As a number of biryani outlets are mushrooming in the city, there is a good demand for the dish cooked with Seeraga Samba. The rice has the quality of absorbing the entire essence of spices used for ...

Mutton Biryani is considered a delight for all non-vegetarian lovers. Each region of India has its unique style of Biryani. This is a Tamilnadu style Mutton Biryani made with Seeraga Samba rice and it ...

I once hung around Thalappakatti’s T. Nagar branch for almost an hour, waiting for their evening’s batch of biryani to be prepared. The security guard thought I was crazy; he constantly gave me ...

A connoisseur of biryani from Tamil Nadu will vouch for the Seeraga Samba rice that lends unique flavour to the dish. But agriculturalists now have developed a competitor of the indigenous variety.

This biryani is traditionally not as spicy as the Hyderabadi biryani; it gets its unique flavours from the short grain seeraga samba rice, generous quantity of mint leaves and the meat marination ...

I have suitably skipped dinner the pervious night in preparation for my Dindigul trip. A crucial tip to those who plan to visit the town on a food tour: go on an empty stomach. If possible, fast for a ...

CHENNAI: Seeraga samba — this indigenous variety of rice needs no introduction. The word instantly brings memories of the humble delicacy of biryani. Aromatic, tiny, and pricey — the rice has been ...

Today the name Dindigul Thalappakatti is synonymous with flavourful seeraga samba biryani; the brand is an identity of the Tamil Nadu food scene. Nagasamy Naidu, (The restaurant is named Thalappakatti ...

Biryani is more than just a dish for most of us. It is an emotion. Each one of us has a favourite type of biryani and memories around that. Biryani is a popular dish in Middle Eastern, Central Asian ...

Biryani, the centrepiece of countless Indian meals and special occasions, is Persian in origin. The word biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj ...

Biryani reads like a culinary detective novel: saffron-kissed rice, glossy chunks of meat, a perfume of cardamom and rose — and an origin story that changes with every region that serves it. Most of ...