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Rebel Foods is an Indian online restaurant company which operates 11 cloud kitchen brands including Faasos, Behrouz Biryani and Oven Story. [10] It is the largest cloud kitchen restaurant chain in the world, [11] operating more than 450 cloud kitchens in 10 countries, as of April 2022.
Thalassery biryani is the only type of biryani in the whole of Kerala which uses Kaima rice for preparation. Other types of Biriyani which uses the same rice and preparation methods but vary a little bit because of addition of some ingredients are kannur biriyani , malappuram biriyani , ponnani biriyani , kochi kayees biriyani , calicut ...
The Chocolate Room opened its branches in Colombo, Sri Lanka, in the year 2013. [3] The Chocolate Room opened its Outlet in M.M.Alam Road, Lahore, Pakistan, in the year 2016.
In 1951, he converted it into a proper restaurant under the name Kayees Rahmatullah Hotel. The restaurant special dish was the Mutton biryani which became famous among the residents across Kochi. [3] By word of mouth, fame began to spread to places outside the regiom. After Kayee's death in 1999, the restaurant was taken over by his son and ...
Dindigul Thalappakatti Restaurant (also known as Thalappakatti Biriyani) [1] is a restaurant chain that operates primarily in the Indian state of Tamil Nadu. The first outlet was opened in 1957 at Dindigul. Since then, it operates with over 105+ outlets globally with 90 outlets in India, and 15 outlets overseas. [2]
Rome’s iconic Trevi Fountain reopened Sunday after three months of renovations, just in time for the inauguration of the 2025 Jubilee Holy Year that is expected to draw millions of visitors. To ...
Biryani (/ b ɜːr ˈ j ɑː n i /) is a mixed rice dish popular in South Asia, made with rice, meat (chicken, goat, lamb, beef), prawn or fish and spices.To cater to vegetarians, vegetables or paneer can be substituted for the meat. [1]
Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani originating from Hyderabad, India made with basmati rice and meat (mostly goat meat). Originating in the kitchens of the Nizam of Hyderabad , it combines elements of Hyderabadi and Mughlai cuisines.