Hyderabad's curry favorite: Nobody knows the origin of biryani - but this region of India is said to serve the best (and some plates of the dish cost just 50p)
Bruce Palling traveled to Hyderabad in southern India to find the perfect biryani. His favorite was a mutton version from the “legendary” Shadab restaurant. READ MORE: How Well Do YOU Know Your Wine? Take our corking quiz...
When we ordered a mutton biryani at Shadab Restaurant - “delight in every bite! » - in Hyderabad, all I could see was a pyramid of rice pie heading towards us on a silver platter.
But then the ingredients became visible: deliciously fragrant pieces of mutton. , with a kaleidoscopic range of flavors – roasted onions, ginger, garlic, cinnamon and cumin seeds among them – served with a side dish called mirchi ka salan, a mixture of chili and peanut curry.
No one knows the origin of biryani, but it is assumed that it arrived with the conquering Mughals of Central Asia, where it was later refined in Muslim kingdoms from Lucknow in the north of India and from Hyderabad in the south of India.
There are lively debates over which version has the better version, with Hyderabad usually winning the argument.
Food historian Jonty Rajagopalan believes that "the secret is in the marinating of the meat."
When we ordered a mutton biryani at Shadab Restaurant - “delight in every bite! » - in Hyderabad, all I could see was a pyramid of rice pie heading towards us on a silver platter.
But then the ingredients became visible: deliciously fragrant pieces of mutton. , with a kaleidoscopic range of flavors – roasted onions, ginger, garlic, cinnamon and cumin seeds among them – served with a side dish called mirchi ka salan, a mixture of chili and peanut curry.
No one knows the origin of biryani, but it is assumed that it arrived with the conquering Mughals of Central Asia, where it was later refined in Muslim kingdoms from Lucknow in the north of India and from Hyderabad in the south of India.
There are lively debates over which version has the better version, with Hyderabad usually winning the argument.
Food historian Jonty Rajagopalan believes that "the secret is in the marinating of the meat."
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