Kolkata's Kouzina Mining Co's ongoing biryani festival offers some unique flavours

For die-hard foodies, it would appear that there is no problem in the world that a plate of aromatic biryani cannot fix. If a good mound of flavourful, spice-soaked rice evokes myriad sensations in you, Kouzina Mining Co at Salt Lake is the place to be this summer. They offer a range of from all corners of the country, as well as innovative preparations that meld the best of occidental flavours with flavours of the Orient. All of this is a part of the ongoing food fete titled The Great Biryani Festival, which will last till July 8. Indulge stepped up for a special tasting... 

“The people of Kolkata love their food, especially biryani, and they are very passionate about it. To satisfy their palate and give them something they would appreciate, we have introduced The Great Biryani Festival. The menu at Kouzina Mining Co has been curated with the best ingredients and spices, some sourced locally and some nationally, keeping in mind the local palate. Anyone who walks in would surely love to dig in,” says Rishi Singhal, the co-founder and owner of the diner, extending an open invitation. The 86-seater eatery is decked in a rustic look with wooden walls, and subdued, metallic lights. 

We were first served the Kachhi Gosht ki Biryani — fragrant rice with raw mutton, soaked in curd and spices — cooked dum style. It arrived in an earthen pot, with a purdah of flour on it, accompanied by an appetising bowl of Boondi Raita and papad. Next up was our favourite — the Oriental Biryani and the Lucknowi Biryani. While the first was a spicy concoction of Schezwan spices and traditional chicken biryani, both dishes served up a bounty of flavours in every bite of the succulent boneless pieces of meat. This was followed by the Malabar Jhinga Biryani — a dish inspired by the fresh flavours of Kerala, topped with a humongous tiger prawn. 

We also had the Nilgiri Biryani that arrived with a choice of chicken or mutton marinated in Hara masala — a paste made of fresh mint leaves, coriander, coconut powder and green chillies. The dish hit all the right notes, with just a perfect hit of piquancy. “The menu has been designed with a variety of flavours from many places. We want the city to experience the best biryani on offer. The Oriental and Continental varieties are completely off the griddle and an outcome of in-house experimentation. We offer both vegetarian as well as nonvegetarian options, with each biryani distinctly individual in its taste and ingredients,” concluded Ashok Kumar Yadav, the executive chef of all Kouzina outlets. 

From noon to 11 pm. Meal for two Rs 1,100 plus taxes