Derived from the Persian word Birian which means ‘to fry’, biryani has gained a massive popularity throughout India. Initially conceived as a meal for soldiers of the Mughal Empire, the dish has blended in with the local cuisines of different parts of India leading to many varieties, the most popular of which are the Awadhi style of Lucknow, Nizami style of Hyderabad and the Murshidabadi style which is popular in Kolkata. Each of them have a distinct flavor, different methods of preparation and the influence of the local cuisine has played a great role in shaping their taste.
The Murshidabadi Biryani is an amalgamation of the Mughal cuisine combining with the local Bengal cuisine at that time. Bengal has been under the rage of famines many times and thus there was addition of potatoes and eggs to the biryani as meat was in short supply. The distinctive style of the biryani is something that Kolkata Biryani House is bringing to the fore. We try out a few of their offerings to try out the authenticity of the Bengali grub they serve.
A crispy, well made Chicken Mughlai Parantha that explodes with flavor in every bite you take. The Mughlai parantha is a typical dish of the Mughlai era where even a simple parantha is stuffed with egg, chicken and other masalas before being deep fried. The Chicken Curry retains the authentic Bengali thin consistency with a multitude of spicy flavours evolving on your palate. But it’s the Biryani we save for last. Beautifully cooked rice while being a bit on the spicy side thanks to all the black pepper and a beautiful aroma from the spices that titillate you along with a large serving of potato, mutton and egg.
The authentic tastes of West Bengal is the reason you should be ordering from Kolkata Biryani House when hunger calls.
