The biryanis are prepared by Chef D.C. Bhatt. There is an elaborate display of 12 varieties of lip smacking and finger-licking biryanis. There is an assortment of sixnon-vegetarian and six vegetarian biryanis.
Jhinga biryani (rice cooked in fish stalk and juicy prawn), Gosht dum biryani (rice with mutton, ittar and kewara, cooked in a sealed handi) and Fish tikka biryani (basmati rice made with fish tikka and cooked in fish stalk) are some of the varieties that should appeal to non-vegetarians diners.
Kathal biryani (made from yam), Saranghi biryani kabuli (made of kabuli channa, dark chick peas and lentils with rice ) and the chef's speciality, Tandoori paneer biryani, (a biryani with tandoori cooked paneer) will delight the vegetarians. .
The chef has flavoured the biryanis with spices from North India. Both spicy and less spicy dishes are served.
He says, "Kathal biryani, sarangi biryani kabuli and shikampur vegetable biryani are less spicy. Subj bhuri biryani, motia biryani and tandoori paneer biryani are spicier." This bistro has a capacity of 150 and is a fine mix of warmth and comfort with live band performances during evenings.
The interior is embellished with kites and dupattas .The Biryani festival is part of a cycle of a festival every month at the restaurant.
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