{"id":61186,"date":"2022-08-06T00:01:46","date_gmt":"2022-08-06T06:01:46","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=61186"},"modified":"2025-12-06T12:00:45","modified_gmt":"2025-12-06T18:00:45","slug":"bawarchi-indian-cuisine-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=61186","title":{"rendered":"Bawarchi Indian Cuisine – Albuquerque, New Mexico (REBRANDED)"},"content":{"rendered":"
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Bawarchi Indian Cuisine on Juan Tabo Just South of Comanche<\/figcaption><\/figure>\n

NOTE<\/strong>:\u00a0<\/span>Although Bawarchi quickly earned praise and acclaim from the public and the media alike, corporate support was lacking.\u00a0 Bawarchi, a burgeoning chain with locations in 23 states, seemed more interested in expanding across the fruited plain than it did in supporting its local affiliate.\u00a0 Within three years, the Khan family had rebranded its name to \u201cRoyal Hyderabad<\/strong><\/a>.\u201d\u00a0 It\u2019s not only the name that changed.\u00a0 New recipes were developed, some items were dropped from the menu and other items were added.\u00a0 In November, 2025, Royal Hyderabad launched its second location, this time on Albuquerque\u2019s ever-expanding west side.\u00a0 The new restaurant is a 4,000-square-foot space that can accommodate 110 people.\u00a0 Please visit my review of Royal Hyderabad for more information.<\/p>\n

When the New York Times described biryani as “the Indian equivalent of arroz con pollo or paella<\/em>,” legions of Southwest Asians and culinary cognoscenti cried “Fake News<\/em>!”\u00a0 The media\u00a0 megalith with the masthead that boasts of “all the news that’s fit to print<\/em>” may as well have declared the Taj Majal <\/strong><\/a>as the architectural equivalent of Randy’s Donuts <\/strong><\/a>in Los Angeles or the Longaburger Company Building\u00a0 <\/strong><\/a>in Ohio.\u00a0 It’s highly unlikely Latin America and Spain are nearly as passionate about arroz con pollo or paella as denizens of the exotic subcontinent are about biryani, a dish The Better India<\/strong><\/a> boasts “epitomizes the zenith of Indian cuisine<\/em>.\u00a0 Zenith–that means biryani is at the very top, as good as it can possibly be.\u00a0 So there, New York Times!<\/span><\/p>\n

Just by its title the book Biryani: The King of Indian Cuisine <\/strong><\/a>gives you an idea how esteemed the dish is.\u00a0 The inside cover explains “biryani is the most beloved dish in every corner of India and many parts of Asia<\/em>.”\u00a0 In India, biryani has achieved legendary or mythical heights.\u00a0 Chef Suvir Saran<\/strong><\/a> believes, \u201cBiryani is the mirror image of our population and as the clock is ticking, its a test of time. Biryani has survived longer than any Human being, it will live forever because of its history, taste and texture<\/em>.\u201d\u00a0 You’re probably not going to read such effulgent testimony about many other foods.<\/span><\/p>\n

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Bawarchi: The Food You Love, The Tradition They Follow<\/figcaption><\/figure>\n

So just what is biriyani, a dish so esteemed it had to be gifted to mere mortals by the gods.\u00a0 Thrillist<\/strong> <\/a>calls it “the food of royalty<\/em>” and indeed, biryani boasts of a royal lineage.\u00a0 Indian folklore attributes the origin of biryani to the queen for which the incomparable Taj Majal was built.\u00a0 According to legend, she once visited the Army barracks and discovered under-nourished soldiers.\u00a0 Dismayed by the sight, she ordered that a dish be composed that would be well-balanced in flavor, nutrition and energy for the men.\u00a0 Her chef created a dish replete with protein (meat) and carbohydrates (rice), the very first biryani.<\/span><\/p>\n

