|It is a foodies’ paradise at Hotel Dayal International
in Sakchi as they gorge on several mouth-watering Mughal delicacies. Pictures by Animesh Sengupta
POETRY IN A POT
Long, aromatic grains of rice. Tender, succulent lamb or fowl. The finest of exotic, fragrant spices. They all meet and cook happily ever after — or for hours on end — in a sealed pot on slow fire. And lo, the biryani is born.
The platter — with 11 veg and non-veg variants — has sublime delights like murg dum pukht, murg Kolkata, kacchi gosht, vegetable Hyderabadi and Lucknowi subz biryanis.
“The Calcutta biryani is unique. In Jamshedpur, many have tried Hyderabadi and Lucknowi ones but not too many have sampled the Calcutta version. But Calcutta foodies call their biryani a life-changing experience,” smiled James Barnard, the general manager of the hospitality hub
If biryani is here, can the kebab be far behind?
Lovers of Lucknowi cuisine from the Mughal period can also feast on a wide kebab platter.
Chapli and dhania maahi kebabs are for fish lovers. Jhinga jhinga la la kebab and Rajasthani tandoori are jumbo prawns marinated with cheese and cashew paste and slow-cooked on the tandoor. Murg tikka Mirza Husseini is chicken with a strong cinnamon flavour. The chelo kebab, often called the queen of the kebab kingdom, is an Iranian speciality and comes on a bed of long-grained rice. Mutton galouti, malwari boti and murg kastoori kebabs are classics on the menu.
Those who shun non-veg, do not fret. Delicacies such as kaju kathi kebab, methi chaman ki tikki, subz miloni kebab and many more will keep you in a state of ecstasy
The biryani range starts from Rs 170 to Rs 210. The kebabs come between Rs 150 and Rs 240
Desserts like rasmalai, shahi tukda, kulfi with falooda are few of the signature delicacies
IF YOU STILL NEED A REASON
“This is celebration time for Jamshedpur. We will soon have Founder’s Day, which is a unique city festival celebrated by all. Moreover, board exams are getting over and families and youngsters want to party. So, we decided to pep up everyone’s mood with biryani and kebab,” Barnard signed off