The quest for truly delicious, authentic food can sometimes can be a treasure hunt. On a recent trip to Puri, hungry and seeking something beyond the usual fare, we stumbled upon Vbrance Food Court – a place that promised a culinary adventure. The man leading the culinary show was Chef Kailash, a man whose profile reads like a memo to Indian cuisine. With over 22 years of experience, mastering not only Rajasthani, Marwari, Sindhi, and Gujarati cooking but also delving deep into Awadhi, Mughlai, Bengali, Oriya, and Halwai preparations, Chef Kailash is a culinary maestro. He's not just a chef; he's a "Master Chef," a cuisine specialist, and a trainer, boasting experience catering to massive crowds. Intrigued, and our stomachs rumbling, we asked for his signature dishes.
He promptly recommended two stars from his culinary repertoire: Nawabi Tarkari Dum Biryani and the Apollo Fish - Kerala style. Little did we know we were about to embark on a culinary journey that would redefine our understanding of these classic dishes.
Nawabi Tarkari Dum Biryani:
The first to arrive was the Nawabi Tarkari Dum Biryani, and the presentation alone was a feast for the eyes. Served traditionally, the aroma that wafted up as the lid was lifted was intoxicating. It was a complex blend of spices – the warm embrace of garam masala, the delicate sweetness of kewra and rose water, all mingling with the earthy scent of perfectly cooked rice and vegetables.
This wasn't just any biryani; it was a dum biryani, meaning it had been slow-cooked in a sealed pot for a glorious 45 minutes. This technique allows the flavours to bond and deepen, creating a salivating mouth. Chef Kailash explained that the secret ingredient was full-cream milk, added during the dum process, which imparted a luxurious richness and a subtle, creamy undertone to the entire dish.
The first bite went on till the last grain on the plate. The rice, long-grained and fluffy, was perfectly cooked, each grain separate infused with the fragrant spices. The vegetables – a vibrant mix of colors and textures – were tender not mushy, retaining their individual flavours while harmonising beautifully with the overall dish. The curd (raita) and milk added a subtle tang and richness that balanced the heat of the spices perfectly. Fresh mint and coriander leaves, sprinkled generously on top, added the freshness and the minty touch. It biryani was a mix of textures and tastes – soft rice, tender vegetables, the occasional crunch of a perfectly browned onion, all enveloped in a cloud of aromatic spices. It was, without a doubt, a biryani was fit for royalty.
Apollo Fish (Kerala-Style):
Next came the Apollo Fish, and Chef Kailash was quick to point out that this wasn't your typical Apollo Fish. This was a Kerala-style rendition, promising a unique twist on the familiar. And he was correct to his words.
The fish, first marinated in a lemon, curd, black and white pepper, salt, refined flour, corn flour, and egg, was deep-fried to perfection. The result was a crispy exterior that gave way to incredibly moist and flaky fish inside. But the real magic lay in the sauce. A fiery blend of chopped garlic, ginger, onion, curry leaves, capsicum, and dry chilies, all tossed together with a generous helping of hot garlic sauce, created a flavour burst that was both exciting and addictive. The sauce clung to the crispy fish, delivering a punch of heat, tang, and a hint of sweetness. The curry leaves added a distinctive South Indian aroma, setting it apart from other versions of the dish. It was a bold, firm dish, and well balanced. The heat wasn't overpowering; it was pleasant, lingering warmth that made you to lift more from the plate. The interplay of textures – the crispy fish, the slightly crunchy vegetables, smooth and flavourful sauce – divine the word.
Our meal at Vbrance Food Court, guided by the expertise of Chef Kailash, was more than just a meal; it was an experience. It was a reminder that true culinary artistry lies not just in following a recipe, but in understanding the nuances of flavors and textures, Nawabi Tarkari Dum Biryani and the Apollo Fish were the two examples. The Chef kailash authenticity of the food left us with awe as we left Vbrance.
If you are in Puri, and you want to discover something new do just like we did, a hidden gem deserves to be discovered.
