BRIMMING WITH BIRYANI

Love for food knows no boundaries. In the first week of April, after the successful celebration of World Idli Day, passionate food lovers are vouching for a National Biryani Day. Biriyani has undoubtedly captivated our tastes since centuries. How well do you know the different varieties of Biriyani?

This vegetarian version for the Biryani got immense popularity among the masses. This was popular during the World War II time when meat was not affordable and vegetables like potatoes were substituted. Legend has it that this Biryani was created in Mysore when Tipu Sultan hired vegetarian Hindus as his bookkeepers and later it was popularly made under the Nawab’s. Which type of Biryani are we talking about?

Late actor Sivaji Ganesan made a ritual stop for this Biryani. In 1957, a betel nut shop owner realised his wife’s unique style of Biryani and made it popular. He used a special blend of spices, a type of short grain rice called Parakkum sittu, and meat which comes from tender grassfed goats. It opened an outlet in Paris recently, becoming the first south Indian non-vegetarian restaurant to have its presence in Paris. Which Biryani brand is this?

This city was founded in 1625 and was named after Murad Buksh, son of Shah Jahan. It’s a town famous for copper Naqsheen katore (handcarved bowls) and Lakdi ka kaam (woodwork) and claims of delicious Biryani. As craftsmen and cooks migrated from Afghanistan and Arabia, the city gained a reputation for Biryani, which has little colour. Which type of Biryani is this?

As a part of bringing Indian flavors to their menu, the American restaurant chain Pizza Hut launched a new dish. It’s a blend of Biryani with the taste of pizza. The dish was served with masala gravy cooked with cream, herbs, seasonings and tomatoes. What did they name the dish?

This Biryani is popular among a community concentrated mostly along the southwest coast of India. It is less spicy compared to other Biryani and easier to digest. Its predominant flavour that of the ghee and the spice mixture, which is kept in the rice overnight, allowing the flavors to seep in. Mutton is the most popular meat used in this. Identify the Biryani.