#muslim style chicken biryani

[khazanaqueen]

Toronto Halal Food: A Culinary Adventure in Diversity

Toronto, known for its multicultural vibrancy, is a food lover's paradise, particularly for those seeking halal options. As one of the most diverse cities in the world, Toronto is home to a variety of halal food establishments that cater to a wide array of cultural palates. From Middle Eastern shawarma to South Asian biryanis, East African samosas, and modern fusion dishes, Toronto offers something for every halal food enthusiast.

What is Halal Food?

Halal, an Arabic term meaning "permissible," refers to food prepared in accordance with Islamic dietary laws. These laws, outlined in the Quran, dictate not only the types of food Muslims can eat but also the methods of preparation. For instance, meat must be slaughtered humanely, and alcohol or pork products are strictly prohibited. The halal certification assures Muslims that the food meets these requirements, making it an important consideration for many diners.

Halal Food Scene in Toronto

Toronto halal food scene is a reflection of the city’s cultural diversity. With a large Muslim population and a growing demand for halal options, many restaurants and food vendors offer halal-certified dishes. Whether you’re looking for a quick bite, a lavish meal, or street food, Toronto’s halal culinary landscape does not disappoint.

Middle Eastern Cuisine

One of the most popular segments of halal food in Toronto is Middle Eastern cuisine. Restaurants like Paramount Fine Foods serve classics such as shawarma, falafel, and kebabs, complemented by hummus and freshly baked pita bread. Other establishments like Tabule offer upscale dining experiences with a focus on authentic flavors and presentation.

South Asian Delights

South Asian halal food is another cornerstone of Toronto’s food scene. Restaurants like Lahore Tikka House in Little India serve hearty dishes such as biryanis, curries, and tandoori specialties. For a modern twist, spots like Karahi Boys offer contemporary takes on traditional Pakistani dishes, all halal-certified.

Fusion and Modern Halal Options

Best Bangladeshi restaurant in Toronto scene is not limited to traditional dishes. Many restaurants have embraced fusion cuisine, blending flavors and techniques from various cultures. For instance, Chico’s Pizza and Chicken combines Italian pizza with halal toppings, while The Halal Guys, a globally recognized brand, serves New York-style halal platters with rice, gyro meat, and their famous white sauce.

African and Caribbean Flavors

Toronto also boasts a selection of halal dishes influenced by African and Caribbean cuisines. Restaurants like Axum Ethiopian Restaurant offer halal-certified dishes with rich, spiced stews and injera (a sourdough flatbread). Similarly, halal jerk chicken and curry goat are staples at many Caribbean eateries, such as Ali’s Roti Shop.

Street Food and Food Trucks

For those on the go, Toronto’s halal street food and food trucks provide quick and flavorful options. From halal hot dogs at street carts to gourmet food trucks offering fusion dishes, the city ensures that halal eaters never go hungry. The food truck Kebab Factory, for example, is known for its flavorful halal kebabs and wraps.

Halal Groceries and Markets

In addition to restaurants, Toronto is home to several halal grocery stores and markets, such as Iqbal Halal Foods and Nasr Foods. These stores offer everything from halal meats and spices to specialty products imported from around the world, allowing home cooks to create their own halal masterpieces.

Halal Fine Dining

For special occasions, Toronto also has halal fine dining establishments. Restaurants like Byblos Uptown and Scaddabush Italian Kitchen offer halal options upon request, blending gourmet experiences with the assurance of halal compliance.

Tips for Finding Halal Food in Toronto

Look for Certification: Check for halal certification or inquire with the restaurant staff to confirm the food meets halal standards.

Explore Neighborhoods: Areas like Scarborough, Little India, and Thorncliffe Park are known for their diverse halal offerings.

Use Apps and Websites: Platforms like Zabihah.com and HalalFoodie provide extensive lists of halal restaurants and reviews.

Ask Locals: Toronto's Muslim community is welcoming and often eager to share recommendations.

Conclusion

Toronto’s halal food scene is a testament to the city’s inclusivity and culinary diversity. Whether you’re a local or a visitor, exploring the myriad of halal options is a delightful journey through cultures and flavors. From traditional dishes to modern innovations, Toronto offers a halal dining experience that caters to every taste and preference. So, the next time you’re in Toronto, make sure to embark on a halal food adventure—you won’t be disappointed!

[travelwithlakshmi]

Biryani

Biryani is a traditional and famous dish from India, originating from the Middle East and brought to India by Muslim traders and armies. This dish has become an integral part of Indian cuisine, beloved and adapted in various styles across the country.

Biryani is prepared using long-grain basmati rice, cooked with meat (such as chicken, goat, beef, or fish), vegetables, and a complex mix of spices. The main spices include saffron, cinnamon, cloves, star anise, cardamom, and bay leaves. These spices not only create a unique flavor but also provide an appealing color to the dish.

The process of making Biryani begins with marinating the meat with yogurt and spices, then briefly frying it to absorb the flavors. Basmati rice is cooked separately, often with a bit of spices for aroma. The rice and meat are then layered in a large pot, alternating with layers of crispy fried onions, vegetables, and additional herbs like cilantro and mint. Finally, the dish is sealed and cooked using the "dum" method, which involves slow cooking over low heat to allow all the ingredients to blend together.

Biryani has many variations depending on the region. For example, Hyderabadi Biryani is famous for its "kacchi" (raw) cooking method, while Kolkata Biryani often includes potatoes and boiled eggs. Biryani is typically served with raita (yogurt mixed with cucumber), onion salad, and some pickles.

This dish is not only a feast of flavors but also carries deep cultural and historical significance. Biryani often appears at festivals, weddings, and important meals, showcasing hospitality and the culinary essence of India. With its sophisticated combination of rice, meat, and spices, Biryani truly deserves to be one of the iconic dishes of Indian cuisine.

