Hotel Dawat - Restaurant in Karad - Satara, India

Poor customer service.. Our order was prebooked still while taking our delivery they made us to wait for more than a hour.

One of the worst restaurants in Karad. If I can score, this restaurant in three domains, my score would be Taste - 1/5 Service - 0/5 Ambience - 1/5

Only one restro in karad they have all real taste of Chinese foods shwarmav& juicy tanduri

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]

One of the most tasty and soft biryani i ever had. Will visit again.

Its an awesome Resto for only Non Vegetarian people to

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

Food Quality is very nice , I love it. Service is too good