What the Fork: Kunal Vijayakar Treads on ‘Dangerously Volatile Ground’ to Explore Biryanis of the East
2 years, 10 months ago

What the Fork: Kunal Vijayakar Treads on ‘Dangerously Volatile Ground’ to Explore Biryanis of the East

News 18  

I am now treading on dangerously volatile ground. It was only several years later that I went to Kolkata and first fell in love with the Kolkata Roll that I set out to explore the famed, hallowed and venerated Kolkata Biryani. Today, if you go to one of Kolkata’s famous Biryani shops Arsalan, Aminia, or Rahmania, what you get is a large chunk of meat, with a boiled egg, a nice juicy potato, and fragrant rice. Murshidabadi Biryani The most dominating influence in states like Bengal, Bihar, Jharkhand and Odisha, as far as Muslim cuisine and Biryani goes, is the sway of the Nawabs of Bengal and Murshidabad. The Murshidabad Biryani, quite like it’s cousin the Kolkata Biryani, is mild and fragrant, and with potatoes.

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What the Fork: Despite Many Battles Over Biryanis, Kunal Vijayakar Tells Why Mumbai Biryani is the Best
2 years, 10 months ago

What the Fork: Despite Many Battles Over Biryanis, Kunal Vijayakar Tells Why Mumbai Biryani is the Best

News 18  

For something that is as straightforward and unambiguous as meat cooked along with rice, we seem to make such a song and dance about a biryani. Cutchi-Memon Biryani The Cutchi Memons migrated from Sindh to Kutch in Gujarat in the 15th century and their cuisine draws influences from the Arabs as well as those regions now in Pakistan. What sets …

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