Biryani Pot

Biryani Pot Restaurant Review:

A former princely state of India, Hyderabad has a distinctive cuisine that, as many, is often first manifest in street foods, such as the addictive masala pepper corn and the egg bonda, dipped in chickpea batter and fried. Goat, also a South Texas staple, is preeminent on the entrée side of Biryani Pot’s menu, with dishes like the house special curry featuring kid in a chile-red herbal sauce and the less assertive, but more luxurious, kurma with yogurt, cream and cashews. Fish curry shows off the seafood side of Hyderabadi dishes with curry leaves and black mustard seeds adding an earthy punch. Sides not to be missed include tadka dal, garlic and basil naan and, to soothe any lingering heat, the refreshing cinnamon and cardamom lassi. (Though not on the menu, the kitchen can also supply a mild raita.) Colorful décor provides a perfect foil for the food: simple but with an emphatic edge.