Biriyanir Boi Edited By Samran Huda & Damu Mukhopadhyay [Hardcover]

Biryani

The very name itself is enough to stir the soul, awaken the stomach, and tantalize the taste buds. A dish that has conquered the hearts of countless food lovers across the Indian subcontinent, biryani made its way into Bengal only a few decades ago. However, long before that, the city of Dhaka had already indulged in many passionate debates over it.

The origins of biryani are shrouded in mystery, with various theories proposed by different scholars. Some trace its roots to Persia, others to the royal kitchens of Awadh, while some researchers believe it was born in the simple yet functional military kitchens of the Mughal army. A deep dive into the internet reveals even more opinions. History bears witness to the fact that searching for an "authentic" recipe for any popular dish is a fool's errand. What is considered a fusion today might well be accepted as the correct culinary tradition in the future.

Despite these debates, this dish - made with aromatic rice and spiced meat - has secured an unshakable place in the hearts of Bengali food lovers. Its appeal is so irresistible that it has moved beyond restaurant tables to become a staple in Bengali feasts and celebrations. Its allure is so powerful that biryani's empire now stretches from grand banquets to humble street-side stalls, firmly establishing its presence in every social gathering and everyday meal. More than just a food item, biryani has become an inseparable part of Bengali life.

North India or South India, Old Dhaka or Mirpur - which region's biryani is superior? Is economic analysis required to determine the leading biryani chain - Dada-Boudi's Biryani Hub or Arsalan's food empire? Whose legacy is stronger - Haji Shaheb’s or Fakhruddin’s? Should biryani be served on a porcelain plate or in a traditional jackfruit leaf bowl? Mustard oil versus refined oil - what gives the best flavour? Which meat, which rice, what kind of slow-cooking method, and which blend of spices create the ultimate biryani? The debates are endless, much like they have been since the Mughal era. Even the age-old rivalry between polao and biryani continues to spark passionate discussions. Somewhere in the middle of it all, Wajid Ali Shah has cemented his place as a legendary figure in the story of Kolkata biryani. Many believe that without the signature potato in Kolkata-style biryani, the dish feels incomplete.

Through the hands of expatriates, biryani has successfully charmed food lovers across Europe, America, and Australia as well. To truly understand such a universally beloved dish, a single-minded perspective is never enough. This collection attempts to capture the aroma, flavor, and cultural significance of biryani in all its diverse and fascinating forms. It delves into the madness and myriad experiences of true biryani lovers. For those eager to unravel the complete story of this remarkable dish, this book might just be more essential than a plate of biryani itself.