Biryani Blues - Award-winning Authentic Hyderabadi Food For You

Talk of the ever so popular Hyderabadi cuisine and the first name that comes to my mind is 'Biryani Blues'. Brainchild of husband-wife duo, Raymond and Aparna Andrews, Biryani Blues is the proud recipient of the Times Food Award 2016 in the category of Best Hyderabadi.

Last weekend, yours truly visited their new, biggest outlet in Dwarka Delhi, to see what the buzz was all about.

First things first - Biryani Blues is a casual dining restaurant that serves the most 'authentic' Biryanis and starters from Hyderabad. Unlike other Hyderabadi restaurants, here the raw meat and semi-cooked rice are prepared together to give the Biryanis the most flavorful texture.

Times Food Award 2016 - Best Hyderabadi

Both Raymond and Aparna originally hail from Hyderabad and relocated to Gurgaon in 2010. Within no time, they identified a huge gap in the supply and demand for Hyderabadi cuisine, which is popularly known as the Deccani cuisine of India.

Hyderabadi/Deccani cuisine of India

Biryani Blues was conceptualized with the aim of promoting the native cooking style of the Hyderabadi Muslims. The first outlet was open in Supermart Gurgaon in 2013. Initially, Biryani Blues focused on food delivery only.

Biryani Blues offers most 'authentic' starters from Hyderabad

With five outlets in Gurgaon and one each in CP and Dwarka, respectively, Biryani Blues is well on its way to becoming a truly successful franchise. The owners bootstrapped themselves to the top; not many know they even had to sell off their apartment for financing the second outlet.

Biryani Blues - Menu

The Dwarka outlet was opened in mid-February this year and can easily house over 70 people at any given time. Currently funded by a private equity firm by the name of Carpe Diem Capital, Biryani Blues has more than 100 employees on their payroll (overall); this outlet in particular employs a staff of 20.

Seating at Biryani Blues

Given that they have a covered area of 2000 square feet, you'll find ample space inside their premises to move around. The restaurant is well lit and the air conditioners work just fine.

Caricatures sketched on the walls of Biryani Blues

The decor is modern yet Indian; the caricatures sketched on the walls of Biryani Blues recreate the life of Hyderabadis with focus on their unique lingo. You'll also notice hues of blue and yellow on every wall.

Front desk at Biryani Blues

At Biryani Blues, the kitchen is in the capable hands of Head Chef Sheikh Ishtaque who has close to 16 years of F&B experience. He also dons the responsibility of training other staff members. Operations are headed by Mr. Manmohan.

Desserts at Biryani Blues

Some important food ingredients used in the food here (such as Ghee) are imported from Hyderabad.

Seating at Biryani Blues

Considering that summers are just around the corner, Biryani Blues offers a choice of three refreshing summery beverages - Fresh Lime Soda, Iced Tea, and Rose Lassi.

Rose Lassi

Here's what you should try at Biryani Blues.

Starters and Entrées

Chicken 65

[My Rating: 5 out of 5]

Hyderabadi Chicken 65 (a. k. a. Andhra style Chicken 65) is a tad different than the original version from Chennai. Here, deep-fried boneless chicken pieces are sautéed with spicy yoghurt sauce to render a juicy, flavorful appetizer. Add coriander leaves and chilies, and you have a potential winner at hand.

Chicken 65

Mutton Shikampur

[My Rating: 4 out of 5]

It used to be one of the most liked royal dishes of the Hyderabadi Nawabs. Taking the legacy to a whole new audience, Mutton Shikampur comprises ground mutton mince cooked with cumin seed, clove, cinnamon, and Bengal Gram lentils. The fried patties contain a filling of spiced yoghurt, onions, green chilies, and mint.

[The word 'Shikampur' implies 'belly full'; referring to the kebab filling.]

Mutton Shikampur

Keema Rukmi

[My Rating: 5 out of 5]

Traditionally the first item served on any Muslim wedding, Keema Rukmis are crispy, golden, deep-fried puffs with keema filling.

Keema Rukmi

Corn 65

[My Rating: 3 out of 5]

These crispy, deep-fried baby corn fritters make for a classic evening snack. Golden brown in color, Corn 65 is known for its unique texture and taste.

Corn 65

Tawa Paneer

[My Rating: 3 out of 5]

Made by cooking cottage cheese on tawa, this sumptuous dish scores high on taste. Perfect appetizer for vegetarians in the house!

Tawa Paneer

Mains

Hyderabadi Dum Biryani - Mutton/Veg/Chicken

[My Rating: 5 out of 5] 

A traditional Hyderabadi meal that comprises meat/vegetables and rice. The meat is marinated with spices and yoghurt for hours before it is slowly cooked between layers of long-grain Basmati rice. Served alongside dahi ki chutney and mirchi ka salan.

Hyderabadi Dum Biryani

Hyderabadi Dum Biryani

Bagara Baingan

[My Rating: 5 out of 5]

Bagara Baingan is fried eggplant cooked in a curry with tamarind and poppy seeds.

Bagara Baingan

Kofta Curry Chicken

[My Rating: 4 out of 5]

Kofta Curry Chicken is a delicious and flavorful assortment of chicken wings cooked in Indian gravy and flavored with aromatic spices.

Kofta Curry Chicken

Desserts

Double Ka Meetha

[My Rating: 5 out of 5]

A perfect dessert, Double Ka Meetha comprises hot, crispy fried bread pudding soaked in cardamom flavored syrup and topped with dry fruits.

Double Ka Meetha

Double Ka Meetha

Khubani Ka Meetha

[My Rating: 4 out of 5]

Traditional Hyderabadi dessert made of dried apricots stewed to perfection. Served with fresh cream or vanilla ice cream.

Khubani Ka Meetha

Finally, Biryani Blues offers not just the best biryani in Delhi-NCR but also a wide array of traditional Nizami dishes, prepared with the choicest spices to lend the most authentic flavors possible.