“We have the flavours established; the only thing we are looking forward is to set an ambiance of true Indian flavours.”

Haadi Biryani: Authencity Assembled

 

A place to celebrate the rich culture cuisines, Poshan and Pujan Nepal have researched their taste to recreate the Mughal palette only in Nepal. Their authenticity is proven by their selection of ingredients that make them an infused restaurant of Persian and Mugal cooking. A tour to India, where it all began, was the story of two brothers to commit to the spices used today at Haadi Biryani, Kathmandu. Located around the city, this place holds the scent of most delectable dishes for you to take your own Mugal tour. “We have the flavours established; the only thing we are looking forward is to set an ambiance of true Indian flavours.”

 

  1. Chicken Seekh

Tender, succulent with a soft fragrance of a few Indian spices, the Kebabs are flaky and melt in your mouth good. Kebabs are iconic for their cylindrical shape that are well-seasoned and grilled golden. It requires the blend of unique Indian spices resourced from both India and Nepal. To name a few of the spices we have coriander seeds, cumin, cardamom, and sugar. The meat itself is put through the food processor with garlic, ginger, and onions, a trick Mr Pujan Nepal shares for flavour consistency.

 

  1. Paneer Malai Tikka

The appetizer of the royals, it is a popular variety of Tikka having flavours light to mild. It is char-grilled to add a smokey flavour to the paneer brushed with cream, yogurt, and cheese. With each bite of tenderly cooked paneer, you will taste the mellow flavour, which is cut smoothly with the mint chutney served as a dish. You may not experience heavy spices in a dish like this but will have the palette of ginger, garlic, and home-blitzed garam masala. 

 

  1. Haadi Biryani

The essence of biryani can only be disguised when a person picks up the soft rice with their hands that is scented with the aroma of the spices, which is lightly coated with the mixture of Kormas and curries. The culture of any Hyderabadi Biryani has 3 layers of flavours, which is traditionally cooked in a clay pot over dum. Dum is one of the most unique and fulfilling ways of slow cooking which seals all the flavours inside the pot. Here, Handi Biryani infuses the pot with 18 Indian spices for its authentic style, fragrance, colour, and taste. A few of the main spices used are ginger, garlic, saffron, cardamom powder, star anise, stone flower, and natural kewra water. Decorated with fried onions, mint and coriander leaves, the clay pot holds the true aesthetic of Indian cuisine.

 

  1. Gajar ko Halwa

This is one of the most popular Indian desserts. It is delightful during the winter the simple Ingredients of Gajar ko Halwa Recipe: Grated carrots, milk, sugar, and nuts are stirred and cooked together. A whole lot of nuts make this a great choice to fulfil those post-meal dessert cravings.