Comments on: Bakra Eid Biryani: An Old Chai Wallah’s Recipe

By: lekhafood

lekhafood — Mon, 16 Feb 2015 04:16:37 +0000

Thanks for posting such a delicious dish.It was recollecting my olden days when I have gone to village grand maa’s house.To know hyderabadi biryani dish with tasty recipe visit http://lekhafoods.com/india/biryani/hyderabadi-biryani/chicken-biryani.aspx

By: Sharmishtha

Sharmishtha — Fri, 25 Oct 2013 03:38:32 +0000

Can’t believe they allowed small children to witness that. I get that it’s supposed to be a sacrifice, but can’t one offer something symbolic to God – like a nice, blood-red watermelon? And I’m not vegetarian – just slightly disturbed to see the pics.

By: Peter Gellatly

Peter Gellatly — Thu, 17 Oct 2013 19:02:25 +0000

Perfect “keyhole” shot. Eid mubarek!

By: Tanmoy Sarkar

Tanmoy Sarkar — Wed, 16 Oct 2013 19:50:24 +0000

Aha! The biryani…
Well let me share something with you…
The word ‘Biryani’ is thought to have been derived from Farsi ‘Biryan’ meaning ‘fried before cooking’. In Persian ‘Beryn’ means ‘fried or roasted’. It’s believed that earlier rice was fried in ghee without washing and then was mixed with gost (Mutton specially lamb or dumba) and spices before being served. This delicacy might have originated in the lands of Persia (now Iran) or Arabia in the mid-medieval period.
Legend says, the art of biryani came to be known in India with the Muslim invasion. The spread of knowledge might have followed from Iran/Arabia to Afghanistan to India (Pakistan was a part of integrated Hindustan then). Another legend says, the invaders brought this art to India via Kazakhstan and Afghanistan.
Whatever may be the mode, Mughals can be duly credited for introducing biryani in India. It’s said that somewhere around the early 17th century Mumtazmahal, wife of Shahjahan (Taj Mahal was built in her memory), once visited a regimen only to find the prevalence of mal-nourishment. She ordered the chef to prepare a balanced diet for the soldiers, thereby popularizing a new dish- Biryani.
Although some historians refute this fact. They project a document where it’s mentioned that in 2nd century AD, long before the Mughals arrived, South India knew something which is kind of precursor to modern biryani.
Nowadays biryani gained popularity in almost all non-vegetarian communities of India. Depending upon the taste and slight variation in preparation as well as serving procedure biryani in India is differentiated into many sub-class. Lucknow biryani, Kolkata biryani and Hyderabad biryani are the few main to mention.

By: Clifford

Clifford — Wed, 16 Oct 2013 19:06:07 +0000

Your posts from Kolkata have been most informative.

The lamb brain curry for breakfast must have been something else!!!!