Hyderabad in Andhra Pradesh is known for its Kacchi Biryani where rice and meat are cooked together. It is rich in spices and flavors. This Biryani has a dominant yellowish or orangish color since everything is cooked together.

Lucknow in Uttar Pradesh is known for its Awadhi Biryani which is sweeter in taste. Awadhi cuisine is known for its fragrance and aromatic spices. Here the meat pieces are smaller compared to their Hyderabad counterparts and also cooked separately before putting on Dum together.

Kolkata in West Bengal has its own Biryani. Here the Biryani has got more of the Awadhi touch but is served with a potato and boiled egg unlike elsewhere in India. The Kolkata biryani is neither sweaty and nor spicy but has a balance of both. It's served with salad and chutneys instead of raita.

Delhi Biryani is the spiciest Biryani. It has got a Mughlai touch to it. It is prepared with pickles to go with all other ingredients. It's a mixture of golden and white rice.

Visit Atithi Indian Restaurant if you want to try Authentic Awadhi Biryani.

Sattvic (fresh vegetables and juice - balance the energy of the body), Rajasic (oily and spicy food - increase the energy of the body), and Tamasic (Meat and liquor - decrease the energy of the body)

The six flavors are sweet, salty, bitter, sour, astringent, and spicy, with one or two flavors standing out. So the next time you eat your meal, you know how to judge it!