[ghazalindian]

Top 5 Best Indian Dishes You Must Try

Traditional Indian cuisine is a blend of spices and flavours. Similar to the subcontinent’s ethnic and semantic variety, culinary style in India differs from place to place. And every sub-cuisine has its own exclusive take on Indian dishes. Some might be tasty, others less so, but they are all lively and tempting. Mutton Rogan Josh

This is an aromatic lamb curry origin from Kashmir, although it has origins finding back to Irani cuisine. Rogan Josh is a North Indian dish with Muslim influences and first originated in Persia or Kashmir. Rogan Josh is a meat curry dish that features a lump of red meat such as lamb or goat which is colored and flavored by alkanet flowers or roots and Kashmiri chilis. Rogan Josh is best served with naan or any other Indian bread. Butter Chicken.

The classic Indian slimy chicken curry cooked in nice and creamy tomato sauce. It includes nice, marinated chicken breast which is steamed without any oil or ghee. Its tastes oh-so-delightful with a mixture of spices. Originally come from in the northern Indian state of Punjab, butter chicken features a superbly cooked chicken blended in with a tomato curry sauce, causing in a popular curry that has got world-wide fame. Hyderabadi biryani

Biryani was introduced to Indian cuisine by the Mughals.  Who doesn’t love this spoiled, aromatic, rice charm that reigns great as the world best one-pot meal? This flavorful and delicious food wonder is a treat to relish on and is often cooked for feast parties in north Indian kitchens. Chicken Masala.

It is yet another throng pulling dish. This chicken dish with fierce spices, flavorful lemon taste, and delicious yogurt gives a great party to taste buds. This dish is simple in its use of whole flavors and ingredients to bring out the intricate flavors of a seasoning. Enjoy this tasty dish that you just can’t say no. Palak Paneer. The traditional Palak Paneer is the most popular and best dish in India and Indian restaurants all over the world. It is one of the best rich curries and is extremely healthy and delicious. The mixture of paneer and spinach is truly a delicacy to your taste buds, while have being low on fat and calories. It is also rich in eating grain which regulates taste. Ghazal is a best Indian restaurant in Werribee where you can order delicious Indian dishes online or book a table. All the Indian dishes are made of fresh and natural produce by skilled Indian chefs.

[onlinemasalacafe]

How to make Restaurant style Chicken Biryani at Home

Masala Café The core of the dish

Biryani is one of the favorite dishes of Southeast Asian countries like India, Pakistan, Bangladesh, etc. This dish originally originated among the Muslims of the Indian subcontinent, especially during the Mughal dynasty. However, the biryani masala manufacturers in kolkata we are making today is slightly different from the original. This has changed over time depending on our priorities and our region.

 You can find Hyderabadi Biryani, Lucknow Biryani, Kolkata Biryani, Chettinad Biryani etc.They are slightly different from each other, but the core is the same. So Masala Café Biryani and Pulao Masala are perfect for any kind of biryani.

 Let's check out the delicious restaurant style chicken biryani recipe with sunrise biryani and pulav masala powder.

 Wash the basmati rice and soak it in water for 30 minutes to 1 hour. Then chop the onion, ginger, garlic, tomato and chili and mix until smooth. Cook the rice until it is half cooked, then set it aside and let it cool.Now heat the pan and add oil or ghee or both as per your preference. Add the pasta and cook  for a few minutes. Then add the protein of your choice and cook  until the oil separates. If you use chicken, the cooking time will be shorter than red meat. Once the chicken or meat is ready, take a large pan and grease it  with ghee. Add half of the rice, then sprinkle with Masala Café Biryani Masala Powder in Kolkata and Pulao Masala and season with salt.Then serve the chicken and sprinkle again with Sunrise Biryani and Pulao Masala. Add the final layer by adding the rest of the rice, kewra water, cafe biryani masala and pulao masala rose water, salt and ghee. Pour in some water, cover  and cook over low heat for 5-10 minutes. Serve hot with raita or chaatni.

[kalyanavirundhubiryani]

Savour the Taste of Authentic Biryani Shop in Chennai at Kalyana Virundhu Biryani

Kalyana Virundhu Biryani: A Delightful Experience From Best Traditional Marriage Biryani In Chennai delicacies to international cuisine, the city has something for everyone. One of the most popular dishes in Chennai is biryani, and there are many biryani shops across the city that offer delicious biryani. However, one biryani shop that stands out from the rest is the Kalyana Virundhu Biryani.

Located in the heart of Chennai, Kalyana Virundhu Biryani is a Best Biryani Shop in Chennai that has been serving some of the best biryani's in the city for many years. The biryani's here are prepared using traditional methods and are cooked over a wood-fired stove, which gives them a unique flavor and aroma.

We all have memories of the original Traditional Style of Muslim Nawab's Wedding Biryani. Kalyana Virundhu Biryani is the name of a dish that is never forgotten. We delivered the Authentic taste of Muslim Dum Biryani ‘s along with our delicious Side-Dish.. However, each biryani on the menu is carefully crafted and is made using the freshest ingredients. The most popular biryani on the menu is the chicken biryani, Mutton biryani , bucket biryani , egg biryani , prawn biryani , The Biryani is made by the Chefs who have been making this meal for centuries.When you visit the outlet, the taste of the cuisine will take you to a Muslim wedding or a dinner party where real Biryani is served the  typical Tamilian style.

Brinjal curry, chill onion raita, and bread halwa are served with your biryani.You can also order starters if you want. The food will be delivered right to your door. The order must be placed between 24 and 48 hours in advance.

