Tag Archives: Indian cuisine

A list of local brews from all Indian states

May 11, 2020 thelostlander 6 Comments

Micro-brewing has been a known recipe back in the Vedic era, where Sautramani was sacrificed to the gods. Known evidences have been excavated from the Indus valley civilization sites of fermentation and Distillation. The Indo-Aryans are known to have Madira or Madu, an alcoholic beverage made from fermented honey. Good poetry flowed down as same as liquor, an essential part of the courtly culture of ancient India. Spirit or liquor is a substance that needs no introduction and unarguably is a part of our lives. While the infamous modern ‘Desi daru’ manifests with various names, yet a lot them remain unknown to the outside world and largely endemic to specific regions.

Here is my attempt to enlist the traditional brews from all the states of India that can help you as a ready reckoner while you are out travelling in this beautiful land. I would like to crowdsource the few missing details, please drop in the comments if you have anything to share.

A traditional Toddy/ Kallu tapper selling Kallu at one of the shacks

Andhra Pradesh:
Kallu- This is fermented palm sap that is consumed as a beverage in most places in Asia. In Andhra, there are mainly two types. Thatti kallu, a fermented beverage made from palmyra tree and Eethe kallu, a fermented version of the silver date palms sap.

Arunachal:
Apong- This is a local version of rice beer.

Assam:
a. Judima- This is a rice beer that is brewed to a mild yellow colour and a famous drink among the Dimasa tribe.
b. Xaj- This version of the rice beer that the fables narrate that it was used by the Ahoms to dip their new-borns to bring good luck.

Bihar:
**Need Help**

Chhattisgarh:
a. Mahua wine- This is a wine made with a native flower called Mahua. The potent and 1st extract liquor is called Fully. After the Fully is extracted, the sediment is resused and heated with water. This 2nd extract is called Raasi and is considered 2nd quality.
b. Landa- Madiya page is a common welcome drink across the state. In it, ragi, tomatoes and onions are boiled together overnight in rice kanji. The fermented form madiya page is called Landa.
c. Laungi & Saunfi- These are potent whiskeys consumed together in combination. These are one of the most expensive brews in the Bastar region. It is made with cloves & Saunf respectively and are consumed only for medicinal purposes. It is primarily believed to treat gall stones and will lead to side effects like blisters all over the body if consumed in excess quantity.

Goa:
Feni- The party capital of India cannot be without its own potion. Feni is an alcoholic beverage brewed either with coconut palm or cashew apples.

Gujarat:
**Need Help**

Haryana:
Kanji- This is a speciality consumed during Holi festival. It is a naturally fermented drink made with water, carrot, beetroot, mustard seeds and asafoetida.

Himachal Pradesh:
Ghanti- Also called as the Kinnaur Chulli, this local beverage is an apple and apricot based liquor.

Jammu & Kashmir:
Lugdi- This beverage is prepared by fermenting cooked cereals.

Jharkhand:
Handia- This is a rice beer, popular not only in Jharkhand, but also in Bihar, Madhya Pradesh, Chhattisgarh and Odisha.

Karnataka:
a. Fruit wines- The quaint hill station of Kodagu is popular for its homemade wines. You name a fruit and you will get the wine here. Even ginger, betel leaf or bird’s eye chilli wine are available, flavors that will linger in your tastebuds for a while.
b. Sendi- This is fermented tree sap from the areca palm. It is largely popular around the coastal and Malnad region.

Kerala:
Toddy- This is coconut tree sap which is left to ferment overnight. It is sold in government approved toddy shops across the state.

Madhya Pradesh:
a. Hariya- This is a rice beer fermented along with herbs, a speciality of the Santhalias & Mundas tribe. It is offered as a gift to god, dowry during marriages and gifted to relatives on special occasions.
b. Sulphi- Pronounced very similar to a selfie, this is a fermented drink made from the sap of a local palm called as a sulphi tree. It is of two types, one white and the other is honey coloured.

Maharashtra:
a. Strawberry wine- Satara is the strawberry heartland of India and it is that they have their own version of fruit wine too.
b. Orange wine- Nagpur famous for its orange orchards has its own recipe of the love potion too.

Manipur:
Sekmai Yu- This local rice beer is potent like the Vodka and is often called as the Indian Sake.

Meghalaya:
Kyat- This is a rice beer which was originally introduced as a medicinal remedy to the Pnar people.

Mizoram:
Zawlaidi- The name means ‘love potion’ in the local language. It is a local version of grape wine.

