Our Indian Royal Cuisine has multicultural influence. Many geographies, areas, seasons, and availability of ingredients in the particular field many factors made cuisine from one region different from another.
But food still unites most of us. History has witnessed so many meaningful negotiations and decisions being made over the lavish spread of aromatic royal cuisine. Lavish dinners over high tables often saw history being written and rewritten.
A Royal Affair at ITC Maurya, New Delhi!
Royals at ITC Maurya
Seven royal families and exceeding than 100 dishes. A dash of culture and heritage on the side. At the ITC Maurya’s ‘India’s Royal Cuisine: The High Table 1857 to 1947’ food fest in the Capital, nostalgia will come alive as regal cuisines ruled.
Cuisine diplomacy of the past royal gharaanas will be brought to life, thanks to the princely states putting their best on the table. Some closely guarded culinary secrets found their way in the form of aroma-filled gravies and delicious kebabs.
The Erstwhile Princely States that are participating in 10 Week’s look through Royal Kitchens each weekend at ‘The Pavilion’ at ITC Maurya commencing from 2nd June. At every weekend there is a modified Royal cuisine is on display to delight your taste buds with a diverse experience.
THE SPLENDOUR OF SEVEN IS HERE!
Guests at Royal Table
At the High Table, you got to taste cuisine from all these states, and I can say each one will be unique in their right. Absolute variety and innovation left most of us who attended spec bound and craving for extra.
The Royal Kangra Connect!
Kangra, with its ancient fort, is presently the home of the Katoch dynasty, considered to be the world’s oldest, surviving royal family. And its food, like its history, is homely, wealthy & intense. Amongst festive food, the traditional meal, Dham finds an instant mention. The Mukundwadi is one of the first dishes of Kangra and Mandi Dham.
The Sailana Succession!
Aloo Shikari of Sailana!
The Royal Family of Sailana is a branch of the great Rathore House. Sailana, a princely state located in Madhya Pradesh, was famous for its hospitality, cuisine, and wine in the days of the Raj. And all recipes emanating from the royal kitchens are laced with exotic spices, rose petals and sandalwood powder. Aloo Shikari of Sailana was outstanding. The Sailana Seekh Kebab Korma, a specialty of the royal kitchen, was presented by H.H. Vikram Singh of the Sailana royal family.
The Akheraj Ancestry!
Kunwar Sahib Akshraj Jodha of Akhraj Dynasty!
For the uninitiated, the Akheraj dynasty lies between the borders of Marwar and Mewar, and its cuisine, naturally, has been influenced by both. This region boasts of Hara Maans, Rabori and Matki Maans as its signature dishes. The Amla Murgh was on display at the Akheraj pavilion. It was put into its final form, gratitude to the efforts of KS Akshraj Jodha, the 14th descendant of Rao Akheraj, and a celebrated chef, too.
The Bhainsrorgarh Regime!
The Bhainsrorgarh Fort has been converted into a lux heritage hotel that is run by Vrinda Kumari Singh and Hemendra Singh, members of the erstwhile royal family. The cuisine here boasts of Rajasthani regular and exotic fares, both vegetarian and non-vegetarian. The Makai ke Kan has been a family recipe for the Bhainsrorgarh group. Food of Bhainsrorgarh original recipes has been selected from an extensive list of dishes perfected over time.
The Rampur Experience!
Rampur teen teh Biryani!
The Rampur state used to be a princely state of British India. Rampuri cuisine is essentially a “courtly cuisine” that evolved along with its sultans and their taste buds. The cuisine, a courtly one, graduated over time and became a melting pot of the Mughlai, Awadhi, Afghani and Rajput flavors. The Bonga Nihari was given its royal touch by Nawab Kazim Ali Khan, a royal member of the Rampur clan.
The Kashmir Formula!
The land of fruits and nuts, Kashmir, is famous for its delicious cuisines. And it remains generous to both, vegetarian and non-vegetarian, with cinnamon, cardamom, and saffron spicing it up. Seven dishes typically form an inseparable part of the feast – ‘Tabakh Maaz, Rogan Josh, Rista, Aab Gosh, Dhaniwal Korma, Marchwagan Korma, and Ghustaba. Firin and Kahwah (green tea). The Mirchi Gosht, a signature dish of the Jamwal dynasty, left its royal stamp on the assembled guests.
The Salar Jung Story!
The Salar Jung family was a noble clan of the erstwhile Hyderabad state under the Nizams. It is said that the royal women of this family would sit with hakims to gauge the link between food and health. The cuisine relies on fresh ingredients, and uses a souring agent in every dish, adding a tartness in their diet. For the first time, Kunwar Rani Kulsum Begum showcased recipes with the ITC hotels that have been exclusive to the family for centuries. The Gosh khada masala, a particular recipe of the noble family, was showcased by Kunwar Rani Kulsum Begum at the ITC Maurya’s Responsible Luxury initiative.
Mutton Dahi Bade!
The initiative is brought to us Foodies of NCR by ITC Maurya which has pioneered luxury dining cuisine through its iconic brands- Bukhara, Dum Pukht and embodies the Responsible Luxury philosophy.
High Table at The Pavilion at ITC Maurya from 2nd June -31st July.