Biryani in Cambridge: Indian Biryani at The Brook Cambridge

In addition to its world-class universities and rich history, the ancient city of Cambridge is known for its diverse and delicious cuisine. Among these, Indian food has established itself as a leader thanks to its eclectic array of mouth-watering flavours. The Brook Cambridge is a standout in this exciting food scene and is known for its excellent Biryani. With an emphasis on the restaurant’s famous paneer and chicken biryani dishes, this blog explores the delightful experience of enjoying Indian Biryani in Cambridge at The Brook Cambridge.

Biryani in Cambridge: Indian Biryani at The Brook Cambridge

The Brook Pub, situated in central Cambridge, is different from your average watering hole. Here, the spirit of Indian cuisine is lovingly and expertly preserved while tradition and innovation come together. With its inviting decor, helpful staff, and a menu that offers a culinary adventure around India, this bar has become famous for its food.


When you step foot in The Brook, you’ll feel instantly at home in the warm and welcoming ambience. Indulge in a satisfying dinner in an atmosphere that combines rustic decor with modern elements. The wood furniture, delicate lighting, and tasteful decor create an inviting atmosphere that puts you at ease.


Our Menu:

Indian cuisine has a long and storied history, and The Brook’s menu reflects that. Every meal, from appetisers to main courses and desserts, is prepared with meticulous attention to detail and only the highest-quality ingredients. But their Biryani, which has been fine-tuned over the years and is a hit with both residents and visitors, is the real show-stopper.

The Biryani Recipe at Its Core:

The Mughal era is the birthplace of the one-pot miracle that is baryani. Aromatic basmati rice, juicy paneer or meat, and a mix of spices create a symphony of flavours. One of Biryani’s greatest strengths is the variety of ingredients that may be used to make it, as each one brings its special flavour.

History of Biryani:

The legendary Biryani was first prepared in the royal kitchens of the Mughals. It is thought that Persian traders and travellers brought it to India. It developed over time, absorbing regional tastes and ingredients, leading to a wide range of regional variants. Every biryani recipe has its unique twist, from the traditional Hyderabadi style to the more modern Lucknawi. Still, at its heart, it’s the same aromatic and savoury rice meal that brings people together in celebration and comfort.

Key Ingredients:

What makes Biryani so special are the ingredients. The cooks at The Brook Cambridge employ high-quality basmati rice, a type of rice renowned for its fragrant, long grains. Each grain of rice retains its flavour thanks to the ideal cooking method. Marinating the protein of choice—whether it’s chicken or paneer—in a mixture of spices and herbs lets the flavours penetrate thoroughly. After that, the meal is topped with fried onions, fresh herbs, and a pinch of saffron, which gives it a golden colour and makes it richer.


Grand Vegetarian Thali at Brook Cambridge

Vegetarians and vegans alike should enjoy The Brook’s Grand Vegetarian Thali, which is called Paneer Biryani. Paneer, or Indian cottage cheese, is a flavor-absorbing wonder and a multipurpose ingredient. An example of this is the paneer biryani served at The Brook.

Preparation and cooking:

The cubes of paneer are marinated in a mixture of spices and yoghurt before being cooked into paneer biryani at The Brook, enhancing the paneer’s flavour. The marinated paneer is cooked with basmati rice, caramelised onions, and a spice blend consisting of cardamom, cloves, and bay leaves. To add a burst of freshness, the dish is garnished with fresh coriander and mint leaves.

Tasting Notes:

At The Brook, you can get paneer biryani, which is a perfect medley of flavours and textures. Crisp rice and creamy, velvety paneer make a stunning combination. The spices bring a subtle warmth and depth to the dish without masking the ingredients’ inherent tastes. Savouring the food takes your taste buds on an adventure with every bite.


Grand Non-Vegetarian Thali at The Brook Cambridge

At The Brook, you may get the classic Grand Non-Vegetarian Thali. Which is called Chicken Biryani. It is made with an outstanding level of skill. For a satisfying meal that combines rich flavours with juicy meat, try The Brook’s chicken biryani.

Preparation and cooking:

A combination of spices, yoghurt, and lemon juice marinate the chicken used in the Biryani. Marinating the chicken ensures it’s juicy and full of flavour. Basmati rice, fried onions, and a blend of spices are added to the marinated chicken before it is cooked. Flavours harmonise exquisitely while the meal is cooked slowly. Garnish the meal with fried onions and fresh herbs, and add a splash of saffron.

Tasting Notes:

At The Brook, you may experience a culinary symphony with their chicken biryani. Basmati rice adds a fragrant and airy base, and the chicken is moist and delicate, flavoured with deep spices. Caramelised onions provide a subtle sweetness that complements the spiciness of the spices. The saffron adds a delicate, flowery touch, elevating the meal to a whole new level of culinary perfection.


