Recipes lost to time full#

Served with caramalised sugar crispies, it was like tasting panacea on earth.Įxecutive Chef Arun Sundararaj said that “These lost recipes have been picked from the different royal houses of the country and we have ensured to maintain their authenticity while reproducing them.”įor the food lovers who want to taste these regal delicacies, here are some recipes, straight from the kitchen of Taj Mahal Hotel. Garlic Kheer –This elusive dish, also sometimes called benami kheer (as the name of the ingredient remains unspoken) from the house of Mewar was an unbelievable treat to the palate. Noori Hyderabadi Biryani-A four hundred year old delicacy made with succulent pieces of lamb and long grain rice cooked in a fragrant lamb stock. Khichdi Rafat- Made with tender pieces of chicken, duck and lamb cooked with rice and flavoured with aromatic spices and almonds. Khichdi Azam Shahi-Lentil and rice cooked with vegetables in true Nizami style was warm, comforting and supremely delicious with the crunchy caramelized onions added for that extra crunch and flavour. Nawabi Murgh-A part of Awadhi cuisine, this Chicken supreme roulade is served with nuts and sweet mango chutney. The chef explained that cheera or the spinach needs to be eaten with a crumbling on top, in this case, the crisp banana slices added charm and taste to it. The bitterness of the leaves is amazingly absent and the aroma of the spices lingers for hours in the mind!Ĭheera Ada Curry-From the house of Travancore, a green spinach mash with red spinach fritters. Saada Aash-A lamb soup from the royal kitchen of the Nizams, simmered for seven hours and tempered seven times.ĭrumstick Soup- Flavourful drumstick leaf broth from the royal kingdom of Travancore. A mildly sweet tasting paneer cake filled with green khus marinated with beetroot paste giving it a nice colour. This vegetarian version made with cottage cheese has a lovely pink hue and an unforgettable creamy taste. Paneer Gulnar Kebab-The original Gulnar kebab is said to have originated in Persia.

Pattode ke Kebab-Made with gramflour and spinach leaves, the aroma and crunch in the dish is to die for.

Recipes lost to time full#

Lahabi Kebab-Succulent, tender and full of the aroma of spices, it is again part of the Kashmiri regal kitchen. The edge in the recipe comes with Kashmiri red chilies and aniseed powder. Tujji Chicken-A dish from the house of royals of Kashmir, it is pretty much like the seekh kebab of Wazwani cuisine.

The dishes cooked by the chefs to perfection included: Executive Chef Arun Sundararaj and his team recreated famed delicacies that were relished by Kashmiri Dogras, the kings of Travancore, the Nizams of Hyderabadi and the Rajas of Mewar. The Taj Hotel, New Delhi recently made an attempt to revive those lost recipes that at once represented the magnanimity of our culinary culture. With the end of dynastic rules, there was an end of patronage to artisans, painters, musicians and chefs who thrived during the prosperous regal era. The influx of international cuisines and global food did not just have impact on individual heirlooms but also on the food heritage of our country.