Dine-In and Takeaways from October 25, 2020
Jenny Salesa opening Biryaniwala Restaurant in Hunters Corner, Papatoetoe, Auckland, watched by Harjit Singh, Ross Robertson, Michael Wood (in the background) and others
Diners in Auckland can enjoy some of the finest cuisines of Hyderabad, especially a variety of Biryani dishes, as a Restaurant and Take-Away opens in doors later this month.
‘Biryaniwala,’ owned and operated by young men from Hyderabad had it ‘soft opening’ yesterday (Monday, October 12, 2020).
The Restaurant is located at 162 Great South Road, Hunters Corner, Papatoetoe.
It will be open for dining and takeaway from October 25, 2020 on Dussehra Day.
Jenny Salesa, elected Member of Parliament from Manukau East (renamed Panmure-Otahuhu from General Election 2020 due on October 17, 2020) and Minister for Ethnic Communities, Building & Construction and Customs, inaugurated the Restaurant in the presence of two other Members of Parliament Kanwaljit Singh Bakshi (National) and Michael Wood (Labour), former Members of Parliament, current members of the Local Board and others.
Ms Salesa said that it was pleasing to see young entrepreneurs from the Indian community launching new ventures at a time when economic conditions are challenging.
“Papatoetoe is hub for businesses, professionals and retailers and therefore, a restaurant of this type will serve the growing needs of the people of the area and visitors. Our government has always been providing support and incentives to small businesses and we are happy to see them grown. I am confident that Biryaniwala will be successful,” she said.
Jenny Salesa with Kanwaljit Singh Bakshi and Michael Wood with (from left) Sreekar Yennepally, Shekar Munukuntla and Sreeman Myadam of Biryani Restaurant
Good clientele assured
Mr Bakshi, who represents National Party from the electorate, said that there was a need for authentic Hyderabadi Biryani in Papatoetoe.
“I believe this is the first restaurant of its type in the South Auckland region. I am sure that Biryaniwala will have a good clientele both as diners and takeaway customers. Papatoetoe in general and Hunters Corner in particular, is an increasingly busy area,” he said.
Mr Wood congratulated the owners of Biryaniwala saying that they have taken a decisive step in opening a restaurant serving Hyderabadi cuisine.
“I am delighted to attend the opening of Biryaniwala and I am sure that it will be widely known for quality dishes and good service. The Labour government works hard to serve the people, particularly encouraging young entrepreneurs to succeed in their business. I am sure that this new restaurant will attract a large number of customers,” he said.
Biryaniwala is located at 162 Great South Road, Hunters Corner, Papatoetoe
Sreeman Myadam, one of the owners of the restaurant, said that clients visiting Biryaniwala are guaranteed of authentic Hyderabad Biryani of at least 45 varieties, conforming to the way it is cooked in the city of its origin.
“From Vegetarian and Non-Vegetarian dishes, Biryaniwala will serve variety with quality. Our extensive menu includes Starters, Curries, Biryani dishes, desserts and beverages. Our Chicken, Lamb and Vegetarian Biryani will carry the flavour of Hyderabad. Biryani dishes will be available as family packs,” Sreeman said.
Bookings can also be made online at www.biryaniwala.co.nz
About Hyderabad Biryani
Hyderabadi Biryani is a variety of Biryani from Hyderabad Deccan, and more specifically the City of Hyderabad in South India. It is prepared from rice using the dum method of cooking and is a common feature in Hyderabadi weddings.
Biryani is a favourite dish among New Zealanders and the delicacy made in Hyderabad is world famous for its flavour and quality.
The ingredients are basmati rice, goat meat, chicken, beef, dahi, onions, cinnamon, cloves, cardamom, bay leaves, nutmeg, cumin (shahi jeera), mace flower (javitri), star anise (Biryani flower), lemon and saffron. Coriander leaves and fried onions are used as garnish.
Hyderabadi biryani is generally believed to have originated in the kitchens of the Nizam of Hyderabad, of the historic Hyderabad State, as a blend of Mughlai and Iranian cuisine.
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