Describing biryani as a meat and rice dish is selling it far short.\u00a0 It’s infinitely so much more. \u00a0\u00a0 Made up of freshly cooked aromatic rice marinated with a combination of spices and the meat of your choice (chicken, mutton, fish or egg), it’s a layered, fragrant dish that takes hours and hours to prepare.\u00a0 Biryani is an amalgam of spices and condiments that may include ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, green chilies and garlic. Premium varieties include saffron. In all biryani, the main ingredient brought to its zenith of flavor by the exotic spices is chicken or goat meat (though beef or seafood may also be used). The dish may be served with chutney or raita, korma, curry or other complimentary items.<\/span><\/p>\n

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The Bawarchi Dining Room<\/figcaption><\/figure>\n

If you’ve had biryani at any Albuquerque area Indian restaurant, you’re probably wondering why I would be singing the praises of a dish no Duke City Indian restaurant–great as they are at preparing so many other dishes–does particularly well.\u00a0 That’s because July, 2020 celebrated the launch of New Mexico’s first restaurant dedicated to preparing biryani.\u00a0 With a name like “Bawarchi Biryanis” it’s got to be good.\u00a0 According to the restaurant’s website, Bawarchi means “the chef<\/em>” as an homage to the generations of chefs who kept the cooking traditions alive.\u00a0 To that end, Bawarchi not only offers an assortment of biryani dishes, it’s got a versatile menu showcasing Indo-Chinese dishes, a fusion of deliciousness traced back to the Silk Road cultural exchange.\u00a0 <\/span><\/p>\n

Within days of its launch, Bawarchi had earned accolades from my friend Alonna Smith, the mastermind behind My Indian Stove<\/strong><\/a>.\u00a0 About Bawarchi, Alonna, a very accomplished home cook, told me “It was the best Indian food I\u2019ve ever had<\/em>.”\u00a0 She informed me that “The franchise owners are from the South Indian State of Andhra Pradesh which is renowned for its unique and aromatic spices<\/em>.” Co-owner Arsha Khan and her husband Irfan also own Apna Bazaar<\/a> <\/strong>on Montgomery, an Indian grocery, that has been open for six months.\u00a0 <\/span><\/p>\n

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The Outdoor Patio–We Were the First to Use It<\/figcaption><\/figure>\n

With the addition of New Mexico’s sole franchise, Bawarchi now has a presence in 26 states<\/strong> <\/a>and in two Canadian provinces.\u00a0 When he found out Bawarchi was opening in Albuquerque, my friend and colleague Chris Parackal, a California transplant very familiar with the concept was ecstatic, declaring Bawarchi Biriyanis\u00a0 “out of the world good<\/em>.”\u00a0\u00a0 After his inaugural visit, he reported “I ordered the Hyderabad goat dum biryani, a legendary classic. it was pretty delicious. the sauce, the rice and the meat all had equal participation in a bit and they all contributed to the flavours palette evenly. They didn\u2019t ask for the spice level but it was just right. My father in law who has a high intolerance for spice actually sat through it because the flavour outweighed the burn lol.\u00a0 Overall it was a great experience. You you would expect that a busy restaurant like that would be cutting some corner on quality to meet customer demand, but not them<\/em>.”<\/span><\/p>\n

Bawarchi Indian Cuisine is located on Juan Tabo between Comanche and Candelaria.\u00a0 It occupies the space previously held by Piatanzi<\/strong><\/a>, a very popular Italian eatery which still operates at its Girard location.\u00a0 The building–which has neither the trappings of an Italian nor Indian restaurant–is spacious and comfortable.\u00a0 Because we were dining with our debonair dachshund The Dude, we were the first guests to dine at the patio, a work-in-progress.\u00a0 Our server, a genial gentleman from Alexandra, Egypt was surprisingly familiar with the menu and took excellent care of us over the duration of our meal.<\/span><\/p>\n

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Chile Naan and Butter naan<\/figcaption><\/figure>\n

