Hyderabad is well known for its delicacies, especially
Hyderabad biryani. The biryani has found a special
place among food lovers all across the globe. Anyone
visiting the city doesn't want to leave the city
without tasting the lazzatdar and khushbudar
Hyderabad biryani. Often referred to as the king
of delicacies, the aromatic biryani made form basmati
rice has its unique taste which makes everyone crave
in mind the richness and taste of biryani, Golkonda
hotel organised a week long biryani festival 'Lazzat-e-dahen'
that had a wide variety of delectable biryanis prepared
in the traditional way. 'The jewel of Nizam'
restaurant in Golkonda hotel was well decorated
and stewards were attired in traditional clothes.
The jewel of Nizam where the festival was organised
is a multi-cuisine restaurant that offers the connoisseur,
a rich mouth-watering spread. Generally the menu
in this restaurant includes an imaginative mix of
Hyderabadi, Indian and Oriental delights. But on
the occasion of biryani festival the menu included
shorbas, biryani, vegetarian and non-vegetarian
dishes, breads, desserts, etc.
week long festival has seven different varieties
of delectable and mouthwatering biryani on its menu.
They include kachi Falaknuma biryani, lazeez
sofiyani biryani, jhinga janam biryani, birbali
hundi biryani, babycorn mushroom biryani, tarkari
handi biryani, and golkonda special biryani.
Telling about the recipe of some of the biryanis
Rambabu, the chef behind these preparations
says, "Lazeez sofiyani biryani, is authentic
chicken biryani cooked in dum and served with salan(gravy)
and rait, golkonda special biryani is a special
biryani made with a collection of dals and mince
meat cooked on dum and for sea food lovers we made
jhinga janam biryani which has tiger prawns marinated
with rich Indian spices cooked on dum". He
says all these dishes are prepared in the traditional
way and with dum cooking. Other than this, there
were also non-vegetarian dishes like murg shikampura-
chicken cooked in rich tomato gravy with strips
of capsicum and spinach, patthar ka gosht and shammi
kabab, a lucknowi kabab which has minced meat dumplings
with a home made mixture, and deep fried to golden
dessert lovers had their own choices in the form
of zarda and Golkonda pan. Don't confuse
them with chewing pan and zarda. In fact zarda is
a flaky rice dessert whereas golkonda pan is a rich
khoya dessert made with white pumpkin. There was
also pyasi jung, a concentrated milk with
nuts and saffron,and regulars like khubani ka
meetha and sheer khorma.
Although the festival is named as biryani festival,
it had something for vegetarians in the form of
vegetarian dishes like pudina dal kabab and aloo
Address: Hotel Golkonda, Masab Tank,
Phone: 332 0202. Fax:
- MAR Fareed