Kathmandu :

Seems like the recent visit by Bollywood actress Urmila Matondkar sent the right message back home in her country. The premium hotels around town are teeming with Indian tourists, and hotels are doing their best to hype what they have in their kitchens. Not that the kitchens are deplete of anything original.

Says Pavan Kapur, Executive Chef at Soaltee Crowne Plaza, “We’ve added biryanis to our regular menu because that’s the regular demand coming from our guests. And we thought why not incorporate it in the usual menu we have at Bukhara.”

Soaltee Crowne Plaza gives an opportunity to those who love to binge on biryanis, that

too, particularly at Bukhara. But mind you, it’s not the usual biryani fare that you get — it’s the authentic Hyderabadi biryani (heard that before?) prepared by the deft hands of executive sous chef Devendra Ghosh.

The spices and condiments are what primarily contribute to the biryani’s tantalising taste that ranges from cloves, cardamom, cinnamon, bay leaves, coriander to mint leaves apart from the basic ingredients. The main ingredient that accompanies the spices is the meat — chicken, goat, and lamb, and even beef. But veggies don’t need to fret as the attractions apart from Galawati kabab, Achari barrah, Murgh kali mirch tikka, and Jhumke anarkali, also include Rajmah aur anardana ki tikki, Bhuna paneer tikka.

Kacchi ghost ki dum biryani, Samundari macchi ki rani biryani for the non-vegetarians, and Chilman biryani and Noor mahal biryani for the veggies, each served with Onion raita, Mirch ka salan, Baigan ka salan and Pyaz ka salan are a delicious delight. The dish is served with Raita, Korma, Curry which make for a perfect combination.

And though, the promotion doesn’t have the 49 varieties that the original Nizam’s kitchen boasted, after you wrap up the meal with the delectable dessert phirni, you’ve already have had the heavenly experience.