Nagaland:
Zutho- This is a generic name for rice beer across Nagaland. However, the flavours, ingredients and brewing method varies for each tribe. Some are even millet based. Hence, it is a great idea to taste all of them while you are there!

Odisha:
Kosna- This rice beer is like handia and has similar origins. Hence, it is also popular in the states of Bihar, Madhya Pradesh, Chhattisgarh and Jharkhand.

Punjab:
Tharra- Also called as Punjabi desi, this is a rum brewed and distilled from sugarcane molasses.

Rajasthan:
Kesar Kasturi- Often referred as the ‘Royal brew’, this potion is a blend of saffron, dry fruits, herbs, nuts, roots, spices with milk & sugar which is distilled into alcohol.

Sikkim:
a. Chaang- This is a fermented millet drink and is generally served hot.
b. Kodo & Tongba- These too are finger millet drinks, like Chaang and are served hot.
c. Raksi- This is a local brew that is consumed during local ceremonies, especially before participating in possession of evils.

Tamil Nadu:
Kallu kadai- Pathaneer or Neera is the unfermented palm sap which is very sweet and considered very healthy. When this neera is allowed for a few hours, it ferments naturally and then kicks you like any other alcoholic beverage.

Telangana:
Gudamba- This is a local liquor made with sugarcane.

Tripura:
Chuak / Chuwarak- This is prepared through an elaborate process to intoxicate rice and pineapple or jackfruit.

Uttar Pradesh:
Bhang Thandai- This is a milk-based drink that is a concoction of natural herbs, dry fruits & nuts and spiked up with cannabis. It is available in government run Thandai shops across the state and a speciality consumed during the Holi festival.

Uttarakhand:
Buransh wine- Buransa is a native rhododendron flower. It is believed to be very juicy and used in local squashes and jams. This is fermented and the rare wine is thus made.

West Bengal:
Bangla- This is fermented starch prepared as an offering to Goddess Kali. Often, it is believed to have spurious concoction and usually not advised for consumption.

Aren’t alcoholics the true economic warriors of India? Do you agree or not?

Nagaland

The coldest place with the warmest hospitality- Pfutsero

January 7, 2020 thelostlander 5 Comments

This post is part of my fortnight long backpacking in the north eastern state of Nagaland in India, specifically covering Dimapur- Kohima– Phek districts of the state during the Hornbill festival.

More often than always, the stories we carry back from our travel are about the people we meet and less about the places we see. Our definition of whether our trip is good or bad is defined by the way we are made to feel by the people we come across. My experience in Pfutsero too has been one of those, where the warmth of the people made me fall in love with Nagaland. All I knew about Pfutsero was that it is the largest town in Phek district, and it is the highest inhabited place in the state of Nagaland. High altitude also means that it is the coldest place in the entire state. Having very little information available on the internet only meant that the place is still off the radar of mainstream tourism. This is what got me inquisitive and itched me to visit Pfutsero which would give ample scope to explore and experience something so raw and unknown to the outside world.

From the day I arrived at Nagaland, I had started to talk to a lot of people to get information about getting from Kohima to Pfutseru. With lack of clear information and high cost of travel, I had almost dropped the plan until the end of my 10-day trip in the state. One last try at finding a cheaper travel to Pfutsero, landed me in a small grocery store at Kezekie taxi stand in Kohima. My friend and I realised that we were at the right place. The courteous owner of the store guided us with all the required information and got our seats booked in the shared taxi that plied from Kohima to Pfutsero the next morning.

My itinerary to explore Phek district:

Day 1: Leave from Kohima to Pfutsero (shared taxi), visit Glory peak (Frozen lake trek if time permits), explore Pfutsero town (Night’s stay at the tourist lodge)
Day 2: Chida lake/ Lowho, Lazami village (spirited stone), Kami village view point, return to Kohima.

Video of the view from Glory peak

The Details:

As instructed, we had reached Kezekie by 07.00.am. the following morning to be assured of a seat. But thanks to the traffic, it was 10.30.a.m. by the time we left Kohima. However, there was one ambiguity before leaving for Pfutsero- We hadn’t booked a hotel at Pfutsero for our stay yet. Despite several failed attempts of calling the mini-tourist lodge at Pfutsero, their phone continued to remain switched off. But my friend and I were up for some adventure and decided to travel without a confirmed stay, go there and find one.

