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Ahead of Pakistan's ODI World Cup 2023 match against Bangladesh at Eden Gardens Stadium on Tuesday, <keyword id="197178" type="General" weightage="20" keywordseo="babar-azam" source="Orion">Babar Azam</keyword>'s side indulged their taste buds and ordered <keyword id="41887" type="General" weightage="50" keywordseo="biryani" source="Orion">biryani</keyword>, <keyword id="62982" type="General" weightage="20" keywordseo="kebabs" source="Orion">kebabs</keyword>, and Chap from Kolkata's famous <keyword id="19327767" type="General" weightage="50" keywordseo="zam-zam-restaurant" source="Orion">Zam Zam Restaurant</keyword>. The 'Men in Green' chose to skip dinner at the team hotel instead choosing to try Kolkata's famous biryani. Pakistan cricket team ordered the food on Sunday through an online food delivery platform. Shadman Faize the Director of the Zam Zam Restaurant said that initially, they had no idea that no idea that the order was from the Pakistan cricket team but they got to know it later. Faize further stated that Kolkata has its own style of biryani which is very famous all over the world. "The order came through an online food delivery platform. They ordered three dishes which were biryani, kebabs, and chap. They ordered it on Sunday evening after 7 PM. Initially, we had no idea that the order was from the Pakistan cricket team but later we got to know it. I hope they liked the food. People from every nationality should come and try our food. Kolkata has its own style of biryani which is very famous all over the world," Shadman said. While the Pakistan team may have just chosen to indulge their taste buds with Kolkata's mouth-watering dishes, their dietary habits have come in for severe criticism by none other than iconic pacer and former skipper Wasim Akram. Akram had lambasted the team for being lethargic on the field after their loss to Afghanistan. In a post-match show on Pakistan based A Sports channel, Akram said it looks like the team has been eating kilos of meat every day. "Just look at the fitness levels of our players. We have been screaming here for the past three weeks that they haven't been through fitness tests in the last two years. Now should I name them individually, their faces are getting broader. Lagta hai roz 8 kilo nihari khate hain (Seems like they are eating 8 kilos of meat every day). There should be some test, you are being paid for playing for your country and there has to be a certain criterion," Wasim Akram said. The Pakistan team is virtually ruled out of making further progress in the World Cup and are currently at number 7 in the points table with four loses and 1 win. Their opponents in today's game Bangladesh are at number 9 on the table.

Kolkata biryani, kebabs on Pak Cricket team's menu ahead of clash against Bangladesh

