Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.best biryani in delhi?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(best biryani in delhi?),it will help you,my kids.
Answers:
Stripped to its barest form, it’s nothing but plain ol’ rice yet this is a dish that was savoured by Mughal emperors and Nawabs and even today it conjures up images of grand feasts and royal celebrations.
What we are referring to here is Biryani - perhaps the most elaborate and exotic of rice delicacies, which many even accord the status of an aphrodisiac. The word itself comes from the Persian Birian and means rice fried before cooking but as any gastronome will tell you biryani is a whole lot more than just fried rice—it’s a subtle sublime blend of flavours, fragrances, textures and colours.
The city that once boasted of India’s best biryanis is the Avadh city of Lucknow but it has now fallen on bad times. Just as old world nazakat (graces) has given way to a brash aggressive culture, its cuisine has lost its finesse and refinement. Though you’ll find huge pots of the stuff in Aminabad and Chowk, the biryani here is in fact nothing but yakhnee palao cooked in animal fat. The city’s skilled bawarchis have all but disappeared and the few maestros who remain spend most of their days wallowing in nostalgic reverie.
But Lucknow’s Taj Mahal Hotel saves the city from being totally written off on the biryani scale. Chef Ghulam Rasool, a student of the legendary biryani maestro Ustad Haaji Ishq can rustle up the most superlative Mushq-e-tanjan (sweet biriyani). Mushq means fragrance of paradise and Tanjan means trove of riches and for this unusual biriyani, the meat is cooked like a qourma and the rice as a zarda. Mushq-e-tanjan is truly the test of a good chef’s mitier.
The place that has now become synonymous with biryani is Hyderabad. From nondescript hotels like Hotel Niagra to the glitzy Dum Pukht at the Kakatiya Sheraton, there are a whole range of eateries offering biryani here and even the biryani comes in a mind boggling range of 26 variations, the most popular among them being kacchi biryani where the meat is marinated in curd and then steamed in rice and pakki biryani where the meat is cooked with all the accompanying spices and the rice is allowed to simmer in the resulting gravy.
The lanes and by-lanes of Delhi are also considered to be a biryani bastion with Flora, Jawahar and Karim being the eateries that are famed for this rice concoction. Both Flora and Jawahar are well past their prime and even Karim, which produces some mouth-watering kebabs, disappoints when it comes to biryani—the fare is dry, lacking in aroma and without a distinct taste.
Babu Khan of Matka Peer and Vakil Ahmed of Ballimaran, who are considered to be legends in Delhi’s gourmet circles, also fail to live up to expectations. While Babu Khan’s biryani is aromatic but a trifle oily, Vakil Ahmed’s fare is long on hype and low on delivery. What is claimed to be harsingaar petals is actually just turmeric and ittar.
Surprisingly however, the watered down Punjabified versions of biryani that are found in the basement of Mohan Singh Place are reasonably tasty and good value for money although it lacks the finesse of the real McCoy.
Word has it that the two places that dish out truly amazing biryani in the capital are Shabina Naseem, Saket and Dum Pukht, Maurya Sheraton.
While historically. Mumbai has no associations with biryani, this metropolis today caters to a vibrant range of palates and biryani is a common dish on the menus here.
A popular genre in Mumbai is Irani biryani, which is actually mutton masala mixed with fried rice and is often hot and oily. Moplah biryani enjoys a similar fan following and Mumbaites are willing to undertake the torturous drive to Taloja for this version of biryani that is laden with cashewnuts and pineapple.
The best bet for biryani in Mumbai is the famed restaurant Delhi Durbar. Although it has lost some of its lustre, it still boasts of a unique biryani factory and there was a time when a handi cost only Rs 55 and fed about a dozen hungry people.
Originally brought here by Timur Lang, the magical delicacy of biryani has made its way to almost every town in India but somewhere down the line, its has lost out on that zing that makes this dish so special, so your quest for the prefect biryani could be a little futile.