Phek district is inhabited by the members of the Chakesang tribes in majority. With the friendliness of the grocery store owner, we had already started to feel the positive vibes of the place we were going to. She had given the contact information of her family who lives in Kezakeno, another village in Phek. She had not just shared the contact info, in fact forced us to stay with her family. We were feeling grateful and partially sorted in the eventuality of not finding a hotel at Pfutsero.

Day 1:

There were both good roads and no roads, all adding up to a patchy drive to Pfutsero. Apart from the mountainous roads that seemed charming outside, the people with whom we shared our drive made our trip indeed a memorable one. One of them helped us to contact the tourist lodge and confirmed our stay at Pfutsero even before we reached. I had clearly started to feel overwhelmed with the hospitality of the people in this part of the country where the locals wanted to make all visitors feel at home. Almost everyone whom we got talking to, was excited to invite us over for a meal with them. Finally, it was 02.00.p.m. when we reached Pfutsero and a cup of hot tea was what we relished at our co-passenger’s house before checking-in at the tourist lodge. A colourful garden welcomed us into her wooden house that was perched on the slope of the hill. Its windows opened out into a majestic view of the entire town and overlooked a lake surrounded by green lawn. The dreamy house seemed to be no less than out of a Bollywood flick. We soon bid her a warm goodbye and headed to the tourist lodge, freshened up and proceeded to the target destination, before the sun called it a day!

Glory peak is the highest point in Pfutsero. A short taxi ride of 3kms through an under-construction road, jaw-dropping view of the surrounding valleys and a climb on a watch tower got us to the top of the town. Mt. Saramati is the highest peak in Nagaland and Mt. Everest needs no introduction. On a clear, bright afternoon, both the mountains can be seen from Glory peak. Since, we had reached there before sunset, the distant mountains were partially hidden by the haze and hence we could get a clear view of only Mt. Saramati. Nevertheless, the 360deg view of verdant hills from the glory peak was something to die for.

For those who have an additional day at hand, a day hike to the frozen lake from the glory peak is highly recommended by the locals. We decided to explore the town a little bit, before it was dark. A hike down the peak was fun as the staircase leading to the town passed through thick forests, strange creepers and colourful butterflies. We spent time exploring the town until sunset. It seemed dusty with poor roads. Apart from a few local snacks, we couldn’t find anything interesting. However, there is one souvenir shop run by an NGO that supports local artisans. One can buy some traditional Chakesang tribal jewellery, textile and food products as souvenirs from here.

The dropping Pfutsero temperature had started to numb our fingers and we decided to head back to the lodge. The lodge is situated on top of a hill and the setting sun looked glorious from the corridor. After wearing my thermals and gloves, I decided to take a stroll around the lodge. It is located adjacent to defence property and that gave me a sense of confidence to venture alone after dark. All the people from the neighbourhood were busy in decorating a nearby church for Christmas. They got me talking to them and eventually I joined them in their chore of setting up the wreaths and light bulbs. It was a fun evening until I decided to head back for the warmth of my room. The lodge was a HUGE property, but we were only two girls staying there that night. Although it was a little scary at the first thought to be the only guests, we were soon occupied in long conversation with the caretaker family of the property living in the same building, later to be joined by the owners. The conversation covered a range of topics and ran into the night. Given the lesser crowd of the cliched tourists, company of comforting hosts and warm conversations, we couldn’t have asked for a safer and a better place to be!

Top: Sunset view from Tourist lodge corridor, Pfutsero; Below: Sunrise view from Tourist lodge room, Pfutsero

Day 2:

The comfort of the heater, cosy blankets and carpeted floors let us sleep like logs, unaware of the freezing sub-zero Pfutsero temperature outside. We were woken up by the alarm next morning, only to be mind-blown by the view of the rising sun over the clouds from our balcony. We packed up and prepared to leave as that was our last day in Nagaland and we had to make it to Dimapur for the night’s train. Meanwhile, we had booked a personal taxi for our return, since we wanted to explore Kezakeno on our way back.

The first stop was at- Chida lake. Locally called as Lowho, this off-road destination is a favourite hangout among the locals who come here for games like fishing and boating. Some enjoy a trekking trail from glory peak to Chida along the Kapamedzu range as well. There is a Border Security Force camp at Chida and hence, it is also referred as Chida Post at times. Since we had reached very early, we were the only tourists there and the place looked absolutely calm and serene.

From there, we headed to Lazami village. This tiny village is of very high historical importance as it is the site from where the various Naga tribes are believed to have migrated to different parts of the state. A veteran from the village was excited to narrate the legend of Tsotawo, the spirited stone in the village. We were warmly invited by almost every person in this village into their house. We finally settled down at a little traditional house for breakfast and a large cup of tea. We carried back love in the form of guavas and local walnuts given by our hosts from this village. Seeing so much affection in these hills was a wonderful feeling that cannot be expressed, for which a city soul in me would want to come back again.

