Decor Of Old Bengaluru!

I happened to visit along with few foodie friends to this Biryani café after hearing so much positive about food and décor. This is newly opened Biryani joint in Girinagar (BSK 3rd Stage) and I did not find difficulty in finding this place, as I stay very close to this joint. We had a mixed feeling to visit this place because of the shady entrance and the restaurant is on the second floor.

As soon as we reach second floor, we were totally astounded with some of the culinary photo frames and inside décor. I would like to appreciate an artist for his beautiful art which was done in the dining area.

They have adorned with the Photo frames, wordings and antique collections. Well, the art about Bendakaluru! Confused?  Old name of Bangalore!

Probably we might have not really seen how Bangalore was 50 years before, but this café take us to the Good old Bangalore with an art inside it.

They have a fine-looking seating arrangement with open kitchen and complete family is involved in preparing food and handling restaurant, that’s quite inspiring.

They took 15 to 20 mins to prepare and serve every dish, as they are preparing food freshly. If you are going in groups and spend some nice time, here is the place to go!

Also See:

Nawabi Tarkari Biryani

Recipe by Amrita Iyer

As all of you would know Biryani was bought to India at the time of the Mughal Dynasty. It was already a rage back in Kabul and Afghanistan which were the roots of the Mughals and they were generous enough to share it with the supremely talented Indian cooks of the Mughal Rulers here and thus the recipe was passed on one generation after the next though nearly five centuries.

It was bought to India as a complete non vegetarian package primarily using Mutton as the one and only meat to make it.

The Indian cooks experimented with Chicken and the vegetarian pundits learnt the recipe only to substitute vegetables, paneer and soya thus making Biryani accessible for people who did not and could not eat meat. In the other countries this delicious main course is tried with Beef, Pork and even game meat! I am bringing forward one such long lost but simple recipe.

Let us understand the concept of having Biryani. Let us understand WHY the Mughals made the recipe? Leave the seasoning out and analyze the ingredients – Rice and Meat. In the desert areas where water is a prime concern and there are no fresh vegetables and fruits available, the dwellers relied on meat for their livelihood.

Instead of cooking in two separate pans, one pot cooking was preferred and lovely aromatic substances were used to make food have a lovely aroma and taste divine!

This Biryani has 2 main ingredients Potato and Carrot (denoting the meaning of the word Tarkari or vegetables). However you can add vegetables of your choice and Paneer to it to make it more palatable.

It is Dum cooked(cooked in its own steam till done) making it absolutely delicious ! The best part is that this is very mild and can be had both for lunch or dinner. It has been mentioned by the expert Chef and Restauranteur Jiggs Kalra in his award winning book: PRASHAD COOKING WITH INDIAN MASTERS

Check out this recipe

We started with Butter Milk, it was thick and tastes like a Lassi (Salted) and then we ordered Mushroom Fry, and Mushrooms were fresh with great texture, soft and tastes attired but very less portion.

Here comes our Main Dishes, Veg Biryani – Honestly, the dish needs a lot of perfection, tastes bland and I feel extortionate. But fellow foodies adored their Chicken Biryani. They were having Aloo Paratha, so we tried that and tastes respectable but not consistent.

The Menu here is limited to 4 to 5 starters in Both Veg & Non Veg and Biryani’s.

When I had a talk with a restaurant owner, he said they are having problem with staffing and cook. Probably we might see a good food at this Biryani Café very soon!

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