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Photo: M.Periasamy

Variety fare At Rathna Regent

The festival has introduced some of the best biriyani recipes, hand-picked by the in-house research team and chefs after more than a month of trial. The result — a delectable menu of the royal dish.

Every day, you have four non-vegetarian and three vegetarian biriyanis, chicken kebab and vegetarian gravy, served along with their regular lunch/dinner buffet. You can also order it al-a-carte.

In the vegetarian platter, you have rich Nawabi tarkari Hyderabadi biriyani, badam pista biriyani and the saffron-flavoured Sofyani biriyani. For non-vegetarians, there is an extensive selection.

“No fancy stuff, everything is original,” is how A. Ramesh Chandra Kumar, assistant F&B manager, describes the menu. Be it dum biriyani or v egetable pulav, care has been taken to ensure that every preparation is unique.

“Retaining the authentic flavour is a challenge. We made sure to stick to the traditional recipes and the method of preparation,” he adds. Of course, they have kept in mind the tastes of the local populace. So, the Khyberi biriyani, the flavour of Khyber Pass, originally cooked in yoghurt, has been replaced with milk.

In starters, the drinks have been planned keeping in mind the health factor. So, there is root punch (a combination of beetroot and carrot juice with a dash of lime juice, sugar and ginger), lemon mint and sprout juice. How about celery punch? A heady combination of celery juice, limejuice and sugar syrup, it is sugary.

The butter and beans biriyani is a delightful option for vegetarians. The right amount of spices and tasty butter beans lend the biriyani a unique flavour. The tarkari biriyani, straight from the kitchens of Hyderabadi Nawabs, is a different experience. Soft vegetables and softer rice. But, where is the strong fragrance coming from? Rose essence, added for flavour, explains Ramesh.

But, my favourite is the pineapple tikka pulav. Pineapple tikka cooked in a tandoor is generously mixed with vegetable pulav and garnished with nuts and raisins. It makes the biriyani experience of a vegetarian complete.

In the non-vegetarian menu, my friend’s pick is the machchli biriyani, which comes with delicious chunks of deep-fried fish. There is also Shahjahani chicken biriyani and Noormahal mutton biriyani, both doing perfect justice to their Mughal origins. The chicken kebab in a smoky flavour is a sure to enchant the taste buds.

Chef Farooch says soya oil has been used to cut down on the calories. Noor mahal is said to be the oldest mutton recipe, prepared with kheema and thick milk. Basmati rice is simmered with mutton soup and finished in a sealed handi with saffron and cardamom to prepare Dumpaki biriyani. This is served with burani, a raitha prepared with onion and garlic.

The festival is on between 12.30 p.m. and 3.30 p.m. for lunch. Dinner is between 7 p.m. and 12 p.m. It is on till December 16. For reservations, call: 0422-2213099/ 98940-93637.

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