Experienced foodies know that a buffet is the ultimate epicurean’s paradise, where limitless potential meets gastronomical exploration. Add to that nine speciality biryanis from across seven Indian regional cities, and you have a festive feast of unparalleled proportions.
Savour Thalassery’s coast in the form of a mildly-spiced Malabar prawn biryani with an oceanic depth and fresh herbs or Lucknow’s Awadhi-style royal cuisine through spoonfuls of saffron and rose water-infused basmati rice – all in one plate.
These biryanis and more are exclusive to the second edition of The Great Indian Biryani Festival held at The Line restaurant from May 11 to 24, organised by the High Commission of India in collaboration with Shangri-La Hotel Singapore.
Diners can expect several distinctive preparations of biryani with different varieties of rice, vegetables, and proteins with specific spices imported from the Indian subcontinent, noted Shangri-La Group’s Indian Speciality Chef Virendra Kumar.
“We wanted to showcase the different spices and techniques from each region,” said the 42-year-old with 13 years of luxury hotel and banquet experience across the Asia-Pacific.
Chef Kumar added that, while hotter climates produce a more grounded and earthy fare, evident in Southern Indian cities such as Chennai, the changing seasons of his hometown Delhi cultivate a palate for aromatic, well-seasoned dishes that favour subtlety over heat.
Three different cooking techniques were also employed.
The first is the “dum” method, where the parboiled rice and marinated meat are slow-cooked together for a few hours in a sealed heavy-bottom pot, allowing the trapped steam to create an end product that is delicately tender, yet saturated with maximum flavour.
An example is Hyderabad’s renowned slow-cooked biryani with a robust masala and succulent chunks of meat. The Line’s version opted for lamb, which was fork-tender and provided a perfect foil to the bold, regal spices reminiscent of royal Nizami kitchens.
The second is the “layered” method, in which the pre-soaked rice, fully-cooked meat and masala are carefully tiered and simmered over a stovetop for around 20 to 30 minutes – or just long enough for the grains to fully absorb the savoury juices.
This is perfectly embodied in The Line’s Tamil Nadu-style Dindigul Lamb Shank Biryani made with seeraga samba rice, a specialised short-grain rice that must be precisely cooked to achieve its signature al dente texture.
In contrast, the meat falls effortlessly off the bone and is well-coated with a tangy, braised masala that delivers a deeply satisfying burst of umami flavours with each bite. Pair it with a mixed vegetable raita and a glass of mango lassi to balance out the richness.
Third and last is the “assembly” method, wherein each component of the biryani is prepared separately but is served together as one, unified dish.
This applies to The Line’s Kolkata Aloo, Egg and Spring Chicken Biryani, where the potatoes and hard-boiled eggs are deep-fried in a seasoned batter to juxtapose the fluffy and fragrant basmati rice that is lightly-spiced.
Beyond the biryanis, the extensive spread also features an array of Indian delicacies and desserts to satisfy your taste buds’ every whim. For the full menu and reservations, please visit: http://shangri-la.com/singapore/shangrila/offer-detail/dining/the-great-indian-biryani-festival-at-the-line/
