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"At this Jersey City restaurant specializing in biryani I found two distinct styles: the Hyderabadi chicken dum biryani, scented with saffron and a symphony of sweet spices and cooked sealed (with the meat par-cooked and barely marinated), and the Vijayawada avakai goat biryani, to which a dark, tangy gravy flavored with the mango pickle avakai is mixed in at the last moment for a more intense, spicier taste; the restaurant offers many biryanis in both styles." - Robert Sietsema