Best cuisine of Malta

Again a Persian masterpiece, which is largely influenced by the Nawabs of Awadh. At Naan Bar in Malta, this dish is a royal treat for the customers, majorly famous in VIP customers. This royal dish is aromatic and delicious, flavored with spices, herbs, nuts, 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, cashew paste, saffron, 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 anchored by a yakhni stock that is slowly boiled in water for a good or two hours with a spicy aroma. “Think gentle, aromatic, rich and cultured — like the Nawabs. “For those who like the taste better, there is a chutney available. I tried it at home; it wasn’t really the same. But let me tell you a secret: the better you marinate the meat, the tastier 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 Valletta.

Valletta in Malta is a hot place, as most of the time it’s surrounded by heat. So, to overcome the heat, served with raita; served in winter shorba. The spices are fresh and dry roasted and the rice is soaked in water to inflate each grain. This is not the abbreviation of Biryani. Only prepare it when you have the time and with a well-equipped kitchen that doesn’t lack any of the ingredients. After all, the nawabs loved to live well.

Finally, Naan Bar is a place where each dish has a complementary attached to it, so with Awadhi chicken biryani, either of beer or mocktail is served.