Best Biryani Restaurant Sunnyvale Near Me

4worldlovers:
Best Hyderabadi dum biryani in the bay area that I have managed to try, and better than most in Hyderabad too. It's a small, hole-in-the-wall place, nothing fancy whatsoever, but the dum biryani, both lamb and chicken, are done right. The meat is good, the rice long-grained and flavorful, and they pack plenty in the take-away boxes. My only criticism would be that it is a bit more oily that I prefer, but that is a personal judgement.

The goat biryani at this place is our all time favorite! They do a fantastic job! We order and take it home for every family event regularly. We have tried a bunch of places but there is no place like this!

4worldlovers: Inspired by the rich culinary delights from the Mughal era, we serve you exotic and delectable flavors from Northern India and Pakistan. We invite you to try our tender tandooris, crispy kabobs, crème and nut based curries and flavorful rice biryanis available in vegetarian and non-vegetarian options, and soft naans and rotis hot off the tandoor.

We prepare all our dishes with fresh ingredients and ethically sourced meats. We are nestled in the heart of Silicon Valley, at the intersection of Mary Avenue and El Camino Real.

4worldlovers: Aappakadai was started with the thought of introducing the taste and flavors of Aappam to Northern California, United States. Aappakadai was started with a small team of experienced chefs who are passionate about South Indian Chettinad Food. The recipes of Aappakadai come from the spice racks of the Grandmother. Traditionally fresh and hot home-made ‘Aappam’ were sold by Aappakadai as a breakfast dish in the streets of Chettinad.

‘Aappam’ is a specialty dish from the Chettinad, made of fermented rice flour. Traditionally Aappam is served with coconut milk. But Aappakadai serves Aappam with various Chettinad spicy dishes like Goat Paaya.

Aappam is most prevalent in Tamil Nadu, Sri Lanka, and Kerala. Belonging to the Sangam period corresponding to between 100 BC and 100 AD. Aappam (or hoppers in English) first originated in South India. It is similar to a dosa (rice or lentil pancake). Originally, it was prepared from a batter newe of ground soaked rice and coconut milk. Aappam can be found throughout India sold at restaurants and street vendors known as hopper men. It is just something that seems to be a revolution in the food world.

As the cradle of some of the most influential civilizations globally, India also has a rich culinary heritage in fermented foods. For fact, Idli and curd have been described as early as almost 600 B.C. One of the oldest of all culinary methods, fermentation, may not be palatable to look at, especially in South India. Yet the simple technique churns out several dishes by enhancing aromas, flavors, and textures.

South India is incredibly rich in various fermented snacks. Fermented rice, or pulse batters, are daily diets in the southern states - whether it is dosas, idlis, or aappams.

“This is a good place. I had a very good idiyappam, appam and Coconut milk... My friends said that chicken chetinand was very good”