Hello and welcome to SayantanWrites’ first food review. I have been posting restaurant reviews and food commentary for years on platforms such as Zomato. But after my recent experience with Krazy Biriyani, I thought of at last making the move to my own blog.
Where Did I Order?
So, first of all, let me start by giving you an overview of Krazy Biriyani. They are Indian and Chinese cuisine restaurant in Jadavpur, South Kolkata. They have a 4.0-star rating on Zomato and seem to be doing well based on their recent ratings.
What Did I Order?
I ordered a Mutton Biriyani and Chicken Chap from the restaurant, quite a traditional combo. The biriyani has one big potato, one piece of mutton and one egg. That’s generous for only a 100 bucks!
How Was the Food?
While judging a biriyani, usually a few factors are taken into consideration – oil content, spice content, fluffy-ness of the rice and cook on the meat. Let’s see how Krazy Biriyani stands up to these parameters.
Biriyani is a very subtle dish that uses strong spices and yet turns out to be a light, mildly spicy dish. If a biriyani is drenched with oil, its generally because the process wasn’t perfect. Krazy Biriyani had a really oily biriyani. It neither tastes well nor is it good for your health. Thumbs down for this one – 1/5.
Like I mentioned, biriyani isn’t supposed to be very spicy or heavy on the stomach. The aroma of this mutton biriyani reeked of rose water and keora jal. It was really spicy and not at all what I expected it to be. 2/5 is the highest I can rate.
The rice wasn’t as fluffy either. Though they used the right kind of rice, it wasn’t as enjoyable due to the oil and spices. 2/5 again mostly because the rice was light, but the oil killed it.
Lastly, the meat. The meat was cooked perfectly and fell off the bone. That is the perfect measure of a biriyani meat. Thumbs up, at last! 5/5 – It’s a super hit!
The chicken chap which is kind of a usual accompaniment to a biriyani for many Kolkatans lacked real flavour. A Chap is usually cooked on a spread out pan with high edges on low heat to generate flavour. This dish lacked any such profile and instead was quite plain. 1/5 -It just wasn’t a chap.
My Advice to the Restaurant
What’s bad-
Fire your karigar (as most Mughlai chefs are often called) and hire people who do know how to create a Mughlai dish. For more assurance, ask your chefs to prepare something for you before you hire them. Apologies if this does seem rude, but people pay to eat and they deserve something better.
What’s good-
Btw, your customer service is really good. The people are polite and kind. Just how service professionals should be. Keep it up!
Sayantan Writes 