<ul><li>2020 has indeed been a defining year for all delivery businesses in India.</li><li>However, this did not affect India's eternal love for <keyword id="41887" type="COMPANY" weightage="20" keywordseo="biryani">Biryani</keyword>. </li><li>Biryani was the most ordered dish on Zomato, Swiggy and Dunzo Bangalore. </li></ul>2020 has made me, as Micheal Scott puts it, a ‘little stitious’. I feel like I should hang a Nimbu Mirchi on Chicken Biryani’s Handi. Who knows what 2021 might bring along in the last level of Jumanji? What if I don’t see the elaichi in my Biryani and end up biting into it next year? (shrieks at the idea of it) <div type="image" title="Micheal scott meme" msid="80044330" hostid="261"></div> With the majority of the population being shut indoors for a larger part of 2020, Indians turned to their favourite food to cure their isolation blues. During this ‘unprecedented year,’ the only constant has been our undeniable love for good food. Food made quarantining, the long working hours and staying far from loved ones, a little easier and tastier. Some people put on their chef’s hat, others decided to order happiness from delivery apps like Swiggy, Zomato and Dunzo in the form of Biryanis. Our routines altered, we started exercising and jumped from one fitness app onto the other, but Biryani was that constant bright bowl of happiness. Why Biryani, you ask? Biryani is that pot of happiness that never disappoints. “Biryani ek art hai, art.” It takes you on a roller-coaster ride with its comforting warmth, spices that bring water in your eyes, elaichi (well, who put you here?), and its aroma. Like 2020, it is multi-layered but each layer promises something exciting and it also has different versions like Kolkata biryani, Muradabadi biryani, Hyderabadi Biryani, Ambur biryani, to name a few -- so that you never get bored. It is the best sleep inducer that makes a boring Zoom call interesting. It doesn’t burn in a hole in your pocket either. You can also take a picture of it to add some colours to your Instagram feed and your DMs flooding with, “akele akele” is just a perk that comes with it. Just a mention of it is enough to make one’s mouth water and feel hungry. Need I go on? Rebel Foods’ Behrouz Biryani even released a campaign to celebrate India’s love for Biryani. Speaking on why Biryani is special, Indrajit Ghosh, Global Head of Design &amp; Communication, Rebel Foods, said, “Biryani is not just-another dish in India. It evokes emotions and holds a special place in everyone’s lives.” It goes without saying that Indians’ love for Biryani was unaffected by the pandemic this year. In fact, the mighty Chicken Biryani reaffirmed its place as India’s favourite dish. It was the most ordered dish on FoodTech apps like Zomato, Swiggy and Dunzo. With a whopping 44,30,008 orders on Zomato and 5.5 lakh on Swiggy, it has enjoyed popularity across all states, leaving behind pizza, pasta and french fries. As per Swiggy’s StatEATstics report, Veg, Chicken, Mutton or Aloo, collectively some form of Biryani was ordered more than once every second in 2020! For every Veg Biryani, there were six Chicken Biryani orders. Chicken Biryani was the number one sold dish, Mutton Biryani snagged the 5th spot. Swiggy also added 3 lakh new customers because of Biryani as they made their debut on the app by ordering the dish. Zomato, on the other hand, delivered 22 biryani every minute in 2020! After the lockdown eased in our country, Zomato received around 44 lakh plus orders for Biryani and it even made a <a href="https://www.businessinsider.in/advertising/brands/news/zomato-wins-us-again-with-its-email-marketing-strategy-this-time-with-a-mailer-containing-biryanis-cv/articleshow/77871245.cms">CV </a>for its most-ordered dish to woo its consumers. <div type="image" title="biryani (1)" msid="80044372" hostid="261"></div> On Dunzo, Bangalore ordered the most Chicken Biryanis amongst other states. Google Trends’s interest chart is another proof why India’s love for Biryani is eternal. <div type="image" title="biryani interest - Google trends" msid="80044377" hostid="261"></div> Biryani also made Dominos’ franchise owner, Jubilant, fatter in November as its <a href="https://www.businessinsider.in/stock-market/news/dominos-pizza-parent-jubilant-foodworks-shares-rally-to-new-record-after-it-launches-biryani-brand-in-india/articleshow/79774051.cms">share prices</a> soared by 7%. It was shortly after Jubilant Foodworks announced a new brand called Ekdum! with a variety of biryanis from across India. It also filled the holes in our hearts as singles were responsible for more than 70% biryani orders, revealed Swiggy. Here's hoping 2021 doesn't break our love affair with this regal dish.

Biryani was a constant bright spot in our lives in 2020, Zomato, Swiggy and Dunzo give us the proof