One of the unique things about Kalyana Virundhu Biryani is the way the biryani is served. The biryani is served in a traditional Muslim-style, with a layer of rice, followed by a layer of chicken, and then another layer of rice. This layering technique ensures that each bite of the biryani is packed with flavor.Best Biryani Shop in Chennai 

In conclusion, if you are a biryani lover, Kalyana Virundhu Biryani is a must-visit destination in Chennai. The biryani here is delicious, and the experience of dining at the restaurant is one that you will remember for a long time. So, the next time you are in Chennai, make sure to visit Kalyana Virundhu Biryani and savor their delicious biryani.Come and explore the flavours of our biryani and satisfy your taste buds with the Biryani Shop in Chennai. Visit our website https://www.kalyanavirundhubiryani.com/  or call 8939234566 to order from Kalyana Virundhu Biryani and enjoy a delightful biryani experience like never before.

[onlinebloggerpro2]

Discover the Delicious Variety of Indian Biryani Dishes | Online Blogger Pro

Indian biryani comes in a variety of flavours. In Muslim neighbourhoods of Delhi, Rampur, Lucknow, and other north Indian cities, distinct types of biryani first appeared. South India, especially the Tamil Nadu regions of Ambur, Vaniyambadi, Dindigul, Chettinad, and Salem as well as Kerala, Karnataka, Hyderabad, and the Malabar region of Telangana. The Muslim community brought a lot of their culinary traditions with them when they came.

Outside of the Indian subcontinent, there were many varieties of biryani. There are numerous variations of biryani available in India.

In India, chettinad biryani is a popular meal. A gravy made from goat or chicken is served alongside the biryani. The preferred choice for the meat, podi kozhi or nenju elumbu kuzhambu, is frequently used to make the gravy for the biryani. Jeerka samba rice is used to prepare the biryani. Due to its unique cuisine, Hyderabadi Biryani is the most popular biryani in India. The Mughal Emperor ate Hyderabadi biryani while Asaf Jah I was the Deccan's administrator. Meat and fried onions are the ingredients of basmati rice. Regular chicken is used in Hyderabadi biryani. To enchant the aroma, it is left with either a dim or a low flame. The cuisine of Kolkata is an illustration of Lucknow style. Kolkata received the style from Wajid Ali Shah. https://www.onlinebloggerpro.com/

[foodgrid45]

Biryani involves cooking rice and meat separately and finally cooking them together in a vessel. One of the most famous ways of cooking Biryani is the dum method. It involves sealing the vessel thoroughly and keeping the lid closed to trap in the aroma.

[saimasfoodhub]

Bombay Biryani Recipe Saima's Food Hub Easy Recipe In Urdu/Hindi | Chicken Biryani Banane Ka Tarika

Bombay Biryani Recipe Saima’s Food Hub Easy Recipe In Urdu/Hindi | Chicken Biryani Banane Ka Tarika

#saimasfoodhub #cooking #food #pakistanifood #bombaybiryani Recipes in Urdu by Saima’s Food Hub is an interactive cooking program hosted by Saima, your Cook. Queries: chicken biryani chicken biryani hyderabadi style chicken biryani banane ka tarika chicken biryani kaise banaye chicken biryani chicken biryani recipe chicken biryani recipe in hindi chicken biryani recipe in urdu chicken biryani…

[hussyknee]

Hey whats your top 3 favorite meals?

1. A bento box of sushi and nigiri and sashimi and crispy salad and literally anything. I fuckin' love Japanese food. I never thought I'd love a cuisine so devoid of hot spices, but I do. 2. Meat pizza subs, cinnamon iced tea, chocolate crêpes with banana slices and hazelnut syrup (my staple order at my favourite café I used to visit about once a month) 3. Sri Lankan-style Chinese fried rice, hot butter cuttle fish, stir fried water spinach, sweet 'n' sour chicken and devilled prawns + caramel custard cream for dessert. The local version of Chinese food is much less sweeter and a whole lot spicier than anywhere else; I don't even know whether those dishes exist outside this country. Sri Lankans are like, if your mouth isn't on fire we don't want it. 😂😂 Honourable mentions to: 1) Mutton Biryani Sawans +Watalappan (jaggery pudding spiced with nutmeg). Idk if this cuisine is Middle Eastern or Malay, but it comes courtesy of Sri Lanka's Muslim community, which have origins from all over. I'm too culturally Buddhist to eat red meat or pork usually, but mutton biryani with the raita is sooo good. Worth the vague sense of sinning. XD 2) Butter Naan and spicy paneer and alu ghobi and medu vadai and sambol (yes I mixed in North and South Indian dishes there, nobody differentiates here. No wonder most of India can get by without ever eating meat, they can do things with vegetables you can't imagine until they're in your mouth). 3) Waffles with bacon and golden syrup. And whipped cream and strawberries! Gdi I'm hungry now. Thanks for the ask, anon! 💕

[southeastasianists]

The memory of Thanaruek Laoraowirodge’s favorite Thai dish is intertwined with the memory of his grandmother, Somsri Chantra. Originally from the eastern town of Trad, Laoraowirodge vividly remembers the chicken stew that she would cook after he returned home from school.

The dish, as simple as it is, is included in his family’s upcoming cookbook, a volume that will detail the recipes created by his khun yai, or grandmother. Not surprisingly, Yai Somsri’s recipes also make up much of the menu for his family’s popular Bangkok eateries, Supanniga Eating Room and Krua Supanniga by Khunyai.

Laoraowirodge considers the upcoming tome to be the family’s first funeral cookbook. “It will include all stories of memories from our family members with khun yai, related to her life and her cooking,” he says.

Most Thais consider funeral books a way to safeguard good memories of a loved one. Distributed by family members as mourners file into the temple to say their farewells, funeral books are typically put together by grieving children or partners. Often, they document the life of the deceased, share family anecdotes and photos, and reprint important Buddhist sermons.

However, many books cannot help but include matters dear to the departed’s heart. A jewelry aficionado’s funeral book could contain a primer on spotting gem quality. For an avid foodie, it might include their favorite places for street eats, replete with histories of the vendors. Yet whether a slim pamphlet or a thick, hardcover volume, favorite family recipes have become standard funeral book content.

