The Kolkata biryani originated in the kitchen of
Nawab Wajid Ali Shah during his exile in
Calcutta, after he was dethroned by the British
East India Company in 1856. Biryani was one of his favourite cuisines. But for being in exile, he faced severe financial problems. To cut the costs, the amount of spices were decreased and the meat-to-rice ratio was lowered in the biryani. Hence, the new biryani prepared, was much subtle and lighter in texture compared to the Lucknow biryani. Since meat was expensive, the cooks added large chunks of potatoes to fill the void created by lowered number of meat chunks. Over time, as biryani became popular among the masses, potato became a signature ingredient of the Kolkata biryani. Few sources suggest a different reason behind the presence of potato in the Kolkata biryani. In the early 16th century, potatoes, chillies and tomatoes were cultivated for the first time in India by the
Portuguese. Potatoes were mainly cultivated in
Surat, but since the cultivation was low and it was not easily available, potatoes were considered as an exotic vegetable. During
Nawab Wajid Ali Shah's exile in
Metiabruz, Calcutta, the chefs added potato to biryani as an experiment. Nawab liked the potato cooked with
saffron spices and henceforth, potato was always added whenever biryani was prepared. The nobles also loved potato when royal biryani was served to them. At their homes, they asked their wives to add potatoes whenever biryani was prepared and over time, potatoes became an intangible part of the Kolkata biryani. ==References==