Hyderabadi biryani Archives - Local Food Eater

New Indian Banana Leaf

December 26, 2021 Comments Off

(Gerry Furth-Sides) Banana Leaf officially taking over the site of beloved Zafran Pot changed the perfection of a restaurant closing. The small cafe continues the legacy of offering superlative Southern Indian dishes. New owner, Sridhar (Sri) Sambangi, a close friend of the previous owners, oversees the kitchen. Sri’s expanded menu includes variations of their biryani that he championed.

Banana Leaf’s fresh, healthy food includes the first-ever organic chicken tikka masala in LA. Other exclusive Southern Indian regional specialty dishes on the menu in the category of biryani are Paneer (Cottage Cheese), Chicken 65 and Dindigul (Chennai Style). The appetizer category lists Hyd Boneless fish fry; Pizza Samosa; Gobi 65, and Chicken Manchurian. The curry section features Lamb Tikka Masala, Mango Dal and Andhra Chicken Fry. Photos and descriptions are on (www.bananaleafla.com)

The menu is small and inviting, filled with the fresh, bold flavors that have made this regional cuisine so beloved in India for centuries. It is lively eating, filled with unusual combinations of home and street food. Standouts include fun, informal Dabba Box Lunches. A two-week rotation of new, exclusive regional items on the menu will introduce guests to as many dishes as possible.

Hospitality at Banana Leaf follows the philosophy of Atithi Devo Bhava, “the guest is equivalent to god.” Five full meals will be offered daily to customers unable to pay. Sri has also established a sponsoring affiliation with the UCLA hosted dinner project.

Sri’s Hyderabadi, India background is the starting base of the Banana Leaf menu. The area is famous for its Hyderabadi Dum Biryani, as well as the residents’ passion for it. Other Southern Indian dishes are based primarily around rice, lentils, and stews.

Sri is already an integral part of the close-knit ethnic food community on this stretch of Venice Blvd. that has earned the reputation of serving the best Indian food in the city, if not in the country. Sri’s passion and knowledge for authentic Indian cuisine in California are also shown in his restaurant video series on YouTube.

He has worked with close to 1000 chefs and owners in Southern California as founder-owner of Clorder, Inc. Using the latest cutting-edge technology from his two-decade long, successful career in the high-tech industry, he designed a white label restaurant branding platform that also acts as a liaison between restaurant and delivery systems.

10408 Venice Blvd Suite: B, Culver City, CA 90232 (650) 872-9304. Hours: 11:00 AM to 3:00 PM, 5 PM to 9:30 PM. Closed Wednesday. (www.bananaleafla.com)

Zafran Pot Stirs Up Top Indian Biryani

September 11, 2021 Comments Off

(Gerry Furth-Sides) Modest little Zafran Pot has long outgrown its title of the “baby on the block of stars” (Venice Boulevard at Motor). The are has been celebrated for authentic regional Indian food for decades with Mayura and Annapurna Cuisine nearby . Owner-Chef Sneh Lata Gumidelli ‘s exceptional Hyderabad-style, savory biranyi ranks right up there with the best.

The name itself, Zafran (saffron) refers the spice that colors the rice in the famous dish. Nestled on the table next to it are Salan gravy and Raita sauce. This biranyi looks as if it is calming staring at the diners about to enjoy it.

The basmati rice soaks overnight and then is cooked on a very low heat. Instead of the classic dough used to seal the pot, Chef Sneh uses aluminum foil. In addition to organic, locally sourced ingredients, technique is key here.

Pumpkin seeds replace the more usual peanuts in Chef Sneh’s version, for example. After passing the rigorous Halal requirements, meats are marinated overnight in house-made masala. Unusual, enticing appetizers and dessert complete each authentic meal. Biranyi is to Indians what hamburger is to Americans or Lasagna is to Italians. Everyone has his favorite – “the best”- version of this stuff of legend. Yet Hyderabad-style comes up most often as arguably the best in all of the India. The key to the test of its unbroken, perfectly flavored long- grain rice is a historic slow-cooking dum technique in a completely sealed tub, plus the expertise in the seasoning and marination of the ingredients added to it.

The history of Biryani dates back to as early as the fifteenth century when Mughals invaded India. (It only takes knowing they were descendants of Genghis Khan to get an idea of their power). The word itself finds its origin in the Farsi word “Birian” which means “fried before cooking.” Improvised upon in various ways through the centuries, each region in India has its own distinct style of cooking, which often includes blending in local flavors.

Hyderabadi Biryani came to be so special due to a progressive ruler, Niaza-Ul-Mulk. He not only introduced the royal recipe to the public, but started spreading it to other parts of the country, which in turn prompted local variations.

It was during this period that the famous Kacchi (mutton) Biryani was fine-tuned, primarily by introducing the technique of separately marinating the meat in all the herbs and spices before cooking it with the moderately done rice.

