Ramzan is special, not just for the fasting, but also the feasting at the end of the day. The holy month ushers in spirituality and along with it the delicious Nonbu Kanji and biryani. Recreating the Ramzan ambience, the Orchid restaurant at Hotel Fortune Pandiyan offers a range of biryani. “Six biryanis for 600 is the mantra of the festival,” says Ravi Sundar, the Food and Beverages Manager. “We have selected varieties of biryani from across regions and the menu will be rotated for the next 10 days.” The festival will offer three veg and three non-veg biryani daily, along with the accompaniments such as the Badam Sherbet and kanji.
First up is a ritual tasting of the kanji. A bowl of this aromatic rice gruel is enough to set your taste-buds on a culinary expedition. There is an underlying flavour of garlic. The broken rice mixed with finely chopped coriander and pounded spices tastes grainy and pleasant in your mouth. “The kanji is the best way to break the fast. The pudina and dhania are healthy too,” says Chef Masoodin Ali, working in the hotel for more than two decades. He then speaks of his signature Hyderabadi chicken biryani, the highlight of the menu. “Madurai people are more familiar with the Dindigul biryani. Hence, we thought we would serve Hyderabadi biryani everyday. The other one will be made in the dum style.” The chef has created special spices for each of the biriyanis.
“The kuska is more like a masala bhath. But, the spices make a Pudukottai kuska different from a pulav.” Non-vegetarians may look forward to chicken, mutton, fish, shrimp and turkey biryani, while the veggies have mushroom, paneer, tarkari and hariyali biryanis to feast on.
Hariyali biryani is an experiment of Chef Prabhat Kuila. “Lots of mint and coriander paste is added till the rice gets the green colour and flavour. Green peas, beans and few other green vegetables are also added,” he explains. “Tarkari biryani is simply mixed vegetable rice in a biryani avatar.”
Chef Prabhat suggests one starts with mutton biryani prepared in the thalapakatti style. “Unlike the Hyderabadi biryani, this is made with the seerga samba rice and is homogenous and less spicy,” he explains. Biryani made with fish and prawns is prepared in the Udankudi style.
The recipes for these were obtained from the coastal towns of southern Tamil Nadu. Along with the biryanis, the festival menu also offers a Chettinad gravy and a dry meat preparation as regulars.
As an accompaniment to the rice dishes is the Dalcha, made of lentils, raw mango, drumstick and brinjal.
Or a variety of raitas. A chilled badam sherbet is the perfect end to a rich and sumptuous meal. On Sundays, the menu also includes Haleem and the buffet is available for both lunch and dinner.
The Ramzan Nonbu Biryani festival is on till July 27 from 7 p.m. to 11 p.m.
The dinner buffet is priced at Rs. 600 plus taxes for adults and Rs. 350 plus taxes for children aged below 10. For reservations, call 8220136666
