MAKING of CHICKEN BIRYANI at KERALA’s Most Popular PARAGON RESTAURANT, Kozhikode | Tasting 11 DISHES
763.2 هزار بار بازدید -
5 سال پیش
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#MostPopularRestaurantInKerala
#MostPopularRestaurantInKerala #ParagonHotelKozhikode #GourmetOnTheRoad
Most Popular Restaurant In Kerala. Paragon Restaurant Kozhikode. Paragon Chicken Biryani recipe, Chicken Dum Biryani, Crab Bhumika, Meen Moilee, Mango Fish Curry, Mutton Varthiyathu.
A Keralan culinary institution that people are familiar with not just in the state but beyond its borders, Paragon Restaurant, is perhaps the oldest and by large the most popular restaurant in the city of Kozhikode. Established in way back in 1939, Paragon has built an empire across the world with restaurants in various parts of Kerala and the Middle East.
In this episode of Gourmet On The Road, Food Lovers’ Editor, Kripal Amanna visits the iconic restaurant on Kannur Road, where Paragon was born to meet Sumesh, third-generation owner. He then visits the kitchen to watch their revered Paragon Chicken Biriyani being made from scratch. He then sits down to savour some of the most ordered dishes on the menu.
PRAWN DRY FRY
You taste the sweetness of the fresh prawns and the fragrance of the coconut oil in which this crustacean is fried. The prawn is perfectly seasoned and cooked textbook perfect to a yielding crunch and succulent inside.
rs. 315 (usd4.4)
10/10
PAN FRIED MUSSELS
The mussels are cooked supple in a savoury mix of onions, curry leaves and green chillies. A play of flavours and textures, one tastes the toasty lilt of the curry leaves, the bite of the onions and gentle heat of the pepper.
rs. 331 (usd4.7)
9/10
PAN FRIED SQUID
The squid, though cooked to a pleasing springy bite is quite neutral in its flavour and needs to be cocooned in the masala for it to make an impression on the palate.
rs. 273 (usd3.8)
7.5/10
TAMARIND FISH
This Paragon creation teases the senses with its medley of flavours. You taste the sourness that comes from the vinegar, the sweetness of jaggery and the lingering warmth of ginger in the sauce in which the fried kingfish is tossed.
rs. 336 (usd4.7)
9/10
CRAB BHUMIKA
I love the size of these juicy sea crabs, they're soft and one can bite into them whole to relish the flavours of the dish. You taste the sweetness of the crab meat, the freshness of the ingredients, coriander, green chillies, ginger, garlic and the sour twang of lime.
rs. 231 (usd3.2)
9/10
AVOLI MOILEE
The delicate white pomfret is the perfect accomplice to the mellow, soothing flavours of this creamy coconut stew, punctuated with the notes of kokum, curry leaves and green chilli. Enjoy this with a lacey appam.
rs. 452 (usd6.3)
9/10
MANGO FISH CURRY
Another popular dish here, the ayakora or kingfish has imbibed the sour notes of the raw mango. The shallots add a robust bite and the heat from slivers of ginger contrasts with the slightly sour notes of this curry.
rs. 273 (usd3.8)
10/10
MUTTON VARTIYATHU
A mutton preparation that’s rich in flavour and texture. The meat, onions, tomatoes and spices have been slow-cooked for a few hours to come together in a lush gravy.
rs. 254 (usd3.6)
9.5/10
CHICKEN BIRIYANI
The biriyani here is plated in a layered mound, milky white grains of the mildly aromatic kaima rice or jeerakasala rice sit at the crest, followed by a layer of masala-stained rice, a savoury ribbon of masala and fried onions separating the two.
rs. 168 (usd 2.4)
10/10
ADDRESS - Paragon Restaurant, Kannur Rd, near CH Over bridge, Kozhikode, Kerala 673001; tel: 495 404 0000
LOCATION TAG - https://maps.app.goo.gl/mxYhKFGBmSeFY...
SUPPORT FOOD LOVERS
If you enjoyed this video, please consider supporting Food Lovers TV by joining our membership community on YouTube by hitting the ‘join’ button below or on the home page. You could pledge a nominal sum and receive special privileges like behind the scenes footage, shoot updates, access to live q&a’s and more.
You could also support us on our Patreon page. For more info, check out the links below.
@foodloverstv
Patreon: foodloverstv
You can also make a one time, direct contribution to our bank account (details as below)
A/c name: Hospitality Initiatives India Pvt. Ltd.
A/c No: 0056444807 IFSC code: CITI0000004
Bank: Citibank N A Branch: M G Road, Bangalore, Karnataka, India
Please email the transfer details to [email protected] once you have made a contribution.
Our vision at Food Lovers is to be India’s finest, and most importantly, trusted content platform in the field of food, wine & spirits and dining. Advertising is clearly demarcated and kept distinct from editorial. We do our best not to blur the lines between the two.
As guided by our credo: Truth in food, wine and dining, we have chosen not to put up a paywall as we want our rich content to remain accessible to all. Independent food journalism – free for all, supported by those who can.
