Ask any Hyderabadi, and he will tell you that his biryani is BAE. Ask a layman on the streets of Chennai, and he'll swear by Dindigul Biryani, or say Ambur Biryani is the original biryani.
Travel to Kerala, and the 'chetta' will offer you the ancient 'Kuzhi Mandhi' on a plate and tell you this alone is the one true biryani!
While food aficionados fight over the difference between a pulao and a biryani, tuck in to a hot plate of Thalassery Biryani and listen to the story of the biryanis in the south.
Spoiler alert: Some of the biryanis from south India have developed independent from Mughal or even Persian influences!
Also featuring, Chef Praveen Anand, Executive Chef South Indian Cuisine, ITC Hotels and brand custodian of Dakshin Restaurants, on his love for food, his tryst with Biryanis, and his Hyderabadi roots.
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