Written in 2017
Dum Biriyani
Dum Biriyani to me brings images of the royal kitchens of Awadh where Lucknowian chefs steam them with an haan huzoor adaab or in Nawabi Hyderabad where the tall and lean Basmathi fragrances like a fine wine when opened .
One can find versions of this in Ambur near Erode the hot Tamilnadu interior.
The Arcot nawabs carried the Awadhi tradition with them .
Being one who can make a good biriyani myself i consider myself a connoiusuer in this mother of all dishes.
The Grand hotel Dum mutton biriyani and most Biriyani in Kerala did nothing of that.
when pot is opened , it was white short plumpy rice with masala which needed to be mixed a bit before it could be called a Biriyani and not neychoru which most kerala based Biriyanis tend to be.
The mutton pieces were well cooked suitably delicious and melting
The accompanying lime juice was sadly wanting of chill
I fail to understand the stinginess of mallus with ice
Having been used to more ice in glass than juice in places i lived , this miserliness with ice was a bit annoying , so our friendly neighbourhood waiter did take it back add some sugar and tons of ice to make me cool my insides .
Most places in kerala serve lukewarm drinks only .
Grand Hotel is a great place for eating and meeting in Ernakulam with a lot of old world charm but i really feel Dum Biriyani isnt what they can beat thier chests about !
maybe a karimeen polichathu or fish curry with red rice
Thry can just call the Dum or Dumb biriyani they serve as a refined neychoru .
Dum Biriyani
Dum Biriyani to me brings images of the royal kitchens of Awadh where Lucknowian chefs steam them with an haan huzoor adaab or in Nawabi Hyderabad where the tall and lean Basmathi fragrances like a fine wine when opened .
One can find versions of this in Ambur near Erode the hot Tamilnadu interior.
The Arcot nawabs carried the Awadhi tradition with them .
Being one who can make a good biriyani myself i consider myself a connoiusuer in this mother of all dishes.
The Grand hotel Dum mutton biriyani and most Biriyani in Kerala did nothing of that.
when pot is opened , it was white short plumpy rice with masala which needed to be mixed a bit before it could be called a Biriyani and not neychoru which most kerala based Biriyanis tend to be.
The mutton pieces were well cooked suitably delicious and melting
The accompanying lime juice was sadly wanting of chill
I fail to understand the stinginess of mallus with ice
Having been used to more ice in glass than juice in places i lived , this miserliness with ice was a bit annoying , so our friendly neighbourhood waiter did take it back add some sugar and tons of ice to make me cool my insides .
Most places in kerala serve lukewarm drinks only .
Grand Hotel is a great place for eating and meeting in Ernakulam with a lot of old world charm but i really feel Dum Biriyani isnt what they can beat thier chests about !
maybe a karimeen polichathu or fish curry with red rice
Thry can just call the Dum or Dumb biriyani they serve as a refined neychoru .
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