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Revel in the myriad flavours of the biryani

The Biryani Festival at Hotel Avenue Center has myriad types of biryani and one specially made for kids

CULINARY CRUISE Eleven types of biryanis are there to relish from

Biryani, the majestic Mughlai dish that finds itself tagged along on every menu card is now going solo at the Biryani Festival on at the Hot Plate restaurant at Avenue Centre. Devoted solely to this most preferred dish while dining out, there are 11 types of biryani prepared by executive chef M.S. Sasi that will lead you through a culinary trail of the variant styles involved in its preparations across the country. Says Mr. Sasi, "biryani could have been just another preparation dished out sans variety if it hadn't been for the interplay of condiments, spices, and flavours that give it a distinctiveness every time the equations and proportions are juggled."

Here too from the arid hearths of Karachi to the cool heartlands of Kerala, biryani that is area specific is spread for the avid biryani fan. Good taste is universal and can't be fenced within cooking pots. The aromas that waft over the steaming hot plates piled to the brim with this delectable delight is just right for getting the juices flowing as an initial appetizer.

Chef's special

First on the hit list ought to be the Karachi mutton biryani that is heavily flavoured with mint and coriander to cool and digest the beginnings of drizzly nights. It comes sealed in mud pots, which once opened, starts to spread its aromatic magic round the epicure. With the heavily steamed mutton pieces ensconced under the mountain of soft rice, the enchantment gets its fulfilment once spoonfuls are gulped down.

Next try the chef's special that has the meat triumvirate of boneless mutton, beef and chicken mixed with mushrooms and cooked in saffron flavoured rice. For those who wish for a fire in the belly experience, there is the spicy Kerala biryani, garnished with curry leaves and fried onions, as well as the Kuttanadan beef biryani that has a generous dash of pepper. When you place orders for these, a person dressed in the traditional malabari style with skullcap, baniyan and mundu to get the mood going will serve you. For those at sea with the heavy spreads of meats, you can feel at home with the mixed sea food biryani with prawns, squids and seer fish done up to your tastes. Try out the fish tikka biryani too. Not to forget the famed Hyderabadi biryani that is a must. Its legendary fluffy soft rice and steamed to the bones meat pieces will surely melt away the blues of a hard day's work. If you want a taste of the North Indian variety you can try out their spicy Jingha biryani that has prawns steamed with pungent masalas, typical of the North.

And if the little ones don't want to burn their sweet tongues with these piquant versions, there is a nicely thought out introduction - the kids biryani- that is non-spicy, with fried noodles, paneer cubes, cashewnuts and dry fruits- healthy and mild for the young taste buds. Modestly priced, from Rs. 90 to Rs. 150 a plate, the festival is on till June 4.

RAKHEE MOHAN

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