Biriyani is a one-pot dish of natural aromatic layered rice (like basmati, Polau rice) flavored with aromatic native spices such as saffron, whole Garam Masala and layered with lamb, chicken, beef, fish, black tiger shrimp, or vegetables. In Bengal states, BIRIYANI is NOT a daily food. It is considered as a happy occasional dish. For the underprivileged/poor people, it is a kind of luxury dish since they cannot afford to eat it easily. It is served on special occasions such as wedding, birthday celebration, marriage anniversary, or any kind of happy events. In a word, during the “HAPPY” event, people enjoy Biriyani. Where there is an unhappy event/gathering (i.e., Death anniversary etc.), people usually don’t serve Biriyani. In real life situation, for some poor families, Biriyani is a dream food since they cannot afford to buy meat or protein item easily. It is said that the modern “Biriyani” was developed in the royal kitchens of the Mughal Empire (1526-1857). At TORKARI we try our best to use the native spices and follow the standard procedure to bring the local taste of biriyani.
For some Japanese and foreigners, Biriyani may be a little bit spicy (hot). Since we try to represent the local food culture of Bengal regions, will stick to the original taste to show respect to the Bengal regions. Our professional chefs have a lot of passion for Biriyani. They prepare in advance to cook Biriyani and try to amaze you with ART OF BIRIYANI.