Having received an invitation to try food at an eatery going by the name “Smoked Biryani House”, I was intrigued as to why smoked would have been prefixed to Biryani! I was told that the joint serves authentic Hyderabadi cuisine and I was eager to test the claim Hyderabadi being one of my favorite cuisines.
With modest interiors and walls adorned with various pictures from Hyderabad, this 50 cover restaurant is located on the first floor with a steep flight of stairs. Once inside, it does give a feeling of a family joint.
The menu seemed to have a higher focus on biryanis while also serving starters and curries. It also boasts of serving fusion preparations. We were informed that varieties like chicken 65, Chicken Chilly, Chicken Schezwan etc. would have the flavour of Hyderabadi cuisine. We were served Chicken 65 (Rs 250), Schezwan Chicken (Rs 250) and Apollo Fish (Rs 300) in starters. Hyderabadi cuisine is predominantly hot and has a rich taste of khada masala (whole spices). While the taste of the starters was good, I found them to be far from getting recognized as a fusion food with Hyderabad’s rich flavors. Also, the use of color in both chicken dishes was so high that it would become difficult for guests to differentiate between the two chicken dishes. However, I found the Apollo Fish to be fantastic. The succulent sole fish was grilled to perfection and just melted in the mouth.
In the main course, we were served Mutton Biryani (Rs 325), Chicken Biryani (Rs 300) and Fish Biryani (Rs 325) along with Dum Ka Murg (Rs 275). On removing the lid of the handis in which these biryanis were served, I realizes the reason why the joint is called “Smoked Biryani House”. On the layer of rice, over foil, rested a small piece of burning coal. However, lack of smoke prevented the rice from getting a smoky flavor. None the less, I must admit that all three varieties of biryani were excellent. Dry from top, with mild gravy at the bottom, the preparation would satisfy the palate of anyone looking to relish original “Dum” biryani. The selection of meat pieces that enhances the taste of any biryani was also carefully done by the chef. Side dishes of Mirch Ka Salan and Raita added to the taste. Dum Ka Murg was good in taste but had a sweet flavor and was far from being termed as a Hyderabadi preparation.
For dessert, we had Shahi Tukra (Rs 125) and Kaddu Ke Khir (Rs 100). The rich Shahi Tukra, as it should be, had a generous topping of crisp sevaiyan, dry fruit and petha. The green tinted Kaddu Ke Kheer – the green tint must have come from substantial use of color – had a very strong taste of elaichi that may not be relished by all.
I hope that a few more dishes like Haleem, Kachche Gosht Ki Biryani, Keeme Ki Khichadi, etc are also added to the menu for guests to enjoy a better spread of this rich cuisine that developed over centuries amalgamating the Turkish, Persian and Mughlai styles of cooking.
The overall experience was good and I will highly recommend this place for Biryani.
Ratings out of 5
Food: 3.5 | Ambiance: 3.5 | Service: 4.0 |Overall: 3.5
Meal for Two: Rs 1200 | Alcohol: No | Credit Card: Yes| Timing: 12:30 PM to 11:30 PM
Address: G-35, 1 & 2 Floor, Sector 18, Noida 201301 | Phone: 0120 6480321
Disclaimer: This review was done on an invitation from the restaurant. Due judgement and care has been applied by the author to remain objective and unbiased in the review, but readers need to consider this review keeping this fact in mind.
