Culture

The Battle Of Biryani! Hyderabadi Biryani VS Kolkata Biryani

Yumm Biryani

An age-old tiff (in fact a culinary battle) that lays the concrete as to which Biryani is par excellence. There is nothing more comforting than the different flavours of biryani exploding in our mouth. Being one of the most famous delicacies, that's loved by all, the bout continues of picking the best one. Both being polls apart in taste, texture, ingredients and form of preparation, have no similarities what so ever. But regional biryani loyalists of the Hyderabad and Kolkata, end up in gastronomic squabble each time they happen to relish biryani from the competitive region.  However, this only shows the love they have for this classic Indian dish.

Introduced in India, by the Mughals and the Arabs, this delectable spiced rice and meat dish, has been embraced by different regions of the country in their own way. Hence, let's not go on to discuss which one holds up the trophy, instead, let's resonate with the difference that triggers the flavour biases.

Biryani is Tehzeeb in Hyderabad

It's undoubtedly the first thing that comes to your mind when you talk about Hyderabad. As we dig into history it is believed that Hyderabadi Biryani originated in the kitchens of the Nizams of Hyderabad. This version of biryani is a blend of Mughlai and Iranian flavours. With a combination of basmati rice and meat (usually they serve big chunks), arranged in alternate layers, along with strong spices and curd that gives it the pungent taste; what makes it distinct from the rest, is the ‘dum-style of preparation. And served with accompaniments like Mirchi ka salan and raita (Ufff that makes me hungry already!).



Kolkata's love for Biryani

This very version of Biryani has evolved from the Lucknowi style of the same dish. As says the folklore, when Wajid Ali Shah the last Nawab of Awadh was exiled to Bengal, his personal chef did prepare this dish for the nawab even there. But the non-affordability of meat, by the less affluent families of Bengal, inspired to the use of potatoes instead. That's exactly the selling point of Kolkata Biryani – the usage of eggs and potatoes. Even the style of preparation is different, where the rice and meat are cooked separately. Being lighter on spice, Kolkata Biryani has the usage of rose water at the end, unlike its Hyderabadi counterpart. But the die-hard biryani fans need not be disappointed, as potatoes do not seem to add any flavour to the rice.

Hence, which is the best biryani, is almost a never-ending debate among the foodies in India. But who cares, all that we crave is great tasting Biryani. Whether it's Kolkata or Hyderabad, Biryani is a blessing to mankind!

Photo credits: dineout

Culture

The Battle Of Biryani! Hyderabadi Biryani VS Kolkata Biryani

Yumm Biryani

An age-old tiff (in fact a culinary battle) that lays the concrete as to which Biryani is par excellence. There is nothing more comforting than the different flavours of biryani exploding in our mouth. Being one of the most famous delicacies, that's loved by all, the bout continues of picking the best one. Both being polls apart in taste, texture, ingredients and form of preparation, have no similarities what so ever. But regional biryani loyalists of the Hyderabad and Kolkata, end up in gastronomic squabble each time they happen to relish biryani from the competitive region.  However, this only shows the love they have for this classic Indian dish.

Introduced in India, by the Mughals and the Arabs, this delectable spiced rice and meat dish, has been embraced by different regions of the country in their own way. Hence, let's not go on to discuss which one holds up the trophy, instead, let's resonate with the difference that triggers the flavour biases.

Biryani is Tehzeeb in Hyderabad

It's undoubtedly the first thing that comes to your mind when you talk about Hyderabad. As we dig into history it is believed that Hyderabadi Biryani originated in the kitchens of the Nizams of Hyderabad. This version of biryani is a blend of Mughlai and Iranian flavours. With a combination of basmati rice and meat (usually they serve big chunks), arranged in alternate layers, along with strong spices and curd that gives it the pungent taste; what makes it distinct from the rest, is the ‘dum-style of preparation. And served with accompaniments like Mirchi ka salan and raita (Ufff that makes me hungry already!).



Kolkata's love for Biryani

This very version of Biryani has evolved from the Lucknowi style of the same dish. As says the folklore, when Wajid Ali Shah the last Nawab of Awadh was exiled to Bengal, his personal chef did prepare this dish for the nawab even there. But the non-affordability of meat, by the less affluent families of Bengal, inspired to the use of potatoes instead. That's exactly the selling point of Kolkata Biryani – the usage of eggs and potatoes. Even the style of preparation is different, where the rice and meat are cooked separately. Being lighter on spice, Kolkata Biryani has the usage of rose water at the end, unlike its Hyderabadi counterpart. But the die-hard biryani fans need not be disappointed, as potatoes do not seem to add any flavour to the rice.

Hence, which is the best biryani, is almost a never-ending debate among the foodies in India. But who cares, all that we crave is great tasting Biryani. Whether it's Kolkata or Hyderabad, Biryani is a blessing to mankind!

Photo credits: dineout

Culture

The Battle Of Biryani! Hyderabadi Biryani VS Kolkata Biryani

Yumm Biryani

An age-old tiff (in fact a culinary battle) that lays the concrete as to which Biryani is par excellence. There is nothing more comforting than the different flavours of biryani exploding in our mouth. Being one of the most famous delicacies, that's loved by all, the bout continues of picking the best one. Both being polls apart in taste, texture, ingredients and form of preparation, have no similarities what so ever. But regional biryani loyalists of the Hyderabad and Kolkata, end up in gastronomic squabble each time they happen to relish biryani from the competitive region.  However, this only shows the love they have for this classic Indian dish.

Introduced in India, by the Mughals and the Arabs, this delectable spiced rice and meat dish, has been embraced by different regions of the country in their own way. Hence, let's not go on to discuss which one holds up the trophy, instead, let's resonate with the difference that triggers the flavour biases.

Biryani is Tehzeeb in Hyderabad

It's undoubtedly the first thing that comes to your mind when you talk about Hyderabad. As we dig into history it is believed that Hyderabadi Biryani originated in the kitchens of the Nizams of Hyderabad. This version of biryani is a blend of Mughlai and Iranian flavours. With a combination of basmati rice and meat (usually they serve big chunks), arranged in alternate layers, along with strong spices and curd that gives it the pungent taste; what makes it distinct from the rest, is the ‘dum-style of preparation. And served with accompaniments like Mirchi ka salan and raita (Ufff that makes me hungry already!).



Kolkata's love for Biryani

This very version of Biryani has evolved from the Lucknowi style of the same dish. As says the folklore, when Wajid Ali Shah the last Nawab of Awadh was exiled to Bengal, his personal chef did prepare this dish for the nawab even there. But the non-affordability of meat, by the less affluent families of Bengal, inspired to the use of potatoes instead. That's exactly the selling point of Kolkata Biryani – the usage of eggs and potatoes. Even the style of preparation is different, where the rice and meat are cooked separately. Being lighter on spice, Kolkata Biryani has the usage of rose water at the end, unlike its Hyderabadi counterpart. But the die-hard biryani fans need not be disappointed, as potatoes do not seem to add any flavour to the rice.

Hence, which is the best biryani, is almost a never-ending debate among the foodies in India. But who cares, all that we crave is great tasting Biryani. Whether it's Kolkata or Hyderabad, Biryani is a blessing to mankind!

Photo credits: dineout

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