One glance at the menu will quickly confirm Bawarchi is a special place, an Indian restaurant that doesn’t offer the usual suspects or (gasp) a buffet.\u00a0 Just look at the menu categories: Indo-Chinese, Bawarchi Biryanis, Bawarchi Pulavs, Crepes, Tandoori Sizzlers, South Indian and Soups.\u00a0 There are, of course, appetizers, entrees, beverages, breads, side orders and desserts as well.\u00a0 Our focus was almost entirely on the Indo-Chinese section of the menu and of course, the Bawarchi Biryanis.\u00a0 My Kim had never before had biryani and Bawarchi delivered a first-rate first-time experience.\u00a0 She can’t wait to return.<\/span><\/p>\n

Why India isn’t more widely mentioned in conversations about the world’s best bread-baking nations is beyond me.\u00a0 Savvy bread buffs will tell you naan is every bit as good as any bread restaurants from any other country can offer.\u00a0 Bawarchi not only offers naan, but roti, kulcha and other fabulous members of the staff of life.\u00a0 Bawarchi introduced us to chili naan<\/strong><\/em>, a “why hasn’t this been done before” concept that proved as fantastic as its name implies.\u00a0 One bite of the chili naan and my Kim uttered “no mas.”\u00a0 It was too piquant for her.\u00a0 Fortunately, we also ordered butter naan<\/em><\/strong>, one of the most popular flat breads in Northern India.\u00a0\u00a0 As naan goes, there is none better!<\/span><\/p>\n

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Gobi Manchurian<\/figcaption><\/figure>\n

Indo-Chinese cuisine is the adaptation of Chinese seasoning and cooking fashioned to Indian tastes. Quite simply, it’s the fusion of two of the globe’s most ancient, most revered and most flavorful cuisines. Most of the Indo-Chinese dishes I’ve experienced have been intriguing, eye opening and mouth-watering. This fusion came about in the nineteenth century when the revered Chinese Hakka Noodles were brought to Kokkata in the Indian sub-continent. Culinary historians believe this was the first melding of culinary culture.\u00a0 The fusion of cuisines ultimately led to the birth of India’s very first Chinatown, Tangra. <\/span><\/p>\n

Among the most interesting fusions is the combining of rice and noodles in one dish.\u00a0 Many chefs will tell you that’s virtually a cardinal sin (though they all seem to love rice noodles).\u00a0 Bawarchi offers several dishes with this combination.\u00a0 A quick glance of the Gobi Manchurian<\/strong> <\/em>(pictured above) might have you thinking “Orange Chicken” and indeed, the resemblance is amazing.\u00a0 Instead of chicken, authentic Gobi Manchurian is made with cauliflower florets (known as Gobi in India) which are deep fried and tossed in a spicy sweet and sour Indian Chinese sauce. Bawarchi’s rendition was made with chicken, not that you’ll hear any complaining from us.\u00a0 Although orange chicken is often far too sweet for my tastes, the spiciness of the Gobi Manchurian will remind you this dish is truly seasoned and spiced for Indian tastes.\u00a0 It is magnificent!<\/span><\/p>\n

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Tandoori Chicken<\/figcaption><\/figure>\n

Despite my pleading, cajoling, bribery and threats, my Kim (who’s very much her own person) didn’t order a biryani dish.\u00a0 Instead she ordered her very favorite of all Indian dishes–tandoori chicken<\/strong><\/em>\u00a0 (grilled bone-in chicken marinated in yoghurt, garlic, ginger and fresh ground spices).\u00a0 To our recollection, we had never before experienced tandoori chicken arrive at our table sizzling like a plate of fajitas.\u00a0 Fragrant smoke wafted upward, signaling in advance how delicious this tandoori chicken would be.\u00a0 My Kim loves tandoori chicken so much that it’s often the only item she piles on her plate at Indian buffets.\u00a0 Bawarchi’s tandoori chicken was probably the freshest she’s ever had with a just out of the clay oven, perfectly spiced qualities she loves.\u00a0 She considers the use of any sauce a desecration, but I enjoyed the smoothness of the raita, a yoghurt-based sauce and its slightly sour flavor.<\/span><\/p>\n

