Haan 'D' Biryani — Restaurant in Kolkata

Haan ‘D’ Biryani = Offering a true contribution to the culinary lineage of Kolkata.!

While there are theoretical and ideological differences as to the origin and etymology of the word concerned, the very essence of Biryani, rather remains undisputed and uncontested. Undoubtedly a one-pot meal, much like the Pulao, but with a much higher usage of spices and a greater sophistication of flavours. Legends dispute whether the true meaning arise from the concept of the dish being ‘fried’ or rather this being an exemplified dish made out of rice, the exact origin and foundation of the dish rather goes unanswered. The culinary history of Kolkata however, owes its gratitude to its much Awadhi lineage, and forms as a direct descendant of the Lucknowi Biryani and hence contributes to much of our gastronomic voyage.

With a sharp contrast to the variations of Biryani found down South, our version is much fluffier and simpler, yet has a greater sophistication of spices. Potato gradually became an indispensable part of this Biryani, which again credits to two different facts to Wajid Ali Shah; one being potato being a much cheaper alternative to add on to the shortage of meat to feed the huge number of soldiers in the then Awadhi army, while the other notion leads to potato being a much expensive crop in the earlier days, and this being something the Nawab could easily afford as a show of aristocracy. He was perhaps the highest earning pensioner in the-then days, and contributed much of that amount in the upkeeping of his private zoo, something which we now popularly regard as the Alipore Zoo.

With the struggle of trying to be health-conscious, it is indeed hard to come up with a form of Biryani which looks good and tastes good at the same time, and in this current world of keeping up to the taste palettes of the ever-hungry appetites, Haan ‘D’ Biryani is one name which I can gladly suggest to everyone. While you do have some of the popular and renowned names as a permanent resort to upkeep to our moods and tastebuds, Haan-D Biryani is doing a great job of matching the flavours to our expectations. With the use of the long grain rice, they ensure that the final outcome comprises of a long and fluffier version, oozing out with flavours.

The oil count is kept at bare minimum, but even with the low calory content, they do an amazing job in keeping the filled with moisture. Talk about old schools of dining at some of the legendary joints, and I can barely keep with a Biryani as dry as the sand in a dessert. The potato adds on the charm by sucking in most of the moisture and aroma, and excels on top of the aromatic rice. The Mutton portion served, was perhaps one of the best in the market. The meat literally fell off from the bones, and with size that big, the price charged for this Biryani rather looked as a good buck for the earning. Pairing the flavourful Biryani up with their luscious, juicy and sinful Chicken Chaap was rather a match made in heaven.

The Chaap was moist and succulent, with again the meat easily falling off the bone. The Chicken was perhaps fried to light and golden brown, and then simmered on top of the gravy. Clearly gave an edge over the places reluctantly throwing off the meat on to the gravy, before frying them to perfection. The gravy was rich, but not too filling. The subtle concoction of poppy seeds and cashew paste along with the curd gave the gravy its texture, and stood as a perfect accompaniment to the rich and subtle Biryani. Their Shami Kebabs also excel among their customers, and stands next in line of my tryouts. They are open for takeaway and delivery via Swiggy Genie. Do give them a try if you want a change of flavour, perhaps for the very best!

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Having an office at Central Kolkata has blessed me with great lunch options. Among that, when it comes to biriyani, the place is surrounded by legendary places. But this newcomer has made a positive dent in my ordering schedule lately. This is only an online delivery joint with a very limited menu. The owner used to be a chef at a 5-star prior to this and it shows in some of the dishes. The biriyani may be divisive as the rice is extremely light and does not have as much flavour as one would expect, but the mutton and the potato steal the show. If it had only been the biriyani, then I would have rated this place lesser, but once I had their mutton tikka, I had to rate it 4. That is hands down one of the best tikkas I have had recently. It looks like a tikia or a flattened chanp, but has no sattoo in it making it crisp and not an oil sponge. This is one of those rare knes where it tastes good, does not become all gooey once it cools and a bunch of vanaspati does not stick to ones lips and fingers. Overall, a fantastic dish secures a moderate rating...

Your biriyani was a gentle poem on a plate, each grain carrying warmth, care, and the quiet confidence of your craft. The aroma lingered like a soft memory, and every bite felt like coming home.

For our gathering of 20, we indulged in 15 plates of your fragrant mutton biriyani, 5 plates of melt-in-the-mouth mutton shami kebab, 11 plates of richly spiced mutton chap, 7 plates of silken chicken rezala, and 3 plates of deeply comforting mutton kasha. It was a quiet joy to watch the room fall into stunned, blissful silence as our guests took their first bites, exchanging looks of disbelief as they realised they were tasting something truly extraordinary.

Your food doesn’t shout; it speaks. It speaks of tradition, patience, and a rare elegance that is hard to find. You have the gift of turning a meal into an experience, and a gathering into a memory people will carry with them for a long time.

Thank you for sharing your art and soul through your cooking. It was not just a meal; it was a celebration of taste, care, and...