The Art of Authentic Dum Biryani
At Salaar, biryani is not fast food. It is an art passed down through generations of master cooks who understood that patience, precision, and respect for ingredients are what separate the ordinary from the extraordinary.
Our kitchen operates by three unwavering principles—principles that define Kolkata-style biryani and that we honor with every plate we serve.
The Copper Handi
We cook our biryani in traditional copper handis—not modern steel pots. Copper conducts heat evenly, allowing the rice and meat to cook gently without burning. The metal adds a subtle richness to the flavor that no stainless steel vessel can replicate.
This is the vessel our ancestors chose. We see no reason to abandon it.
The Dum—Sealing in Perfection
True dum biryani is cooked on a low flame, sealed with dough to trap the steam inside. This slow, patient method allows the flavors to meld—the saffron, the ghee, the caramelized onions, the meat juices—all absorbed into every grain of rice.
There are no shortcuts here. The lid stays sealed. The flame stays low. The biryani cooks in its own aromatic steam until it reaches perfection.
The Kolkata Spice Blend
Our spice blend is what sets Kolkata biryani apart from its cousins in Hyderabad or Lucknow. We use a lighter hand with chili, favoring instead the warmth of cinnamon, the floral notes of mace and nutmeg, and the earthiness of bay leaves.
Saffron, soaked in warm milk, lends its golden hue and delicate aroma. Rose water and kewra essence add a whisper of fragrance. Each spice is measured, each addition deliberate.
This is not a recipe. It is a ritual.