Khana Korner #002 – Day After Biryani with Tamatr ki Chutney
When it comes to biryani, I’ve grown up with what is pretty much standard Bangalori style. The biryani meat is usually lamb, served with baigan ka salan (eggplant gravy) and standard dahi ka chutney (AKA raitha). This is has been the case for my house, as well as my five mamu’s houses in MI whenever I’d visit for shadis, dawaths, or Eids.
Lately, however, my mom has evolved her Fiqh of making the staple Desi delicacy, and today, I had a plate that was so outstanding, it made way to be Khana Spotlight #002.
There were some key characteristics to this killer plate. Firstly, the base, Bangalori biryani. For those who don’t know, it really is something else. Obviously I’m biased glorifying it, but those who’ve had it can agree that there it is off the chain. Some people don’t like Hyderbadi style, while other complain about Pakistani versions of the Desi delight. I think the Bangalori style biryani, particularly how my mom and khandan-mates make it, is a straight up perfect balance between all kinds. Again, I’m probably biased, but those who’ve come over most probably also agree.
Next, I topped it with tamatr ki chutney. Tamatr ki chutney is beautiful. It gives biryani a wonderful kick that is far superior to baigan or michi ka salan. I particularly like the Hyderbadi style the best, and that’s I had employed on this plate here. What? A Banaglori praising food from Hydros? Read more »