But legend has it that the origins of the Thai funeral book are rooted in tragedy. The first queen of King Rama V, Sunandha Kumariratana, and her daughter, Princess Karnabhorn Bejraratana, drowned in 1880 when their boat capsized on the way to the palace. Courtiers and servants who would have been able to help were rooted to the spot, for fear of breaking a law that forbade commoners from touching royals. At their funeral, King Rama V gave out 10,000 books to commemorate the lives of the queen and his daughter, but these did not include any recipes. Instead, they featured Buddhist teachings and philosophy. The nangsue anusorn ngan sop (funeral book) was born, and the custom was swiftly copied by the king’s subjects.

The motives behind this tradition, however, may not entirely stem from a desire to keep good memories of the deceased alive. “Grand families were very competitive in showing face—and still are,” says Phil Cornwel-Smith, author of Very Thai and the new book Very Bangkok. “Funeral books would have shown all the titles, awards, and ranks that the deceased had been bestowed, which would be of vital interest for the surviving relatives to publicize and justify their social position.”

While funeral books were initially considered the purview of the aristocratic elite, the bourgeois—the military, high-ranking civil servants, and wealthy merchants—were only a few steps behind. Initially, Buddhist philosophy was a popular feature, until King Rama V in 1904 proclaimed the volumes to be “not very enjoyable” and advised future books to include more interesting subject matter, such as popular Thai fables. It was only later, in the mid-20th century, when food-related matters became the norm in funeral publications.

“For grand ladies of the past, there would be far less in terms of rank to document,” says Cornwel-Smith, “so their household accomplishments would be lauded, such as recipes,” adding that one of his first jobs in Thailand was to edit a funeral booklet for a female Sino-Thai banker.

It might seem odd that Thailand would be able to nurture the unique culinary tradition of the “funeral cookbook” when cookbooks themselves were a relatively recent phenomenon. Inspired by Isabella Beeton’s The Book of Household Management, the first Thai food cookbook, Mae Khrua Hua Pa (or “Talented Women Chefs”), was published by Lady Plian Phasakorawong in 1908. Before Lady Plian’s masterwork, recipes were transmitted verbally, ideally to family or household members only. These recipes were guarded fiercely. For a family to reveal one’s culinary secrets was tantamount to ceding social cachet to another rival house. “Grand families competed in culture as much as in titles, such as quality of food and rival troupes of traditional musicians,” says Cornwel-Smith.

The publication of the first Thai cookbook finally allowed for the sharing of private culinary knowledge in the public sphere. It also reflected a general rise of literacy in the pursuit of siwalai, the Thai attempt to appear more “civilized” in the face of encroaching colonization, academics say.

The debut of Mae Khrua Hua Pa was said to have been a commercial failure because of its relatively high price. However, it has since managed to take hold of and eventually shape Thai culinary discourse��primarily through its reprinting as a souvenir for Thai funerals. In essence, it has enjoyed a second (and third, and fourth) life as a funeral cookbook for families wary of sharing their own recipes.

Other funeral cookbooks have added to the cultural conversation by keeping specific family traditions alive. The many funeral cookbooks of one of the grand houses of old Siam, the Bunnag family, detail a plethora of dishes from the homeland of Sheikh Ahmad, who arrived in the kingdom as a Persian merchant in 1600. After entering the service of King Songtham, Sheikh Ahmad eventually rose to the rank of samuha nayok (First Prime Minister), a position that many of his descendants would also hold.

Scholars such as Thai food chef David Thompson—the proud collector of at least 600 funeral cookbooks—credit the Bunnag family for bringing gang massaman (loosely translated to “Muslim curry”) to Thailand. Although hailed today as one of the most popular Thai dishes in the world, massaman curry is still classified by some Thais as “foreign” since it incorporates a mix of dried spices, while traditional Thai curries are based on fresh herbs.

Today, the family recipe for massaman curry lives on in Bunnag funeral cookbooks, and includes raisins, small potatoes, nutmeg, cumin, star anise, cardamom, mace, and the decidedly un-Thai flourish of bay leaves. In the funeral cookbook of Sheikh Ahmad’s descendent Longlaliew Bunnag, one can find Persian-inspired gems such as the aforementioned massaman, khao buree (translated loosely as “smoked rice,” the family’s own take on chicken biryani) and sai gai, a saffron-scented, syrup-soaked dessert known as jalebi in Indian cuisine.

A wealthy family into the 20th century, the Bunnag family recipes also mirror the many foreign influences that shaped the Thai upper classes. One recipe calls simply for Chinese-style egg noodles mixed with olive oil and sprinkled with “the grated cheese of your choice,” a fusion that probably would have horrified Lady Plian.

In an essay on Thailand’s culinary identity, journalist Panu Wongcha-um argues that funeral cookbooks are still shaping Thai culinary discourse. This can be amply illustrated by the menus of Michelin-starred Thai restaurants such as Nahm, Paste, and Bo.lan, whose menus are rooted in the funeral cookbooks of noble families and whose chefs are celebrities in their own right.

Chef Bo Songvisava, like her former boss David Thompson, has a sizable funeral cookbook collection of her own. Besides inspiring her cooking, the funeral cookbooks in Songvisava’s collection represent the achievements of Thai women in the only sphere once permitted to them: the home.

“Funeral books with recipes in them in the early years mostly belonged to ladies from noble families,” says Songvisava, who is in the midst of writing her own cookbook. “Printing merely a cookbook must have seemed ridiculous back then, so they used funerals as an occasion to respect the deceased and pass on her skills, knowledge, and legacy.”

Chef Jason Bailey of Paste estimates that he and his wife, fellow chef Bee Satongun, have collected several hundred funeral cookbooks. The books, while providing a snapshot of a certain time, were also helpful in showing how Thai cuisine has evolved. “We were interested in seeing how they riffed and adapted Thai recipes,” he says of past cooks.

