https://bar.biryanipotchandler.com/blogIndian recipes, cooking traditions and drinks guides from Biryani Pot Indian Bar & Grill in Chandler, Arizona.en-us https://bar.biryanipotchandler.com/blog-hyderabadi-chicken-dum-biryani-recipehttps://bar.biryanipotchandler.com/blog-hyderabadi-chicken-dum-biryani-recipeThu, 01 Oct 2026 09:00:00 -0700RecipesA home recipe for Hyderabadi chicken dum biryani, kacchi style: marinated chicken and part-cooked basmati, sealed and slow-cooked together. https://bar.biryanipotchandler.com/blog-mirchi-ka-salan-recipehttps://bar.biryanipotchandler.com/blog-mirchi-ka-salan-recipeThu, 01 Oct 2026 09:00:00 -0700RecipesMirchi ka salan: the Hyderabadi curry of fried green chillies in a roasted peanut, sesame and coconut gravy with tamarind. The classic side for biryani. https://bar.biryanipotchandler.com/blog-cucumber-raita-recipehttps://bar.biryanipotchandler.com/blog-cucumber-raita-recipeThu, 01 Oct 2026 09:00:00 -0700RecipesA five-minute cucumber raita with roasted cumin, mint and a pinch of chilli. The cool yogurt side that goes with biryani, kebabs and spicy curries. https://bar.biryanipotchandler.com/blog-chicken-65-recipehttps://bar.biryanipotchandler.com/blog-chicken-65-recipeThu, 01 Oct 2026 09:00:00 -0700RecipesA home recipe for Chicken 65. Spiced, marinated chicken thighs fried until crisp, then tossed with curry leaves, green chillies and a tangy yogurt-chilli sauce. https://bar.biryanipotchandler.com/blog-gobi-manchurian-recipehttps://bar.biryanipotchandler.com/blog-gobi-manchurian-recipeThu, 01 Oct 2026 09:00:00 -0700RecipesCrispy fried cauliflower tossed in a glossy Indo-Chinese sauce of garlic, ginger, green chilli, soy and vinegar. The dry version, made for sharing. https://bar.biryanipotchandler.com/blog-dal-tadka-recipehttps://bar.biryanipotchandler.com/blog-dal-tadka-recipeThu, 01 Oct 2026 09:00:00 -0700RecipesA simple, reliable dal tadka. Toor dal cooked soft, then finished with a hot tadka of ghee, mustard seeds, cumin, garlic, dried chilli and curry leaves. https://bar.biryanipotchandler.com/blog-gongura-pachadi-recipehttps://bar.biryanipotchandler.com/blog-gongura-pachadi-recipeThu, 01 Oct 2026 09:00:00 -0700RecipesHow to make gongura pachadi, the fiery, sour Andhra chutney of cooked roselle leaves, chillies and garlic, and where to find gongura in the US. https://bar.biryanipotchandler.com/blog-double-ka-meetha-recipehttps://bar.biryanipotchandler.com/blog-double-ka-meetha-recipeThu, 01 Oct 2026 09:00:00 -0700RecipesHow to make double ka meetha, the Hyderabadi dessert of ghee-fried bread soaked in saffron-cardamom syrup and topped with thickened milk and nuts. https://bar.biryanipotchandler.com/blog-mango-lassi-recipehttps://bar.biryanipotchandler.com/blog-mango-lassi-recipeThu, 01 Oct 2026 09:00:00 -0700RecipesHow to make a thick mango lassi with Indian mango pulp, plus the classic sweet lassi and the savoury salted lassi with roasted cumin. https://bar.biryanipotchandler.com/blog-masala-chai-recipehttps://bar.biryanipotchandler.com/blog-masala-chai-recipeThu, 01 Oct 2026 09:00:00 -0700RecipesHow to make proper stovetop masala chai with black tea, fresh ginger, cardamom and cinnamon simmered in milk. No concentrate, no syrup. https://bar.biryanipotchandler.com/blog-biryani-vs-pulaohttps://bar.biryanipotchandler.com/blog-biryani-vs-pulaoThu, 01 Oct 2026 09:00:00 -0700TraditionsBiryani and pulao both combine rice with meat or vegetables, but they are made in different ways. A clear explanation of layering, dum, spice and texture. https://bar.biryanipotchandler.com/blog-spices-of-hyderabadi-biryanihttps://bar.biryanipotchandler.com/blog-spices-of-hyderabadi-biryaniThu, 01 Oct 2026 09:00:00 -0700TraditionsThe whole spices, herbs and aromatics in Hyderabadi biryani, from cardamom and shahi jeera to mace, saffron and fried onions, and what each one does. https://bar.biryanipotchandler.com/blog-tadka-tempering-techniquehttps://bar.biryanipotchandler.com/blog-tadka-tempering-techniqueThu, 01 Oct 2026 09:00:00 -0700TraditionsTadka (tarka, chhaunk) means frying spices in hot fat and pouring them over a dish. How it works, the right order of spices and common mistakes. https://bar.biryanipotchandler.com/blog-indo-chinese-food-explainedhttps://bar.biryanipotchandler.com/blog-indo-chinese-food-explainedThu, 01 Oct 2026 09:00:00 -0700TraditionsIndo-Chinese food explained. How Kolkata's Chinese community shaped a cuisine of chilli, soy and garlic, and what to order, from Gobi Manchurian to Hakka noodles. https://bar.biryanipotchandler.com/blog-indian-food-guide-for-first-timershttps://bar.biryanipotchandler.com/blog-indian-food-guide-for-first-timersThu, 01 Oct 2026 09:00:00 -0700GuidesNew to Indian food? How to order starters, biryani, curries, breads and drinks, and what "spicy" means, from an Indian bar and grill in Chandler, AZ. https://bar.biryanipotchandler.com/blog-how-much-biryani-per-personhttps://bar.biryanipotchandler.com/blog-how-much-biryani-per-personThu, 01 Oct 2026 09:00:00 -0700GuidesHow much biryani, curry, starters and bread to order per guest for an Indian party or event, plus tips for vegetarians and spice levels. https://bar.biryanipotchandler.com/blog-indian-whisky-guidehttps://bar.biryanipotchandler.com/blog-indian-whisky-guideThu, 01 Oct 2026 09:00:00 -0700DrinksA clear guide to Indian single malt whisky. How it differs from Scotch, why India's heat matters, and what to expect from Amrut, Paul John, Rampur and Indri. https://bar.biryanipotchandler.com/blog-what-to-drink-with-indian-foodhttps://bar.biryanipotchandler.com/blog-what-to-drink-with-indian-foodThu, 01 Oct 2026 09:00:00 -0700DrinksA practical pairing guide for Indian food. Which beers, wines, whiskies and alcohol-free drinks go with biryani, tandoori, curries and spicy starters, and why.