A perfect Raan Biryani challenge is to take the stiffest meat in the goat, so tender and succulent. Dum pukht technique was evident from the perfectly moist and tender mutton pieces falling off the bone. A running fork through various layers reveals perfectly cooked huge raan chunks laid on saffron-tinged rice. The alluring aroma of saffron and subtle spices that hit our nostrils was enough to increase our appetite. It blends with the rustic smell of the earthen pot, aha moment! Unfortunately, I cannot claim that the rice grains are the long and best quality. 

A sweet dish was a must to finish it off. Shahi Tukra is the eternal royal dessert to end the experience on a sweet note. However, the dish falls flat on its face. The bread was mushy, and the water content in radbi was a little more to spoil the consistency. A distinct cardamom flavour could not save the dish. The non-existence of expected dry fruits kills the provision of crunchy texture. In one line – nafasat (finesse) like Rekha was missing.