Hotel Dawat - Karad

They serve with kindness nd in time. Must visit specially for #shwarma Halal lovers this place is Jannat for You all. You'll visit again and again I'm damn sure. Rolls and Shwarma are specially demanded.? Well Grilled Tandoori you just cant refuse.

Excellent food at a reasonable rate. The shawarma, biryani and tandoori is a must try for diehard chicken lovers. Best time to visit is after 5 pm and before 9 pm.

One of the best place in karad for non veg food like Biryani , shorma Chinese etc... Quality food very fast service ?

Food is very delicious. Amazing for people who love non veg but not for those who are particular about ambience. Shawarmas are a must try. Tandoori chicken and soups are good too.

The food is awesome.. N delicious too #chicken crispi

Its an awesome Resto for only Non Vegetarian people to

Biryani was so dry, there was no masala at all. Rassa was completely tasteless. Disappointed ☹️

The exact origin of the dish is uncertain. In North India, different varieties of biryani developed in the Muslim centers of Delhi (Mughlai cuisine), Lucknow (Awadhi cuisine) and other small principalities. In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Telangana (Hyderabad), Tamil Nadu (Ambur, Thanjavur, Chettinad, Salem, Dindigal), Kerala (Malabar), and Karnataka, where Muslim communities were present. [7][11] According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian pilaf.[12] Indian restaurateur Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals.[13] Another theory claims that the dish was prepared in India before the first Mughal emperor Babur came to India.[14] The 16th-century Mughal text Ain-i-Akbari makes no distinction between biryanis and pilaf (or pulao): it states that the word "biryani" is of older usage in India.[15] A similar theory, that biryani came to India with Timur's invasion, appears to be incorrect, because there is no record of biryani having existed in his native land during that period.[14] According to Pratibha Karan, who authored the book Biryani, the biryani is of South Indian origin, derived from pilaf varieties brought to the Indian subcontinent by the Arab traders. She speculates that the pulao was an army dish in medieval India. The armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary.[7][14] According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India, one branch of biryani comes from the Mughals, while another was brought by the Arab traders to Malabar in South India.[16]