From Chicken Rezala to Patthar ka Gosht: 8 lesser-known royal dishes from across India

The royal kitchens of India are known for introducing rich, creamy, and aromatic dishes. The use of native spices, traditional techniques, and time-proven methods makes these royal dishes a true sensory delight. Let us dive into the culinary legacy of royal kitchens and talk about lesser-known royal dishes from across India that are a must-try.

This dish is native to the royal kitchens of Nizams. It is a unique dish, where the marinated meat (lamb) is roasted on a granite slab, which is heated over a charcoal fire. In this method the meat is slow-cooked to perfection. The royal dish uses ingredients like garlic, ginger, chilli paste, salt and raw papaya that gives it a unique taste and texture , which melts in the mouth with every bite. Interestingly, the origins of Patthar Ka Gosht are also claimed by the Iranian and Parsi communities of Central Asia. (Instagram/isadilpervez)

A signature dish of the royal cuisine of Hyderabad, Mirchi ka Saalan is best enjoyed with Hyderabadi Biryani. It’s a popular side dish made from peanuts, sesame seeds, poppy seeds, fenugreek, dry coconut, ginger-garlic, green chillies, tamarind, onion, jaggery and a melange of spices. (Image: Instagram/foodstoriesbymanali)

It’s a speciality of Bhainsrorgarh cuisine and is called Hara Maas as it's made in a thick gravy of red chilli/green chilli and cilantro/coriander. The mutton meat is marinated overnight in curd, turmeric and salt. To make this dish, first, the whole spices are tempered in oil and then coriander chilli paste is added into it. It is cooked for 2-3 minutes and then the marinated meat is added into the kadhai. The meat is cooked until tender and is best enjoyed hot with Missi Roti. (Image: istock)

As the name suggests, it is a dessert and is a speciality of Rampuri cuisine. It’s made using green chillies, semolina, khoya, ghee, alum, sugar and dry fruits. The green chillies are cooked with alum for 2-3 minutes and then strained and cooked again. This process is repeated 4-5 times, which removes the pungency of green chillies. Afterwards, the green chillies are crushed to paste which is then fried in ghee with semolina. It is then mixed with khoya, sugar and dry fruits till the ghee leaves the sides and the halwa is ready. (Image: Instagram/thedebonairmaven)

Chicken Rezala is a royal, creamy Mughlai dish that originated in the kitchens of Bengal’s Nawabs. Unlike other curries, this one boasts white gravy—a luscious blend of yogurt, cashew, poppy seeds, and aromatic whole spices. The result is a silky-smooth curry that’s rich yet surprisingly light, offering a mild, fragrant flavor that’s perfect with steamed rice or flaky paratha. (Image: istock)

This is one of the popular dishes of the Sailana royal kitchen and is a delight when it comes to eating a royal dish. This korma is made from lamb meat, onion, saffron, cardamom, raisins, curd, and ghee along with a few spices. It’s cooked on low heat until tender and is the juiciest mutton dish you have ever eaten. (Image: istock)

This chicken dish is from the royal kitchens of Kashmir and is very similar to the Wazwan dish seekh kebab. The chicken is marinated in a mixture of yogurt, spices, and curry leaves. The dish also uses a combination of anise powder and Kashmiri red chilies. The skewers are then grilled over hot coals, giving the chicken a smoky and slightly charred flavor. Tujji chicken is typically served with a mint chutney or yogurt dip. (Image: istock)

It is a traditional recipe from the Rajasthani royal kitchens and is made with chicken cooked in a gravy made with yoghurt, coriander, and spices. The dish is then finished with fresh coriander leaves and a sprinkle of cinnamon powder, which gives it a unique and delicious flavor. (Image: Instagram/foodtales.hyd)

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