Secrets from Royal Kitchens

ITC Maurya recreates recipes from royal kitchens every weekend


ITC Maurya’s coffee shop has recreated some closely guarded culinary secrets. These will be available at The Pavilion, every weekend in June and July. Here’s a round-up of the royal fare.

The Salar Jung Empire

Nobels from Hyderabad state under the Nizams, Kunwar Rani Kulsum Begum is proud to showcase their ‘dum’ cooking in the dum ki machhli and dum ka murgh. A rather unique offering is the mahi zamin dosht, in which the fish is layered with mud (zamin/earth) and then cooked. They even have a halwa made of lamb especially suited for adventurous palates.

Available between: 9th-11th June

The Akheraj Ancestry

Kunwar Sahib Akshraj Jodha, of the Rao Akheraj dynasty, has been a chef with the ITC. The region lies between the borders of Marwar and Mewar, he explains, and the cuisine is influenced by both the regions. He has included amle ka gosht in his repertoire because “almost every home in Udaipur, the capital of Mewar, has an amla tree.” The other dishes he is showcasing include hara maans, makki maans soyeta, mangori, rabori, matki maans and meetha khata.

Available between: 16th-18th June

The Royal Kangra Dynasty

The youngest member on the panel of royals, Ambikeshwar Katoch from the royal family of Kangra, confesses that his sweet tooth is satiated by Kangra specialities including meethe chawal and mithdee (made of boond and bread crumbs). Almost as a contrast from the sweet is the deliciously tangy khatta gosht and khatte kaddu ki subzi.

Available between: 23rd-25th June

The Kashmir Lineage

“Jammu cuisine is very different from Kashmiri cuisine owing to the area touching Himachal Pradesh on one side and Punjab on the other,” explains Jyotsana Singh of the Dogra dynasty. Sourness in the meat and vegetables, fermentation and smoking are some of the techniques popularly used along with spices like cinnamon, cardamom, cloves and saffron. Besides tabakh maaz, rogan josh and rista, you can relish anardana mutton and marchwangan korma.

Available between: 30th June-2nd July

The Rampur Reign

Nawab Kazim Ali Khan of Rampur explains that the cuisine of his region greatly benefited due the influx of people during the Mutiny of 1857. “When our neighbouring state of Awadh was in turmoil, everybody moved towards Rampur and that’s probably when the refinement of our regional cuisine started,” he states. There’s a lot of emphasis on meat, and some vegetarian gems like the Shahpasand dal, a dry preparation of yellow dal.

Available between: 7th-9th July

The Bhainsrorgarh Regime

This is the region where the Chambal river flows from the south to north (rather uncharacteristic of rivers!). Marwar, in the Western part of Rajasthan, has sparse wildlife and vegetation, due to a scarcity of water. Hence Marwari cuisine features dishes like ker sanger, ingredients can be stored for longer periods. Bhainsrorgarh cuisine includes the extremely tender matki maas and an aromatic safed maas besides other Marwari specialties.

Available between: 14th-16th July

Take your pick from the above, book your table and thank us later!

Every weekend {Friday-Sunday} you get to enjoy popular dishes of one of the seven royal households at the dinner buffet of the hotel’s multi-cuisine restaurant, Pavilion.


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