Irresistible Shameless Dishes: How Migrant foods Delight Indian Kitchens? Part-1
India’s history is revealed as a tapestry woven with the strands of invasion and migration. Food fans are still captivated by the long-lasting impact these influences have had on the nation’s culinary scene.
Indian cuisine has been enhanced by the introduction of new foods, spice combinations, and cooking techniques introduced by immigrants and invaders. The Portuguese, Dutch, Mughal, Parsi, and of course British introduced their love of savory and sweet flavors. Every community has made their imprint on the Indian food landscape. The nation’s food identity has been a witness to distinct influences, as seen by its culinary legacy.
The contributions made by traders and travelers have resulted in a cross-border blending of flavors and techniques that convey a tale of creativity and cultural interchange.
Besharam Mehman Jo kabhi India Se Jaenge Nahi (Shameless Guests Who Will Never Leave India)
Biriyani
The fascinating story of biryani continues. Biryani is undeniably a quintessentially Indian dish today. However, it’s intriguing that it doesn’t have a mention in ancient Indian literature, leading to the belief that it arrived in India via the Silk Route with the Mughals. The name “biryani” is thought to have Persian roots, coming from “Birinj” for rice and “Birian” for frying before cooking.
According to sources, biryani is said to have entered India with the Turk-Mongol conqueror Timur in 1398. Another theory suggests that a similar one-pot dish might have reached India’s southern coasts through frequent Arab traders. This theory finds support in Tamil literature, particularly in the reference to “Oon Soru” dating back to 2 AD. (as reported by The Times of India)
This blend of historical accounts and culinary evolution adds layers of intrigue to the origins and spread of biryani, highlighting its rich journey across time and cultures.
Biryani is a one-pot meal that provides essential nutrition, including carbohydrates, protein, and fats, along with a medley of aromatic spices to enhance its flavor. Biryani is typically accompanied by a Raita (pan India), Mirchi ka salan (Andhra Pradesh and Telengana), dalcha (Telengana), brinjal curry (Telengana, Andhra Pradesh, Chennai and Kerala) Kachumber (Kolkatta and pan India), and Chettinad egg curry (Tamil Nadu), Biryani chammanthi (green chutney Kerala).It is traditionally cooked slowly over a low flame, using a technique known as “Dum Pukht,” derived from Persian culinary practices, which translates to a slow-breathing oven.
Each region of India has its own variation of biryani, incorporating local flavors while maintaining the core ingredients of rice, meat, ghee, and whole spices. This cooking method ensures that biryani is not just a delicious dish but also deeply satisfying and filling as a complete meal.
Popularity
There are two types of biriyani- kachi (raw) and pakki (cooked).
In Kachi biriyani, meat is marinated with yogurt and spices for couple of hours before cooking. This marinated meat is layered with semi cooked rice and cooked on dum (slowly cooked on low flame). This process is followed mostly in Hyderabad.
Pakki biryani (practiced pan India) entails cooking meat with yogurt and spices before layering it with partially cooked rice, then slow-cooking the dish on a low flame using the ‘dum’ method.
Hyderabadi Biriyani
The legacy of the Nizams, former rulers of Hyderabad, is the driving force behind the renown of the biryani of Hyderabad. This is also known as Kache (raw) gosht ki biryani, as raw meat, typically chicken or mutton, is marinated in curd with a special blend of spices. Layered with half-cooked rice and cooked on a slow fire. Hyderabadi biriyani is mostly served with raita and mirchi ka salan and sometimes dalcha. This meticulous preparation releases an appetizing aroma, captivating food enthusiasts of all age groups.
Hyderabadi biryani stands as a testament to the culinary expertise and cultural heritage of Hyderabad, reflecting a harmony of flavors and traditions. It has become an iconic dish of India, beloved for its rich history and tantalizing taste.
The Nawabs of Lucknow popularized this biriyani. Lucknow, located in Uttar Pradesh, is celebrated for its Awadhi biryani (pakki biriyani). The aroma of Awadhi biryani is calming and it gives a soothing effect on the gut. Awadhi biryani is unique, in that it uses mutton cooked in the dum pukth manner which entails sealing the rice and half cooked meat with gravy within a handi/deg (a heavy bottom big pot) and cooking them slowly in ghee (clarified butter). This is often served with raita. It is renowned for having an intricate spice combination among the essential elements is saffron. This biriyani has a stronger aroma than the spicy kind of Hyderabad.
Nawab Wajid Ali Shah, the final ruler of Lucknow, was exiled to Kolkata by the British in 1856. He brought along his best khansamas to Kolkata, ensuring that his culinary preferences continued. During this time, facing an economic crisis due to exile, the addition of potatoes to biriyanis was introduced by the khansamas. This addition helped reduce the reliance on meat while maintaining a balanced flavor profile by tempering the heat of spices.