<ul><li><keyword id="95677" type="CITY" weightage="20" keywordseo="Jubilant-FoodWorks">Jubilant Foodworks</keyword> announced a new brand called Ekdum! with a variety of <keyword id="555496" type="PERSON" weightage="20" keywordseo="Biryanis">biryanis</keyword> from across India. </li><li>The love for biryani was evident in the stock market as Jubilant’s share prices jumped by over 7% on Thursday (November 17) morning.</li><li>Last year in March 2019, Jubilant Foodworks had also forayed into the Chinese food segment with its own brand – Hong’s Kitchen. </li></ul>The parent company of Domino’s pizza and Dunkin’ Donuts knows what Indians love the most – Biryani. Jubilant Foodworks announced a new brand called Ekdum! with a variety of biryanis from across India. And the love for biryani was evident in the stock market as Jubilant’s share prices jumped by over 6% on Thursday (November 17) morning. Its share price stood at ₹2,873.45 as of 11.45 am. <div type="image" title="jubilant." msid="79774160" hostid="261"></div> The company announced its Biryani foray with the likes of Hyderabadi Nizami Biryani, Lucknowi Nawabi Biryani, Dindigul Biryani, Kolkata Biryani, Butter Chicken Biryani, Egg Biryani, Paneer Makhni Biryani, and Tawa Chicken Biryani. Jubilant is also keeping its offering in the affordable range with a starting price of ₹99. "In line with our strategy of portfolio expansion, we are delighted to introduce Ekdum!,our new venture in the Biryani category. We see strong potential in this segment and are confident that Ekdum!, with its sharp and differentiated proposition will create a strong position for itself in the market,” said Shyam S Bhartia, Chairman and Hari S. Bhartia Co-Chairman, Jubilant FoodWorks Limited in a joint statement. The foray into the Biryani segment has also been appreciated by market analysts as the food item is one of the most popularly ordered dishes across e-commerce as well as sit-in restaurants. “Biryani is one of the most popular dishes and a large category in India— it lends well to delivery, sells well across lunch/dinner, appeals across demographics and offers scale and robust profitability/return metrics,” said a report by Kotak Securities. The report further said that there are three factors to keep in mind for Jubilant’s new offering – the pricing is attractive, the economics that can be achieved with Biryani is comparable to that of Domino’s, however, while Domino’s has a consistent taste offering through its pizza, managing the same with biryani could be a difficult task as it will also depend on the chefs hired. And, the company will also face competition from established brands like Biryani By Kilo, Behrouz Biryani, Biryani Bluez as well as traditional biryani outlets across different cities which have a brand legacy working for them like Hyderabad’s Paradise Biryani, among others. “JFL is opening three restaurants in Gurgaon for Delivery, Takeaway and Dine-In, with more restaurants planned to open in NCR over the next few months. In our view, this is a positive move by the company, which would help JFL to boost the revenue growth significantly going ahead,” said Amarjeet Maurya, AVP, Mid Caps, Angel Broking. Last year in March 2019, Jubilant Foodworks had also forayed into the Chinese food segment with its own brand – Hong’s Kitchen. Having started with a single outlet in Gurugram, the brand has scaled to five more stores. And experts believe that both the biryani and chinese cuisine offerings will help the company. “In our view, the platform is in place to accelerate store additions to 100-125 per year in Domino’s and 30-40 aggregate between HK and Ekdum!. We believe there is room for Jubilant Foodworks to step up aggression and investments,” said the Kotak report. SEE ALSO: <a href="https://www.businessinsider.in/business/news/india-has-a-hot-new-debate-on-its-plate-should-the-likes-of-burger-king-kfc-and-mcdonalds-menus-mention-calories/articleshow/79771040.cms">India has a hot new debate on its plate: Should the likes of Burger King, KFC and McDonald’s menus mention calories?</a> <a href="https://www.businessinsider.in/india/news/cooking-lpg-gas-cylinder-prices-hiked-by-100-this-month-how-much-subsidies-on-gas/articleshow/79772801.cms">Cooking gas prices hiked by ₹100 this month – check what happens to subsidies</a>

Biryani makes Domino’s Indian franchise owner 7% fatter⁠— the street's evidently "jubilant"

<div type="image" msid="58128689" hostid="261"></div>

 
(Image: India Times) 
 Whether you are a foodie or not, the indomitable aroma of a plate of hot <keyword id="41887" type="UNKNOWN" weightage="20" keywordseo="biryani">biryani</keyword> is sure to make you drool. Quite popular among Indians and its diaspora, Biryani has earned the luxury of being a royal food. A simple hotch potch of rice, vegetables and meat with some authentic Indian spices has made biryani a love affair for gastronomers. 
 
Given the sheer richness and diversity of Indian cuisine thanks to the bountiful cultural heritage, almost every region has its own version of the biryani. The biryani of Hyderabad, Kolkata, Kashmir, Lucknow, and Kerala are the prominent delicacies in the country. 
 And To offer home cooked style fresh biryani to customers across India and worldwide, an Indian start up has just come up with variety of aromatic and flavorsome meal, with right combination of Carbohydrates(Rice) &amp; proteins(Meat/vegetables). <keyword id="4405228" type="UNKNOWN" weightage="20" keywordseo="Biryani-By-Kilo">Biryani By Kilo</keyword> (BBK) has already taken the <keyword id="674224" type="COMPANY" weightage="20" keywordseo="Delhi-NCR">Delhi NCR</keyword> foodies’ market by storm. 
 
