Ambur’s Age-Old Craft On A Plate
Biryani is not just food, it’s a celebration of emotions. Fragrant and flavourful, it is the dish that unites individuals from different cultures and ethnic backgrounds. It also has the power to stir up excitement, memories, and jubilation every time it’s served on a table.
The art of making biryani is all about understanding and respecting its gastronomic roots, historical significance, and traditional influence. As with mastering any craft, its preparation lies in the taste, textures, aroma, and the perfect attention to detail. Even the tiniest details are given careful consideration during preparation like: the frying of the onions, the marination of meat, the cooking of the rice, and the delicate balance of spice and fragrance. It is no wonder that it has become and continues to be one of the finest delicacies in the Indian culinary repertoire.
Owing to its versatility and complexity of preparation, every type of biryani is as diverse as our nation itself. Delectable variations of this dish are modified to suit the tastes of different regional palates. In this blog, let us delve into the region of Ambur and why this South Indian town lords over its biryani.
From Arcot to Ambur
Ambur is a small town in Tamil Nadu renowned for its high-quality leather products. How did this rural settlement become the epicentre for one of the most popular biryani varieties in India? Well, there is a history behind it and it all started with a man named Hasin Baig.
Hasin Baig worked as a chef in the royal kitchens of the Nawabs of Arcot. The cuisine of the Nawabs was largely influenced by local ingredients and food concepts borrowed from Tamil Nadu, Karnataka, and the erstwhile Nizams. The closely guarded recipe which was used to prepare food for the royals made its way to the town of Ambur. It was here that Hasin nurtured a centuries-old cuisine and brought it to the common man’s table. The famed Ambur Biryani was born in a small eatery started by Hasin, has tastefully evolved over the years by featuring smaller rice grains called Seeraga Samba and flavoured with regional herbs and spices to give it its native appeal. The rich taste, textures, and aroma are a bit milder when compared to its Hyderabadi cousin. What makes this biryani so deliciously different is its unique appetizing taste and the spicy savouriness that is brought out in the preparation method of marinating the meat and other aromatic ingredients in the right proportion. It is then cooked in “dum”, which is a slow cooking process that works like magic to beautifully infuse and elevate all of the flavours.
For Biryani Lovers and Biryani Fanatics
There is a small anecdote about a man from Ambur who loved biryani so much that he would flock down to the local eatery to relish the dish for lunch every day. He eventually went on to do this for over 15 years. There was nothing that could stop him from enjoying his favourite fare. Not his age, not even after becoming toothless. Such is the aura of Ambur’s biryani.
Biryani is not just about preparation. It is about people and passion – the secret ingredients that have preserved its heritage for all these years. If you would like to savour the tasteful legacy of the Nawabs in your kitchen, you can prepare an elaborate feast with Annapoorna’s Ambur Biryani masala. Our special masala is hand-crafted with indigenous spices to create authentic flavours that are a wonderful blend of culinary tastes and traditions. Try out our heritage recipe and share the joy of feasting together!