In a surprising culinary departure that has stirred up the internet, Mumbai-based baker Heena Kausar Raad found herself in the midst of controversy after hosting a Barbie-themed party featuring a unique dish – pink biryani. The Barbie trend, which gained popularity last year, has seen enthusiasts incorporating various shades of pink into their lifestyles, including fashion and food. However, Heena’s attempt to merge this trend with the beloved biryani tradition has sparked intense debate.
The Barbie-themed party, dedicated to celebrating everything Barbie, showcased a variety of delicacies adorned with the iconic doll’s influence. The highlight of the event was a dish that stirred the most controversy – a container filled with pink biryani served alongside matching pink raita and other dishes designed to align with the theme. Heena proudly shared videos of her culinary creations on Instagram.
In the video, Heena is seen presenting her creation, saying, “The Barbie biryani looks nice, doesn’t it?” as she displays a pot of pink masala and pink rice. The video then shows Heena transferring a pink batter to a bowl, explaining, “If you’re wondering what this is, this is the raita for Barbie biryani. Since the biryani is Barbie-themed, the raita will have to be the same. It’s not like I’ll serve Ken raita.”
The dish, a vibrant blend of traditional biryani ingredients with a whimsical touch of pink, has evoked a frenzy of reactions, ranging from awe to disbelief. Many expressed disappointments at what they saw as an unwarranted alteration to the traditional biryani. Comments ranged from “Delete this right now before I throw up on my phone,” to “Don’t you dare to do that to my biryani.”
Some expressed their disapproval with humor, while others appreciated the creative potential of the dish and its maker. However, the videos have ignited widespread discontent among biryani enthusiasts, highlighting the strong emotional connection people have to this beloved dish. As the debate continues, Heena’s unconventional pink biryani has become a focal point in the ongoing exploration of culinary experimentation and the delicate balance between tradition and innovation.
