The Biryani – by and for everyone!
The biryani has had such a long history of evolution that it could very well deserve its own bollywood movie rendition complete with drama, comedy and a song and dance routine. With origins that extend as far as ancient Persia, where in its most primitive form – was rice cooked after frying in oil.
The Biryani got a major facelift if we may use the word, during the era of the Mughals who bought the dish with them, thanks to a history of Persian influences. Obviously the Biryani at the time was not very reminiscent of the decadent dish overflowing with chunks of meat, potatoes and spices enjoyed today with a side of yoghurt and green salad, but never the less the evolutionary journey of the Biryani took a boost in the kitchens of the Mughals.
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A lot of passion goes into preparing the finest dish, and when its done on a grand scale – cooking takes on more than just a passionate art form. When preparing a multitude of dishes and ensuring absolute perfection every time, cooking becomes a scientific process. Processes require management and management requires a chain of authority and command.
Not many knew and appreciated the lengths to which finesse in the culinary arts had to be maintained, the Mughals understood this well and established an entire ministry to manage the royal kitchens. This ministry was headed by a Minister of the Kitchen who reported to the Vazir. Armed with an army of cooks, tasters, helpers and bearers the kitchen was managed as a government department would have been managed today.