Moradabadi BIRYANI | The subtle one
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you cannot avoiD history [ Addresses the abandoned heritages and presents them to a broad spectrum ]
The word biryani is thought to originate from the Persian word “birian” which means ‘fried before cooking’ or “birinj” meaning ‘rice’. Synonymous with Indian cuisine and a part of our everyday meals, the biryani is regarded as an import from West Asia, more specifically, Persia.
While the journey of the biryani from Persia to India via the Mughals is incredible, the community or socio-geographic condition of every region led to the "Indianized variants" of biryani across the subcontinents.
Moradabadi biryani is one variant of it.
The entangling of Afghans migrating to India in the late 19th century led to Mohammed Yar Khan, hailed as the founder of the Indian brassware industry. It is believed that the locals not only picked up techniques of brass making but also the nuances of biryani, from their culture.
Reflecting the town’s simplicity, The "Moradabadi rice-and-meat dish" militates against refined culinary traditions that the biryani is usually associated with.
Its cooking doesn’t employ exotic ingredients or frills. Moreover, The subtle biryani uses nutmeg, cinnamon, mace, cloves, and cardamom in the yogurt-based marinade for the meat which is cooked separately from the rice.
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"This simplest combination gives it a distinct flavor as compared to other styles."
Thus, marking it to be a culinary heritage, with high cultural significance.
The contrast in the cuisine of Moradabad is reflected in its vegetarian dishes as well. Like, Dal Moradabadi, which continues to rule the palate, and has also spread far and wide in the towns and cities of Uttar Pradesh.
From its global fame in the brass industry to its rich Mughal legacy and the famed Moradabadi cuisine, Moradabad’s imprints are firmly on the past and the present.