DumBir By Kappa Chakka Kandhari, Nungambakkam, Chennai

Indian Travel Places August 13, 2021 Food Review 1,015 Views

Restaurant Name: DumBir By Kappa Chakka Kandhari, Nungambakkam, Chennai
Phone: +919940499404
Address: 10, Haddows Road, Nungambakkam, Chennai, Tamil Nadu 600006 India
Time:
Meals for two: Rs. 800
Cuisines: Biryani Kerala
Facilities: Delivery Only, No Seating Available

Any guesses what DumBir means? Because this is not a quiz and there are no points for the right answer, I’ll tell you exactly what it means: Dum + Biryani. This is not a space you can sit. It is the delivery kitchen from Kappa Chakka Kandhari.

DumBir By Kappa Chakka Kandhari: Packaging

I opt for the Lucknow Biryani Bento and Thalaserry Biryani Bento. Neatly packaged, each bento carries a satisfying meal for one. There’s a large box of biryani, a single starter piece, one paratha, two side dishes, raitha, chutney, another accompaniment (depending on your choice of biryani) and a sweet ending.

DumBir By Kappa Chakka Kandhari: Food

Both the Biryani Bentos that I’d ordered had different chef experts putting them together. For the Lucknow Biryani, Chef Moahmed Asim of Lucknow ensures perfection. The Awadhi masala, I am told, comes straight from Lucknow. It’s got all the elements one would expect, including pounded yellow chilli, kewda water, green cardamom, etc. Aged Basmati rice brings along its aroma, and I am happy to note that chef has used just enough kewda to lift the flavours effortlessly instead of dominating them. Cooked on charcoal, this Biryani lets the rice and veggies remain a harmonious whole. I enjoy it more with the accompanying raita.

The Shami Kebab starter gets better with a dab of some piquant green chutney. A rather hard Methi Paratha definitely needs a long soak in the thick Paneer Butter Masala gravy that holds my attention with authentic flavours and creamy orange, buttery texture. I don’t care too much for Dal Tadka, but the Phirni is a worthy finish.

From the heart of Kerala, the Thalaserry Biryani Bento is totally different from the Lucknow one. For one, it is made using Kaima rice grown in high altitudes. Secondly, it has Arabic influences which means it is topped with nuts and goes easy on the masalas, yet has Keralagrown spices. Third, it is made by Chef Sameera Begum who is from Thalaserry and has a food legacy to carry forward.

I find mixing in the amazing Chamandi adds to my enjoyment of the Thalaserry Biryani. Raw textures of coconut, mango and shallots enhance what the Biryani has to offer. Then, there’s the raw onion raitha adding another dimension.

The banana leaf-wrapped Malabar Paratha in the bento is flaky, pliant and soft. Its flat ribbons absorb the Kadla Curry effectively.