Iconic dishes from Indian Royal kitchens

India’s culinary history is wide-rich with stories of grandeur and royal kitchens. Earlier ruled by emperors and kings, the ancient Indian food was full of flavours with the mention of several whole spices. If we take a look at the royal dynasties of India, there are Maharajas and Rajkumaris, who might not rule the country but still have a hold in their region. These royal kitchens have over time produced several iconic dishes that you might not have ever heard of! These dishes are so special and yet so simple that their taste is just out of the world. Here, in this article, you will read about the iconic dishes of Indian Royal kitchens. Read below. (Image courtesy: Istock)

Originating from the Awadhi cuisine, Tehari or tahari is a dish that might look like pulao with some gravy. It’s a one-pot dish that’s full of flavours and is a speciality of the royal cuisine of Kalakankar, Uttar Pradesh. In an exclusive conversation, Rajkumari Ratna Singh who hails from Kalakankar and is married into the royal family of Pratapgarh, Rajasthan disclosed her family eats a variety of food, but Tehari is something that’s comfort food for many. (Image courtesy:Instagram/@md__kitchenn)

It’s a traditional recipe that used to be prepared as chaat during Holi. Rajkumari Alka Rani Singh, who hails from Pratapgarh once told Times Food about the various pickles that are made in her family. Aloo Kachalu is a dish made with baby potatoes, sweet potatoes that are fried in mustard oil with asafoetida, cumin seeds, green chillies and then mixed with red chilli powder, lemon juice, chaat masala and imli chutney. With a tangy and spicy taste, Aloo Kachalu is truly a delicious dish. (Image courtesy:Instagram/@detailed_foodstory)

It’s a dish of Bagheli cuisine and is made of different types of dals or lentils which are mixed and fermented overnight and is then steam cooked just like you would make dhokla. A protein cake that’s totally gluten-free and incredibly delicious. One can fry this steamed cake cut into pieces and enjoy, or serve it with kadhi. It is a dish that was served originally served to Lord Indra and is thus named Indrahar. It was the Maharaja of Rewa, Pushpraj Singh who told us about this dish.

(Image courtesy:Instagram/@maelstorm_of_dishes)

This is the most popular dish of the Royal Kolhapuri cuisine and is known to be hot & spicy. Made in a gravy of coconut and several spices, the main flavours of this dish comes from the various powdered spices used in it.(Image courtesy:Instagram/@foodfreak_13)

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 courtesy:Instagram/@the_kitchen_by_rosal_kharbanda. foodfreak_13)

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 courtesy:Instagram/@sarithas_creations)

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 courtesy:Instagram/ @royal_recipes_ragxsbalunda)

This is something that might excite you, as something like this has never been made 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 voila, this halwa is ready to enjoy. (Image courtesy:Instagram/@aaharam_)