Ultimately, the Thai funeral cookbook was born in a hothouse environment of its own, fed by royal encouragement, the threat of colonization, a dearth of spaces for female expression, and the gradual literacy of the masses. However, unlike many conventions of the past, the funeral cookbook thrives today, even popping up abroad. British food writer Alan Davidson was so charmed by the idea that he compiled a 47-page booklet of his own, to be distributed at his 2003 service. The volume included recipes for personal favorites, such as meatloaf and toad-in-the-hole.

Songvisava thinks her funeral cookbook would highlight her work at her restaurant. “The recipes that I will include in my funeral book will be the ones that are served in Bo.lan and Bo.lan only,” she says, singling out green curry with local green figs, a salad of fresh northern Thai greens adorned with grilled fish, and household essentials such as Sriracha sauce.

Her husband, co-chef Dylan Jones, says he would present a mix of Thai influences and his Australian heritage in his funeral cookbook. For him, that means two particular recipes: one for nam prik prik Thai oorn, or black pepper chili relish, and another for Vegemite on toast.

[albertiniexistentialist]

22/1/20

First post, what is there to say? Beyond recounting the day in no uncertain terms, adhering to my primal urge to write in this stream of consciousness style, what can I add that hasn’t already? The fourth day. (I think). Started with an unconvincing run but freeing in a way. I remarked this to Mike after we ran around the perimeter of the KBR park in Hyderabad at 6:30am;  sort of like zoo animals on show in a way- slicing up the gravel path, and ending (at least my willpower) with a rather lame attempt at some rocky-esque stairs. Running to me is a zen kind of state, as you trudge one foot after the other, with no clear memory of the 10 before you and no clear indication why the next 10 should be any different. I just sort of absorb my surroundings and feel very at one with whatever environment I’m in, like I’m supposed to be there as I glide through. Anyway, I digress.

To me, getting my bearing has been pivotal to establishing what I call ‘home’. After finding the supermarket, walking through the streets- eating questionable street food with no discernible side effects (thank you dearest Chairman- this’ll make sense later/eventually dear reader), I finally have a ‘bubble’ that feels like I could navigate should I be lost or “allegedly” cognitively diminished- I feel like that’s always a safe feeling that you could find your way home practically on autopilot.

India has been fascinating and eye opening in a lot of ways. Not that it’s too different than the culture shocks of yesteryear, but realising I’m living here and this is my life now is certainly a different tack. I guess in a way I’m desperate to understand how I fit here so I can feel like I belong (as much as that is possible). Regardless, a developing though process that will surely see more nuanced exploration as time goes on (hopefully). This morning culminated with a peaceful walk through KPR park ft. V, M, B and her fresh-out-of-the-oven child,  through natural Indian scrub and all, as the honks of the streets dissipated and were replaced by insect chirps and the dull fear of poisonous snakes apparently around every corner (as indicated by signs). Here we were asked for our first photo with an Indian man, and please note dear reader- certainly not our last. This resulted in a rather protracted convo of us getting his contact details and him indicating to us that he’ll give us all the local knowledge we need, minus the actual tour guiding.

I guess what this is is it just shows, as we were told by a travelling Nigerian musician we met, that helping is part of the Indian culture to a degree (open to being completely wrong and insensitive). People just want to help you, they want to cut you deals, they want to show you were to go- they want to tell you their story and share it. I love the openness and friendliness, at least to us foreigners it’s just very wholesome to see, and it just makes me want to open MY arms more and fold into their culture, to respect them for respecting me.

This has ended up far more ESOTERIC than I anticipated, but what’s new. Back to the recounting, we then dealt with some sim card bullshit- everything in india seems like a) a bureaucratic mess, and b) like it’s never been done before and boggles everyones minds that you want to do this very normal thing (i.e like get a sim card). But it’s still just enjoyable seeing everyone in their element and embracing the moment.

V, M and I then ended up heading to Golconda Fort, which should be an essay within itself, but I probably won’t recount fully here. Ended with many photos with many Indian men on the street- but really I was just utterly fascinated by the fort itself, how beautiful it was in the afternoon setting sun and accompanying haze- as the soft yellows danced along the large grassy, Arabic gardens interspersed by long forgotten empty crumbing buildings, all in the shadow of the great fort which seemed to have risen out of the mountain itself- as natural rocks were incorporated to their indescribably large walls (one was legit like 20m tall, wouldn’t want to be the (what I can only assume was) slave who put the top bricks up.

There was an amazing view of all Hyderabad at the top, temperature was perfect and the sun glazed the sharp white edges of the top citadel, an Arabic sort of building, and the hindu temple that was built up there seemed equally as sacred and eerie, as no sound from the city penetrated up here. I guess maybe you had to be there? Not sure if this explains anything well, I never do, but it’s certainly vivid in my mind.

P.S Don’t expect further posts to be this long and rambling, it’s the first one, b nice.

Fast forward to the Old town, predominantly muslim area, we saw a girl with what V and M thought to be some sort of disease (I’m not perceptive enough). I guess what I want to say about this (sorry M) is his insightful comments after just seemed to be so compassionate in a place where often people like this are left to their own devices. The overwhelming urge he described to comfort seemed like something to reach for, whether you have that quality or not- in the moment I was mostly in awe of the reflection and grasping of the moment in a way. Fully understanding where he was, who he was, and what he wanted to do- rather than being mostly distracted like me- it’s moments like these, the little ones, that I think do snap those gears into place in your head- if you let them be profound. We then ate dinner at a populated restaurant (we’re reckless but not THAT reckless) in the hopes of avoiding gastro while also trying to get gastro- lucky so far. The biryani is delicious, I don’t care what anyone says.

