Dissecting Rambo Biryani
The first whiff was a journey as you go through the huge door. It’s not the synthetic chemical scent, but a fragrant narrative whispering the tales of Hyderabad and age-old Nizami cuisine aka Hyderabadi cuisine. The fragrance was a blend of cardamom's sweet embrace, saffron's regal aroma, and the earthy undertones of roasted spices swirling through the air, pulling me into the warm embrace of Hyderabad Xpress. This was not for satisfying hunger; but an invitation to immerse myself in a culinary saga, a voyage into the very soul of Hyderabadi cuisine. My bull’s eye was – Rambo Biryani.
My dialectics started off with the founder and owner, P. Sreekanth, a man whose passion for food and perfection was evident from the aromas emanating from his kitchen. He spoke of the Hyderabadi culinary heritage with awe, explaining its unique blend of influences and its dedication to slow cooking, where flavors bond and deepen over time. Sreekanth's journey, for culinary excellence, is intriguing, especially his early training, having graduated from School of Hotel Management, SOA Deemed to be University. It's a foundation built not only on technique but also on a deep appreciation on the matrix of hospitality industry. This dedication to hospitality and to the people is something that made the Rambo Biryani to be enjoyed at his outlet.
"Hyderabadi cuisine," Sreekanth explained, "is a melting pot, a delicious convergence of Mughal grandeur and the vibrant flavors of the Telugu region. That's why one will find the richness of spices alongside a distinct sourness and a lively kick from chilies – justifying its Telugu roots." He illuminated how the use of tamarind, lemon, or even yogurt to create a tangy edge is a hallmark of many Hyderabadi dishes, mirroring the culinary traditions of Andhra Pradesh and Telangana. The fiery embrace of red chilies, integral to Telugu cuisine, also finds its way into Hyderabadi fare, adding a delightful pungency that wakes up your (sensory) senses.
The anticipation heightened as the Rambo Biryani was placed before me. It wasn't just a dish; it was a visual masterpiece designed to captivate. Basmati rice dominated the plate, each grain elongated and glistening, a testament to perfect cooking. The pristine white rice had streaks of brilliant saffron yellow, hinting at the lavish infusion of flavors simmering beneath. But the real one rested atop this fragrant bed: a generous cut of chicken, the thigh and leg presented in all their glory, draped in a rich, dark, and intoxicatingly spicy masala. This wasn't mere poultry; it had the culinary prowess. The chicken, saturated with the essence of ginger, garlic, fiery chili, and a secretive mix of other spices, had the magic of slow cooking. It was meltingly tender, yielding with the slightest touch, the meat practically falling off the bone. The masala reflected the Telugu influence which characterised, the subtle sourness complementing the heat of the chilies, a flavour with aroma that was both comforting and exciting.
The Rambo Biryani, was an assembly of flavours each playing their respective role: The rice, lovingly prepared using the traditional 'dum' method (slow cooking in a sealed pot), had absorbed the very essence of the spices and the meat. Each rice grain had a profound complex flavour, a proof to the slow, deliberate process cooking ‘dum’. The masala, clinging passionately to the chicken, was a fiery concoction, awakening the senses and leaving a pleasant warmth when it touched the palate. The flavours gave a tantalizing blend of sweet, savoury, spicy, and subtle characteristic of sour note, with every bite. Complementing this rich and robust centerpiece were the traditional accompaniments, to elevate the experience. A creamy raita, which was cool and soothing, gave respite to the pungency of the masala. A tangy salan, which cleansed the palate for the next bite. A sprinkling of fresh coriander leaves added a touch of refreshing greenery, a final artistic flourish to this culinary masterpiece.
With each spoonful, it had the captivating interplay of textures and tastes. The succulent chicken, yielding with ease; the fragrant rice, bursting with subtle complexities; the cooling raita, offering soothing relief; and the tangy sala, providing a vibrant counterpoint – each element contributed to a dining experience that was both satisfying and memorable. The Rambo Biryani at Hyderabad Xpress is a culinary narrative prepared with passion, skill, and a deep respect for tradition, where Mughal sophistication meets Telugu vibrancy it leaves you yearning for more – a dish made with passion and culinary skill.
As I left Hyderabad Xpress, the lingering flavours of the Rambo Biryani refused to leave my palate. The subtle tang, the warmth of the chilies, and the aromatic spices all echoed the rich history and cultural influences of Hyderabadi cuisine. It wasn't just a meal; it was an experience, a journey into the heart of Hyderabadi cuisine. It was a taste of tradition, the passion of P. Sreekanth and culinary skill of Chef Akhil Khan. It was one Rambo everyone needs to encounter.