While continuing our journey from there, we did have a stop at Kami village view point to admire the terraced paddy fields of Lekhromi village, the view looked magnificent under the oblique rays of the early sun.

Making our way through the maddening traffic jam of Kohima is for another story to be written about, some other day! Thus, ended our 2 days of amazement and overwhelming hospitality in the Land of the Chakesang Nagas- Phek district.

Terraced farms at Lekhromi village, Phek

Fact file:

Must eats:

Pfutsero is famous for its organic farming and terrace cultivation. We bought fruits (some known and some new) from the local shops that we could eat once we were back in our room.
One would find a lot of bakeries in the town selling local cookies and muffins. Sticky rice cake, banana cake and banana chips are few of the things I recommend.

Getting around:
Daily shared taxis ply between Kohima and Pfutsero. There are limited seats and the taxis leave immediately when filled. The taxi leaves Pfutsero around 6.00.a.m to Kohima and the same returns to Pfutsero on the same day on a first-cum-first serve basis. So, if one is not early enough to get a seat, he will have to hire a full taxi for him/herself or stay back until the next morning to share it. A one-way shared taxi seat costs 300Rs. Per head and a personal taxi would cost 5-6000rs. irrespective of whether it is a 1 or a 2-way journey.
Within Pfutsero, most places are at walkable distances. But internal taxis are available for local commute. Talk to one of the shopkeepers in the town and they must be able to help in finding one.

Stay:
A very well-maintained tourist lodge and a government run mini lodge are available at a very affordable price.
There are a few homestays available for a more local experience.

Art & Craft, Travel talks

How travel can help your country’s economy?

September 5, 2019 thelostlander 1 Comment

Indian economy is in a downturn. Everyone is complaining..

The automobile sector is seeing its worst crisis in 2 decades. If automobiles don’t sell, it not only puts my job at a car manufacturing OEM at risk, but has a cascading effect to hundreds of related industries. The steel, the large chain of vendors and sub-suppliers, sales, marketing, advertising agents, dealers to local garages, accessories, insurances, the indirectly dependant canteen, cleaners, gardeners, drivers, IT, so much so that even fuel station workers will lose their jobs. Why am I telling you this? I am no economist, I am no business man, I am no social activist…. I am a Travel blogger and influencer. So why this rant???, one may ask! It is because I want all of you to travel! Explore! Contribute your tiny bit to help our country’s economy.. by TRAVELLING!

It was a casual conversation with a colleague when we discussed about a meeting of his, with one of the top management members of a vendor company, a septuagenerian with over 40 years of experience in the automobile industry.. 4 decades..!! From the day of tariff commissioning to, date where it is more about survival than competition in the industry, he’s probably seen the entire cycle of the “Auto revolution” in India.. His experience and insights were commendable! Most of his qualms with the strategies to boost the sector was to do with the Indian mindset in general. Here is a brief of his insights into what can be done and further elaboration with my own thoughts based on my experience of Thai culture during my maiden trip outside of India!

We Indians have been raised with a mindset to save money. Stash up either in cash or in gold. By doing so, we are pausing the currency from circulation. A country needs monetary circulation for the economy to sustain. There should be buying and selling, both. One way to do that is, to travel.

Ofcourse, there is an endless list of intangible benefits of travelling. From strengthening existing relationships to creating newer contacts, from exposing newer cultures and landscapes to trying new food and meeting new people, travel teaches newer lessons everytime you step out. But the tangible benefit it reflects is that by helping the economy.

Let us start from planning your trip. You browse! So many people out there make up the content on the internet, develop softwares, manage them.. Agents for all your booking needs.. There is a whole lot of people working behind the scenes.

Okay, now you have a plan sorted and are stepping outside your house. You either drive your own car or use public transport. You are in the process, using your automobile.
1. This automobile would need to run. So, you go to a fuel station.
2. Either before, during or after the travel, this mode of transport would need a checkup- you visit a service station.
3. You get some funky accessories for your car/bike if you are using your own mode of transport, or the owner/driver does this incase of a public transport.

Now, you decide to take a pitstop on your journey. You have a cup of chai and some biscuits or let us say hot pakoras by the roadside. You just helped a small business flourish! Oh wait, not one business. He in turn buys the biscuits, milk and the ingredients for the pakoras from several other vendors!

