Biryani Wazwan Feast empire-biryani
Biryani Wazwan Feast empire-biryani
Biryani Wazwan Feast empire-biryani
Biryani Wazwan Feast empire-biryani
Biryani Wazwan Feast empire-biryani
Biryani Wazwan Feast empire-biryani
Biryani Wazwan Feast empire-biryani 28th May Shahi Mushroom Biryani
Biryani Wazwan Feast empire-biryani 28th May Lamb Biryani
Biryani Wazwan Feast empire-biryani
Biryani Wazwan Feast empire-biryani
Biryani Wazwan Feast empire-biryani
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Biryani Wazwan

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£20.00
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Wazwan is a term used in Kashmir, the north of India, to refer to a multi-course meal. Preparation of a wazwan is a great point of pride in Kashmir culture and as such it is often served at festivals and reunions. We’ve lovingly interpreted the word here to refer to the plethora of dishes available as part of Empire Biryani’s a la carte menu, each designed to complement the lamb or mushroom biryani.

Biryani is traditionally cooked for big celebrations in India; for weddings, parties or when is a child is born. “We tried to individualise it,” laughs Harneet, “but it easily feeds 2-3 people”. The dish is cooked throughout South Asia, but Empire Biryani’s version hails predominantly from the North of India and Pakistan. From start to finish, the delicate cooking process takes 36 hours. The difficulty, Harneet explains, lies with timing it perfectly so that the rice is soft and the meat is succulent but holds its bite. With so many timings to balance, pastry isn’t typically a focus—instead a combination of flour and water is often used to give ‘dum’ (seal and steam) to the biryani. Empire Biryani brings pastry to the fore by creating an edible shortcrust. The flaky, golden lid can be torn and used to scoop up the contents – “that’s what sets it apart.”