1 .SHONGA TSER LAKE : Often famous as Madhuri Lake, Shonga-Tser Lake is known to be the place where the famous Bollywood song from the movie Koyala was shot. The lake is known for offering panoramic views of the landscape and has been quite a popular tourist spot with wonderful scenic beauty. The vista comprises of the serene hills and mountains that surround the lake and the place charms the tourists with its tranquil ambience. A photographer’s delight, Shonga Tser Lake is a remarkable place to enjoy a casual stroll and bask in the serene atmosphere. The awe-inspiring lake is a great crowd puller in Tawang and offers a respite from the noise and pollution of the cities. 2 .SELA PASS : ...
LUCKNOWI BIRIYANI :
Straight from the streets of Lucknow, Lucknowi biryani is comparatively milder on spices yet offers a distinguished and flavoursome taste. Also known as the ‘Awadhi biryani’ (Awadh – The present day Lucknow and Home to Mughals who ruled for more than 300 years), the Lucknowi Biryani has its unique cooking style, known as “dum pukht”, where the meat and rice are half cooked separately and then cooked together again to give that essence of flavour and the perfection that’s just needed. Many claim that “Lucknowi or Awadhi Biryani” is the first appearance of biryani in India.
The Hyderabadi Dum Biryani is one of most aromatic biryanis of India. With saffron flavored rice, golden fried onions, cooked whole spices, tender chunks of meat and mint leaves, it offers a wholesome taste. This world-famous biryani came into being during the Nizam rule of Hyderabad. During those times, it was reported they tri ed and created almost 50 versions with different meat Combinations .
KOLKATTA BIRIYANI in spices, a characteristic of many Bengali dishes. Potato is the integral ingredient in this appetizing dish. Add to that, saffron, nutmeg and kewra, which lends a aroma to the biryani. Another well-known biryani in north, the Dhakai Biryani is a closer version of Kolkata biryani with a lot of potatoes-incorporation.
Story behind potato addition to Kolkata biryani: The Nawabs of Lucknow were exiled in Kolkata after the 1857 Sepoy Mutiny. In days of exile the meat was scarce, so the Nawabs cooks added potatoes to the biryani. That is why, the present day, Kolkata biryani contains potatoes along with meat.
Tehari biryani is cooked without meat and is popular in Mysore. The history goes like Tipu Sultan hired vegetarian Hindus as his book keepers who popularised this dish which has a lot of vegetables added especially carrots, cauliflowers and potatoes.
In Mumbai, you can find the mild but delicious Bombay biryani. It is usually made with chicken or mutton, as well as fried and spiced potatoes. What is unique about this rice dish is the addition of kewra water and dried plums that give it a distinctively sweet and tangy flavour.
Delhi was the capital of the Mughal Emperors, and various parts of the city have their own styles of biryani, such as Nizamuddin biryani and Shahjahanabad biryani. The best biryani can be found near mosques and in the city’s oldest shopping districts.
From the famously spicy Chettinad cuisine of Tamil Nadu comes Chettinad biryani. It is made with aromatic seeraga samba rice, along with coconut milk, cashew nuts, meat (usually chicken), spices and ghee. It is also often accompanied by a spicy and tangy goat meat gravy, nenju elumbu kuzhambu.
From the town of Dindigul in Tamil Nadu comes the popular Dindigul Biryani (also called Thalapakatti biryani). Like Chettinad biryani, it is also made with the local seeraga samba rice, which is mixed with cube-sized pieces of mutton or chicken as well as yoghurt, pepper, and lemon juice that gives it a uniquely strong and tangy flavour.
Ambur (or Vaniyambadi) biryani is a type of biryani that comes from the Vellore district of Tamil Nadu. The meat is marinated in yoghurt and added to cooked seeraga samba rice along with dried chilli paste and whole spices. It is often accompanied by a brinjal curry, ennai kathirikai.
This biryani comes from the Malabar region of Kerala, and is also known as Malabar Biryani. It uses a small-grained thin fragrant variety of locally grown rice known as Khyma or Jeerakasala, as well as Malabar spices, meat, fried onions, ghee, cashews and raisins, and is known for being both sweet and spicy.
Comments
Post a Comment