Jashn e Biranj at ITC Royal Bengal

The robust blend of spices, the vivid saffron hue of basmati rice and flavourful aroma makes Biryani a dish that is loved by all. Biranj, which means ‘fried before cooking’, was brought to India by Taimur the Lame in the 14^th century. Gradually the humble rice dish made its way to the shahi bawarchikhanas, where it combined with the Indian pulao to transform into the stately Biryani- a wonderful aromatic preparation where each grain of the finest long-grain basmati rice sings its individual fragrant song.

Immerse yourself in a sensory paradise of flavours as you indulge in traditional variations of biryani from throughout the country. From the royal kitchens of Mughals to the comfort food. Biryani and Pulao have travelled through time and landscapes, capturing the essence of all the regions with its versatility it is the most rejoiced meal today.

Indulge in the delectable offerings at ITC Royal Bengal’s “Jashn e Biranj” food promotion, where the magic of biryani and pulao unfold in ways beyond compare. This culinary journey held at the Grand Market Pavilion, promises an exceptional celebration of flavours, spices and aromas. “Jashn e Biranj” will feature aromatic and flavourful Biryanis and Pulao from Karnataka, Hyderabad, Malabar, Lucknow and Bengal.

Jashn e Biranj is under the aegis of Kitchens of India series where we showcase India’s wealth of unique, forgotten, undiscovered and regal cuisine in keeping with our ethos of Responsible Luxury.

Chef Zubair Qureshi Hails from a lineage of royal khansamas, and has learnt many recipes from an early age from the royal kitchens. His grandfather was khansama (chef) to the Raja of Mahmudabad in Uttar Pradesh. Born in Agra, Qureshi grew up in a home where his father, uncles and cousins were chefs. His life centred on recipes and ingredients as far as he could recall. Interestingly, the chef has a special andaz (skill) of mixing spices which he uses in his heirloom recipes. His extraordinary skills have made him a legend in the city of joy and he has curated a delectable menu for this festival.

Speaking on Jashn e Biranj, Area Executive Chef – East, ITC Hotels, Vijay Malhotra said, “Indulge in an exceptional repertoire of Biryanis and Pulaos from the regal homes of Hyderabad, Lucknow, Karnataka, and Bengal. Slow-cooked with handpicked spices to impart a delicate infusion of flavors and textures, each dish is artfully balanced to present a feast fit for royalty. These heirloom recipes are from royal kitchens and presented under the aegis of ITC Hotels' initiative, 'Kitchens of India,' in keeping with our ethos of Responsible Luxury."

Our vegetarian menu comprises of - Kathal ki Biryani (raw jackfruit bulbs roasted in spices, yogurt and shallots and then cooked with fragrant biryani rice), Bharwan Mirch Dum Biryani- (a delicious Rajasthani Biryani made with stuffed bhavnagari green chillies), Guchi Subz-e-zar Biryani (Morels filled with clotted cream and green herbs tossed with spring onions finished on Dum), Doodhiya Dum Biryani (Rice cooked with milk and spices), Kala Moti Biryani (Kabuli Chana simmered in vegetable stock, yoghurt and basmati rice),Subz Andra Biryani (Basmati rice simmered in yoghurt gravy, vegetables and chettinad spices), Soya Aloo Bohri Biryani (Soya Chunks, Baby Potato, Dry fruits and prunes cooking along with flavoured basmati rice), Arab ka Amrit ( Dates stuffed with dry fruits & khoya cooked in hara masala flavoured with cardamom & saffron) and Motia Biryani ( Cottage cheese dumpling simmered in saffron milk with cardamom and cooked in flavoured vegetable stock)

Our non-vegetarian menu comprises of: Gosht Noor Mahal Biryani ( Marinated mutton keema wrapped on hard boil eggs braised into spicy rich yogurt gravy cooked with basmati rice on dum), Murgh e Zaffrani Biryani ( Mace & Saffron marinated chicken simmered with Basmati rice cooked on Dum), Shrimp Malabar Biryani ( Flavourful prawn and rice preparation tinged with green masala and southern spices), Gosht Nargisi Kofta Biryani (mutton keema braised into spicy rich yogurt gravy with basmati rice cooked on dum ), Murgh e Chooza Biryani (Basmati Rice cooked with spring Chicken and whole spices), Mahi Dum Biryani ( Basmati Rice cooked along with marinated fish and whole spices, Gosht Matiaburj Biryani (perfectly cooked golden-brown potatoes, boiled eggs, tender mutton with fragrant rice), Murgh Yakhni ( Kashmiri recipe made using rice, chicken and a lot of Indian spices that is full of essence and flavours) and Mahi Kofta Biryani (Flavoured fish dumpling fried and cooked in dum with rice)

“Jashn e Biranj” can be experienced as a part of dinner buffet till 11^th February at Grand Market Pavilion, ITC Royal Bengal. Timings: 7-11 pm.

For reservations please call 033 44464646.

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