Culture & Artisanship
The Making Of
Part I
The Making Of is a series that brings a creator’s signature under the microscope,
detailing techniques and craftsmanship that characterise its creation.
This project was commisioned by Manual Jakarta & Created for Grab Dine In campaign.
I
Handi’s
Hyderabad Dum Ki Biryani
Tucked within the Le Meridien Hotel, Handi serves both familiar favorites and lesser-known gems from North and South India. Led by Head Chef Alok Mondal—originally from Kolkata—the restaurant’s signature is the widely celebrated Hyderabad Dum Ki Biryani.
Historically served at royal feasts during India’s early empires, the dish has since evolved into a national treasure, enjoyed everywhere from street stalls and family homes to five-star hotels.
The name refers to the traditional cooking method originating in Hyderabad, a city in southern India. At Handi, Chef Alok uses a traditional copper lagan for the slow-steaming process, resulting in deeper, bolder flavors. While the dish suits any occasion, Alok describes it as the ultimate meal for family gatherings.
“It is meant to be shared. Whether at home or in a restaurant, it’s something everyone enjoys together.”
Alok Mondal
Head Chef of Handi
The name refers to the traditional cooking method originating in Hyderabad, a city in southern India. At Handi, Chef Alok uses a traditional copper lagan for the slow-steaming process, resulting in deeper, bolder flavors. While the dish suits any occasion, Alok describes it as the ultimate meal for family gatherings. “It is meant to be shared. Whether at home or in a restaurant, it’s something everyone enjoys together.”
Finally, after hours of preparation and cooking, the dish arrives in a handi pot. At the restaurant, the portion is generous enough to be shared amongst a small group of family and friends. It can be enjoyed as it is or alongside traditional sides. Alok recommends the traditional way: eating with your hands. “I don’t know if it’s the culture or the mood, but you can’t fully experience the biryani if you eat it with a spoon and a fork.”
The restaurant takes its name from a traditional Indian pot, the handi. The latter is a rounded, heavy-bottomed clay vessel historically used in royal kitchens.
II
Young's
Thai Fried Egg
At YOUNG, owner and head chef Yohans Gozal goes beyond familiar Thai recipes, using seasonal menu to explore Thai cuisine with a focus on grilling. Amongst the menu’s best-sellers is their take on Yum Khai Dao (Thai fried egg salad), a street food favourite commonly found in the push carts and eateries in Thailand.
Yohans reworks the humble salad by pairing Thai-style deep-fried eggs with their version of Hor Mok (Thai steamed fish mousse). Best enjoyed with a generous bite, where the runny yolk emulsifies with spicy Thai dressing and the smoky grilled Hor Mok is lifted with fresh vegetables, all coming together with each spoonful.
Yohans Gozal
Owner & Head Chef of Young
Owner & Head Chef of Young
“I like eggs in any form, but Thai fried eggs are on another level. Because it has those crispy edges while the yolk is still runny, you get the best of both worlds. You will find different styles of egg-based dishes in Bangkok, but my go-to favourite is always the Thai fried egg salad.”
For their take on the Yum Khai Dao (Thai fried egg salad), Yohans uses duck eggs, chosen for their texture and fatty yolk, and his very own version of Hor Mok (Thai steamed fish mousse) for additional protein. Meanwhile, a selection of vegetables and herbs, as well as green herb oil and Nam Yum (Thai spicy salad dressing), completes the prep.
“I didn’t expect much [from the Thai Fried Egg], actually. It was just so that if anyone asks whether we have egg dishes, we have that as an option. But it’s so popular now, to the point that almost every table orders it,” said Yohans.
Yohans reworks the humble salad by pairing Thai-style deep-fried eggs with their version of Hor Mok (Thai steamed fish mousse). Best enjoyed with a generous bite, where the runny yolk emulsifies with spicy Thai dressing and the smoky grilled Hor Mok is lifted with fresh vegetables, all coming together with each spoonful.
"When people try our Thai Fried Egg for the first time, the flavour may feel different at first, but it's still familiar. Nothing too fancy, nothing for you to think hard about. So, I think that's the beauty of the dish."
“The name YOUNG is a play on ‘yang’, the Thai word for grill. True to its name, Yohans interprets classic Thai dishes with grilled flavours in most of YOUNG’s offerings.”
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This feature was originally published to Manual Jakarta’s Instagram; click the icon below to view the full series
Production Credits
This feature was brought to life by a collaborative creative team:
Editor-in-Chief: Julius Kensan
Producer: Mahesa Karunia
Writer: Dhika Maheswara
Videographer: Jeloy Tirie
Photographer: Salsa Aditya
Designer: Ali Ashgar
