Biryani Festival at Marufaz – Daawat e Mughlai

By: Rajdeep Bhattacharjee

August 7, 2015

2 Comments

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If you like well-spiced and extremely generous portions of rice and meat, then Marufaz will hit the spot with its heady biryanis. They cook their chicken and mutton briyanis traditionally in a dum style, which flavours the rice immensely. Flavorful but superbly balanced biryanis that you can’t stop eating, dunked in glorious Lucknowi Biryani, or Hydrabadi Biryani if you prefer. This will satisfy any Biryani craving you have and then finish off with a nice glass of Burhani!

 

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Marufaz Daawat e Mughlai, begins their voyage in this monsoon by spreading the delightful royal aromas of exotic range of Biryanis, in their first Biryani Festival from today at their Flag ship store in Behala. This occasion is graced by presence of Tolly Celeb, Koneenica Banerjee. The restaurant retains its old world charm with photos of assorted news over the years, and allows you to dine comfortably in air-con. Sitting arrangements are also specious and comfy.

 

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Authentic Mughlai cuisine, which is derived from Persian-influenced food served in the imperial kitchens of the Mughal Empire which was traditionally centered in the north Indian cities of Delhi and Hyderabad has now become an important staple of the Bengali diet in Kolkata. The dishes Marufaz Daawat e Mughlai brings out here are Kachhi Gosht Ka Biryani, Murg Tikka Biryani, Mutton Lucknowi Biryani, Machli Biryani, Prawn Biryani, Moti Biryani. For vegetarians, there is Kofta Subz Dum Biriyani, which is the north Indian style of biriyani and Subz Hydrabadi Biryani. This is followed by desserts like Zafrani Firni and as accomplishment there is Burhani.

 

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I tried Machli Biryani first and found it less spicy and pretty decent. This briyani was cooked and served traditionally, without any curry, but every bit aromatic. It’s also healthier with the omission of ghee, so you can feel a tiny bit less guilty.

 

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Next I tried Murg Tikka Biryani and that was quite interesting. Perfect mixed of chicken tikka with dum biryani and chicken pieces were full flavoured, well-spiced and tender. With a generous and even spread of texture throughout the biryani, you’re ensured oozing glory.

 

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Finally I enjoyed Kachhi Gosht Ka Biryani, this kid goat briyani, super soft meat without gamey flavour. Melt in mouth tender meat hides under a pile of beautifully light, fragrant, spiced and high-quality basmati rice. If you’ve got the time in your hand, relax and enjoy your tender mutton, this was a serious briyani.

 

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The mutton, fish and prawn Biryanis at Marufaz Restaurant is something so unique you may never have tasted anything like it. Well worth the hunt for this place located right opposite of Ajanta Cinema, the biryani is generous, well spiced, and unbelievably tasty. Seriously, you have to try it to believe it.

 

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My suggestion, go for the mutton over the chicken briyani. The fish and prawn briyani are also mouth watering. While it is arguably no longer the best, it is an excellent briyani. Wolf this briyani down as messily as you like, and chat and laugh as loudly as you want — no one will care. Next time you’re at Behala near Ajanta Cinema, be sure to give this a try.

 

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Marufaz Menu, Reviews, Photos, Location and Info - Zomato

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About Rajdeep Bhattacharjee

A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word ‘foodie’ and prefers, instead, the expression ‘food devotee’. For him, good food and honest people are the biggest motivators.

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1915940_101100699948573_1759232_nRajdeep Bhattacharjee wears many feathers in his cap. A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – Rajdeep, once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word 'foodie' and prefers, instead, the expression 'food devotee'. For him, good food and honest people are the biggest motivators.

He is the founder of Gourmets Travel Guide, a website devoted completely to food and travel. Rajdeep is an avid blogger and one can find many of his sojourns aptly expressed on the website www.gourmetstravelguide.com.

Rajdeep had been recently chosen by the Tourism Authority of Thailand (TAT) to board the inaugural flight from Kolkata to Bangkok (TG – 336) and received accolades for wonderfully recounting the experience, from start to finish, in his blog. In fact, his travelogue was featured in Hangla Hneshel, one of India's foremost Bengali magazine dedicated completely to food and travel. Rajdeep doesn't stop there! One of his undersea walks also got featured in The Telegraph, one of India's leading dailies. He is also one of the chief curators and a selector for chefs and restaurants for Channel One's Resto Ranna episodes.

Zomato ranks Rajdeep among the top ten food connoisseurs in the city. He has also been ranked number 5 and 6, in this year's Network 18 and Burrp surveys respectively, as one of the discerning food critics in the country.

Rajdeep loves eating out at different restaurants. A true blue Bengali at heart and gut, experimenting with food and palates come naturally to him. And he doesn't mind leaving an endearing word or two for chefs who have displayed their talents on the plate and the restaurant management for the inviting ambiance of an eatery.

Rajdeep counts is as his forte the wonderful rapport he shares with different media houses. Thus his writings have already been picked up by top food journals and news dailies apart from the exposure he has to talk about them on social media. Reputation management of his clients come naturally to him be it on the virtual platform or in print.

He has been blogging for the last three years. When he is not writing on food and travel or working as a Government employee, you can most certainly catch him with a camera slung around his neck and travel gear ready to satisfy his inner wanderlust.