Hyderabadi Vegetable Biryani: Spice-Infused Rice Classic

(Updated Version)
Let’s get familiar with the world of Hyderabadi Biryani. Known for its unique dum cooking method, where marinated meat and partially cooked rice are slow-cooked together, this biryani allows the flavors to meld into a perfectly balanced dish. It offers two varieties: kacchi (raw meat cooked with rice) and pakki (pre-cooked meat and rice layered together), both enriched with fragrant spices, saffron, and crispy fried onions. A fusion of Mughlai and local Andhra cuisines, Hyderabadi biryani is a true reflection of Hyderabad's royal heritage. Often served with mirchi ka salan and raita, it's an experience like no other. 

Now, here’s the truth - I’m not even sure if I’ve ever tasted authentic Hyderabadi Biryani, given the variety of biryanis we have in Malaysia. And honestly, I’ve never been to Hyderabad. Plans were made, but they didn’t materialize. I have, however, been to other parts of India (KOCHI KERALA), where the biryanis are simply sensational, each region offering its own unique twist. They’re super delicious - thanks to India’s rich spices and ingredients (CHENNAI DISCOVERY).

Tofu Manchurian and More: Tasty Tofu Dishes

(Updated Version)

I’m all about that tofu life! What about you? If you're as much of a tofu enthusiast as I am, you're in for a treat with the tofu recipes I'll be sharing, starting with the crowd-favorite Tofu Manchurian. Funny thing is, I’ve whipped up this dish a few times without realizing it had such a fancy name - I used to call it 'masala tofu' or 'spicy tofu' or whatever came to mind. But now, I proudly embrace its rightful name: Tofu Manchurian.

For those who don’t know, Tofu Manchurian is a star in Indo-Chinese cuisine, a vegetarian twist on the classic Chicken Manchurian, born from the fusion of Chinese and Indian flavors back in the 1970s, courtesy of Chinese immigrants in Kolkata. It’s a culinary blend that’s become a beloved staple across India. But here’s the twist - my version has a Malaysian flair. How’s that for a fusion?