So why is BBK so unique while there are so many restaurants serving the same? 
In an exclusive interview with Business Insider, Kaushik Roy, the founder of BBK claims, the uniqueness lies in the fact that Biryani is made fresh only after the customer order is placed, and delivered in the same handi that it is prepared. 
 Along with co-founder Vishal Jindal, who is a diehard foodie with vast entrepreneurial/PE and scaling up expertise, across different businesses and geographies- the founder duo want to make Biryani By Kilo a pan Indian &amp; worldwide brand. 
Innovation 
However one just can’t stop asking what actually made the duo kickstart a venture, the market of which is quite saturated. 
 
Standardized Process and Systems, best Kitchen Technologies and ERP, going back to traditional and lost recipes of Biryanis/Kebabs/Kormas, New Packing and Delivery methods to ensure freshness are the major innovations BBK has already done in the segment. 
 

	<div type="image" msid="58128734" hostid="261"></div>

 
Here's how BBK delivers 
 
Funding 
BBK received funds from investors, including Chandigarh Angels Network, ex-Evalueserve Chief operating officer Ashish Gupta, GlobalLogic's Sunil Singh, highly successful US IT entrepreneur Alok Bhatia, and some senior executives from leading Financial &amp; Legal Firms. Rohit Chand and his son Ashish Chand also participated in BBK investment round, through their family fund Yukti Securities, which makes angel investments in the food and IT sectors. 
 
Revenue model 
BBK is currently generating an annual sales run rate of around Rs 7-10 cr. And targeting annual sales run rate of Rs 15-20cr by Mar 2018. BBK has currently 4 delivery outlets in NCR (Gurgaon, Dwarka, Noida, South Delhi- Shahpurjat). BBK plans to launch in other major cities like Pune &amp; Bangalore after Mar 2018.

A well funded start up is nowdelivering freshly cooked biryani at your doorstep. Have you tried it yet?

Biryani fights are common all over India and can get rather messy, what with all the vested emotions from across the states. Whether you are a foodie or not, the indomitable aroma of a plate of hot biryani is sure to make you drool. Quite popular among Indians and its diaspora, Biryani has earned the luxury of being a royal food. A simple hotch potch of rice, vegetables and meat with some authentic Indian spices has made biryani a love affair for gastronomers. 
 Given the sheer richness and diversity of Indian cuisine thanks to the bountiful cultural heritage, almost every region has its own version of the biryani. While the biryani of Hyderabad, <keyword id="6354925" type="COMPANY" weightage="20" keywordseo="Kolkata">Kolkata</keyword>, Kashmir, Lucknow, and <keyword id="28504" type="CITY" weightage="20" keywordseo="Kerala">Kerala</keyword> are the prominent delicacies in the country and more popular, there are a lot of other varieties as well, some of which are on the verge of extinction. 
 
Something like doodh ki biryani, Muthanjan biryani or seviyyon ki biryani aren’t really popular in the country because not many people know about it. 
 
Tracing down the origin of the biryani, Dr. Elizabeth M. Collingham, a research fellow at Jesus College, Cambridge, who has her own book on Indian curries, said the biryani was created in the Mughal royal kitchen, as a confluence of the native spicy rice dishes of India and the Persian pilaf. However, some other researches claim that the 16th century Mughal text Ain-i-Akbari makes no distinction between biryanis and pulao: it states that the word "biryani" is of older usage in India. No matter when it originated, the biryani has been an eternal embodiment of delicacy. It is an enormous power. In fact it’s power was evident, though in this reference, negatively so, when a bunch of people were lured by a plate of biryani to burn buses in Bangalore. So powerful a food, yet not many know about the variants. 
 