We then saw mike perform at an open mike night (????), and its only day 4- who is this mystery man???? I appreciate the leaps he takes (I chickened out). Finally, had a super stimulating conversation about friendship that I’ll likely forget.

Also the new Mac Miller Circles album is about as emotional as it gets :(

Idk why I wrote this but I clearly enjoyed it??? Will try to include pictures

[toolsofthechef]

Chicken Biryani in Pressure Cooker | One Pot Biryani Recipe

Chicken Biryani in Pressure Cooker | One Pot Biryani Recipe

One pot Chicken Biryani Recipe that anyone can make without hours of marination & advance preparation.

This recipe’s credit goes to my friend Sudha Thangavel.

Ingredients:

2 Cups Basmati Rice 2 Cups Water 1 Big Onion 1 tbsp Ginger Garlic Paste 3 Green chillies

Whole Spices – Cinnamon, Cloves, Pepper, Black cardamom, green cardamom,…

[yfukuoka]

‪【2355日目①】2019-07‬-29 ‪【2356日目①】2019-07‬-30 ‪【2357日目②】2019-07‬-31 ‪.‬ たくさん作ると自分達で食べることになる。。。４日連続同じ料理。毎日のお弁当。 ＠近くのお寺、＠職場、＠職場 _______________________________________________________ . ・Nilgiri Chicken Korma ・Bhai Veetu Biryani – Tamil Muslim Style Chicken Biryani – Dum Biryani ・Raita . めんどうくさいのでまとめて投稿。 朝食以外はだいたいカレー生活。 ‪.‬ ‪_______________________________________________________‬ 🇮🇳 #south #india #indianfood ‪#instafood ‬#asianfood #asia #spice #foodpic #foodstagram #tasty ‪#Tamil #nilgiri‬ #curry‪ ‬#spice #biryani #インド #南インド #タミル #カレー #カリー #毎日カレー #自宅 #フクドローン #ふくすたぐらむ https://www.instagram.com/p/B0nXKeqgZgk/?igshid=8nafbgtoj239

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People who love to eat are always the Best Biryani Shop in Chennai - Kalyana Virundhu Biryani 

For fans of Indian cuisine, the dish of biryani is a wonderful gourmet experience. There is chicken and mutton, but there is also something different that a good deal of people would consider trying to view. With the exception of knowing to look at fresh status models and strategies when shocking things happen to you, like biryani, it is beginning and end. The Kalyana Virundhu Biryani is arguably the best biryani in Chennai. The MUTTON BIRYANI, CHICKEN BIRYANI, EGG BIRYANI, KUSHKA BIRYANI, PRAWN BIRYANI, and CAN BIRYANI are a few examples of the various biryani blends that can Best Biryani Shop in Chennai

It's easy to catch the mutton biryani.

You should sample the cuisine while you stroll along Chennai's coastline. The aroma of freshly cooked biryani that emanates from the stores has consistently increased your wealth. The provided biryani differs from the typical Muslim biryani that is served in various regions of India. It is undeniably appropriate for every Muslim wedding, and guests take note of it as frequently as they can. The best mutton biryani in Chennai can be found at Kalyana Virundhu Biryani. As our recipes have fully developed main flavours, they will become a part of your life.

CHICKEN BIRYANI: The chicken biryani had little to do with India, the Afghans, or the Mughals. Muslim-made biryani in Tamil Nadu tries to hide my assessment of everything. Clearly, no co-creators are present in the situation that was prepared and offered. It has an unbelievable clean flavour. When you first arrive in Chennai, you should make a sincere effort to locate Kalyana Virundhu Biryani. That might be the Best Biryani Shop in Chennai in the entire city.

Tamil Nadu and Andhra Pradesh are surprisingly good fits for the meal known as EGG BIRYANI. All of the visitors have finished the great Biryani rice dish due to its flavour and scent. The effect of the egg biryani is typical and cannot be avoided in big areas of power. As you pass a restaurant serving biryani burgers, your nose follows the aroma. You start sobbing. At Chennai's Kalyana Virundhu Biryani, you may have the fantastic Tamil Nadu biryani.

The greatest biryani in Chennai is served at KUSHKA BIRYANI. Some people prefer yummy biryani with rice, while others prefer it with meat, eggs, or prawns. Others lean towards the chicken biryani when served with rice. The Kushka Biryani's introduction is excitedly focusing on its sincere approach. The mind-blowing Basmati rice is currently receiving more flavours and smells. The majority chose Chennai's Finest Biryani, which is delicious despite being monotonous. At Chennai's Kalyana Virundhu Biryani, the bread halwa, brinjals, and onion raita are inducements to Best Biryani Shop in Chennai

Feeding biryani from the Afghan and Mughal eras is a deeply ingrained regional ritual. The Muslim biryani is a topic in Tamil Nadu. which has a strong scent, cooks rash prawn tissue nicely, creates excellent updates, and makes the best prawn biryani. After that, one of the most transparent fish dishes ever is served at Chennai's Kalyana Virundhu Biryani. Since it was actually developed and considered, it has no flavour other than completely altering the sort of the ordinary. Kalyana Virundhu Biryani offers the Top Biryani in Chennai. Our biryani is made with the finest ingredients and spices, cooked to perfection in traditional style delicious biryani today experience authentic biryani. order now: +91 8939234566 or visit our website: https://www.kalyanavirundhubiryani.com/

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Different Variety of Biryani | Online Blogger Pro

Biryani is the best dish because it has a lot of different ingredients and is full of flavor. It is a common dish in South Asia, where, depending on the state and culture, it can be served in a variety of ways.

The components of biryani are rice, meat (goat, chicken, beef, seafood, and lamb), and condiments. Occasionally with the potatoes and eggs or meat. https://www.onlinebloggerpro.com/

Origin of Biryani In India, biryani is a popular dish for celebrations. According to some research, the Mughal emperor introduced the term "biryani," also known as "biryan" or "beriyan," to India in the Middle Ages. There are numerous varieties of biryani in India, each with slightly different condiments.

