Dam Pukht Chicken Biryani

Dam Pukht Chicken Biryani is one of the most celebrated dishes that originated in Iran (formerly Persia) but later developed immense popularity in South-East Asia such as India, Pakistan, Bangladesh etc thanks to the Iranian travelers. There are several adaptations of Biryani depending on local palate and taste. In India, Hyderbadi Biryani stands on the forefront of Indian cuisine and is extremely popular so is Awadhi (Lucknow) Biryani.

In places such as Pune, the Sindhi and Dam Pukht Biryani(Iranian) has a pervading presence and is one of the most sought after dishes. Being in Pune for 6 years was the best of my life because I tried several Iranian hangouts in the Camp and Deccan area that served the best Dam Pukht Biryani you will ever find. Now thousand miles apart and nothing authentic in sight here in US, it made us extremely motivated to master this dish ourselves and enjoy whenever those Pune memories come to haunt us. I have included pictures of Dam Pukht Biryani from our recent preparation from YummyIndiaLounge Kitchen.

Please check out the detailed recipe here an acorn is a chav

VarsityLounge & Asian Fusion - Authentic Indo-Chinese cuisine now serving in Maryland

Indo-Chinese Ambrosias in Maryland have finally smiled. After years of wishful yearning, Marylanders esp of Indian descent have been blessed with one of the best IndoChinese joints specializing in exclusive Indianized Chinese cuisine.

For some of you who are not aware, Indo-Chinese cuisine is a signature Indian adaptation of Chinese cuisine which appeared to find its origins in Tangra regions of Kolkatta (formerly Calcutta).

On a rain soaked Saturday, the dinner appetite simmered for some Indo-Chinese cuisine. In the far flung recesses of memory was a name that suddenly popped up and the result was a drive to VarsityLounge/AsianFusion in College Park, Maryland. You got it right - this is a story of brother hood in arms. After the highly successful Asian Fusion venture in Virginia, the owners decided to extend their exclusive offerings to the Marylanders. God Bless em!!!

During my conversation with Danny (owner), he revealed that they have gone at great lengths to ensure that they maintain the lofty standards that Masala Country is renowned for. Even more pleasantly shocking was the fact that they sent their chefs for extended culinary training to Indo-Chinese restaurants in India where they were mentored by the best chefs in their trade.

A few things appeared strikingly odd - the restaurant was lounged on the ground floor of the Clarion Hotel. The entrance door carried a note - Comedy Admission $5 and on further investigation, it was revealed that a comic show was on the cards. Further inquisitions unearthed some compelling revelations that were just as sumptuous - The lounge section hosts variety of shows over the course of the week to attract the younger lot from the nearby university thriving.

We were ushered into the section meant exclusively for dinner. This section was the Asian Fusion. The Asian Fusion extends into a more happening swanky bar/lounge area - the VarsityLounge. The gentry essayed a wide spread from university majors to grandpa/grandmas dotting the place with commensurate ferocity.

While the interiors in the AsianLounge section left a little to be desired, the waiting staff demeanor bordered on flattering honesty esp with some very useful suggestions on the menu to try out. Although we could not try all of them but the waiting staff recommended their very popular appetizer in paneer chilli fry.

Born and raised in India and feasting on Indo-Chinese for decades ranging from Tangra style to the more conservative styles you get in Kanpur and Delhi, we knew exactly what we wanted to order.

Good Sweet Corn Soup is a rarity in Maryland, so we wanted to give it a try although our expectations swung between previous disappointments and the condescending belief from the established reputation of Asian Fusion of Virginia fame that this may be the elixir we have been searching for. We skipped the appetizers and headed straight to the main course. While my mind jostled to churn out the dishes - Vegetable Hakka Noodles, Chilli Chicken and Chicken Manchurian, Sarvesh (pleasing gentlemen from Nepal who waited our table) countenance with coyish smile noted down our order with a - "I know you are gonna like em" confidence which threatened to break one moment and retreat the next.