Kolkata biryani, renowned for this unique addition, owes its origins to the cooks of the nawab who innovatively adapted the dish. This version not only provides a satisfying meal but also delights the taste buds with its flavorful combination. When served with raita and kachumber, a popular fresh salad, Kolkata biryani remains a culinary sensation in the city, cherished by locals and visitors alike.
The Moplah or Mappila community of North Kerala presents their distinct version of the dish, known as Moplah biryani. It originates from the Malabar region of Kerala and carries the culinary influences of Arab and Mughal traders. This flavorful biryani typically features chicken or beef combined with a special spice blend, ghee (clarified butter), and fragrant short-grain rice, creating a unique and aromatic delight. Moplah biryani is often accompanied by raita or bagara baingan (South Indian brinjal gravy) or biriyani chammanthi.
Chettinad biryani has gained its name from the region Chettinad, located in the state of Tamil Nadu. Although primarily a vegetarian community influenced by the Malabar coast, the Chettiar community incorporated non-vegetarian dishes into their cuisine. Their preferences lean towards chicken over lamb. The Chettiar community has popularized Chettinad biryani by making it bold and spicy, with a variety of spices such as star anise, black pepper, fennel seeds, and black stone flowers. The blend of these spices gives it a distinctive taste. They often accompany their biryani with onion-curd raita, curd with dry mint leaves, chettinad egg curry or brinjal gravy.
Fun Facts of Biriyani
Bada Imam Bara Story
The story of Bada Imam Bara in Lucknow intertwines with the history of biryani in a captivating tale of resilience and innovation. Nawab Asaf-ud-Daula ruled the city. Under his reign, Lucknow blossomed into a cultural hub filled with artisans, cooks, and poets. However, in 1783, a dark cloud of famine loomed over Awadh.
During this challenging period, Nawab Asaf-ud-Daula embarked on a remarkable initiative. He commissioned the construction of Bada Imam Bara, a grand congregation center, with the purpose of employing nearly 20,000 people. To ensure continuous work and prevent starvation, a unique strategy was employed. Workers would build the structure during the day, only for the Nawab’s army to dismantle parts of it at night. This cyclical process allowed the laborers to earn wages and sustenance.
Amidst this hardship, Nawab Asaf-ud-Daula discovered a beautiful aroma filled the air which came from his laborers’ camp. A simple one-pot meal was cooking using the “dum pukht” method. This technique involved slow-cooking the dish overnight, allowing the meat and spices to infuse into the rice, creating a heavenly flavor.
Moved by the laborers’ deliciousness of this dish, the Nawab’s cooks were tasked to learn its secrets. They soon discovered that the laborers used this method to avoid using expensive ghee, relying instead on the meat’s natural fat to enhance the flavor. With passion and dedication, the royal cooks refined and perfected this dish, giving birth to the beloved Awadhi biryani.
It became not just a culinary delight but also a symbol of resilience and unity during challenging times in Lucknow.
Mughal Army Camp Story
Mumtaz Mahal, the beloved second wife of Emperor Shah Jahan, was not just a queen but also his closest confidante. She possessed a rare blend of sincerity, modesty, and kindness, along with a refined taste for literature, food, and fragrances. Mumtaz Mahal held a crucial role as the chief advisor to the emperor.
During one of her visits to the military barracks, Mumtaz Mahal was deeply moved by the undernourished state of the soldiers. Being a compassionate empress, she took it upon herself to ensure they received proper nutrition for their demanding lives. Mumtaz Mahal instructed the barracks’ cooks to prepare a nutritious yet affordable meal that would provide the soldiers with energy and promote their overall health.
The dish she envisioned was not just about filling their stomachs but also about providing a balanced and flavorful meal. The cooks diligently added protein, carbohydrates, vitamins, fats, high fiber, antioxidants, and probiotic components to the dish. This combination not only boosted the soldiers’ energy levels but also supported their gut health, essential for their rigorous duties.
The aroma and success of Mumtaz Mahal’s culinary experiment soon reached the royal kitchen. The dish underwent further refinement and became an integral part of the royal cuisine, cherished for its nourishing qualities and delightful taste.
Mumtaz Mahal’s act of compassion and foresight not only improved the soldiers’ well-being but also left a lasting legacy in the Mughal culinary tradition, showcasing her caring nature and dedication to the welfare of her people.
Conclusion
Biryani, regardless of its origin, has remained a beloved dish across generations. This soulful food is now an integral part of celebrations in Indian households, symbolizing togetherness and joy during festivals and special occasions. Its rich aroma and flavorful taste have transcended social barriers, making it a unifying dish loved by people from all walks of life.
From its humble beginnings as a staple in the military camps of the Mughal era to becoming a cherished everyday meal for commoners, biryani’s journey reflects the cultural fusion and culinary evolution that defines India’s diverse gastronomy.
Moreover, biryani is not only served on special occasions but also in any small get-togethers. Its ease of serving and the fact that it doesn’t require an elaborate menu make it a popular choice. Biryani has all the components to be satiating and filling, adding to its appeal as a comfort food enjoyed by many.