Specialties are family recipes and popular dishes from different regions of India are on the menu. Owner-Chef Sneh also knows what pleases diners. When she cooked for a company that sold packaged dinners for families primarily in the discerning Indian community, her food became so popular she was invited to demonstrate her work in several online videos. She personally oversees every dish with one other cook in the kitchen.

Chef Sneh may be the star chef of this little place but the beaming smile of her proud husband partner, Santosh is as wide as the room. It is, in fact, Santosh who is from Hyderabad while Sneh is from Bangalore. The menu dutifully notes “it is cooked on dum for maximum flavor” for the Hyderabad Dum Specialty Plate menu. The list reads:Organic Chicken, Organic Lamb and Vegetable, all marinated in spices, yogurt, zafran (saffron). “We put out the Lamb Dum Biryani only on Friday, Saturday and Sunday,” Santoosh told us. Word is spreading and already every table at Zafran Pot is fully booked on the week-ends.

The small menu mirrors the size of new Zafran Pot with new dishes debuted as they are perfected in the kitchen, such as Lamb Rogan Josh and Cauliflower because Chef Sneh understands the universal appeal of flavors and textures. Appetizers include crunchy Samosa and Pakoda. Onions and a variety of masalas fill the Vegetable and Egg Puffs. The decadent Vada Pav ($4.95) (shown below), deep-fried mashed potato fritters inside pillowy mini-burger buns, just about make a full meal. Add the snap of red onion, the tartness of lime and the bit of cilantro with it, and it also defines umami. Vada Pav hold deep-fried mashed potato fritters

Other Specialty Plates include non-vegetarian Curries served with White or Brown Rice or Naan ($10.95). Locally sourced Halal chicken marinated over night is featured in the more uncommon Chicken Chops with gravy made of spinach, cilantro, onion and spiced with cloves and cinnamon.

Khubani Ka Meetha with Ice Cream features Dried Apricots boiled in sugar syrup, served with ice cream ($4.95). This house specialty is rarely found in local Indian restaurants. The apricots are soaked overnight to remove traces of seeds.

Zafran Pot, 310-838-2130, 10408 Venice Blvd. Culver City, CA 90232.
//www.zafranpot.com/
//www.facebook.com/zafranpot

Authentic Indian restaurant Zafran Pot in Culver City

September 6, 2021 Comments Off

A ‘Biryani Hot-sPot’ with ratings above 4.5 and over 100,000 + biryanis sold to date! Zafran Pot is located on Venice Boulevard in Culver City, California, notable for its dining and busy nightlife scene. Keeping these in mind, the founder has curated everything from the location to the logo meticulously. Check their website to learn more about this.

Birth of Biryani at Zafran Pot

From the journey of a roller coaster ride to running a restaurant successfully, the owner shares her story of victory.

“I put my love, sweat, and energy to build this restaurant”, says Snehlata Gumidelli. Zafran Pot started in the year 2016 as a catering business and emerged as a restaurant. Following this, Sneh and her husband Santosh Gumidelli have been, as one can say, ‘Killing it!’. After two years of catering, Sneh got an opportunity to work at Mytable as a home chef. In addition, she was lauded for her performance by customers. Taking a big leap, Sneh and Santosh decided to open Zafran Pot for people to enjoy her exclusive home-style Indian cooking.

Santosh hails from Hyderabad in India, where a special type of biryani originated – The Hyderabadi Dum Biryani. Sneh says, “my husband introduced me to biryani”. She always loved food and cooking. But never imagined turning it into her career. A massive tragedy in her life inspired Sneh to start this business and proved to be a stepping stone. Today, she is fulfilling her sister’s dreams and succeeding with flying colors.

What goes into preparing the authentic biryani?

‘Biryani‘, derived from the Persian word ‘birian’ means to fry before cooking. So typically the ingredients used are fried, mixed with rice, meat/egg, and placed in a handi (metal pot used in Indian cookware). But let’s find out how Zafran Pot prepares its authentic biryani!

The chefs here follow a unique recipe. They marinate the meat for 12 hours, with onions, yogurt, mint, cilantro, and various spices. The basmati rice (long-grained aromatic rice) is soaked overnight and cooked on a low flame the next morning. Summing up, these ingredients are then placed in a gigantic utensil and cooked in the dum method. Originally, the dum method uses a dough to seal the container to cook biryani. Although Sneh uses her version to seal the container with aluminum foils.

Zafran Pot is the only restaurant in Culver City that prepares its dishes using organic chicken (halal only). They do not use additives such as MSG (monosodium glutamate), and colors.

Zafran Pot is not all about biryani

From appetizers to desserts, Zafran Pot has numerous dishes to try out. You can order your favorite meal at Zafran Pot now!