Ladies and gentlemen, for the main event of the evening may I present the undisputed biryani champion of New Mexico, Bawarchi’s\u00a0Hyd Goat Dum Biryani<\/strong><\/em>.\u00a0 Considered “the crown prince of Hyderabad” (remember biryani is the king of Indian cuisine), Hyderabad Goat Dum Biriyan is An irresistible medley of goat, spices, ghee, saffron, and flavorful basmati rice.\u00a0 During the eighteen glorious years I spent with Intel, we often outsourced much of our development work to programmers in Hyderabad.\u00a0 Had I known the biryani in the “City of Pearls” was so terrific, I would have volunteered to consult on development projects there instead of meeting with developers in the middle of the night.\u00a0 Of course, we probably would have enjoyed so much biryani that there wouldn’t have been much work being done.\u00a0 The Hyd Goat Dum Biryani at Bawarchi is the best I’ve ever had–better even than biryani I had in London.\u00a0 Even gnawing around the boney goat was a pleasure.\u00a0 The rice was transformative, an exemplar of why this dish is so highly regarded–not only in the exotic Indian subcontinent, but among savvy westerners.<\/span><\/p>\n

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Goat Biriyani<\/figcaption><\/figure>\n

If you’ve ever been underwhelmed by so-called biryani at other Indian restaurants, let Bawarchi Indian Cuisine show you how it’s done.\u00a0 Bawarchi’s biryani will transport you to the zenith of deliciousness.<\/span><\/p>\n

Bawarchi Indian Cuisine<\/strong>
\n3305 Juan Tabo Blvd., N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 292-5950
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 6 August 2022
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$ – $$$$
\nBEST BET<\/strong>: Goat Biriyani, Gobi Manchuria, Tandoori Chicken
\nREVIEW #1286<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

NOTE:\u00a0Although Bawarchi quickly earned praise and acclaim from the public and the media alike, corporate support was lacking.\u00a0 Bawarchi, a burgeoning chain with locations in 23 states, seemed more interested in expanding across the fruited plain than it did in supporting its local affiliate.\u00a0 Within three years, the Khan family had rebranded its name to \u201cRoyal Hyderabad.\u201d\u00a0 It\u2019s not only the name that changed.\u00a0 New recipes were developed, some items were dropped from the menu and other items were added.\u00a0 In November, 2025, Royal Hyderabad launched its second location, this time on Albuquerque\u2019s ever-expanding west side.\u00a0 The new restaurant is a 4,000-square-foot space that can accommodate 110 people.\u00a0 Please visit my review of Royal Hyderabad for more information. When the…<\/p>\n","protected":false},"author":1,"featured_media":61196,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,523,141],"tags":[2203,2205,2204,2207,2206,866,2201,2202,2208,903,871],"class_list":["post-61186","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-indian","category-new-mexico","tag-biriyani","tag-butter-naan","tag-chile-naan","tag-goat-biriyani","tag-gobi-manchuria","tag-indian-cuisine","tag-indo-chinese","tag-juan-tabo","tag-mint-chutney","tag-outdoor-patio","tag-tandoori-chicken"],"yoast_head":"\nBawarchi Indian Cuisine - Albuquerque, New Mexico (REBRANDED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=61186\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bawarchi Indian Cuisine - Albuquerque, New Mexico (REBRANDED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"NOTE:\u00a0Although Bawarchi quickly earned praise and acclaim from the public and the media alike, corporate support was lacking.\u00a0 Bawarchi, a burgeoning chain with locations in 23 states, seemed more interested in expanding across the fruited plain than it did in supporting its local affiliate.\u00a0 Within three years, the Khan family had rebranded its name to \u201cRoyal Hyderabad.\u201d\u00a0 It\u2019s not only the name that changed.\u00a0 New recipes were developed, some items were dropped from the menu and other items were added.\u00a0 In November, 2025, Royal Hyderabad launched its second location, this time on Albuquerque\u2019s ever-expanding west side.\u00a0 The new restaurant is a 4,000-square-foot space that can accommodate 110 people.\u00a0 Please visit my review of Royal Hyderabad for more information. 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