Best cuisine In Malta
Again a Persian masterpiece, which is mainly influenced by the Nawabs of Awadh. At Naan Bar in Malta, this food is a royal treat for the customers, majorly popular in VIP customers. This royal dish is aromatic and delightful, flavoured with spices, nuts, herbs, plant extracts, and saffron. The softer textures and spices in the thin layers separate the other biryani from the rest. With moist, soft, and extraordinary shades, saffron, cashew paste, star anise, apple and cottage cheese as the main ingredients — it’s more than a biryani, it’s an experience.
This biryani is light and is secured by a yakhni stock that is gently boiled in water for a good or two hours with a spicy fragrance. “Think gentle, rich, aromatic and cultured — like the Nawabs. “For those who like the taste better, there is a chutney available. I attempted it at home; it wasn’t the same. But let me tell you a mystery: the better you marinate the meat, the more delicious it will be. Whatever you do, don’t commit by omitting the Kaju paste and saffron. If ever there was a food for the soul, guaranteed to touch a deep chord within, this would be Awadhi chicken biryani at Naan Bar in Malta, Valletta.
Valletta in Malta is a hot place, as most of the time it’s enclosed by heat. So, to defeat the heat, served with raita; served in winter shorba. The spices are fresh and dry roasted and the rice is soaked in water to fill each grain. This is not the summary of Biryani. Only make it when you have the time and with a well-equipped kitchen that doesn’t lack any of the ingredients. After all, the nawabs preferred to live well.
Finally, Naan Bar restaurant is a place where each dish has a complementary attached to it, so with Awadhi chicken biryani, either of beer or cocktail is served.
