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Biryani enjoys a separate fanbase. The aroma of the flavourfully fragrant basmati rice and slow-cooked meat, infused with warm spices, tugs at every foodie’s heart. A staple in several Indian events like weddings and festivals, biryani is simply irresistible. What makes it even more special is that each state has its own variation of the classic dish. For example, Hyderabadi biryani is famous for the dum-style cooking, Lucknow biryani is known for its subtle flavours, and Kolkata biryani adds a delightful twist with its addition of a boiled egg and a potato.
Now, UK-born chef Shaun Kenworthy, who has been serving as the head chef in The Glenburn Penthouse, Kolkata’s luxury boutique hotel, has given his own unique spin to the traditional Kolkata biryani. He has posted a video on Instagram, showcasing the recipe, which he claimed is an ode to the beloved dish.
The biryani dish was a part of Shaun Kenworthy’s tasting menu category. According to the chef, he wanted to dissect the elements that go into the making of Kolkata biryani and prepare a lovely overcooked version of the same. Kenworthy prepared the base with rice velouté, which is a creamy and luxurious soup-like sauce, typically thickened with flour and butter before enriching it with rice, vegetable stock and even cream or aromatics.
After the base was done, Shaun Kenworthy shifted his attention to the meat. He used a ‘very, very slow-cooked piece of pressed mutton’ which was cooked for nearly 12 hours on a very low heat so that the meat turned out to be soft, juicy and tender. Kolkata biryani is incomplete without potato and the chef did not miss out on the detail. He paired the rice velouté and mutton with a square-shaped piece of boiled potato, coupled with a boiled egg, cut in half and topped the dish with some crispy onions.
The post was quick to grab the attention of foodies. One user admitted that the reimagined version of Kolkata biryani looked absolutely ‘delicious’. Another noted that this is how one introduces food to different cultures. ‘This is art...I would preserve half of it and eat half,’ admitted one person. Someone else called the dish, ‘nostalgia served on a plate’.
Shaun Kenworthy started cooking from a very early age, learning the art of making pastries and chocolates from his grandmother and aunt. In London, he worked with some of the finest gourmet restaurants before shifting to India in 2000. There, he met the founder of Old World Hospitality Private Limited, Rohit Khattar who was trying to shape a bold new idea at the India Habitat Centre in Delhi. Together, they opened India’s first-ever food court, Etopia.
Now, UK-born chef Shaun Kenworthy, who has been serving as the head chef in The Glenburn Penthouse, Kolkata’s luxury boutique hotel, has given his own unique spin to the traditional Kolkata biryani. He has posted a video on Instagram, showcasing the recipe, which he claimed is an ode to the beloved dish.
Chef reimagines Kolkata biryani
The biryani dish was a part of Shaun Kenworthy’s tasting menu category. According to the chef, he wanted to dissect the elements that go into the making of Kolkata biryani and prepare a lovely overcooked version of the same. Kenworthy prepared the base with rice velouté, which is a creamy and luxurious soup-like sauce, typically thickened with flour and butter before enriching it with rice, vegetable stock and even cream or aromatics.
After the base was done, Shaun Kenworthy shifted his attention to the meat. He used a ‘very, very slow-cooked piece of pressed mutton’ which was cooked for nearly 12 hours on a very low heat so that the meat turned out to be soft, juicy and tender. Kolkata biryani is incomplete without potato and the chef did not miss out on the detail. He paired the rice velouté and mutton with a square-shaped piece of boiled potato, coupled with a boiled egg, cut in half and topped the dish with some crispy onions.
More about chef Shaun Kenworthy
The post was quick to grab the attention of foodies. One user admitted that the reimagined version of Kolkata biryani looked absolutely ‘delicious’. Another noted that this is how one introduces food to different cultures. ‘This is art...I would preserve half of it and eat half,’ admitted one person. Someone else called the dish, ‘nostalgia served on a plate’.
Shaun Kenworthy started cooking from a very early age, learning the art of making pastries and chocolates from his grandmother and aunt. In London, he worked with some of the finest gourmet restaurants before shifting to India in 2000. There, he met the founder of Old World Hospitality Private Limited, Rohit Khattar who was trying to shape a bold new idea at the India Habitat Centre in Delhi. Together, they opened India’s first-ever food court, Etopia.
( Originally published on Mar 14, 2026 )
