Bankline bryani

[Mark White]

Hi I was with Bankline in the 70's .. & have been trying to make a biryani
such as was regularly served on all the ships I was on.. different from anything
called a bryani in any indian restaurant today.. much richer.. with I suspect, black cardomon,
& what else ? --- if anyone has the recipe (which I think was pretty standard over most of the fleet)
I would be most grateful

[Keith at Tregenna]

There are several kinds of biryanis and everybody has there own recipe.
EG: The amount of garam masala, is less in Hindu made Biryani.
There is no single standard for a type of biryani - and there are many types.
Even different cooks in the same city manage to have differences.
A bit like the Spanish paellas are varied and regional.

Keith.

[Mark White]

had thought it was closest to a hydrabadi bryani .. but thats not close enough
anyone who eat them at the time should remember them..& as I said, it seemed
to be a pretty standard bankline recipe.. maybe described as a 'wedding' bryani
.. you are quite right in observing that there is a multitude of bryani recipe's
but not many as rich and tasty as those

[Keith at Tregenna]

Garam masala powder or chat masala or just extra green chillies. Although, some spices as you say like black cumin and saffron really change the aroma and taste of biryani. Much depends on the quality of basmati rice.

Ingredients via Wikipedia: The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, green chilies, and garlic. The premium varieties include saffron.

Classically trained myself, loved a curry from early on but, like China town in London, always advised not just to pick one but, to watch where the Chinese go to eat.

K.

[Doc Vernon]

The Durban one is one of the best! Try this Recipe if done correctly you will have that real Authentic Taste!
Enjoy

Scroll down after reading the actual Recipe is futher down the page
Cheers

durban chicken biryani recipe | ＦＯＯＤ ＬＩＫＥ ＡＭＭＡ ＵＳＥＤ ＴＯ ＭＡＫＥ ＩＴ (foodlikeammausedtomakeit.info)

Or this one as well very similar! Also from South Africa.

Chicken biryani recipe | Indian Fusion South Africa

You can of course get ready Mix Packs of Biryani at many good Food Stores around the World! Just Google Ready mixed Biryani

This one we get here is one of the best ever from Durban, through a Local Shop that deals in South African Goods ! Oh Yummy i make it quite a lot!

Breyani.jpg

[Keith at Tregenna]

There was a call earlier this year to “cancel the word 'curry.'

Thankfully nothing came of it. Guess Biryani would be safe.

The word “Bungalow” originated in India from the Gujarati
word “bańgalo”, meaning “Bengali” and describing a “house
in the Bengal style”.

Please do not tell the nutters, it could be your house?

[Keith at Tregenna]

Early 70's Cardiiff, you only got curry hot or mild. Neither did much for me until a place called the Curry Centre opened,
Menu had Curry extra hot, had to try it.. It was hot, hot, hot.

K.

[Doc Vernon]

Dont think you could have got hotter Curry than at the Catcracker Operations in Durban in the 1960's, when i worked there Pipe Lagging and Painting etc.
An Indian Gut used to come around each day with his Mobile Van, and only sold Curries! He actually named the one after the Unit there (Catcracker Curry) and Boy that is what is was, both in Red Colour and in Red Hot. He used to also add the Hottest type of Habanero Chili into it!
I used to love it, and always had a Bowl for Lunch! Best Ever!!!
Great Bunny Chow's as well. Yummy

[happy daze john in oz]

Best curry ever at the Durban Indian market, never had one to match it.
Though the restaurant in the Criterion pub on the old Durban dock side came close.

[Ivan Cloherty]

Mark really wanted the recipe of curry that he experienced on Bank Line, however I feel alas, that may be a long shot Mark, as most of the curry chefs were Bengali and all probably back in their homeland and not logged on here, however we may have some Bank line chefs on here who may be able to help. We probably all have recipes for curries but they are not what is wanted. Just an observation