July 24: Few dishes capture the breadth of India's culinary landscape quite like biryani. From the slow-cooked, spice-laden traditions of Hyderabad to the subtly fragrant recipes of Kolkata, the dish has evolved over centuries into countless regional expressions, each shaped by local ingredients, history and culture.
At Zaya Indian & Persian Kitchen in McAllen, Texas, Executive Chef Mahesh Dhami has made that diversity the centerpiece of a year-round Seasonal Biryani Program, an initiative designed to introduce American diners to the many regional identities of India's most celebrated rice dish.
Rather than presenting biryani as a single recipe, the menu changes throughout the year to spotlight distinctive regional styles. Current offerings include Hyderabadi Goat Dum Biryani, prepared using the traditional slow-cooking dum method; Kolkata Vegetable Biryani, known for its delicate aromatics and balanced seasoning; and Chicken Tawa Pulao, inspired by the vibrant street-food traditions of western India.
For Chef Dhami, the program is part of a larger effort to deepen international understanding of Indian cuisine.
"Every biryani carries the story of the region where it was born," he said. "The spices, cooking techniques and ingredients reflect local history and traditions. We want guests to discover that India is home to many different culinary identities, not just one."
Chef Dhami's career spans luxury hospitality in India and the United States. After beginning with the Taj Group of Hotels in India, he spent six years at Musaafer by The Spice Route Co., contributing to the restaurant's Michelin-starred culinary program in 2024 and 2025. At Zaya, he combines classical Indian techniques with Persian influences while emphasizing seasonal ingredients and contemporary presentation.
The initiative arrives as regional Indian cooking is attracting growing international attention. Diners are increasingly interested in exploring cuisines beyond familiar staples, seeking dishes that reflect local traditions and centuries-old cooking practices. Restaurants are responding by highlighting the diversity that exists within India's vast culinary heritage.
At Zaya, the Seasonal Biryani Program is intended to encourage repeat visits while offering an ongoing exploration of India's regional food culture. Future editions will continue to introduce new interpretations of biryani from across the country, reinforcing the idea that the dish is not a single recipe but a collection of living culinary traditions.
In doing so, the restaurant positions biryani not simply as a menu item, but as a window into India's cultural history—one that continues to evolve while connecting diners across borders through the universal language of food.
