End your year with the aroma of Biryani
WHAT CAN be better than a steaming pot of Biryani to offer comfort in this winter. Taking cue from the weather, The Janpath hotel has rolled out a Biryani and Shorba Festival at their popular all-day dining restaurant Gulnar. Enjoy the authentic Hyderabadi and Awadhi aromas in the innovative rice delicacies with Rogni gravies, crunchy papads and raitas.
The Biryani and Shorba Festival has six selected varieties of biryanis, both veg and non-veg. Vegetarian innovations include Katahal, Motia and Soya-chaap Biryanis while non-veg include Gosht Murg and Kabab Biryanis served with piping hot shorbas like Kakani, Murg, Dal and Tomato, varieties of papads, rogni gravies and traditional raitas. The festival is truly an amazing treat for food enthusiasts who always prefer to have some special dishes on their dining tables.
The origin or biryani is unsure – in the north of India, there were different varieties of biryani in the Muslim centers of Delhi and other small states. There is a theory that the Mughals brought Biryani to South Asia but yet another theory claims that the dish arrived in India before Babur, the first Mughal emperor, arrived in India. Biryani includes different types of meat and other ingredients. For example, Mutton Biryani may include goat or lamb meat. It could contain chicken, fish, egg, shrimp, soya or even daal. There is an endless amount of variety in regions and cultures. Some are listed in the following – Hyderabadi, Thalasseri, Lucknowi, Bombay, Calcutta, Bhatbali, Beary, Karachi Beef Biryani, Bhori, etc.
The Kabab Biryani served at The Janpath, tastes like a fruit from heaven. It is so tasty that one might be lost in words to describe it. Biryani tastes especially great with raita and some vegetables like lettuce, carrots, or cucumbers. No matter what one adds to biryani, the taste just gets better.