The Super Deluxe restaurant at Upper Weld Road transformed into a culinary microcosm of India on Feb 6 with its one-day biryani festival.
Customers were treated to the scent of aromatic spices and an impressive 40 varieties of biryani that represented nearly every state across the Indian subcontinent.
At just $25 per pax, the establishment served an unlimited buffet spread, which featured 25 non-vegetarian and 15 vegetarian biryanis from timeless classics to regional favourites.
The man who concocted the idea for the festival is Super Deluxe’s owner Srikanth Reddy. The 45-year-old noted that he wanted an event to express his love for authentic flavours.
“My passion for food is what drove me to organise this Biryani festival. I wanted customers to experience the diverse flavors of biryani from across India under one roof,” Mr Srikanth said.
To ensure an authentic experience, Reddy brought in culinary experts from Andhra Pradesh and Tamil Nadu specifically. The chefs utilised traditional cooking techniques, ranging from the slow-cooked “dum” method to specialised “a la carte” style preparations.
The festival started at 11.30am sharp, but the buzz had begun much earlier. In anticipation of a larger turnout, the restaurant set up a color-coded token system to differentiate the vegetarian diners from the non-vegetarians.
By noon, the restaurant had reached full capacity. Yet, a steady line of hopeful customers continued to queue out on the street, eager for a taste of the pan-Indian feast. The event drew about 250 customers in total.
A reason for the high demand can be attributed to the biryani buffet’s inclusive menu. One of the diners, Mr Sridhar Rajamani, 52, brought a large group of 23 friends, himself included.
“I’m a vegetarian, so I was pleasantly surprised to see the many types of vegetarian biryanis. The jackfruit biryani and paneer biryani were a real treat to my taste buds,” Mr Sridhar said.
Meanwhile, meat lovers found their favorites in the non-vegetarian varieties. Another diner, Mr Kannan Gurusamy, a banking professional, expressed disbelief at the sheer scale of biryanis available.
“I couldn’t believe there were 40 varieties. Since I love mutton, I tried the Kerala-style mutton biryani and the seeraga samba biryani. Both were excellent,” Mr Kannan said.
The festival proved to be more than just another buffet spread. It also was a communal celebration of Indian heritage and culinary culture. The tables were mainly occupied by families and friends, who mingled over unending plates of biryani.
Given the overwhelming reception and positive feedback, many patrons have requested for the one-day biryani festival to become an annual tradition at Super Deluxe.
RELATED STORIES
12 Feb 2026 21:03
5 Feb 2026 19:02