Then, assume you have reached destination ‘X’. You dine at a local restaurant. You stay in a hotel or a homestay. You buy souvenirs. You pay entry fees to so many places of visits. Voila! You helped so businesses survive during your trip. Do you see how many others depend on him for indirect employment?

Now, you tell me, you are not in a mood to travel to a different place. It’s okay! Take your family out for a dinner. Or even better, go shopping. Go to a spa. Go for a walk and eat Pani-puri. Sign up for a course, buy a book, watch a movie. Don’t stash up the money by staying indoors. Go out and do something! Your contribution to the economy is pretty much explained already.

The Thai people are probably the only ones in the world, who spend so much time with family or friends outside their houses. For most of the household don’t even have a functional kitchen. They mostly have food outside, because not only does that allow them to explore newer restaurants, it also saves them the time spent on cooking and money on setting up and managing a kitchen. Their personal life is healthier than we Indians. Even a country as small as Bhutan, measures not the GDP(Gross Domestic Product) but the GNH (Gross National Happiness) index for the country’s progress.

When there is consumption, there is demand and supply! With that, the currency flows, in and out. Businesses start, grow, flourish and sustain. This empowers them with money. Money allows them to buy an automobile of their own. They start travelling. And one fine day, the poor vehicle grows old. What do you do? You buy a new one. The cycle continues… In the process helping the sustenance of hundreds of jobs and stabilizing the country’s economy at large.

By stepping outside your four walls, you only grow, you learn, you evolve. I make it a point to spend atleast 30% of my earnings on my travel needs. I feel rejuvenated, more confident and mentally sound every time I get NEW air away from home.

What is your take on this view point?

Regional Food

Love Biriyani? Here’s one from every Indian State

April 7, 2019 thelostlander 2 Comments

Biriyani is one dish that needs no introduction. Although the earliest roots of Biriyani can be traced back to middle-east, Biriyani was brought to the Northern India by the Muslim rulers who largely settled there and the Arab merchants who came to the southern India for trade. Today, Biriyani is more of an emotion for every foodie. Hence, an essential part of Indian food culture. Anybody visiting India has one thing to strike off in their list of ‘To do in India- Eat Biriyani’. But, India is a country of diversity and in no way can the humble Biriyani be left behind without being different.

While Biriyani is a very generic moniker for this spicy, aromatic and delicious preparation of rice, it comes in various forms. These forms are born out of the local influences of available ingredients, regional cuisine, rice variety and flavor preferred. There are mainly 2 types of making it: Kucchi (Raw marinated meat is cooked together between layers of raw rice) and Pakki (Meat and rice are separately cooked with all the spices and served together). While Biriyani is predominantly a non-vegetarian dish, it has been over time tuned for the vegetarian masses. Some versions are named after the place it originated from and some are synonymous with certain families or shops that created the variants.

So, while you enjoy exploring India, here is something for you to try out at each of the 29 states of this huge country- Biriyani.

PLEASE NOTE: There are a few states in India where I have not yet visited and hence do not have sufficient information about the local Biriyani flavours. It will be greatly appreciated if you can help me fill up these empty spaces by dropping your suggestions in the comments below.