So here we present the 10 types of biryanis with recipes to make your weekend worthy of memories. 
 (Image: <keyword id="71187" type="COMPANY" weightage="20" keywordseo="Wikipedia">Wikipedia</keyword>)

Biryani lovers, did you know there are really 10 types of
major Biryanis in India?

<ul><li>An ICMR survey says that the highest intake came from vegetarian dishes like dal fry, rice, stuffed paratha, chuduva, bisibelebath, and pulihora. </li><li>People in Delhi and Ahmedabad consumed high levels of visible fat among the seven metro cities. </li><li>Mumbai and Hyderabad consumed the lowest visible fat amongst the seven metroes surveyed. </li></ul>Who likes to have dal without a sputtering tadka of red chillies? Well it is this love for delicious food might be inching up your fat intake. Along with dal fry, dishes like stuffed paratha, chuduva (poha), Karnataka’s staple Bisibelebath and Andhra’s favourite pulihora (tamarind rice) — have all been listed as foods with high amounts of ‘visible fat’ by an ICMR survey. It doesn’t matter if you are a mutton <keyword id="41887" type="PERSON" weightage="20" keywordseo="biryani">biryani</keyword> person or a chicken biryani person. Almost all non-vegetarian foods like, fish, chicken, egg and mutton give high amounts of visible fat, says the survey by Indian Council of Medical Research-National Institute of Nutrition (ICMR-NIN). But vegetarians have nothing to be too happy about either. Those who love to eat rice with potato fry and other tubers and roots consume more ‘visible’ fat, the survey says. Moreover, researchers noted that contrary to general belief, vegetarians consumed more fat than non-vegetarians in the seven metros they surveyed. Delhi and Ahmedabad top the fat charts The Dil-wala Delhi meals and Gujarati meals which “cannot-be-served-without-ghee” also made it to the top of the list. The survey says that Delhi and Ahmedabad consumed the highest levels of visible fat among the seven metros <keyword id="8796353" type="COMPANY" weightage="20" keywordseo="whilemumbai">whileMumbai</keyword> and Hyderabad consumed the least. The other cities which were a part of the survey were Bengaluru, Chennai and Kolkata. 
 <div type="image" title="pexels-photo-941869." msid="74192649" hostid="261"></div>



 “The visible fat consumption levels were significantly higher in Delhi and Ahmedabad at 44.4 gm per person/day and 43.9 gmrespectively, while the average intake in Hyderabad and Mumbai were the lowest at 25.1 gm,” says Prof P K Seth, chairman of International Life Sciences Institute India. ‘Don’t ditch your biryani but eat healthy’ Seth added that the average intake of all metros pooled was at 32.6 gm per person/day. ICMR recommends 20 gm per person per day. Overall, 18% of the total intake of energy came from visible fat. “Although, we know you can’t ditch your beloved biryani, but it is important that people are motivated to consume balanced diets, adopt a healthy lifestyle, undertake physical activity including Yoga,” said Seth. He also said that healthy dietary practices must begin early in life. See also: <a href="https://www.businessinsider.in/india/news/here-is-the-price-of-a-thali-in-every-india-state-and-jharkhand-has-the-cheapest/articleshow/73799864.cms">Thalinomics: Here is the price of a thali in Indian states — and Jharkhand has the cheapest</a>

Meals in Delhi and Ahmedabad have the highest amount of fat

These photos prove Kolkata is the land of good food

Swiggy is a Bangalore-based food delivery startup that collated data from eight cities (Bangalore, <keyword id="12864" type="COMPANY" weightage="20" keywordseo="Chennai">Chennai</keyword>, Hyderabad, <keyword id="66" type="COMPANY" weightage="20" keywordseo="Delhi">Delhi</keyword> &amp; NCR, <keyword id="2094" type="COMPANY" weightage="20" keywordseo="Pune">Pune</keyword>, <keyword id="6358070" type="COMPANY" weightage="20" keywordseo="Mumbai">Mumbai</keyword> and <keyword id="6354925" type="COMPANY" weightage="20" keywordseo="Kolkata">Kolkata</keyword>) where it operates, and tracked top five cuisines, main course items, snacks, and desserts across India to find out what the Indian cities are ordering in. 
 