The biryani originated in Mughal India, according to historical records. But researchers say that the dish was brought to India by the Babur conquerors before the Mughal emperor. The book Biryani was written by Pratibha Karan; This South Indian dish was brought with them by Arab traders. The preparation of the biryani dish is similar to that of pulao. Both are haphazard.

India's pulao is a typical dish in Focal Asian and Center Eastern cooking. The flavors and methods of cooking Pulao, which only require a light gravy and take less time to prepare, are referred to as "one-pot meals." Gravy and a variety of condiments are part of biryani. The bottom layers frequently take longer to cook. Biryani is more spicy and requires more effort to prepare.

Despite differences of opinion and cooking methods, the end result is a delicious meal that pleases everyone.

Ingredients for Biryani The main ingredient in biryani is rice, but the other ingredients can vary by region and meat type (goat, chicken, beef, prawn, fish, and lamb). Occasionally include meat and vegetables.

Ghee, mint, ginger and garlic paste, onions, tomatoes, green chillies, fennel seeds, pepper, cloves, cardamom, cinnamon, bay leaves, coriander leaves, nutmeg, mace, and occasionally saffron are some of the condiments used in biryani. Any place you are, the flavors will contrast.

Biryani can be served with a variety of sweet, sour, or spiced side dishes, such as onion raita, brinjal, Korma, boiled eggs, and salad. On the other hand, many of the accompaniments include seafood.

Indian biryani varieties There are numerous varieties. The various kinds of biryani came from Muslim neighborhoods in Delhi, Rampur, Lucknow, and other north Indian cities. South India, particularly the Tamil Nadu regions of Ambur, Vaniyambadi, Dindigul, Chettinad, and Salem, as well as Kerala, Karnataka, Hyderabad, and Telangana's Malabar region. The Muslim community brought a lot of their food culture with them when they arrived.

Outside of the Indian subcontinent, the varieties of biryani varied. There are many different kinds of biryani on the Indian subcontinent.

One of the most well-known biryanis in the Indian subcontinent is the Ambur/Vaniyamabadi Biryani. It is in the neighborhood of Tirupattur. It is said to have been introduced during the time that the Nawabs of Arcot ruled the region. The Biryani, which is made with Jeera samba rice or basmati rice, is known as Ambur Biryani. its most pronounced flavor and smell. The curd and spice mixture will ensure that the rice and meat are completely absorbed into the gravy. In South India, ambur-style biryani is a popular street food.

In India, chettinad biryani is a well-known dish. They serve the Biryani with a gravy made of goat or chicken meat. Podi kozhi or nenju elumbu kuzhambu, a popular choice for the meat in the biryani, is a popular choice for the gravy. Jeerka samba rice is used to prepare the biryani.

Due to its distinctive cuisine, Hyderabadi Biryani is India's most popular biryani. The Mughal Emperor served the Hyderabad biryani while Asaf Jah I was governor of Deccan. On basmati rice, layers of meat and seared onions serve as the foundation. Standard chicken is used in Hyderabadi biryani. For the enchantment of the aroma, it is lefts with either a dum or a low flame.

Lucknow's style is exemplified by Kolkata Biryani. Kolkata received the style from Wajid Ali Shah. Potato is frequently included in Kolkata Biryani recipes along with meat or eggs. The spices make it much lighter, but the aroma enhances the flavors.

The flavors of biryani vary widely outside of India.

The preparation of Burma Biryani is done in a slow cooker. Included is the name "danpauk." Typically, they celebrate and raise funds by selling their food. Long-grain rice, yogurt, cashews, peas, raisins, chicken, cloves, cinnamon, saffron, and a bay leaf were all included in the dish. A soup, fried chillies, and a crisp salad of onions, cucumber, cabbage, and lemons were served alongside the Biryani. Dry fruit is one of the innovations of the "danpauk" style.

Most biryani in Malaysia and Singapore is made in the Nasi style. It is quite possibly of the most vital part in Indian food. On Malaysia and Singapore Street, the biryani is famously served in fine dining establishments, food stalls, and food courts.

Western Asia claims that Biryani is found in Iraq. The meat was primarily flavored with saffron in the biryani dish, which was particularly popular among the Assyrians. Vermicelli, fried onions, fried potato cubes, almonds, and raisins can be sprinkled on top of the rice in Western biryani. Spicy or sour tomato sauce may occasionally accompany them. https://www.onlinebloggerpro.com/

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Some Lip-Smacking Regional Variants of Biryani

https://www.betterbutter.in/recipe/55424/chicken-biryaniBiryani is an evergreen standard that actually needs no intro. India provides a lot on its cooking platter however the one dish Indians with one voice enjoy indulging in is the savory biryani. With regional and hyperlocal variations having actually advanced right into unique designs of biryanis, one is spoilt for options when it concerns experiencing this fusion of flavours.

The perfect biryani calls for meticulously gauged active ingredients as well as a practised method. Generally, the dum pukht method (sluggish breathing oven in Persian) was made use of to make biryani.

The development of biryani spans numerous centuries, many cultures, several components and many cooking designs. From an army meal to a recipe suitable for aristocracy, the biryani today is a pan-India cooking favourite. Its many ranges reflect the regional tastes, practices and gastronomic backgrounds of their areas of development. Here are some lip-smacking regional variants that every biryani fan should understand about.

1. Mughlai Biriyani The regal Mughlai biryani fit the bill perfectly. This biryani absolutely tastes as well as smells royal!

2. Hyderabadi Biriyani While the majority of other biryanis are dominated by their flavoured meat, in the layered Hyderabadi biryani, the fragrant saffron flavoured rice is the celebrity of the dish. Hyderabad was likewise the area where the Kacchi Akhni Biryani was great tuned as well as developed.

