To layer the biryani start with a bed of boiled rice, a teaspoon of ghee, sprinkle of crispy onions It is no secret that biryani is one of the most flavourful and beloved desi dishes. Whether it ...

Perhaps you’ve noticed a small lizard darting across the garden or slipping into a cozy corner indoors. While their presence may provoke fear or curiosity, lizards hold a fascinating place in ...

It is the land of soothing nihari and soft kebabs, the kormas and kalias. Additionally, it is also the place where the legendary Awadhi Biryani was born. Awadh is the historical name of the ...

Bamboo Biryani’ is gaining popularity in the tribal areas of Alluri Sitarama Raju (ASR) district. For tourists from across the country who have been familiar with the Bamboo Chicken here ...

Established in 1973, Jaffer Bhai’s Delhi Darbar is an institution when it comes to biryani. Today, they are popularly known as ‘The Biryani King of Mumbai’. Jaffer Bhai’s Delhi Darbar manages to live ...

In the vast landscapes of Australia, where unique wildlife thrives, the shingleback lizard emerges as a fascinating and often overlooked creature. With its distinctive appearance and unhurried ...

A group of Tamil Nadu-based devotees were caught eating egg biryani on the sacred hills of Tirumala, leading to an outrage on social media. The local police warned the devotees for violating the ...

This lamb biryani is real centrepiece dish, but it's actually easy as anything to make. Serve garnished with pomegranate seeds to make it look really special. Heat the oil in a non-stick frying ...

Fry the onions in batches until golden and crisp. Drain on kitchen paper. Serve the biryani with the crispy onions and scatter over the dried rose petals, coriander and mint.

Dalwadi grew up in India, where vegetarianism is rooted in ahimsa, the principle of non-violence toward all living beings.