You can take a foodie out of Kolkata, but you can never take “Kolkata” out of a foodie. A Kolkatan is unmistakably associated with your love of gastronomic delights, no matter where you are in the world. Food is an integral part of the essence of the city itself. Known for its diverse palates, Kolkata has a foodie around every corner. Here, no speech is complete without food and no joyful celebration without sweets! Welcome to Kolkata, the wonderful amalgamation of culinary diversity, a place where spices rest happily with sweets and desserts are savored as much as starters and main courses. Today we’re going to do what we do best, and that’s talk about food, specifically one of Kolkatans’ favourites: chicken biryani!
Biryani: Its Popularity In Kolkata
The mixed rice dish prepared with spices, chicken, vegetables, lentils and of course rice, enjoys unquestionable popularity in the city. Iran may proudly claim its place as the origin of biryani, but that doesn’t stop Kolkans from counting it (i.e. biryani) as one of their own. No wonder, there is hardly a corner of the city where you will not find this food, from roadside eateries to reasonable food places and most restaurants and hotels, biryani (especially chicken biryani). it is an almost permanent item on the menu cards. Some of the best places to eat chicken biryani include Arsalan and Nizam’s.
For Kolkatans it’s the chicken biryani that scores above the rest.
The quintessential Kolkata biryani is more along the lines of Lucknow biryani (the Kolkatan version is lighter in spice) as it was the last Nawab of Awadh – Wajid Ali Shah – who brought biryani to the city when he was exiled to Metibruz (a suburb of Kolkata) in 1856 It is made mainly with cinnamon, nutmeg, cloves, mace, cardamom and yogurt-based marinade. The inclusion of potatoes is “Kolkata’s signature” as during the Nawab’s time, poorer households made the dish with potatoes instead of the more expensive chicken or mutton.
Needless to say, the unprecedented popularity of the food led cooks to experiment with different versions. And these variations are not just limited to the ingredients (it has beef biryani, egg biryani, vegetable biryani, and the inclusion of tomato, dhania, and jeera along with other spices), but also apply to the cooking process. For example, although birayni is not commonly made with coriander in Kolkata, you can experiment with including coriander powder in India to find out if it suits your taste or not.
Kolkata stands for chicken biryani. Despite all the variations we’ve talked about so far, Kolkatans crave chicken biryani and it’s not hard to find out why.
Why Kolkatas love chicken biryani?
It’s tasty, so much so that it can effortlessly satisfy the pickiest of foodies or picky foodies anywhere in the world. Its unbeatable flavor is mainly attributed to the inclusion of rich seasonings (including Indian red chili powder and garam masala powder). Nothing pleases Calcuttans as easily as chicken, not even lamb, its tastier cousin. We have already mentioned that Kolkatans generally prefer the lighter version of the quintessential Lucknow version. Chicken is more suitable for the less affluent palate than lamb or beef.
Why do Kolkatans crave chicken biryani? We tell you that its aroma is not the only reason that keeps you hooked on it. As hard as it is to believe, even biryani mixed with ghee has a host of health benefits. Chicken alone has several benefits to offer you. Vitamin B6 is responsible for stronger bones and the selenium present in it can improve your immune system. Health-conscious overeaters can switch to brown rice and add minimal oil and spices to prepare biryani without compromising on taste.
You can enjoy different versions of chicken biryani depending on your tastes, cooking skills, health needs, and budget. This adds a lot of convenience to your dining experience. Not all other forms of biryani promise to be equally tasty in so many different versions. The chicken biryani also scores there. Also, chicken is more affordable than lamb.