World Biryani Day 2026 | From chicken chaap to rezala: A look at how Kolkata loves its biryani

Going through a heartbreak? Drown your sorrow in biryani. A promotion, a proposal, a Tuesday that felt unusually long? Also biryani. In Kolkata, this fragrant one-pot wonder isn’t just food – it’s therapy, celebration, and a love language, all steamed together under a sealed lid.

The city doesn’t really ‘order’ biryani so much as share emotions with it – the way one might do with an old friend. And that friendship has a lot of layers to it – quite literally – with foodies going beyond the rice and meat to build entire feasts around it – one chaap, a serving of raita, one spoon of chutney at a time. So what do you love pairing with your biryani?The Perfect Partners Ask any Kolkatan and they’ll tell you: biryani rarely flies solo.

Chicken chaap remains the city’s undisputed favourite accompaniment, closely followed by mutton pasanda, chicken tikka, and rezala. For food content creator Soham Sinha, the ritual comes with strict, non-negotiable rules. “Biryani means mutton for me. I like it light, aromatic and not too greasy so that I can enjoy more of it,” he says, naming Haji Saheb in Park Circus as his late-night favourite. But it’s the potato that seals the deal for him: “Aloo is the major game changer.

One mutton piece is enough if needed, but without the potato, the biryani feels incomplete.

” He usually orders rezala or chaap alongside, and doesn’t mind a rich tikka butter masala gravy when the biryani itself is lighter. Food columnist and author Rukma Dakshy takes an entirely different route. “I love having it with a generous serving of boondi raita and a chilled glass of cola. Together they perfectly complement the rich, aromatic flavours,” she says.

Restaurateurs echo this appetite for pairings. At Hanglaatherium, owner Sunando Banerjee says the biryani-Chicken pasanda combination is among the most requested, and points to how deeply the dish is embedded in everyday life: “Someone recently placed a large order with us, and when I asked what the occasion was, they said it was a divorce party. Whether it’s a celebration, a heartbreak or a fresh start, Kolkata marks every moment with a plate of biryani.

” At Oudh 1590, owner Shiladitya Chaudhury highlights the Awadhi biryani with Murgh Irani and Raan biryani with Mutton korma as bestsellers. “Last fiscal alone, we sold nearly one million plates of biryani.” Tejinder Singh Saini, founder of Zyqa at Aauris Hotel, says out-of-town guests gravitate toward the Hyderabadi murgh biryani, though many are now seeking out the Kolkata biryani as part of “authentic, destination-led culinary experiences.”

At Hyatt Centric Ballygunge, executive chef Sougata Halder calls the Kolkata-style Mutton biryani the property’s undisputed bestseller, often paired with Chicken chaap.

Food writer and photographer Anindya Sundar Basu describes the ideal plate as one “where the potato is cooked just right, the chunky piece of mutton is so tender that it falls off the bone.” Food content creator Ritika Jaiswalsays her love for biryani isn't limited to one style, but if she had to choose a favourite, it would be the biryani from Dada Boudi in Barrackpore.

She enjoys its rich spice profile and layered flavours, and says she never eats it without the aloo and the restaurant's signature green chutney.

"The chutney adds a sharp, tangy lift that cuts through the richness of the biryani. It's a combination I always look forward to," she says.

The numbers tell their own storyBiryani’s dominance isn’t just anecdotal. Shiladitya Chaudhury notes that delivery data from Swiggy and Zomato shows biryani has overtaken Chinese cuisine as the country’s most-ordered dish.

Volumes across the city bear this out. Shadman Faize of Zam Zam Restaurant says the outlet prepares around 500 plates daily with chicken and mutton biryanis as the biggest draws. Representatives at Zeeshan Restaurant & Caterer report 400–500 plates a day, with mutton biryani the clear bestseller.

Swarup Das of The Biryani Canteen, says weekend production runs between 120 and 200 plates and weekday output between 100 and 150, with the Kolkata biryani and Hyderabadi special chicken and mutton biryanis proving most popular.

At Royal India Restaurant, Md Rashid says the outlet prepares 500–600 plates daily, while its Burrabazar branch alone serves around 1,200 — all sold.

Does football move the needle? Most restaurants agree that the FIFA World Cup isn’t a major sales trigger compared to cricket. Shadman Faize, director of Zam Zam Restaurant, says the World Cup “has not led to any noticeable increase in orders,” a view shared by Zeeshan Restaurant & Caterer, which says tournaments like the IPL and Cricket World Cup generate far stronger business. Swarup Das, operation manager of The Biryani Canteen agrees that sales remain largely unaffected by football.

Md Rashid, director of Royal India Restaurant adds that they do see a rise in late-night orders when matches are on.