The art of making avakaya. It all starts with the selection of the unripe mangoes. They are later washed, dried, and cut into pieces. The spices used include turmeric, ...

Such pressures and demand lead to the birth of avakaya biryani, chicken 65 biryani, fried chicken birynai etc. Personally I am a lover of the traditional mutton biryani, but I am also a very poor ...

The menu’s most important dish is probably goat dum biryani ($17.99). Bone-in, marvelous chunks of goat are tossed with saffron-laced rice and sealed in a pan as they are slow-cooked — it’s ...

Soon after the sun goes down, the restaurant, which is open every day from 11 a.m. until 11 p.m. and has a capacity of 25, fills to its brim. Abu Daher, a longtime friend of Karim’s who owns a ...

Tourists ditch ‘dum biryani’ for ‘Avakaya’ Updated - June 13, 2016 02:32 pm IST - VIJAYAWADA: M. Srinivas. Copy link Email ...

Biryani is incredibly loved in India. But it was born in Persia (Iran) and came to India with the Mughals. Over time, it developed unique regional variations.The name sounds Indian, but this dish ...

Blending the Andhra avakaya with curd is one instant chutney alternative Mixing a spoonful of Andhra avakaya or the mango pickle with a bowl of curd is always a ready to make chutney idea if you ...

Contrary to popular belief, biriyani did not originate in India Biriyani is the quintessential celebratory dish in India and an aromatic delicacy that dazzles as a sublime one-dish meal, writes ...

Biriyani is the quintessential celebratory dish in India and an aromatic delicacy that dazzles as a sublime one-dish meal, writes historian and food expert Pushpesh Pant. The 400-year-old city of ...