Japanese grill whole fish over binchotan. Perhaps they eat fewer dishes with bones than e.g. Chinese, but they have no problem doing so, and won’t be squeamish about seeing bones and heads, etc. on a plate.
Yes, I’ve had japanese whole grilled fish as well as collar.
But I can’t think of any other proteins served with bones… was that an adaptation somewhere along the way?
(Side note: No one ever eats those raw onions. Why do Indian/Pakistani restaurants garnish with those?!)
In Pakistan, jardaloo is called khubani. It could be a Hindi/Urdu difference.
Also, I’ve personally seen aloo bukhara (plum) used more than apricot, but this looks like apricot to me. However, I’ve never witnessed any of the two being used in Hyderabadi dum biryani. I don’t think there would be a long enough cook time. Maybe the restaurant reuses pre-cooked bases.
In any case, if any of you are ever in Baltimore, come by for biryani.
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Umm… does July work for you? 
(Also… I eat those onions 
)
Yeah, aloo bukhara too.
July might work, haha, let me know. (50/50 we will be out of town.)
