Like a true blue Hyderabadi, I love a good plate of Biryani. And like any curious person, I was very interested to see how they make this delicious dish.
And so began my fortnight at Aadab, a restaurant in Nampally where the cook Biryani using the traditional ‘Dum’ method of baking the rice and meat together.
Over the course of 14 days, I learnt a lot about the process of making Biryani, I ate a lot of Biryani and became great friends with the ‘Ustad’/head chef at the restaurant.
These images were exhibited at the Delhi Photo Festival in 2013.