Dhakai Testy Biryani

Sometimes it is greasy, and sometimes it is dry. But it is always spicy. It is a dish full of long grain rice will not stick to each other, and to keep a piece of juicy meat inside. It is pleasantly aromatic and not too sharp. A wonderful scent of spice and a lovely sight will bring the cup of water in your mouth. And when you taste it, the subtle flavors of spices and mildly pleasant to come through. It is well cooked, flavorsome, juicy and delicious. And when you start eating, you end up cleaning your plate down to the last grain of rice size.

This plate of delicious Biryani placed in front of you. Biryani is perhaps the most popular rice-based dish in the world, which is available in many forms. Although this dish is known as a famous traditional Indian cuisine in the world, from Dhaka Biryani means something very special food lovers. Traditional Indian Biryani is a number of options such as Hyderabad Biryani, Afghanistan Biryani, Sindhi Biryani, Biryani Lucknow etc. which clearly represents a different preparation of the different states of India. But from Dhaka Biryani is mainly two variations, Kachhi Biryani and Chicken Biryani. Kachhi Biryani is a smoked sheep meat (and, rarely, beef) and Chicken Biryani Chicken is the meat as an ingredient. India's preparation Bashmati long grain rice used in Biryani. Most of the recipes Biryani from Dhaka in Bangladesh to use the Kali-JIRA "rice, a very fine polao rice, which is produced only as the northern parts of Dinajpur.

Biryani is derived from the Persian word "beryan", which means "fried" or "roasted". It is believed that the Biryani was the Indian subcontinent Muslim travelers and merchants from the Arabs. However, there is also another saying in relation to the origin of Biryani. When the war during the period of Mughal soldiers was one item meal. Rice and meat cooked together and served. Later, this recipe was introduced more formally the king's dining and eventually become immensely popular throughout the rice eater community to the Indian subcontinent. Read More

Testy Bengali Food

Bengali food is the old kitchen from early Buddhism. It consists of a cooking West Bengal, which is a part and in East Indian Bengal, which is incorporated in Bangladesh. In early Buddhist scriptures, and Bengali 10 to 11 century, is an indication of a lot of products that can lead to good farming.

Although rice is a staple food throughout Bengal, there are two different styles of Bengali cooking. East Bengali food, a lot of weight in the fish and dal (spicy bean stew that is the mainstay of area). Food in West Bengal stands out from the liberal use of poppy seeds.

The large distinctive flavor of Bengali food will plant mustard and mustard oil. Mustard is used by three means: the oil used to fry foods, vegetables, cooked vegetables are used, and the seeds are crushed to a hot flavored.

Fish and shrimp are very common as well as kitchens. West Bengalis tend to make fish farm-raised from the estuaries, while the East Bengalis are most of the fish in large rivers of the region.

This fish stew recipe uses the ingredients and cooking techniques common to both East and West Bengal, and is very popular in both kitchens. Many of the chefs will bring a couple of Bengali dish of vegetables such as eggplant and potatoes in small cubes. Some of the ingredients have been changed to reflect the availability of the West. Read More