The biryani is India's most princely dish. Originating in the Mughal courts of Agra and Delhi, thriving in the jagirs of Awadh and Rampur and subsequently spreading to other Muslim states such as Bhopal (MP), Malerkotla (Punjab) and Tonk (Rajasthan), it finally arrived at Hyderabad, where it took pride of place in the Nizam's palaces. In the south, it underwent an entirely separate evolution in Tamil Nadu, Karnataka and Kerala. Hence, we have the well-known Salem biryani of Tamil Nadu and the Karaikal biryani of Pondicherry. Each region added to it their distinctive touch; and so, from the delicate pilaffs of Rampur to the spice-laden masterpiece of Hyderabad, the biryani came into its own rich world of aromas and flavours. Pratibha Karan takes you through this world region by region, giving you the mouthwatering recipes and the accompaniments: dahi chutney, mirch ka salan, dhansak. Along the way, she teaches you the techniques behind masterful biryani making, its history and colourful evolution. Sumptuous and comprehensive, full of delicious photographs, The Biryani Cookbook is the ultimate gift for all lovers of this exquisite dish.
Dimensions:0 x 0
Author: Prati bha Karan
ISBN: 9788184000931
Format:
Pages 200
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