The perennial debate over which biryani reigns supreme—Hyderabad, Lucknow, or Kolkata—often overlooks the vibrant biryani cultures in southern India. While Hyderabadi biryani remains a personal favorite for many, cities like Bengaluru and Chennai offer equally noteworthy variations, from Tamil Nadu’s Ambur-style biryani to Karnataka’s Donne biryani.
Key Highlights:
- Bengaluru’s Biryani Variety:
- Ambur Biryani at Khazana Food Paradise uses seeraga samba rice for its subtle, fragrant profile.
- Donne Biryani at iconic spots like Shivaji Military Hotel offers herbaceous flavors with mixed masalas, distinct from layered styles.
- Breaking Biryani Stereotypes:
- Hyderabadi and Lucknowi enthusiasts often dismiss other versions, labeling them as “pulao.”
- Inclusion of vegetables, like potatoes in Kolkata biryani, sparks unwarranted disdain.
- Underrated South Indian Biryani Styles:
- Dindigul Biryani, known for grass-fed goat meat, has earned a cult following.
- Andhra Pradesh leans towards non-veg pulaos, equally deserving of appreciation.
- The Marketing Factor:
- Cities like Hyderabad dominate biryani narratives due to branding, overshadowing culinary gems in Tamil Nadu and Karnataka.
Biryani isn’t bound by rules; it’s a celebration of regional flavors. From the layered sophistication of Hyderabadi biryani to the homely charm of military hotel biryanis, every style deserves its place on the plate.