important player of this which is full of protein and iron. This vegetable grows in winter only.

6. Gajar ka Halwa
A legendary and special dish of winter, “Gajar ka halwa” always sounds mouth-watering and an obvious favorite of most of the people. The credit of its popularity goes to the cool winter season. This dish is cooked with lots of ghee and is loaded with various dry fruits. The carrot that is used to prepare it naturally tastes sweet. As we all know, the carrot is a famed sugar level regulator of the human’s body. Ghee that is too added is a fantastic assistant for keeping the body warmer and maintaining the mental and physical health of the being. Dry fruits act as a strong fighter against the cold.

7. Undhiyu
A popular and tasty vegetarian curry, Undhiyu is a Gujarati dish. It is generally served in the place of the main course that too consists of various veggies. As cooked with fresh garlic, ginger, spices and herbs, it leads to an awesome spicy and sweet taste. It is served with methi muthiyas, roti or puri. One of its ingredients, methi that is fenugreek, is usually eaten in winters as it keeps the cold away.

8. Nolen Gurer Sandesh & Rosogolla
Kolkata special dish, Sandesh, and Rosogulla is the main dish that is offered to the guests all the year around. On the contrary, nolen gurer flavored Bengali sweets are quite special in winter over here that you can’t afford to miss.

9. Litti with Brinjal Bharta or Potato Mash
On a journey towards Chhattisgarh, Jharkhand and Bihar would prove to be incomplete if went without tasty bites of Litti. Littis are a traditional and unique food of India that is filled up with balls and served with spicy and hot brinjal bharta or potato mash. You may also find this snacky delicacy on the food guide of top street foods.
10. Stuffed Parathas with Curd
Food in train while moving towards Delhi might also be Parathas usually in winter. Parathas are well stuffed with different vegetables like radish, fenugreek leaves, mashed potatoes, peas, carrot, cauliflower, and spinach. Often served with curd, butter, and pickle, this fabulous dish tastes awesome. In winter it is a unique North Indian food.
Along with these, there are many other dishes too that are like shining and sparkling stars on the menus of food in train. While traveling to any state all over in India you will get introduced to various enchanting and distinctive tastes of our nation that would leave your fingers licking. So, this winter does’t let yourself be apart or distanced from the countless and famous winter delicacies in your next train travel.

Culinary Train from New Delhi to Ahmadabad

If you are hopping on to a Train from New Delhi to Ahmadabad, you would get a rare opportunity to unearth some real culinary stops along the way that will stand apart from your gastronomic experience so far, Yes its damn right as the entire Train Journey in between these two great cities would offer some of the finest culinary platter at the stations en route which you have not experienced ever.

This journey of around 15-16 hours is off course best advised to be undertaken in the day time to explore the sumptuous food in train which you will relish in times to come, The very first stop to tantalize your taste buds will come at Alwar in Rajasthan , famous for its Milk Cake or locally known as “Alwar ka Mawa”, This Milk Cake at Alwar Station is known for its unique taste, texture and for a fine balance in between the sweetness and the blend of milk cream and off course the aroma is something that you will not find in any milk cake across the globe.

There are certain families in Alwar known to be in possession of some secret recipe for these unique Milk Cakes, you can easily buy one of these delicacies at your Train Seat only as the vendors will come to your coach to show you the product, it is advisable to go for the light brown texture cake if you are up for buying, so what are you waiting for? Just grab the piece from the Cake pound and let is dissolve in your mouth as your Train marches ahead for your next stop.

After having savoured the soft and tendered Milk Cake, your taste buds would be looking forward to something spicy, minty and off course super chilly to take the edge off that sugar, your next Stop, The great City of Pink City Jaipur is the ideal destination ahead in your Train Journey to change the taste with some mouth watering and spicy “Pyaj ki Kachori “and “Moong Dal Kachori”.