3. Calcutta Biryani Gotten rid of by the British, the fabulous premium Nawab Wajid Ali Shah tried to recreate his cherished recipe in the city of Calcutta. Not able to afford meat because of budget plan constraints, the regional cooks gave the dish a tweak, changing meat with completely prepared golden brown potatoes-- the signature of the Calcutta biryani Much lighter on seasonings, this biryani largely uses a yoghurt based marinade for the meat, which is prepared independently from the light yellow rice. Just like a lot of Bengali dishes, the Calcutta biryani has a hint of sweetness hidden in it.

4. Dindigul biryani The jeera samba rice used in making this biryani is unique and provides it a completely different flavour. Instead of huge portions of meat, Dindigul biryani utilizes little cube-sized meat items.

5. Lucknowi biryani. Cooked in the royal Awadhi design, the textures of Lucknowi chicken biryani are softer and also the seasonings milder. The initial step includes making a yakhni stock from meat that is slow-moving steamed in water instilled with spices for regarding two hours or more. This is the reason that this biryani is much more damp, tender and naturally flavoured than various other biryanis.

6. Arcot Biryani Introduced by the Nawabs of Arcot, this biryani originated in the towns of Ambur as well as Vaniyambadi in the Vellore area of Tamil Nadu. The biryani is usually gone along with by dalcha (a sour brinjal curry) and also pachadi (a kind of raita). The best well-known sub-variety of the Arcot biryani is the Ambur biryani that uses the squat seeraga samba rice, a traditional Tamil Nadu range.

7. Memoni Biryani Similar to the Sindhi biryani, this exceptionally zesty selection is made by the Memons of the Gujarat-Sindh region. Normally made with lamb, yoghurt, browned onions and potatoes, Memoni biryani utilizes much less food colouring compared to various other biryanis. This permits the all-natural colours as well as flavours of the various elements- meat, rice as well as veggies-- to shine as well as emerge in this standard meal.

8. Thalassery biryani The Thalassery biryani, among India's most enjoyed biryanis, is both sweet as well as savoury. The cornerstones are soft chicken wings, light Malabar flavors as well as a sort of rice referred to as kaima. Great deals of sauteed cashew nuts, sultana raisins and also fennel seeds are made use of kindly in preparing this biryani. The rice is cooked independently from the sauce and mixed just at the time of offering.

9. Kampuri Biryani The Kampuri biryani stemmed from the community of Kampur in Assam. In this simple yet scrumptious meal, the chicken is initial prepared with peas, carrots, beans, potatoes, and also yellow bell peppers. This concoction is then slightly spiced with cardamom as well as nutmeg prior to being blended with the rice. This little-known biryani, which merges the fresh flavours of local veggies right into meat, is an ode to the Assamese style for creating unique meals.

10. Tahari biryani Tahari biryani is cooked without meat. Commonly, rice is cooked along with different sort of vegetables in a handi with carrots as well as potatoes being the many utilized veggies in this meal. Tale has it that this biryani was produced in Mysore when Tipu Sultan hired vegetarian Hindus as his bookkeepers. Hence, a vegan variation of a cult recipe was birthed. Tahari is also a prominent street food in Kashmir.

11. Beary Biryani A cousin of the spicier Mangalore biryani, the Beary Biryani comes from the Muslim neighborhood of the Dakshin Kannada region in Karnataka. The primary flavour is of the rice, which is kept in a blend of ghee and spices overnight. This procedure allows all the powerful flavours to leak into the rice. The light recipe is additionally very functional and also utilizes all type of locally readily available meat and seafood.

12. Sindhi Biryani Unlike any kind of other biryani, the Sindhi Biryani is packed with finely slit environment-friendly chillies, aromatic flavors, as well as roasted nuts.An unique quality is the addition of aloo bukhara (plums) in the spices, which offers the biryani a lovely scent; great deals of khatta (sour yoghurt) in the layering offers a zesty note to the flavor mix.

13. Bhatkali Biryani The Bhatkali biryani is an essential part of the Navayath cuisine and also a speciality of Bhatkal, a seaside community in Karnataka, where it is a must-have at wedding celebration feasts. The meat is prepared in an onion and green chilli based masala as well as split with fragrant rice. The Bhatkali biryani has a special spicy and heady flavour that establishes it in addition to the other biryanis of coastal Karnataka.

14. Bombay Biryani Just like the city it was created in, the Bombay biryani is a melting pot of flavours-- spicy, zesty and hearty. Bombay biryani, whether it's made with hen, mutton or vegetables, always has fried spiced potatoes too.

15. Doodh Ki Biryani A definitely one-of-a-kind Hyderabadi speciality, Doodh ki Biryani is known for its light flavours. The mixing of velvety milk with aromatic spices and baked nuts results in a recipe that is refined, polished, as well as gently flavoured. Certainly a treasure among the regal biryanis of the Hyderabadi Nizams!

A complete dish in itself, biryani has enough varieties to please one as well as all. This is also a meal that suits all celebrations-- whether it is a careless Sunday lunch, a lively university get-together or a formal dinner with the in-laws. Eaten with love and gusto by the abundant in addition to inadequate, biryani is without a doubt a marvel of India's culinary heritage.

While many other biryanis are dominated by their flavoured meat, in the split Hyderabadi biryani, the aromatic saffron flavoured rice is the celebrity of the recipe. The best well-known sub-variety of the Arcot biryani is the Ambur biryani that uses the squat seeraga samba rice, a typical Tamil Nadu range.

Generally made with lamb, yoghurt, browned onions as well as potatoes, Memoni biryani uses less food colouring compared to various other biryanis. The Thalassery biryani, one of India's most liked biryanis, is both sweet and also savoury. The Bhatkali biryani has an one-of-a-kind spicy and also spirituous flavour that sets it apart from the other biryanis of coastal Karnataka.

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