<a href="http://www.businessinsider.in/ubereats-is-coming-to-india-this-year/articleshow/56733641.cms">ALSO READ: Guess what’s cooking? UberEATS is coming to India this year!</a> 
 
It has partnered with over 12,000 restaurants across these locations. 
 
These are the highlights: 
 
• Main course: the Indian cuisine--in its various north and south avatars--emerged more popular than its American and Chinese competitors. 
 
Most popular non-vegetarian main course item was chicken biryani, except in Delhi-NCR where top six dishes were dal makhani-naan, burgers, chole bhature, egg rolls, masala dosa and pav bhaji. 
 
<a href="http://www.businessinsider.in/the-jaipur-lit-fest-tried-to-be-cashless-and-failed/articleshow/56738111.cms">ALSO READ: The Jaipur Lit Fest tried to be completely cashless and failed. Here's what happened.</a> 
 
• Biryani capital, Hyderabad, made up for Delhi’s underwhelming response by ordering biryani even during snack time--between lunch and dinner--when orders in other cities gravitated toward street food and burgers. 
 
• Regional cuisines held sway in their geographies and in diametrically opposite locations. For example Delhi-NCR, apart from ordering chole bhature, loved to order masala dosa. 
 
<a href="http://www.businessinsider.in/this-iot-device-will-help-you-save-money-and-reduce-your-water-consumption/articleshow/56734647.cms">ALSO READ: This IoT device will help you save money and reduce your water consumption</a> 
 
Similarly, Chennai showed a healthy appetite for north Indian delicacies. Mumbai remained truly cosmopolitan by ordering from every cuisine, and Chinese dishes found favor mostly in Delhi-NCR and Kolkata. 
 
• Most price-conscious city - Price-wise, Pune came out as the most price-conscious city due to its large student population. Rest of the locations did not seem to see the price as a barrier to getting good food home delivered instantly. 
 
Image credits: <keyword id="310615" type="PERSON" weightage="20" keywordseo="Le">Le</keyword> Casse Croute

What are people eating in top eight Indian cities, according to Swiggy

New Delhi, One of India's most creative chefs who put nawabi <keyword id="19945772" type="General" weightage="20" keywordseo="lucknow" source="keywords">Lucknow</keyword>'s <keyword id="20612438" type="General" weightage="20" keywordseo="dum-pukht" source="keywords">Dum Pukht</keyword> cuisine on the world map, and also became the first practising member of his fraternity to ever get a Padma Shri in 2016, Imtiaz <keyword id="19974186" type="General" weightage="20" keywordseo="qureshi" source="keywords">Qureshi</keyword>, passed away on Friday at the age of 93. An unlettered cook who started working from the age of nine, Qureshi, who was known for his trademark handlebar moustache, Santa Claus-like personality and the chaste Urdu in which he would narrate his stories from the kitchen, was famous for inventing dishes whose ideas he would pick up from conversations with his patrons and fellow professionals. His influences and inspirations extended from the empress of ghazals, Begum Akhtar, for whom he invented a dessert named Lab-e-Mahshoukh, or pista kulfi drizzled with a sour cherry sauce, to <keyword id="20612440" type="General" weightage="20" keywordseo="roger-moncourt" source="keywords">Roger Moncourt</keyword>, the French chef who ruled the Continental kitchens of Delhi, from whom he picked up the secrets of the sauces that give French cuisine its distinctive personality. Qureshi started out training to be a pehelwan but ended up as an apprentice to his ustads, Haji Ishtiyaq and Ghulam Rasool, and started working with a Lucknow-based catering company that was serving the Indian Army during the Chinese War in 1962. It was then that Qureshi got to serve Pandit Jawaharlal Nehru, who was being hosted by the Uttar Pradesh chief minister, C.B. Gupta. To make the occasion special, and out of respect for Gupta's vegetarian sensibilities, Qureshi, who's best known for mutton and fish dishes, invented the Turush-e-Paneer, escalopes of cottage cheese stuffed with dried plum and oranges, quilted in a tomato plum sauce. As the fame of his culinary prowess spread, he moved up the professional totem pole, being hired by Lucknow's then go-to hotel, Clarks Avadh, and then being head-hunted by Ajit Haksar, the founder of ITC Hotels, for the group's new address in New Delhi -- Maurya Sheraton. And from there, he travelled the world, winning accolades wherever he went. At the Maurya, Qureshi became instantly famous. Diwan Gautam Anand, who was banquet manager when the chef was in his element, remembers how the nation's high and mighty would shower gifts on Qureshi in recognition of his food, which was then a novelty in the Butter Chicken-soaked national capital. According to Anand, Qureshi was indeed a self-taught powerhouse of culinary talent, but what made him stand apart was his 'milansar' personality, which enabled him to soak in whatever knowledge anyone had to offer. Anand remembers how Qureshi once came back excited from a dinner he had curated for the Afghan ambassador because he had discovered the brinjal dish known as 'badin jaan'. Overnight, he recreated it for Dum Pukht, the restaurant at the Maurya Sheraton, that became synonymous with the master chef and a standard-bearer for Indian fine dining. Dum Pukht's Badin Jaan consists of wheels of smoked brinjal with a spiced tomato topping and a smooth, creamy spiced yoghurt sauce. It was at Dum Pukht that the jugalbandi of the doyen of food writers, the late Jiggs Kalra, and Qureshi created sensations such as the Kakori Kabab (the melt-in-the-mouth version of the chunky mutton seekh kabab), with Kalra inventing the story of the toothless nawab in its honour, the signature Dum Biryani, and umami-packed gravy dishes such as the Koh-i-Awadh, the 'paya' reinvented with lamb shanks, and Mahi Dum Pukht, red snapper fillet cooked in an almond and brown onion sauce. He had created this dish first for the wedding of a Mumbai socialite's daughter in 1972 and he gave it a Bengali twist a couple of decades later with his Mahi Qaliya, where rohu fish cooked in mustard oil is the base ingredient, for a Kolkata-based news baron. With the passing of Imtiaz Qureshi, India has lost a chef who not only gave Indian fine dining a new lease of life and a personality of its own, but also, despite being unlettered, became its finest and most colourful spokespersons around the world.

