Biryani: Ek Khoj - Hindustan Times
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Biryani: Ek Khoj

Hindustan Times | By
Feb 02, 2019 11:53 PM IST

Did pulao and biryani travel from Delhi to the rest of India? Or are there ancient, local versions?

Two weeks ago, I wrote a column on these pages about the bigotry and myths that have come to characterise our attitudes to food. I was gratified by the response that the piece generated on social media. But one aspect of the reaction struck me as particularly interesting.

The debate about whether biryani can be vegetarian is never ending(Getty Images)
The debate about whether biryani can be vegetarian is never ending(Getty Images)
There are basic differences between a biryani and pulao, so clearly they are different dishes
The Manasollasa, a South Indian text from the 12th century, has a recipe in which pieces of meat were cooked on coal (iStock)
The Manasollasa, a South Indian text from the 12th century, has a recipe in which pieces of meat were cooked on coal (iStock)
K.T. Achaya’s book takes a middle path on the subject
K.T. Achaya’s book takes a middle path on the subject
Chef Imtiaz Qureshi, is the Avadhi cuisine expert while Food historian Sri Bala’s speciality is Sangam Literature
Chef Imtiaz Qureshi, is the Avadhi cuisine expert while Food historian Sri Bala’s speciality is Sangam Literature
Paella comes from the rice dishes of Arab cuisine, and the Arabs planted rice in Spain (Shutterstock)
Paella comes from the rice dishes of Arab cuisine, and the Arabs planted rice in Spain (Shutterstock)
One of India’s best biryanis is made on the Malabar coast and tastes different from Delhi or Avadh biryani (Shutterstock)
One of India’s best biryanis is made on the Malabar coast and tastes different from Delhi or Avadh biryani (Shutterstock)
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    Why hide the papers? Why keep the conspiracy theories related to Netaji Subhas Bose’s death alive? And why deny India the truth about the death of one of its great freedom fighters?

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