Experience Luxury Dining at Kovalam’s Great Indian Biryani Carnival with the Sultan-e-Raan Biryani, a Culinary Marvel
Married to a Hyderabadi, I know that biryani isn’t just a meal; it’s a sacred tradition. In our home, biryani is taken seriously, and not every rice-and-meat dish will do. With myriad styles across India, one might think we’d be forgiving if a flavor doesn’t resonate. But when it comes to biryani, our standards are high, defined by spices, melt-in-your-mouth meats, and perfectly cooked rice.
So, with a mix of excitement and trepidation, I convinced my husband to join me for a meal at Kovalam, located in the President Hotel Dubai. They are showcasing a new culinary masterpiece: the Sultan-e-Raan Biryani, lavishly topped with 24-karat gold. This grand dish is part of the restaurant’s Great Indian Biryani Carnival, running from September 20 to September 30.
Vinod Naik, Executive Chef of President Hotel, explained the inspiration behind this festival: “Our passion for celebrating the diverse culinary traditions across India drives us. Biryani is an iconic dish, and we want to highlight its variety and depth. Each regional style has unique spices and techniques, allowing guests to experience the rich flavors.”
For the devoted biryani lover, the festival offers a delectable selection, featuring everything from Hyderabadi Nawabi Dum Biryani to the intriguing Bride Show Parda Biryani, and even a Quinoa Biryani.
Returning to the crown jewel of the festival—the opulent biryani. Why adorn a tenderly marinated mutton leg, perfectly cooked and bathed in rich gravy, with gold and silver foil? Naik explained, “Silver and gold have long been associated with luxury in Indian cuisine. This addition elevates the dish, providing an experience pleasing to both the eye and the palate. It also pays homage to the royal heritage of biryani, once served at the courts of emperors and nawabs.”
Served on a platter that can satisfy at least four hungry biryani aficionados, the dish is accompanied by naan and extra gravy. “The naan complements the biryani beautifully, offering diners a choice to enjoy it alone or paired with the soft, freshly cooked bread,” Naik noted.
But how does this recipe fit into the grand tapestry of biryani? My purist husband raised an eyebrow, asserting, “Not in Hyderabad.” Yet, Naik confidently stated, “Our biryani is a fusion inspired by various regions. While it leans toward the Hyderabadi style with its spices and rice layering, we’ve also infused elements from Lucknow biryani, especially in aroma and taste complexity.”
At Dh389, this dish may seem steep, but given the generous portions and flavorful bites, it certainly makes for a visually stunning experience. The Sultan-e-Raan Biryani promises to be a feast not just for the stomach but for the soul—a true celebration of culinary artistry in Dubai.
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