(Gerry Furth-Sides) On a summer Sunday in Anaheim, as sticky and hot as the original home of Mandi Biryani might be, This was a meal in the name of heavenly research  since Banana Leaf Chef-Owner, Sri Sambangi,  LocalFoodEater.com publisher, added Mandi Biryani platters his menu after discovering its new popularity in India.

Mandi biryani is prepared with specially seasoned proteins or vegetables and rice are cooked separately instead of layered in one pot (dum biryani). Generous sharing platters encourage communal finger-food dining.  House of Mandi stays full continually.  

Mandi biryani originated in Yemen and traveled to India by way of the Arabian peninsula. Meats are traditionally slow-cooked underground on smoldering fires, or at the very least in special ovens to keep them moist, which is gives “mandi”its name.

Lamb Mandi, a traditional dish from Hadhramaut in Yemen.  A very young  fresh lamb is gently roasted underneath the oven until the ultra-tender meat falls of the bone.  It is served on a bed of specially seasoned Mandi rice with slivered almonds and yellow raisins, and arrived with a little container of Yemeni sauce and yogurt. ($24.99 “serve 2-3”  and can serve six)

Hrada of Fahsah is traditional dish from Sana in Yemen. A shredded lamb and deer whipped fenugreek served bubbling hot, cooked in the traditional Yemeni plate carved of stone.  One blanket of a Yemeni bread and yemeni sauce comes with the dish. ($21.99 “serves 2-3” and can serve four) 

House of Mandi, 518 S Brookhurst St Unit 1, Anaheim, CA 92804, Phone: (657) 220-5272, https://www.houseofmandi-yemenirestaurant.com.

We headed right to Little Arabia although we later discovered other restaurants that serve the dish near DTLA.

Thank you @tableconveration, @foodfaye and 2photosbyyakir for introducing me to this restaurant when it was Olive Tree and creating such special memories. And this included going to the Middle Eastern Market to see the fresh ingredients for yourself!

For the story of how regal Biryani was  brought to India by the  powerful, ruling Mughals to the northwest to be transformed by a shah’s wife, when  It was already a classic rich with fruits and meats in the Mughal royal kitchens of Persia and how Mandi Biryani arrived in the south by way of traders from the Arabian peninsula, where it was cooked in special ovens that kept the meat moist and gave “mandi” its name, please see www.localfoodeater.com

 I first experienced finger food eating, on the floor inside of a house of the Asian Culture when I was doing a special on a network TV special on Immigrants. I was quite surprised. And then remembered the outdoor picnic in western cultures that does the same thing, and with insects!

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