Biryani PicIs it biryani? Or briyani? Nasi beriani? Who cares right, as long as it’s tasty?

Not so. This one humble dish has travelled from Persia to Singapore by way of the Indian subcontinent, spawning many varieties along the way. Each little difference — what type of meat it uses, if any at all; what rice is used, cooking style and methods — reflects that journey from that faraway ancient land to our native geographies. And with them, their stories.

In Singapore, we have a range of different varieties of biryanis and briyanis and berianis. That’s because we have, by accident of history and design of recent immigration, an mindboggling array of delicious biryani in this city.

Even if you can’t tell the difference between Hyderabadi, Chettinad, Lucknowi, Dindigul, Konkani, Malabari, Sindhi, Arcot, Karachi (phew!) biryanis, come learn about the stories and eat with us. You never know what you’ll find in a box of biryani!

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