These Kachori’s are awesome snacks and if served hot with either Mint Chutney or Kadhi can really make you day in Train, Jaipur Station have several vendors who serves Fresh Kachori’s with Kadhi and Minth Chutney, they can even pack some for you for your journey ahead. Jaipur is also globally famous for its local Dessert “Ghevar”, there are variety of Ghevars available at Stations which you can order and also can take them along for friends and family.The Ghevar is a traditional delicacy of Jaipur, it’s a round shaped dish prepared with flour, ghee, mawa, cardamom, saffron and almond, it is better served piping hot along with a glass of milk.

These heavenly food items will rock the foodie in you who can then look forward to very important towns of Rajasthan coming ahead –Ajmer and Jodhpur, your first stop after Jaipur’s culinary treat in this sojourn would be Ajmer, the land of Sufism and Prithviraj chouhan.Ajmer is famous for its Sohan halwa and the legend associated with it .In 1526 AD, when emperor Akbar visited Ajmer, he wished for a sweet which will have a shelf life of 15-20 days, a local halwai then made the Son halwa or Sohan halwa and the great Akbar approved its taste , Sohan halwa is made from flour, ghee, almonds  and sugar, the famous shop to get Sohan halwa is “Azad Sweets”, you can buy it easily from Ajmer Railway Station and there are many vendors of acclaimed brands that are selling Sohan halwa at platform, you be rest assured for the taste.

Your next food station at Jodhpur is equally rich in its culinary heritage as its predecessor stations, Jodhpur is known for its Marwari cuisine , Mirchi Bada , Gatta subji and off course Dal Bati , Churma, it is advised that you should taste the Mirchi Bada and order a Combo meal of Traditional Jodhpuri Thali, it will come with Dal , Bati ,Churma and Gatta subji.This is not all what Jodhpur has to offer to you foodies , well any trip to Jodhpur cannot be completed without “Mawa ki Kachori”, this princely menu has a long history , This kachori is filled with Mawa or Milk Cake Cream and served with sugar syrup , preferably hot.

Well after all these delicacies you may want to look for something refreshing and cool and thats what Abu Road Station has to offer – Its classic “Rabri”, Abu Road is based in the foothills of Mount Abu , the only Hill Station in Rajasthan and is very famous for its “Rabri”, a refreshing drink of milk cream and can be ordered as Take away also from Abu Road Station.

Your Food Train is almost closing in to Ahmadabad , your final stop but a cauldron of food items with age old history . Ahmadabad is known for its veg, kathiawadi food and also for its Mughlai cuisine with brands like “Moti Mahal” offering some age old recipes from the kitchen of Mughals.While at Ahmadabad Station you can enjoy a wide variety of snacks and meals like Dabeli, Vada pav, Farsan, Bakarwadi and can also indulge in real and authentic Kathiawadi food, In Non Veg food there is no dearth of cuisines either- start from kebabs and graduate your taste buds to Rogan josh, Butter Chicken, Mutton keema and many others from the bygone era of great culinary history and heritage.

Once in your lifetime, just hop on to any Train from New Delhi to Ahmadabad and experience the rich legacy of Indian Kitchen offering some heavenly food items which will leave the lasting taste on your taste buds that can be remembered and relished in times to come….

 

KhanaGaDi crossed 1,50,000 meals in less than a year, to order food in train download our Android or iOS App

Biryani – History & Types Of Biryani

The common people love it and any festival is incomplete without it – the delightful biryani is one of the favorite delicacies of India. Biryani is the world famous rice feast from India which is native to the city of Hyderabad. It is an authentic Hyderabadi non-vegetarian rice preparation that is a meal in itself. Immersed with flavorful spices and is blended delicately with chicken and rice, provides an aromatic flavor which is hard to resist.  The dish has two primary ingredients –basmati rice and chicken with an assortment of spice mix for creating this savory delight.

Brief History about Biryani

It originated from Persia and has taken several routes before arriving in India. The word Biryani is derived from a Farsi word ‘Birian’. Living to its name and the style of cooking, it can be concluded that the delicacy originated from Persia. It might have traveled from Persia to Afghanistan before reaching northern parts of India. The recipe might have also been carried by the traders from Arab through the Arabian Sea to Calicut.