Members of the Food Lovers TV Ambassador Tier on Patreon:
V Malladi
Members of the Food Lovers TV Family Tier on Patreon:
Stanley Pinto
Nilesh D'souza
Most Popular Restaurant In Kerala. Paragon Restaurant Kozhikode. Paragon Chicken Biryani recipe, Chicken Dum Biryani, Crab Bhumika, Meen Moilee, Mango Fish Curry, Mutton Varthiyathu.
A Keralan culinary institution that people are familiar with not just in the state but beyond its borders, Paragon Restaurant, is perhaps the oldest and by large the most popular restaurant in the city of Kozhikode. Established in way back in 1939, Paragon has built an empire across the world with restaurants in various parts of Kerala and the Middle East.
In this episode of Gourmet On The Road, Food Lovers’ Editor, Kripal Amanna visits the iconic restaurant on Kannur Road, where Paragon was born to meet Sumesh, third-generation owner. He then visits the kitchen to watch their revered Paragon Chicken Biriyani being made from scratch. He then sits down to savour some of the most ordered dishes on the menu.
PRAWN DRY FRY
You taste the sweetness of the fresh prawns and the fragrance of the coconut oil in which this crustacean is fried. The prawn is perfectly seasoned and cooked textbook perfect to a yielding crunch and succulent inside.
rs. 315 (usd4.4)
10/10
PAN FRIED MUSSELS
The mussels are cooked supple in a savoury mix of onions, curry leaves and green chillies. A play of flavours and textures, one tastes the toasty lilt of the curry leaves, the bite of the onions and gentle heat of the pepper.
rs. 331 (usd4.7)
9/10
PAN FRIED SQUID
The squid, though cooked to a pleasing springy bite is quite neutral in its flavour and needs to be cocooned in the masala for it to make an impression on the palate.
rs. 273 (usd3.8)
7.5/10
TAMARIND FISH
This Paragon creation teases the senses with its medley of flavours. You taste the sourness that comes from the vinegar, the sweetness of jaggery and the lingering warmth of ginger in the sauce in which the fried kingfish is tossed.
rs. 336 (usd4.7)
9/10
CRAB BHUMIKA
I love the size of these juicy sea crabs, they're soft and one can bite into them whole to relish the flavours of the dish. You taste the sweetness of the crab meat, the freshness of the ingredients, coriander, green chillies, ginger, garlic and the sour twang of lime.
rs. 231 (usd3.2)
9/10
AVOLI MOILEE
The delicate white pomfret is the perfect accomplice to the mellow, soothing flavours of this creamy coconut stew, punctuated with the notes of kokum, curry leaves and green chilli. Enjoy this with a lacey appam.
rs. 452 (usd6.3)
9/10
MANGO FISH CURRY
Another popular dish here, the ayakora or kingfish has imbibed the sour notes of the raw mango. The shallots add a robust bite and the heat from slivers of ginger contrasts with the slightly sour notes of this curry.
rs. 273 (usd3.8)
10/10
MUTTON VARTIYATHU
A mutton preparation that’s rich in flavour and texture. The meat, onions, tomatoes and spices have been slow-cooked for a few hours to come together in a lush gravy.
rs. 254 (usd3.6)
9.5/10
CHICKEN BIRIYANI
The biriyani here is plated in a layered mound, milky white grains of the mildly aromatic kaima rice or jeerakasala rice sit at the crest, followed by a layer of masala-stained rice, a savoury ribbon of masala and fried onions separating the two.
rs. 168 (usd 2.4)
10/10
ADDRESS - Paragon Restaurant, Kannur Rd, near CH Over bridge, Kozhikode, Kerala 673001; tel: 495 404 0000
LOCATION TAG - https://maps.app.goo.gl/mxYhKFGBmSeFY...
SUPPORT FOOD LOVERS
If you enjoyed this video, please consider supporting Food Lovers TV by joining our membership community on YouTube by hitting the ‘join’ button below or on the home page. You could pledge a nominal sum and receive special privileges like behind the scenes footage, shoot updates, access to live q&a’s and more.
You could also support us on our Patreon page. For more info, check out the links below.
@foodloverstv
Patreon: foodloverstv
You can also make a one time, direct contribution to our bank account (details as below)
A/c name: Hospitality Initiatives India Pvt. Ltd.
A/c No: 0056444807 IFSC code: CITI0000004
Bank: Citibank N A Branch: M G Road, Bangalore, Karnataka, India
Please email the transfer details to [email protected] once you have made a contribution.
Our vision at Food Lovers is to be India’s finest, and most importantly, trusted content platform in the field of food, wine & spirits and dining. Advertising is clearly demarcated and kept distinct from editorial. We do our best not to blur the lines between the two.
As guided by our credo: Truth in food, wine and dining, we have chosen not to put up a paywall as we want our rich content to remain accessible to all. Independent food journalism – free for all, supported by those who can.
Members of the Food Lovers TV Ambassador Tier on Patreon:
V Malladi
Members of the Food Lovers TV Family Tier on Patreon:
Stanley Pinto
Nilesh D'souza
5 سال پیش
در تاریخ 1398/10/13 منتشر شده
است.
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