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Indian culinary fare is a treasure trove of secret, indigenous recipes that are worth preserving. These are the dishes that have stood the test of time and have garnered popularity across the world. These are the royalty of India’s culinary map. Slow cooked in rich flavours of spices and herbs, served with a hint of the regal, these royal dishes boast of their rich taste and heritage.
After all these are a product of royal khansamas, who despite being professionally untrained were master chefs, and cooked with an instinct for flavours and spicing that cannot be taught to students of Indian gastronomy in schools.
So, to give you a glimpse of the royal feast of India, we have some of the most royal Indian dishes here which one cannot find in restaurants, but you can always make them at home.
1. Rampur Mutton Curry
A small town in Uttar Pradesh, Rampur’s food culture is heavily influenced by the nuances of Mughlai, Awadhi and Afghani cuisines, besides a subtle hint of Rajput flavours. It is known for its rich foods, complete with fragrant spices. Rampuri mutton curry is a rich, tender, and aromatic mix of spices and meat, which is slowly cooked to perfection defines the taste of the royal Rampur mutton. The Rampur cuisine is influenced by the Mughlai, Awadhi, Afghani and Rajput flavours.
2. Dham
Here is the traditional vegetarian royal meal from the Katoch dynasty popularly known as Kangra in Himachal Pradesh. Himachali Dham is a festive meal prepared on auspicious occasions, festivals, and weddings. However, due to the scarcity of vegetables in the hilly and cold region, the traditional dham has no vegetable dish in it and most of the dishes are made with different lentils and dairy products like curd, ghee, buttermilk, and paneer. The dishes served at a Himachali dham varies from one district to another and is a treat for people who love subtle yet strong flavours with an irresistible aroma of spices.
3. Indrahar
This is one of the best kept secrets from the culinary heritage of Rewa dynasty. Indrahar is a delicious dish of the Rewa kingdom in Madhya Pradesh. It is a traditional recipe of Bagelkhand, Madhya Pradesh, the cuisine of which is popularly known as Bagheli cuisine. The dishes of this region use a lot of lentils and spinach and very minimum oil and spices.
The Maharaja of Rewa, Pushpraj Singh, in an interview also revealed how the food in Rewa kingdom revolved around lentils, spinach and other produce that required less water. He also revealed that this dish is served to Lord Indra the king of devas, to make him happy. The dish is also said to have gotten its name from Lord Indra, which means, aahar served to 'Devon Ke Dev' Lord Indra. The recipe brings together the goodness of dals and curry in a single platter and makes it a healthy treat.
4. Hara Maas
One of the classics from the Akheraj dynasty, Hara Maas can leave any food enthusiast drooling with its brilliant amalgamation of ingredients, which showcases the rich heritage of the kingdom. Located between the regions of Marwar and Mewar, the delicacies of this dynasty are influenced by both the regions. Made with spinach and other green leafy vegetables that grow in the state, hara maas is a must-try.
5. Gosht Khada Masala
A traditional gem straight from the Royal kitchen of Nizams, who are well known for their brilliant amalgamation of spices and meat, this culinary delicacy is a staple recipe of the Salar Jung family of the Nizams. Mutton curry cooked in the iconic Dum Pukht style where the meat is cooked without adding water, gosht khada masala is one dish you can’t miss.
6. Tahri
This one from the kingdom of Pratapgarh and Kalakankar is an ideal comfort food even till today. A yellow rice recipe from the Awadhi cuisine, tahri is a delicious mix of aromatic spices, lentils and veggies that are cooked with. There are several versions of tahri that one can find. While some people add potatoes, n other variants soyabean chunks, vegetables, onions, tomatoes and many different spices are also added.