In a homemade biryani, the meat marinated overnight together with some spices and is soaked in good quality yogurt before cooking. The meat is squeezed in between several layers of the long-grained fragrant basmati rice and is cooked on dum which basically means steaming over the charcoal. It is a tedious task as it requires careful attention to temperature and time for avoiding under or overcooking of the meat.

Types of Biryani you must try!

1. Hyderabadi Biryani

Hyderabadi biryani is the most popular biryani preparation in south India. Most of the chefs and home cooks consider this Mughlai cuisine a challenging task and everyone has their unique way of flavoring it. What makes this form of biryani stand out from the rest is the use of coconut and saffron. It is cooked in several layers which are the most perplexing thing while preparing. Where most of the biryani varieties are dominated by the presence of chicken and mutton gravy, the saffron flavored rice is the distinguishing feature of a Hyderabadi Biryani.

2. Dindigul Biryani

Dindigul Biryani is unarguably the favorite Biryani for Chennaites with several outlets dedicated to serving only Dindigul biryani. The basic difference in this Biryani form is the rice which is used in its preparation. Here instead of using the normal Basmati rice, jeera samba rice is used which gives the biryani an entirely distinctive flavor. Also, this biryani preparation uses cube-sized chicken or mutton pieces instead of large chunks. Pepper is used in heaps which are essential to Chettinad cuisine.

3. Ambur Biryani

It’s difficult to miss out on Ambur biryani in case you are in the state of Tamil Nadu. If you take a trip to the small town called Ambur, the first thing which will blow you away is the in uncountable stalls serving biryani over the Chennai-Bengaluru highway. You will find mutton, beef, chicken, prawn and several other options together with the flavor of coriander and mint.

4. Bhatkali Biryani

With a low on spice, this form of biryani offers the precise amount of flavor. This particular form of Biryani was invented by the Nawayath Muslim community of Bhatkal. Here, they use a large amount of green chilies and onions in their cooking in a layered format. Contrasting from the Hyderabadi or the Ambur biryani where the mutton or the chicken pieces are soaked in curd before cooking, the Bhatkali biryani requires cooking of the mutton or chicken chunks in the curd. Using this technique, the spiciness of the biryani is kept under control and is very calm for every palate.

 

5. Lucknowi Biryani

Based on the cooking style of the Persians, this Lucknowi biryani is prepared to employ a totally different approach known as the dum puki ht. Unique to most of the Persian norms, the gravy and the meat are cooked partially and are layered in dum pukht style. It is then served in a sealed container referred to as a “handi”, this traditional preparation of biryani is subtle on your palate and light on your stomach.

6. Kolkata Biryani

Kolkata biryani finds its roots from the Nawabi style of Biryani which is native to the city of Nawabs, Lucknow. The cooks from the Awadhi kitchens carried this signature recipe to Kolkata, which then got twisted into Kolkata biryani. This form of biryani is bit unique due to its delicate use of spices blended with Basmati rice, ghee and chicken or mutton. The adding of boiled eggs and potatoes also offers a distinct flavor to the Biryani. Application saffron, kewra, and nutmeg give this form of biryani its signature fragrance.

 

7. Malabar Biryani

Malabar or Kerala biryani is the famous variety of Biryani in Thalassery, Kozhikode, Malappuram and several other regions of Kerala. This Biryani is characterized by the generous use of raisins and cashew nuts, unique rice variety known as khyma rice and the rich assortment of spices. Home cook and chefs in Kerala use all of these ingredients big-heartedly in their Biryani. The basic dissimilarity is in the preparation method. Here, the rice is cooked individually from the chicken or the mutton gravy and is then mixed while serving.

8. Bombay Biryani

Bombay biryani is special due to the use of potatoes. Whether it is a vegetarian or non-vegetarian form, use of potato is a must. Here, the Biryani preparation employs a layered approach, where the cooked meat and the semi-cooked basmati rice are left on dum till it’s ready to be served.

KhanaGaDi crossed 1,50,000 meals in less than a year, to order food in train download our Android or iOS App