Andhra Pradesh– Doodh ki Biriyani is something that stands out from the rest of the list in flavor and colour. Here, the meat and the rice are cooked together in milk instead of water. Vegetarians can drool over Avakaya Biriyani. This is made by mixing a raw mango and mustard oil pickle with steamed basmati rice.
Arunachal Pradesh– (**Need help)
Assam– Kampuri biriyani is a delightful recipe that has originated in a place called Kampur in this north-eastern state.
Bihar– Champaran is a culturally important region in the country that also gives its name to the popular non-vegetarian dish of the state. The flavours of Champaran mutton or Ahuna mutton goes well great in our list. What makes its preparation stand out is the usage of black pepper corns, desicated coconut and whole bulbs of garlic cooked along with the meat. The garlic pulp is then squeezed into the preparation.
Chattisgarh– (**Need help)
Goa– With a large number of influences from the erstwhile Muslims, Portuguese and the Saraswata Bramins of Konkan, Goan traditional food is an amalgamation of many cuisines. The Goan fish biriyani is a must try (the fish used may differ) which derives its flavour from coconut and red kokum. It is light on spices.
Gujarat– In a state where vegetarianism is largely preferred, Memoni biriyani comes as a surprise for mutton lovers. It has its origin from Sindh, the region in Pakistan with whom the state shares its border.
Haryana– Although, this state doesn’t have a biriyani it reckons itself with, its long association with the capital city, Delhi can be spoken about. Delhi Biriyani itself has so many versions depending on the part of the city it originated in and the purpose it was created for. Nizammuddin biriyani, Shahajanabad biriyani are a few to name. There is yet another twist to it in the form of the Achaari biriyani. Here, rice is mixed with pickles (Achaar in Hindi). Karim’s biriyani is served from a kitchen that dates back to the mughals (contributed by trippin_on_life).
Himachal– (**Need help)
Jammu & Kashmir– Its large association with the Muslim rulers has lead into the creation of the Kashmiri Biriyani (non-veg) or the Kashmiri Pulav (vegetarian dish). Mutanjan biriyani is a dish that stands out in the entire list as it is a sweet form of the otherwise spicy biryani.
Jharkand– (**Need help)
Karnataka– Susprisingly, my homestate has all the influences. The Northern part of the state is known for the Kalyani biriyani that was created by the Nawabs of Kalyani who ruled the areas around Bidar district. This is a delicacy cooked with buffalo meat. The coastal part of the state has its influence from the middle-eastern traders who eventually invented the local forms. Beary biriyani is named after the coastal trading community and Bhatkali biriyani with its taste influenced by the Navayath cuisine.
Kerala– The Northern Kerala (Malabar region) is known for its Thalassery biriyani and Kozhikodan biriyani, the middle part of the state has its lesser known dish called Rawther biriyani, created by the Rawther family who lived around the Palakkad area. The Kuzhimanthi biriyani, a form of Yemeni rice is slowly catching up with the locals in and around Cochin. All variants have been largely influenced by the immigrants and traders from the middle-east. Vegetarians, don’t worry. You can dig into delicious plates of Kappa biriyani (tapioca) and puttu biriyani.
Madhya Pradesh– Although this state does not have its own biriyani form, Tehari biriyani is prepared all over northern India. It is the vegetarian version of the Mughlai biriyani which goes by different stories of its origin.
Maharastra– While the Mughals have influenced the spicy Aurangabad biriyani, the Bombay Biriyani is a world apart with its tangy and sweet taste derived from the kewra, potatoes and plums used in its preparation. The Bohri patra biriyani, a name derived in combination of two words- Bohra (the sect who created this recipe) and patra (leaves of colocassia) is a hidden secret of Mumbai.
Manipur– (**Need help)
Meghalaya– Although this state doesn’t have a dish called ‘biriyani’ on its menu of khasi cuisine, Jadoh is a dish that’s very close. It is a spicy preparation of rice cooked either with pork or chicken. What sets it apart is that all its ingredients are cooked with the respective animal blood (pork or chicken) instead of water.
Mizoram– (**Need help)
Nagaland– (**Need help)
Odisha– while there is nothing specifically called the Odiya biriyani, what comes close is the Cuttacki Biriyani, created by a restaurant in cuttack. With the flavours largely derived out of Bengali influence, the ingredients are cooked in Rose water.
Punjab– Punjab doesn’t have its own biriyani recipe. Its proximity to the Pakistan borders gets it the Sindhi biriyani and the Bohri biriyani.
Rajasthan-Jodhpuri Kabuli is a vegetarian recipe deriving its name from the city of Jodhpur in Rajastan and Kabul in Afghanistan. Mewa biriyani is another local taste that’s slightly sweet and garnished with nuts and dehydrated fruits.
Sikkim– (**Need help)
Tamil Nadu– While the Nawabs of Arkot influenced the famous Ambur / Vaniyambadi biriyani; the thalapakkatti family created the Dindigul biriyani and the business community of Chettiars brought in their knowledge of spices giving form to the Chettinad biriyani.
Telangana– Hyderabadi Biriyani needs no description. Available in both the kacchi and pakki forms, it was patronized largely during the nawabs of Hyderabad.
Tripura– Although not a native dish, it can still be recognized with chevon biryani due to its proximity to Bangladesh. The chevon biriyani or Dhaka biriyani is the Bangladeshi twist to this incredible rice preparation.
Uttar Pradesh– Influenced by the Awadhi cuisine, the Lucknowi biriyani is flavourful and a burst of cinnamon to your tastebuds. Its lesser known relative is the Moradabadi biriyani.
Uttarakhand– (**Need help)
West Bengal– Last on the list, but one of the most popular forms in the country is the Kolkata biriyani. With potato as it’s key ingredient, this preparation of subtle flavours is influenced by the Awadhi cuisine.