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OUR STORY

Shiraz Golden Restaurant is one of the few Mughlai restaurants who have carried the legacy & art of Briyani forward. We have embellished the “Dum Pukht” style of cooking with aromatic ingredients and dried fruits. Started in 1941, over the years Shiraz Golden Restaurant has evolved, tremendously. For more than seven decades, Shiraz, located at the intersection of Park Street and Mullickbazaar in Kolkata, remained the most popular meeting and eating rendezvous. Today, we are delightfully serving Briyani at multiple locations, including abroad.

Our

Food

“History claims that originally, biryani was invented during the Mughal Empire. Mughal Emperor Shah Jahan’s Queen, Mumtaz Mahal is reportedly thought to have inspired the dish in the 1600’s. In this sense, it is more than 400 years old. It is a culturally rich item of food that has spread right across South Asian countries and now is known all over the world. The story goes like this: on a visit to an army barrack, she found that soldiers, over there, were heavily undernourished. She requested the chef to prepare something that combined both meat and rice and provided a balanced nutrition. What the royal chef created was biryani. The name derives from the Persian word birinj which is Persian word for rice. Biriyan means ‘to fry or to roast’.”

CHEF RECOMMEND

Biryani

Chap

Rezala

Korma

Our

Journey

The cooking style of Shiraz roots back to the princely Indian state of Awadh (Oudh) in the times of Nawab Mohammed Wajid Ali Shah Bahadur (1822 AD-1887 AD). Today this is modern day Lucknow. In 1857 AD after the Awadh kingdom was annexed by the British, the Nawab was exiled to Calcutta (today’s Kolkata). His passion for gourmet food travelled from Lucknow to Calcutta and was nurtured and garnished and fuelled by his special Bawarchis or the Chefs of the Nawab.

Awadhi cuisine has travelled far and wide. But it is believed that only a handful of chefs with royal khansama/lineage know the secret ingredients. Shiraz Golden Restaurant is one of the few Awadhi Restaurant that carries that legacy forward and they also embellished the Dum Pukht* style of cooking with aromatic ingredients and dried fruits. Today, Shiraz with its rich history continues with the legacy of its Master Chef Shamsuddin, a direct descendent of Bawarchis from the kitchens of the Nawab.