When the soup arrived, the smell drove us in a maddening bliss. The presentation and the texture looked disarmingly delicious and the inner voice cajoled us into diving right in. The soup was definitely leaps and bounds ahead of the some of the ones we have tried so far and the quantity could easily quench 4. (see pics). Although I would like to admit that the authentic ones I have tried in India are slightly thicker. Soup nicely peppered the simmering hunger while the timely arrival of main course satiated it with taste, aroma, quantity and authenticity.

Chilli Chicken was absolutely perfect - taste of red chilli and soy from the slimy thick sauce garnished with semi-cooked onions, green peppers in perfect harmony crowning its master - cornflour-battered fried chicken. (recipes available)

Veg Hakka Noodles carried an intrinsic authenticity that is seriously rare to find in most Indo-Chinese restaurants in US. With minimum garnish in carrot, spring onions and cabbage, Hakka Noodles company was thoroughly enjoyed by the likes of juicy-licious Chilli Chicken and saucy-licious Chicken Manchurian.

The crockery too added a traditional touch to the already exotic offering and the arrangement came together in some magical alignment to bless us with the most tongue-sizzling Indo-Chinese cuisine I have tasted in recent times. Yes this matches the best of Mughal Express (NJ), Nanking (NJ) and Ming (NJ) in their hey days.

While I could not try out their owner-recommended Sizzlers and American Chopseuys, I am looking forward to my next visit. With the rapport and repertoire, these guys carry on their shoulders, it will be interesting to see if they can maintain their reputation OR fall by the wayside like most other Indian restaurants.

Check out detailed reviews for Varsity Lounge & Asian Fusion here

Yummy India Lounge Special Cuisines

Presenting some exclusive and tongue-licious cuisines straight out of YummyIndiaLounge Kitchen.

 

Please check recipes of some of these dishes here

Doting on sweet sand dough

On a whitewashed saturday on this penultimate day of January, where outside errands have been halted, TV and food refreshingly emerged as the weekend buzzwords. Had lots planned for the day including some boring trips to local groceries and furniture stores. Jeez - Been three months since I bought a house and I am still lacking wood. Well it would need to wait another day. Thanks to the snow.

So the morning seemed to have passed off quietly. Dialed into ESPN2 for the expected - Serena - The Abusive Williams had already unleashed her abusive game in the third set on her way to winning the 13th slam at the expense of Henin dreaming a Clijsters-like comeback. But what a great run by the stodgy Henin. My sleeper cell (basement) felt awfully cold so had to turn on the heat to battle the 20 deg F outside. Made some mini trips to the front window of my kitchen staring at the precipitation and cursing the weather gods for ruining the day.

Next thing I see is wifey stepping into the kitchen with a sullen grumpy face. She appeared upset from the snow too, given how desperately she had wanted to venture out. She immediately pulled out an iron wok from some cranny that may have eluded me since I moved in. Glimmer of hope suddenly switched gears and now was brimming with confidence as she started to work her culinary magic on the gas. She pulled out a big spatula scooping out flour dough in lumps into the wok. With the burner on, she next poured out the pure Amul Ghee (Indian name for thick processed milkcream) which happens to be an Indian brand available in many Indian grocery stores such as Patel Brothers. With sugar sprinkled all over, it was time to mix em all up. She continued to saute the dough that looked like white sand (one you find on the Florida gulf coast) for the next 15--20 minutes. Eventually when the dough started putting on a brownish tinge, she added couple of cups of water that made the dough smoothen out. Another 5 mins of simmering and the dough was now ready for consumption. Wait a second, not yet. She sprinkled some cashews and raisins on top as the perfect garnish. This preparation in Indian circles is called "Sooji Halwa"(For more info, visit recipes at http://www.yummyindialounge.com)

Huddled cozily in my warm comforter in my sleeper cell, watching Fox Business airing a special on Growing your Own Business and making it big, I am doting on one of my favorite dishes my wife just prepared. Gajar Ka Halwa is another of my favorites. The taste is just perfect and the crunching of cashews while munching the Halwa drives your taste buds in unrestrained frenzy. A couple of more helpings and the tummy sounded off the warning bell, Enough dude..you are killing me. This one tasted more yummy given the holed up weekend.