Imtiaz Qureshi , the chef who put nawabi Lucknow's Dum Pukht on the map, passes away

<ul><li>Indians love to have that ‘extra’ <keyword id="425731" type="UNKNOWN" weightage="20" keywordseo="FREE-FOOD">free food</keyword> with each delivery, according to Eat Cravings Report 2019 released by UberEats. </li><li>Extra Sauce’ topped the charts as the most popular food delivery request, followed by ‘Spicy’ and ‘Extra Onions.’ </li><li>According to a report by RedSeer Consulting, India’s food delivery industry is going to be worth $2.5-3 billion.</li></ul>When ordering food, Indians want a pinch of extra with everything be it extra sauce or extra mayo or even extra cheese. This is what a report by UberEats called Eat Cravings Report 2019 said. The report says that every order came with a special instruction. Topping this list is requests to make it ‘spicy’ along with extra onions. Chicken Biryani re-emerged as the favourite late night craving food in Hyderabad, Chennai and Kolkata. As per a report by <keyword id="6358977" type="UNKNOWN" weightage="20" keywordseo="swiggy">Swiggy</keyword> in May too, chicken biryani was the top favourite. Ludhiana topped the dessert category, as it received highest orders for Gulab Jamun. Meanwhile, Bengalureans who spend hours in traffic don’t want to wait for too long for their food. The city ordered two-minute food, Maggi in large numbers from UberEats. As the world celebrates International Sushi day, Swiggy too released a report which said that Delhites love Japanese dish. But cities like Guwahati, Ludhiana, Chandigarh and Amritsar seem to prefer Sushi dinner. According to a report by RedSeer Consulting, India’s food delivery industry will be worth $2.5-3 billion. <keyword id="830092" type="COMPANY" weightage="20" keywordseo="Zomato">Zomato</keyword> and Swiggy are the leaders in the space with their volumes hitting millions per month. In a report released earlier this month, Swiggy has <a href="https://qz.com/india/1635965/in-2018-swiggy-beat-zomato-olas-foodpanda-uber-eats-by-a-mile/">36% market share</a>, followed by FoodPanda with 32% while Zomato was trailing at 23%. See also: <a href="https://www.businessinsider.in/chennai-super-kings-mumbai-indians-final-swiggy-orders-and-zomato-predictions/articleshow/69290747.cms">From Chicken Biryani to Samosas, here’s what Indians ate while watching the IPL</a>