At The Brook, We Value Excellence:

The Brook Cambridge stands out because of its steadfast dedication to quality. When feasible, we use ingredients that are grown or raised in the area to ensure that each dish is as fresh as possible. Every dish served at The Brook is a work of art because the cooks there are so dedicated to their work. Their biryani tastes and looks like they care deeply about quality.

Ingredients fresh:

When making Biryani, the cooks at The Brook exclusively employ the freshest ingredients. We take great care in selecting only the freshest herbs, spices, and veggies. They put a lot of thought into their Biryani, and it shows in every taste how fresh and high-quality the ingredients are.

Crafted Expertly:

Making Biryani is an art form, and the cooks at The Brook put their hearts and minds into the process. Over the years, the cooks have refined their craft, becoming experts at making Biryani. Every stage of the cooking process is carried out with precision and care, beginning with the marinating and ending with the plating of the ingredients.

Dining Experience:

The Brook Cambridge offers an experience rather than merely a place to eat. You won’t forget your meal because of the welcoming service, comfortable decor, and delicious cuisine. So if you are craving for Biryani in Cambridge, then visit the Brook Best Indian Gastro Pub Food in Cambridge.


The Brook is well-known for its kind, welcoming staff. They go out of their way to make sure you have a good time at the restaurant and are well-informed about the menu items. Nobody is ever made to feel unwelcome or unimportant, regardless of how often they visit.


At The Brook, you may relax with a meal in hand because of the relaxing atmosphere. The warm lighting and stylish decor, along with the comfortable interiors, create an ambience that is perfect for relaxing. You will feel at home in this setting whether you are dining with loved ones or by yourself.


A really original and genuine dining experience awaits you at The Brook Cambridge. Notable meals that highlight the vibrant flavours and varied textures of Indian cuisine include chicken biryani and paneer. No matter your dietary preferences, you’re guaranteed to find something delicious in The Brook’s Biryani. Indulge in superb Indian Biryani at The Brook Pub the next time you’re in Cambridge; it will transport you to a gastronomic paradise in India. Apart from food we also serve some of the finest cocktails in Cambridge, beverages etc.


Best Indian Gastro Pub Food in Cambridge | Spices of Indian Cuisine

Indian food is famous all over the world for its bright colours, strong tastes, and fragrant spices. It shows how different area tastes, cooking styles, and ingredients have been a part of this food history for a very long time. Additionally, what makes Indian food unique is the way that the different tastes worl together. Especially the way that spice and heat affect each other. This piece talks about the role that different spices play in achieving a harmonious blend of flavours, which is an important part of making tasty, authentic Indian food. Know more about Best Indian Gastro Pub Food in Cambridge.

Spices play a big role in giving Indian food its strong smells and tastes. In addition to adding taste, spices are used for their wonderful smell and health benefits. Indian food often uses spices like cloves, cardamom, ginger, fenugreek, mustard seeds, and different kinds of chilli peppers. 

Spices: The Basis of Indian Cuisine 

Essential Herbs and Their Purpose: 

Cumin (Jeera): The warm, earthy taste makes it a popular ingredient to use at the start of cooking to temper the food.

Coriander (Dhania): It has a mild citrus taste and is used in many different ways, whether it is whole or ground.

Turmeric (Haldi): It tastes earthy and slightly bitter, and it’s a bright yellow colour. It is well-known for its ability to lower swelling.

Cardamom (Elaichi): Gives both sweet and savoury recipes a nice floral smell.

Cloves (Laung): Add a strong, spicy taste to curry and rice recipes.

Mustard Seeds (Rai): They’re great for finishing off meals because they’re spicy and nutty.

Fenugreek (Methi): It is often added to pickles and stews to make them taste a little bitter.

Chili Peppers (Mirchi): The peppery flavour and different levels of heat will be provided.

Influence of Heat in Indian Cooking – 

Spices from chilli peppers are the main source of heat in many Indian recipes. Where you are, what you’re eating, and how spicy you like it all affect the degree of heat. It is essential to find the right balance of heat; it should complement the other flavours without being overpowering.

Distinct Chili Pepper Types – 

Kashmiri Chili: It is a common ingredient in tandoori and gravy dishes because of its gentle heat and bright red colour.

Bird’s Eye Chili: The South Indian Cuisine frequently uses this extremely hot spice.

Green Chili: It adds a burst of flavour and a snap of heat to many regional recipes.

Red Chili Powder: A powdered form that can be used to vary the heat level in food from mild to extremely hot.

