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Map updates are paused. The dish finds its origins in the Mughal dynasty and derives its name from a Persian word beryan , which means fried or roasted. Being a biryani lover, I am always keen to try out varieties of the dish, prepared in the different states of our country. Beautiful paintings and colourful cloth decorations hang from the ceiling.
The unmistakable aroma of various spices wafts through as soon as you enter. Waiters dressed in traditional kurta pyjamas welcome me graciously and show me to my seat.
This makes it easy for our customers to exclusively sample the varieties and not be bogged down by two many varieties in a day. Selvam, food and beverages manager, Sangam hotels. The hotel has on offer approximately 40 varieties of biryani, spread over the day festival. Each day of the festival has four varieties of biryani; two vegetarian and two non-vegetarian.
The biryanis are prepared using mostly two kinds of rice, says Chef Antony Samy - Seeraga samba rice, a tiny grained aromatic variety that gets its name from its resemblance to cumin, known as seeragam in Tamil Nadu, and the universally loved long grain Basmati rice known for its fragrance and delicate flavour. I started off with the nawabi shahi chicken biryani, the taste of which matched its appetising aroma. I followed it up with some of the yummy looking Hyderabadi vegetable biryani, which proved to be a worthy competitor to its non-vegetarian counterpart.
A liberal dose of veggies and fruits, such as cucumber, grapes, green peas and carrots cut into interesting shapes, made the biryani, made with basmati rice, not only interesting to look at, but also victorious in the taste department. Next in line was the south Indian delicacy, Ambur mutton biryani. Finally, I tried out the Kabuli channa biryani, a mild vegetable dish made of seeraaga samba rice. With a liberal dose of cashews for good measure, coupled with the kabuli channa chickpea , the biryani was mild and had a light juicy texture, not too filling and sat lightly on the stomach.