About Sikandrabadi Biryani - Flavors Of Biryani in Shop No. 122 Jaipuria Plaza , Sector 26, Noida

And as YOU settle in to get ready for another bash of New Year 2017, and no one in their right minds would ever say no to the mouth-watering goodness that is biryani. There's really nothing that a hot steaming plate of biryani can't fix. So for all biryani enthusiasts, here's some lip-smacking good news for you……

As we are Introducing biryani bank “SlKANDRABADl” FLAVOURS OF BIRYANI , a contemporary new Indian take away restaurant in Noida Sector 26 , Jaipuria Plaza that will delight customers and keep you wanting for more…

We offers many exciting new variations of this hearty dish like Chicken Dum Biryani, Mutton Dum Biryani & Egg Dum Birnayi as well as chutney, raita, and salads.

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And don't worry, even if you are a vegetarian, we have something for you as well. The vegetarian versions Veg Dum Biryani starts from Rs. 100 and from Rs. 120, you get the non-vegetarian variety. So you won't have to dig a hole in your pockets to fill your stomach.

Biryani is an evergreen classic that really needs no introduction. India offers so much on its culinary platter but the one dish Indians unanimously love indulging in is the mouth-watering biryani. With local and hyperlocal variations having evolved into distinctive styles of biryanis, one is spoilt for options when it comes to experiencing this melting pot of flavours.

The deliciously complex blend of flavours, spices, and aromas in biryani have come to epitomise the zenith of Indian cuisine.
So if you are a die-hard fan of this delicious dish, take things up a notch and tease your taste buds a little more with the story of what makes biryani so extraordinary.

Though it may appear to be a dish indigenous to India, in reality the dish originated quite far away. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj, the Persian word for rice. While there are multiple theories about how biryani made its way to India, it is generally accepted that it originated in West Asia.

It is said that Mumtaz once visited the army barracks and found the Mughal soldiers looking weak and undernourished. She asked the chef to prepare a special dish that combined meat and rice to provide balanced nutrition to the soldiers – and the result was biryani of course! At the time, rice was fried in ghee, without washing, to give it a nutty flavour and prevent it from clumping. Meat, aromatic spices, and saffron were added to it before cooking the mix over a wood fire.

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