UberEats is making some 'extra' money while pushing its main menu into Indian homes

<div class="KonaFilter image-container display-table float_right"><div><div class="image on-image"><a href="http://www.businessinsider.com/mcdonalds-should-buy-indikitch-2015-5">Hollis Johnson/Business Insider</a></div></div></div>Indikitch, the New York City-based Chipotle-style Indian food chain that aims to bring Indian food to the masses, is rolling out some new products. Indikitch's <a href="http://indikitch.com/menu.html">existing menu</a> is reflective of the different types of cuisine eaten across India. The menu consists of the following main courses:<ul><li>Feast: Includes your choice of main sautéed in traditional sauce with sides of rice, dal, kachumbar, and naan. The meal is representative of North Indian cuisine. </li><li>Biryani: A saffron rice bowl with your choice of main sautéed in biryani sauce, pickled onions, and fenugreek leaves. The bowl is topped with crispyfried onions and includes both pineapple raita and peanut mirchi dressing. This dish is reflective of Mid-South Indian cuisine. </li><li>Dosa: A rice and lentil crêpe filled with your choice of main, sautéed with pickled onions, tawa masala spices, coconut &amp; coriander pestos over romaine lettuce with coriander mayo. The meal represents South Indian cuisine. </li></ul>While all of these meals are delicious, as Business Insider video producer <a href="http://www.businessinsider.com/fast-casual-indian-food-indikitch-review-2015-9">Joe Avella noted</a>, there's a reason why Indikitch isn't yet the next fast casual phenomenon. "Not only do we want it fast, but we want to eat it fast. While we drive, while we walk, while we work." And you can't do that with Indikitch's existing menu."We took it to heart," one of Indikitch's principals, Deepak Amin, told Business Insider. "We said that's a challenge." Amin and his wife Dipali, who creates all of Indikitch's dishes, spent six to seven months developing the new menu item, which can be eaten on the go.Enter Indikitch's newest creation, the Kati Roll, which is madly popular on the streets of Kolkata, India. The Koti Roll is made up of your choice of main rolled up in paratha, or flatbread-like crust, sauteéd in mint chutney, tandoori pesto, and pickled onions, and is the closest thing resembling a sandwich in India. An order will cost $9.19 plus tax, and includes two rolls.<div class="KonaFilter image-container display-table"><div><div class="image on-image">Hollis Johnson</div></div></div>In addition to the Kati Roll, Indikitch will also be rolling out Kulfi, or Indian ice cream, and grab and go snacks. The Kulfi will be available in Pista (pistachio and rosewater) and Malai (cooked milk, rosewater, and caradamon). The Kati Roll, Kulfi, and grab and go snacks will debut at Indikitch's <a href="https://www.indikitchtogo.com/store25/restaurant.php">Flat Iron location</a> (25 W 23rd St) on August 3, and its <a href="https://www.indikitchtogo.com/store940/restaurant.php">Columbus Circle location</a> (940 8th Ave) on August 4. The brand is also opening four new locations, three in Manhattan and one in New Jersey. Stay tuned for Indikitch's secret menu. <div class="KonaFilter image-container display-table"><div><div class="image on-image">Hollis Johnson</div></div></div> <div class="margin-top"> <h3>NOW WATCH: <a href="http://www.businessinsider.com/key-exercises-get-stronger-2016-7">An exercise scientist reveals the key to getting stronger</a></h3> <div> <div> <div class="ooyala-video-player" data-video-autoplay="false" data-video-id="VubGdvNDE6avxGj37Zv1jxiHQlkseRzB" data-player-variable="ooyalapopvideo" id="ooyalaplayer_popvideo" style="width:1280px;height:720px"></div> </div> </div> </div>

You Searched For "kolkata biryani" and got 11 results

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