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Paradise Biryani (Mosque Street)

Paradise Biryani (Mosque Street) - Singapore - Chinatown
Paradise Biryani (Mosque Street) - Singapore - Chinatown Paradise Biryani (Mosque Street) - Food Shot Paradise Biryani (Mosque Street) - Food Shot 2 Paradise Biryani (Mosque Street) - Food Shot 4 Paradise Biryani (Mosque Street) - Food Shot 5 Paradise Biryani (Mosque Street) - Food Shot 6 Paradise Biryani (Mosque Street) - Food Shot 7 Paradise Biryani (Mosque Street) - Group Shot Paradise Biryani (Mosque Street) - Group Shot 2 Paradise Biryani (Mosque Street) - Group Shot 3 Paradise Biryani (Mosque Street) - Interior
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    Location

    Chinatown

    25 Mosque Street
    #01-04
    Jamae Chulia Heritage
    Singapore (059937)

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    Cuisine

    Indian

    Good For

    Casual Dining, Private Functions, Romantic Dates

    Open Today

    Monday
    Closed

    Tuesday
    10:00 AM-10:00 PM

    Wednesday
    10:00 AM-10:00 PM

    Thursday
    10:00 AM-10:00 PM

    Friday
    10:00 AM-10:00 PM

    Saturday
    10:00 AM-10:00 PM

    Sunday
    10:00 AM-10:00 PM

    Description

    The word "biryani" comes from the Persian word "birian" which means "fried before cooking." One could conclude that the biryani originated in Iran (modern day Persia). Another interesting story traces the origins of the dish to Mumtaz Mahal (1593-1631), Shah Jahan's queen who inspired the Taj Mahal. It is said that she once visited army barracks and found the army personnel under-nourished. She asked the chef to prepare a special dish which provided balanced nutrition, and thus the biryani was created.

    Kerala which is Situated on the Southwest coast of India, now referred to as God's own Country, has coconuts growing in abundance and as a result, coconut has become a significant aspect within Keralan Cooking. Coconut milk, cream and kernel (grated or sliced) are commonly used within dishes for flavouring and thickening, in turn reducing the amount of oil/ghee that is required when cooking. Spices are a fundamental element within a cuisine of Kerala and enable each dish to encompass its own distinctive flavour. Those spices most commonly used are black pepper, cardamom, chillies, cloves, coriander, ginger, tamarind and turmeric, all of which are cultivated in profuse amounts within Kerala. (Oct 2026)
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