Biryani, Biriyani, Beriani, Buriani; there are many names, styles and variations to this amazing one-pot Sunday dinner that it’s meaningless to talk about authenticity. But I do love them all.
As such, in my quest to learn how to cook what I like to eat, this took me about a month to tweak and to talk to many people who’ve added much to my understanding of this epic dish. Many thanks go to David Yip for the suggestion of the Cartouche and to Thanaletchumy for her tips and tricks. She’s a fantastic home-cook who does an epic Teh Alia.
Any mistakes found here however, are all my fault.
The World Streetfood Congress is dedicated to awww screw this: let the deep thoughts come later but for now, head on down to the event at F1 Pit Building & Paddock, 1 Republic Boulevard, Singapore 038975.
There are many reasons to do this and they are…
Michel Roux was at the Ritz-Carlton Brunch 78 and the whole of Singapore turned up. Well, at least the bits of society that considers itself gourmands. The creme, as it were, were seated in the fine Chihuly Lounge while the rest of us dregs sat elsewhere.
These days, I greet each invite with ennui and thus study the menu and beverage list carefully before agreeing to a Champagne brunch. Another consideration is the maturity of the PR managers; after all, we wouldn’t want what was private to become public affairs.
Fortunately, the M&C 2003 Grand Vintage Champagne offered made an adequate quaffing beverage and, after all, Michel Roux was helming part of the brunch menu; so OK.
It’s 2008 and I am amazed that some people still think the “@” sign is cool.
This crossed my mind when the ladies and Ganesh organized a dinner about a week ago and invited me. There were several options but I pleaded against going to Vansh because: a) I’ve been there many times and b) tandoori and kebabs get boring after a while.
So they decided on Indian Times at the former Big Splash. And in accordance to some Kosmic Law of Karmic Komedy, Indian Times is a restaurant that serves tandoori meats and vegetables on kebabs.
“Tomorrow I will bring you all to the best Biryani in Singapore!” declared eslim after a somewhat disappointing dinner.
“It is so good that TTC finished an entire pot himself”, he continued.
Coming from one of the most respected foodie in Singapore with an endorsement from a fellow foodie of similar prominence, such a claim is not to be taken lightly.