To celebrate their fifth anniversary, Sneh and the chefs are adding new dishes to the menu. If you’re planning to order food this weekend, you wouldn’t want to miss out on this authentic Indian restaurant!

Five Must-Haves and Why at new GRAND Bawarchi in Woodland Hills

June 11, 2018 Comments Off

(Gerry Furth-Sides) It almost goes without saying that when Indians frequent an Indian place, as at the new Woodland Hills Grand Bawarchi, you know the crowds are there for authentic, consistent cuisine. And this is so true.

The four family/friend owners’ already achieved their goal: to “create an initial sense of home away from home, the warmest hospitality. Then add to that, the smile on any Indian filmgoers faces at the name, “Bararchi ” on the caricature sign. The name may formally translate to “Chef”, but to Indians, it refers to a very famous, lively 1972 Bollywood film.

Hospitality makes it worth the trek to the Woodland Hills eatery from any area to this modest cafe that looks to have been a fast service, drive-through at one time. Once inside (and there is a free parking lot), the big-energy welcome, colorful decor is in direct proportion to the small size.

Executive Chef Amarpal Sabherwal laughed at me, nothing I liked his dish garnishes so much (I do). That’s because the restaurant, well known in the Indian community, does an enormous amount of high-end catering. Actually, this is the GRAND Bawarchi, the major eatery of a multi-unit location company It compares to Bob Spivak’s high-end Beverly Hills Grill on the Alley, and the more casual Daily Grill menus.

(1) Beverages head the must-have list are the Beverages, refreshing after any drive. Even the Bawarchi Mango Lassi is different. Here salt and Masala (mix) spices are added to a fresh Mango/Salt/Masala Lassi. Nimbu Pani is also freshly squeezed, with salted lemon/lime citrus juice. The very special Falooda features milk, rose syrup, chia seeds and ice cream – so rich you could have it as a dessert shake – if not for the rare desserts here.

(2 and on up to 18) are the Biryanis on the daily menu. Centuries-old Biryani has been making its journey from Persia and on through India. Tasty as all the northern versions are, somehow the Hyderabadi Biryani became most famous.

Biryani became as exalted a dish in this area after Emperor Aurangzeb appointed Niza-Ul-Mulk as the new ruler of Hyderabad as it was when it was first popped up and was developed in Persia, It is believed that the new ruler’s chefs created close 50 different versions that used fish, shrimp, quail, deer, and even hare meat. The aromatic saffron is the star of this dish. You can catch a whiff of it as the dish comes to the table.

“Dum” is the keyword. Chef carefully lays strips of bread dough tightly seal the lids on massive cooking pots. This unhurried method makes it “special.” The low and slow cooking allows the juices and spices to mingle in his flavorful—and all-vegetarian—curries, dals, and masalas.

(3) Chicken Roast Biryani is one must-have special. It’s the chef’s updated own version of the Hyderabadi version, The chicken is extra crispy because it is first cooked with rice and vegetables, then it is taken out and coated with a rice flour and cornstarch batter and fried until crisp. Being the highlight, it has adorned the rice instead of being mixed in as usual.

Nizam Handi Veg and Chicken Majestic (below flanking Special dum chicken Biryani. Nizam Handi Veggies include steamed, mixed vegetables, including eggplant simmered in spicy, creamy barwachi special sauce. Chicken Majestic is marinated, boneless, spiced and then cooked with Biwarchi spices.

Special Dum Chicken Biryani flanked by t.

Biwarchi Special Congora Chicken dum Biryani are must-tries. And so are the Biwarchi Special Goat Dum Biryani and the Thalappakatti Goat.

(4) Bawarchi Special Majestic Corn, kennel corn battered and fried, then tossed in a special sauce reflects the lively quality of the chef’s creations. Cornstarch makes it especially silky. Executive Chef Amarpal Sabherwal has created catering menus for 20 years and he knows that a crisp texture, as well as deep taste, satisfies diners.

Andhra Stuffed Mirchi is chili peppers battered with spiced flour and fried for a crunch in a bed of onions and lime, graced with pretty little carrot “flowers”.

For a twist on the commonplace Paneer (cheese) Tikka, try the Paneer Edina Tikka or the Bawarchi Paneer Tikka, which is marinated cottage cheer and cooked in a clay oven for a very different texture.

It’s not surprising if you cannot make up your mind so there are “Frankie” choices of menu combinations for $10. You can probably eat at Bawarchi for a month without repeating a meal!

(5) Dessert unique to Bawarchi is their Special Double Ka Metha. Fried toast flavored with milk, sugar and rose syrup is served with a nut topping.

One or more of the three partners, or the Executive Chef, are on site when you visit – a key to a successful operation. And the owners are in the import-export spice business so you know that everything is fresh, fresh, fresh.