Calcutta or Kolkatta Biryani evolved from Lucknow style, when Awadh’s last Nawab Wajid Ali Shah was exiled in 1856 to the suburb of Kolkatta — Metiabruz. Shah brought his personal chef with him. The Calcutta biryani primarily uses meat and potatoes. However, this theory is vehemently opposed by jana Shahanshah Mirza, great grand son of Nawab Wajid Ali Shah. The Calcutta biryani is much lighter on spices. The marination of meat primarily consists of nutmeg, Cinnamon, mace along with clove and cardamom in the dahi ( curd). The rice cooked separately and is flavoured with Ketaki or Rose water.