If you really want to savour the brilliance of biryani, don’t look at restaurants and hotels-- try creating it in your own kitchen. It is by no means an easy proportion and requires a fair amount of skill and expertise but the end result is worth it. So go ahead --dum lagao!
Other Answers:
I don't know y u said delhi but it's al ways gud made in any part of india. It's just that in diff places, they add diff spices, so it tastes different.
Go to Karim's near Lal Quilla.
Karims is gud but the best in delhi is at CP he sells only biryanis I am forgeting the name
aroud delhi the best till now anywhere in the world has to be in NOIDA there is a gyu infront of Debon who sells the most delicious biryanis but only in the evenings
Delhi biryani tends to be oily, but there are some great eateries in the city where the biryani is as subtle as you want it to be.
Of all the places that serve biryani in Delhi, two are particular favourites of mine. One is Haji Noor Mohammed Biryaniwale and I shall tell you about his biryani this week. Bur, first, let me grab your hand and guide you to the place. Start walking from Turkman Gate into the old city. After 300 yards, you will find on your right a lane called Elaichi Wali Gali, or the cardamom street. The second shop on the left is Haji Saheb's eatery. It is a small shop with huge deghs right at the entrance. Now, let go off my hand and fend for yourself.
I was in Old Delhi this week and paid a visit to Haji Saheb's shop.
As usual, the dark and dingy eatery was full of serious eaters too busy for a polite conversation. So, even though I was dying to discuss the weather with my fellows, I meekly placed my order for 1.5 kilos of buff biryani (in Old Delhi, you get it by the kilo), for which I paid the princely sum of Rs.60. And then I got it packed and took it with me for some hungry friends.
It was just great. The biryani was spicy, the meat pieces were succulent and the rice was cooked to such perfection that no two grains hugged each other.
This, in my opinion, is the best biryani in the city. But have I told you about this great Lucknow biryani stall in Delhi? Well, another day perhaps.
Source(s):
http://www.hinduonnet.com/thehindu/mp/2005/05/21/stories/2005052102470300.htm
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.best biryani in delhi?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(best biryani in delhi?),it will help you,my kids.
Answers:
Stripped to its barest form, it’s nothing but plain ol’ rice yet this is a dish that was savoured by Mughal emperors and Nawabs and even today it conjures up images of grand feasts and royal celebrations.
What we are referring to here is Biryani - perhaps the most elaborate and exotic of rice delicacies, which many even accord the status of an aphrodisiac. The word itself comes from the Persian Birian and means rice fried before cooking but as any gastronome will tell you biryani is a whole lot more than just fried rice—it’s a subtle sublime blend of flavours, fragrances, textures and colours.
The city that once boasted of India’s best biryanis is the Avadh city of Lucknow but it has now fallen on bad times. Just as old world nazakat (graces) has given way to a brash aggressive culture, its cuisine has lost its finesse and refinement. Though you’ll find huge pots of the stuff in Aminabad and Chowk, the biryani here is in fact nothing but yakhnee palao cooked in animal fat. The city’s skilled bawarchis have all but disappeared and the few maestros who remain spend most of their days wallowing in nostalgic reverie.
But Lucknow’s Taj Mahal Hotel saves the city from being totally written off on the biryani scale. Chef Ghulam Rasool, a student of the legendary biryani maestro Ustad Haaji Ishq can rustle up the most superlative Mushq-e-tanjan (sweet biriyani). Mushq means fragrance of paradise and Tanjan means trove of riches and for this unusual biriyani, the meat is cooked like a qourma and the rice as a zarda. Mushq-e-tanjan is truly the test of a good chef’s mitier.
The place that has now become synonymous with biryani is Hyderabad. From nondescript hotels like Hotel Niagra to the glitzy Dum Pukht at the Kakatiya Sheraton, there are a whole range of eateries offering biryani here and even the biryani comes in a mind boggling range of 26 variations, the most popular among them being kacchi biryani where the meat is marinated in curd and then steamed in rice and pakki biryani where the meat is cooked with all the accompanying spices and the rice is allowed to simmer in the resulting gravy.
