by Vivek Dandu

Stepping into Namaste Flavours in Ann Arbor, I am greeted by the aromatic spices used in the dish that kings use to feast on after their achievements: biriyani, a traditional Insiand dish of meat topped with rice ("Hyderabadi Biryani"). As I enter this culinary haven, I am ready to enjoy a meal full of spices and flavors that I have not tasted since I moved out of my house in August. Throughout my visit to Namaste Flavours, I ask myself one question: Can this compare to my mom’s biryani and cure my homesickness?

The history of biryani is as diverse and rich as the dish itself. Its roots can be traced back to the Mughal Era in India where it was created in a royal kitchen for an emperor named Nizam-Ul-Mulk who ruled at the time (Gandhi). Venugopal says the word “biryani was derived from the Persian word birian” which means “fried before roasting” or “roasted” (Venugopal). The Mughals who were known for their culinary excellence combined Persian and Indian cooking styles in order to create this dish. It has a unique cooking method which involves layering marinated meat at the bottom of the pan with half cooked rice on top. The dish is then slow-cooked, allowing the meat and rice to absorb all the spices which is what makes it so flavorful (Umachandran).

As trade routes began to flourish, Biryani began to spread across India in 1398. It was not just reserved for royalty anymore. Different regions even started to put their own spin on the dish and named these variations by incorporating their state name. Each version represents the cultural influences and culinary traditions of its place of origin (Hyderabadi) The most popular version is hyderabadi biryani which originates from Hyderabad (Hyderabadi). It uses a unique coconut and saffron seasoning that makes the smell and taste of the biryani feel like you are on an island of palm trees with the sun shining down as you lay sunbathing. 

The most disappointing part of my whole experience at Namaste was having to smell the fragrance while I waited for my dish, making my stomach growl even more. Every time I inhaled I could smell the cumin, cardamom, and garam masala combining together to create a divine smell. However, it was well worth the wait because the portions they gave me were immense. It came in a big golden plated steel bowl which is how it is traditionally served in India (Gandhi). The bowl made me feel rich and like I was on top of the world even though my wallet said otherwise. The first spoonful I took made me forget all my problems and realize how long it had been since I had such a flavorful dish. I felt like I was back at home, although my mom’s biryani will always triumph over all others. Hers is special to me because it has just the right balance of everything for my personal taste. The ritha makes the spices not too spicy and the meat and rice are in a perfect ratio. It is like my own custom biryani.

Namaste did not disappoint. A big reason why I liked this restaurant so much is because they pride themselves on serving authentic Indian cuisine. This is actually quite uncommon because a lot of the restaurants that I have gone to in the U.S. are “whitewashed.” The dishes have been adjusted to suit the average American consumer rather than keeping true to their culture. I commend Namaste for not straying from their roots and keeping true to their culture. The food they served was delicious and just a short walk from the Michigan Union. If you are craving some Indian food, I would definitely recommend you try them.