Somewhere between Rossogollas and lip-smacking fish preparations, many rich Bengali delicacies go unnoticed. And one such delicacy is the Kolkata Biryani. One can also blame the greater popularity of its southern counterpart - Hyderabadi Biryani, which might have for long prevented the Kolkata Biryani to flourish in all its glory. But Kolkata Biryani is slowly working its way out of the canals of the City of Joy and gaining the due recognition it has long deserved.

Made with aromatic rice, tender meat and a handful of masalas, the Kolkata Biryani has long been delighting the palates of the City of Joy since over a century now. Royal Indian Hotel at Rabindra Sarani, said to have started in 1905 by Ahmed Hussain, is perhaps the oldest restaurant serving biryani in the city. The owners of the Hotel (third generation of the founder family) claim that the recipe has been kept intact all these years, allowing no tweaks.

Kolkata Biryani is exceptionally light, low on essence and colour, and mildly spiced - using just the right amount of spices to enhance the taste. In a huge handi, rice is steamed with cooked mutton, spices and the much loved browned potatoes. It is served with accompaniments like boiled egg, or gravy dishes like Chicken/Mutton Korma or Channp.

While Kolkata Biryani can be found across Kolkata, the most talked about outlets for the authentic Kolkata Biryani are Aminia, Arsalan, Siraz, Rahmania and ofcourse Royal Indian Hotel at Chitpur. Let's explore these key joints that are loved and cherished by the Bongs anytime any moment.