McBiryani: Why India’s favorite dish is losing its dum - my favorite dish in the restaurant essay

This is a dish that incites love and war.
This is a dish that can be called Indian cuisine, because how common it is and reflects the national character of a country.
Of course, biryani is an innovation.
As a cook in the sub-continent, we created Pulau in Central Asia.
But in different regions, different places evoke extreme passion, and biryani's pot bubbling again as a culinary superstar.
As more and more chain restaurants try to make the dish McDonald's and use spices to meet the growing demand for rice, the country's rich and subtle regional traditions may be overlooked.
Fast and cheap takeout may meet people's needs, but millennials who have only access to these takeout may think that masala, rice and meat are not in addition (
Or vegetable or soybean block)
The food they fork out is the real McKee.
After all, for most people, cardboard pizza or pasta in red and white maida-
It is "Italy" with soy sauce, and the supermarket sushi with soy sauce is "Japan ".
Nevertheless, these are all aspiring foreign delicacies that you can also ignore.
For complex dishes like biryani that represent the depth and diversity of Indian food culture, it is quite puzzling to be reduced to a minimum common denominator --
Especially when it's at home and single.
For centuries, no matter how much wealth they have, vegetable shops and their consumers have been considered picky.
Which is bianni's best?
This is a problem that will inevitably boil your temper.
Delicate, restrained-on-
Spicing "pucci" Avadhi biryani has been battling its Deccani rival Hyderabad's bolder "kachchi" biryani, sometimes labeled "pulao" by Lucknow's champion, because rice and meat are cooked together in the same pot.
Biryani is by definition a layered dish.
The rice and meat are cooked separately and then layered on the Avadhi version of the dum.
Biryani of Kolkata maintains a distinct identity with potatoes and eggs.
There is Ambur biryani in the South, ostensibly famous by a former chef of Arcot royals, who opened a shop in the town of Ambur, loyalists and imitators
There are non-
Court varieties, such as the Moplah community in the north of Kerala, show the richness of spices and dried fruits, as well as the links brought about by ancient trade.
And there's hyper-
A local version like Dindigul biryani, loyalists say, not only because of its short
Rice, but it was cooked from a local lake!
This dum diversity is one of the reasons why the local biryani joints have never really been able to build large joints
The scale exists in other parts of the country.
In Kolkata, little biryani shops are sprouting in every Lane, and brands like Arsalan and Aminia have been expanding but are limited to the cities and regions of Bangladesh.
Hyderabad's famous paradise is struggling to make its way across the country, but has not yet fully replicated its success with Deccan.
Dindigul's most famous Thalapakatti has 38 stores in Tamil Nadu and plans to expand in southern India, but its presence across the country is controversial.
At the same time, due to the demand for rice in central India,with-
Spice, a startup without any culinary heritage, has also entered the field in an attempt to mimic the scalability of QSR.
The best one in this lot, such as Biryani By Kilo, sells 40-
Its founder, Visal Jindal, said biryani, 50,000 kilograms per month.
The initial funding was Rs 10 and they wanted to have a subject of Rs 100 --
And in the next two years
India seems to be biting, but what is the problem?
And Jindal said, "we follow (traditional)
Commercial biryani inevitably lacks the nuances and flavors that enthusiasts crave.
"There is nothing wrong with commercial biryani, but I don't recommend it!
There are a lot of great family chefs in Hyderabad who provide catering.
Their food is affectionate, authentic and full of taste and the ingredients are chosen more carefully, "noted Upasna Konidela, vice president of CSR at Apollo Foundation, who is considered a healthy foodie
Entrepreneur Shaaz Mehmood, who belongs to an old Hyderabadi family known for biryani, added: "The biryani recipe can never be determined.
It depends on andaz, the skills of the chef, and the change of ingredients as the weather changes, etc.
There is only one person in our family who can bacon without two hands . "
Ghulam Qureshi of Dum Pukht, perhaps the top chef of our traditional Indian restaurant food, confirms that making biryani is an art.
Cooking is a complicated process that can be bought from identifying and buying the best meat and the best old basmati money (
For Avadhi biryani).
"The scent of Basmati gives people the taste.
Qureshi said: "In the past, the area around Tehri had the best rice, and it is said that nawabs got rice from a village called Manjara there, "When he cooked a fragrant, restrained, delicate dish.
Each grain of rice is white, each grain of rice has a different taste and is coated with butter and milk.
No Hodge-
So the saffron is very conspicuous.
The meat fell from the bone under the touch of the fork.
Finally, when the pot was opened, a beautiful fragrance came and waved to us for lunch.
Take these nuances away and you will find that a biryani that is not so cleverly made is not really biryani!