The lanes and by-lanes of Delhi are also considered to be a biryani bastion with Flora, Jawahar and Karim being the eateries that are famed for this rice concoction. Both Flora and Jawahar are well past their prime and even Karim, which produces some mouth-watering kebabs, disappoints when it comes to biryani—the fare is dry, lacking in aroma and without a distinct taste.
Babu Khan of Matka Peer and Vakil Ahmed of Ballimaran, who are considered to be legends in Delhi’s gourmet circles, also fail to live up to expectations. While Babu Khan’s biryani is aromatic but a trifle oily, Vakil Ahmed’s fare is long on hype and low on delivery. What is claimed to be harsingaar petals is actually just turmeric and ittar.
Surprisingly however, the watered down Punjabified versions of biryani that are found in the basement of Mohan Singh Place are reasonably tasty and good value for money although it lacks the finesse of the real McCoy.
Word has it that the two places that dish out truly amazing biryani in the capital are Shabina Naseem, Saket and Dum Pukht, Maurya Sheraton.
While historically. Mumbai has no associations with biryani, this metropolis today caters to a vibrant range of palates and biryani is a common dish on the menus here.
A popular genre in Mumbai is Irani biryani, which is actually mutton masala mixed with fried rice and is often hot and oily. Moplah biryani enjoys a similar fan following and Mumbaites are willing to undertake the torturous drive to Taloja for this version of biryani that is laden with cashewnuts and pineapple.
The best bet for biryani in Mumbai is the famed restaurant Delhi Durbar. Although it has lost some of its lustre, it still boasts of a unique biryani factory and there was a time when a handi cost only Rs 55 and fed about a dozen hungry people.
Originally brought here by Timur Lang, the magical delicacy of biryani has made its way to almost every town in India but somewhere down the line, its has lost out on that zing that makes this dish so special, so your quest for the prefect biryani could be a little futile.
If you really want to savour the brilliance of biryani, don’t look at restaurants and hotels-- try creating it in your own kitchen. It is by no means an easy proportion and requires a fair amount of skill and expertise but the end result is worth it. So go ahead --dum lagao!
Other Answers:
I don't know y u said delhi but it's al ways gud made in any part of india. It's just that in diff places, they add diff spices, so it tastes different.
Go to Karim's near Lal Quilla.
Karims is gud but the best in delhi is at CP he sells only biryanis I am forgeting the name
aroud delhi the best till now anywhere in the world has to be in NOIDA there is a gyu infront of Debon who sells the most delicious biryanis but only in the evenings
Delhi biryani tends to be oily, but there are some great eateries in the city where the biryani is as subtle as you want it to be.
Of all the places that serve biryani in Delhi, two are particular favourites of mine. One is Haji Noor Mohammed Biryaniwale and I shall tell you about his biryani this week. Bur, first, let me grab your hand and guide you to the place. Start walking from Turkman Gate into the old city. After 300 yards, you will find on your right a lane called Elaichi Wali Gali, or the cardamom street. The second shop on the left is Haji Saheb's eatery. It is a small shop with huge deghs right at the entrance. Now, let go off my hand and fend for yourself.
I was in Old Delhi this week and paid a visit to Haji Saheb's shop.
As usual, the dark and dingy eatery was full of serious eaters too busy for a polite conversation. So, even though I was dying to discuss the weather with my fellows, I meekly placed my order for 1.5 kilos of buff biryani (in Old Delhi, you get it by the kilo), for which I paid the princely sum of Rs.60. And then I got it packed and took it with me for some hungry friends.
It was just great. The biryani was spicy, the meat pieces were succulent and the rice was cooked to such perfection that no two grains hugged each other.
This, in my opinion, is the best biryani in the city. But have I told you about this great Lucknow biryani stall in Delhi? Well, another day perhaps.
Source(s):
http://www.hinduonnet.com/thehindu/mp/2005/05/21/stories/2005052102470300.htm
correctness,It's Non-profit and only for informational purposes.
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