Let me start on a ambitious notice: Chennai is the best fundamental Indian metro for biryani. Now, this would commonly bring the knives out however fortuitously, in Chennai, or everywhere in Tamil Nadu, biryani is first-class enjoyed without cutlery. I learnt that the difficult manner in Dindigul, Check this one of South India’s marquee biryani towns. The owner of a tiny status quo requested me to depart, when I requested for a spoon. Clearly, biryani can ignite passions. In Chennai, this dialogue happens at two stages–what is the exceptional biryani and wherein do you get the fine version of that within the metropolis.

Best biryani in Chennai: Ambur, Dindigul, Thalassery?

My tryst with my favourite biryani started out in Don Bosco Egmore. Quite a few of my faculty associates had a sturdy connection with Ambur, a city with a international reputation for leather-based goods, and a biryani that’s worth driving from Chennai or Bengaluru (Ambur is sort of halfway at the Chennai-Bengaluru motorway). For many in Chennai, this changed into the gold widespread for biryani. But that has changed over the past two a long time as biryani from Dindigul, cooked with the small grain seeraga samba rice, has acquired a massive legion of fanatics. Then there’s the Thalassery model that has won cult repute way to a wave of Kerala cuisine eating places. Add pan-Indian favourites just like the Hyderabadi, Lucknowi or even the Kolkata-fashion biryani and you get my flow approximately Chennai’s biryani creds. Our panel of Chennai tastemakers add to this debate:

Thalassery Biryani from DumBir

“Kappa Chakka Kandhari (KCK) (10, Haddows Rd, Thousand Lights West, Nungambakkam; ; order here) serves Kerala’s Thalassery biryani which is true to its style. It might be one of the great biryani in Chennai for me, because it’s faithful to the original thing which you get in Kerala. For Ambur biryani, one region that comes close is Buhari (eighty three, Anna Salai, Border Thottam, Padupakkam, Triplicane; website). There’s additionally Yaa Mohaideen (Periyar Nagar, Pallavaram; ) that does an excellent model of this specific fashion of biryani.” Ashwin Rajagopalan, consultant and life-style creator

“The biryani at DumBir is cooked with fragrant spices and brief-grained Kaima rice and is available in mutton, fowl, fish, prawn, egg and vegetable alternatives. A Thalassery biryani is any such first-rate amalgam of flavours and influences from outdoor and inside Kerala. With each mouthful I experience I have travelled to some wonderful land.” Kiran Rao, owner, Amethyst

Hyderabadi Gosht Biryani from Jamavar

“Jamavar (Ground level, The Leela Palace, MRC Nagar; ) serves succulent mutton biryani in a sizable element for its charge. Despite being organized probably in lots of ghee, it doesn’t feel heavy. The gucchi pulao is every other winner at the menu, whilst the Kashmiri morrel and saffron pulao is considered one of a type. Lastly, Gilli Biryani at Taj Coromandel’s Anise is another comforting favored!” Mathangi Kumar, chef and culinary consultant

Mutton biryani from DumBir by KCK, SS Biryani and Behrouz Biryani

“I am the pickiest and fussiest character in relation to biryani. I suppose the Bohri-fashion layered mutton biryani mum makes at domestic is the great in the global. From the places wherein I have eaten mutton biryani outside, a few correct ones are DumBir by using KCK, SS Biryani (more than one stores; ) and Behrouz Biryani (multiple outlets; call ), which merits a outstanding mention due to its rice to mutton ratio.” Abbas Shahzad, founder, Butterheads

Serai Gosht Biryani at ITC Grand Chola and wedding-style biryani from Arifapas

“Serai Gosht Biryani at ITC Grand Chola (Anna Salai; name ; order here) is a outstanding biriyani with a twist—it has the dehydrated lemons in it that provides a terrifi tang and the mutton is cooked to soften. Arifapa’s Biryani is my new preferred. With exceptional, thick raita and splendid brinjal gravy, Arifapa’s cloud kitchen (; Instagram) is now allotting biriyani with incredible consistency.” Dr Wasim Mohideen aka Doc Waz, meals blogger

Hyderabadi-fashion biryani by way of Old Mirchi Biryani and sluggish-cooked biryani at sixth Avenue Resto Bar

The Old Mirchi Biryani by way of Khanthini (Alwarpet and Thoraipakkam; ; Instagram) has succulent portions of well marinated meat and the rice is fluffy and complete of texture from the spices. The slow-cooked biryani at sixth Avenue Resto Bar (S Block, Anna Nagar; ) with a hint of saffron hits the right spot. Earthy flavours make their presence felt with real spices sourced through chef Vijaykumar.”  Apsara Reddy, National Spokesperson,

Badi degh biryani at Ahmedia Hotel, Vaniyambadi and Hayat Caterers Chennai

“I’m very picky approximately biryani. I started my cloud kitchen because I turned into not able to find food to my flavor. I for my part pick “badi degh” biryani, that is typically organized for weddings. I have tasted biryani at Ahmedia Hotel (Vaniyambadi, near Chennai; ; Instagram) and biryani prepared through Hayat Caterers  in Chennai. They come quite close to the authentic flavor.” Arshia Tazeen, proprietor, Little Oven

Biryani at Buhari Restaurant, Mount Road and Gilli Biryani at Anise, Taj Coromandel

“Buhari (Anna Salai; ; Instagram) is one of the landmark restaurants in this city and one of the first standalone restaurants to open publish-Independence.  They offer a light and extremely flavourful Tamil-style biryani made with lengthy grain rice, to be had in mutton, chook and prawn alternatives. They additionally make an idiyappam biryani which is alternatively specific in that it uses idiyappam as opposed to rice. But the conventional biryani remains my pass-to inside the metropolis. Created over 10 years in the past, the Gilli Biryani is a signature delicacy at Anise, the all-day restaurant at Taj Coromandel (MG Road, Nungambakkam;  Instagram). Long-grain basmati rice is cooked with a wealthy and flavourful gravy and has a distinct and as a substitute specific flavour and texture. This biryani is wet with succulent portions of meat and is obtainable in alternatives of meat or a vegetarian version as well. This biryani is truely soul food for anyone craving a great biryani in Chennai.” Chef Regi Mathew, Culinary Director & Co-owner, Kappa Chakka Kandhari (Bengaluru & Chennai)

Kongunad-style biryani at Junior Kuppanna

Ambur biryani, as we understand it these days, became at first Arcot biryani. Ambur become an crucial metropolis in the erstwhile Arcot region that was once lorded over by means of the Nawabs of Arcot. Today, the Nawab of Arcot resides in Amir Mahal within the heart of Chennai and the biryani here is a Chennai legend. “There are many high-quality spots for biryani in Chennai and I can’t say I’ve had higher biryani everywhere than at Amir Mahal. If I should pick from my long listing of favourites, it would be Buhari eating place and the Kongunad-fashion biryani at Junior Kuppanna (Thirumurthy Nagar, Nungambakkam;  Instagram) that is made with small grain seeraga samba rice.” Nawabzada Mohammed Asif Ali, Founder Trustee of Arcot Foundation