Flavour Balance: The Core of Indian Cuisine: 

The harmonious flavour balance is the essence of Indian food. The delicate balancing act is accomplished by the use of spices and other components that impart umami, sour, bitter, salty, and sweet flavours. To master this delicate balancing act, one must study the function and interplay of each spice.

The Five Authentic Tastes – 

Sweet: Familiar sources include sugar, jaggery, and some fruits. Sugar may counteract the sourness and heat of a dish.

Sour: This condiment is made with tamarind, yoghurt, lemon, and vinegar. The acidity brightens the taste and helps balance fatty, rich flavours.

Bitter: It is present in bitter gourd and spices such as fenugreek. Bitterness is enhanced by Complexity and depth.

Salty: Salt is optimal for complementing and balancing a variety of flavours. It is typically added at different points in the cooking process.

Umami: Provided by items including tomatoes, mushrooms, and beef. Dishes are enhanced by umami, a savoury richness.

Skills for Harmonising Flavours – 

Layering Spices: To create a multi-layered flavour, spices are typically added at various points throughout the cooking process. For instance, when adding spices to heated oil, whole spices generally are placed first, followed by ground spices.

Tempering (tadka): A method where the flavours of spices are released by quickly frying them in hot oil or ghee. After that, the infused oil is drizzled over the meal.

Preparation for Marination: Vegetables and meat taste better and get softer when they are marinated in a mix of herbs, spices, and yogurt. 

Simmering: If you cook something slowly, the flavours have time to blend and get stronger. Thus making the food taste better overall.

Regional Flavour Balancing Variations – 

Every region of India has its special way of harmonising flavours, which results in an extraordinarily varied gastronomic landscape. A few instances of geographic variation are as follows:

North Indian Cuisine:  

In North Indian food, most of the gravies are made up of yoghurt, cream, and ghee. A mix of ground spices called garam masala is often used to add taste and depth. People like Butter Chicken and Paneer Tikka Masala, which are creamy and slightly hot. 

South Indian Cuisine:

Coconut, curry leaves, mustard seeds, and tamarind are all used in a lot of South Indian recipes. Sour and hot tastes work well together in dishes like Rasam and Sambar. When you pick herbs like coriander and mint right before you use them, they add colour and flavour. 

East Indian Cuisine:

East Indian dishes often use panch phoron, a mix of five spices, and mustard oil to give them a unique taste. Chefs often use sour tomatoes, sharp mustard, and hot chilli peppers, along with other spices, to make Machher Jhol, a type of fish curry, that tastes great together. 

West Indian Cuisine:

Indian states of Gujarat and Maharashtra have traditional foods that are hot, sour, and sweet. Two dishes from Gujarati food called Dhokla and Khandvi use a unique mix of sweet, tart, and spicy ingredients. Two recipes from Maharashtra, Vada Pav, and Puran Poli, show how these flavors can work together in this way. 

Advice for Everyday Home Cooks – 

Following are some tips for home cooks who want to learn how to make real Indian food: 

Use Fresh Spices First: To get the best flavour, only use fresh, high-quality herbs. The taste of the spices and smell lasts longer when they are kept out of direct sunlight and heat in a sealed container.

Taste and Adjust: Keep tasting the food while it cooks to see whether the seasoning needs adjusting. It helps attain the ideal flavour harmony.

Use a Spice Grinder: To bring out the full flavour of whole spices, grind them right before using. It releases their vital oils.

Try a Variety of Spices: Try with several spice blends and amounts until you discover one that suits your taste.

Balance with Dairy: Yoghurt or cream can be used as a spice counterpoint in dishes that go overly hot.

Indian Gastro Pub Food in Cambridge: 

Indian gastro pubs combine the laid-back vibe of a classic British watering hole with the elaborate flavours of Indian food. People looking for a laid-back spot to eat that doesn’t skimp on honest, high-quality ingredients will love these places. Several Indian gastro pubs in Cambridge have become famous due to their welcoming atmospheres and creative food. Brook Indian Gastro Pub in Cambridge is a place to visit if you want to taste something unique and try traditional Indian cuisine. We’ve been in business for a long time, so we know what our customers like and how much spice they can handle.

We can help you pick out the right food and drinks to go with it. So, you can select the spice level from low to medium and hot. We are here to serve you the best Indian Gastro food made with fresh ingredients and produce.

Apart from food we also serve some of the best drinks and cocktails, we also entertain our guests with Live music, Karaoke nights, Open Mic Nights, and more. This June, we have a special live football screening from 14 June to 14 July. Also, Bring your family and friends to cheer on your team while tasting excellent Indian Cuisine and the finest drinks.