Everyone enjoys eating the delicacy known as biryani. “Fried before cooking,” or “biranj,” was introduced to India in the fourteenth century by Taimur the Lame.

Savour the delicious dishes at ITC Royal Bengal‘s “Jashn e Biranj” culinary campaign, where pulao and biryani are transformed into experiences beyond compare. This gastronomic excursion, hosted at the Grand Market Pavilion, is expected to be a remarkable fusion of flavors, spices, and fragrances. “Jashn e Biranj” will provide flavorful and fragrant pulao and biryani from Bengal, Hyderabad, Malabar, Lucknow, and Karnataka.

Under the auspices of the Kitchens of India series, Jashn e Biranj presents India’s abundance of unusual, underappreciated, and regal cuisine in keeping with ITC’s Responsible Luxury philosophy.

Chef Zubair Qureshi was raised in a family of royal khansamas and picked up a lot of dishes from the royal kitchens at a young age. For this festival, he has prepared a delicious menu for patrons.

The vegetarian menu comprises Kathalki Biryani, Bharwan Mirch Dum Biryani, Guchi Subz-e-zar Biryani, Doodhiya Dum Biryani, Kala Moti Biryani, Subz Andra Biryani, Soya Aloo Bohri Biryani, Arab ka Amrit and Motia Biryani.

The non-vegetarian menu comprises Gosht Noor Mahal Biryani, Murgh e Zaffrani Biryani, Shrimp Malabar Biryani, Gosht Nargisi Kofta Biryani, Murgh e Chooza Biryani, Mahi Dum Biryani, Gosht Matiaburj Biryani, Murgh Yakhni and Mahi Kofta Biryani.

Jashn e Biranj is available as a part of the dinner buffet till 11^th February at Grand Market Pavilion, ITC Royal Bengal. 

The timings are from 7–11 pm.

For reservations please call 033 44464646.

Priyanka Dutta