Thursday, 20 June 2013

Royalty Unabated

As far as the common man or as the cult dictates it, the Aam Aadmi(Mango Man) of this nation is concerned, there's a scarcity when it comes to the magnitude of luxuries that he can afford. A man's life is somewhat limited to the frugal and ascetic ways of existence. Simple living dictates the larger part of his regime and thoughts. He does dare to afford a few luxuries but he always goes for them because they're are more or less an essential element that he can do nothing without. He buys smartphones that cost more than twice of his month's renumeration and then he runs after his credit card company to fetch an EMI scheme on that. He buys a luxury sedan and then he avoids driving it for the fear of it getting scratches and woeful dents after facing the atrocities which the roads have to offer. All in all, he lacks an element that was present in abundance in our prehistoric societies. A society where iniquity and inequity were somewhat restrained. The same things were available for everyone to savor and hence no one really felt missing out on a rare subject that was inaccessible due to demarcations. To cut a long story short, it was the royal food that dictated social pleasure. No matter what class you belonged to, you always had an incessant craving for tasting foods similar to those prepared in the royal kitchen because it was an attainable goal. People did not have to spend that much on clothes and houses and it was the food that made them gourmets ,connoisseurs and even gluttons. And once again, the common man is at the same juncture where he can only afford those same luxuries which his ancestors once devoured. So as it is, I'd throw up a royal feast for me and a few of my friends, all of whom are Mango Mans like me.

The most inherent ingredient of a royal feast is the food of course, but I'd also need to cover it all with certain superficial elements in the ambiance and presentation of things. The usual tubelights in my drawing room shall have to stay shut for the party and the chandler, which I don't remember when we switched on the last time, would take the lighting part. Plus, to complement the pristine yellow light from the chandler, the curtains and covers shall have to be replaced with new ones that suit the overall environment. Moreover, to make sure that the whole scene does not appear dichotomous and assumes a single line of expression, one of exuberance and royalty, all the purposeful yet incongruous elements like tables,chairs and everything else shall be removed. Instead of all these, we'll lay down carpets and cushions. One more thing that I'll arrange from somewhere is the small portable tables which kings and the elite are shown keeping their cutlery on. With all these things, my drawing room would be all set for the most amazing things it has ever witnessed - A royal Darbar which will have its royal feast. And not to forget, to keep up with the rest of the place, the guests too will have to don something royal and classy. They don't need to don a potpourri of things but they still need to appear royal. I guess as a Mango Man, a Kurta Pajama is the best that we can do. Fanciful Kurta Pajamas are always welcome and for the girls, theirs already having an enormous avidity for traditional dresses obviates any need to tell them to wear something particular.

Okay, now is the time to come to the heart of the royal treat and that is obviously the food. Now such feasts normally used to restrain to the particular culinary recipes of the specific royal house that organized this feast. Hence Mughal Darbars had host of Mughal delicacies like the Kebabs and Tikkas, and Nizami Darbars had the Biryani and likewise. However, since my honorable guests are from different nooks and corners of the country, so settling down on one cuisine can attract some haughtiness on the part of the one whose area is in close vicinity to the origin of that cuisine, and some rancor in the minds of those who were not given that privilege. Hence, my feast would encompass dishes from royal kitchens from all of India - The Mughal , The Rajasthani, The Nizami and the Kitchens from the southern Chennai provinces as well. I'd be picking up dishes that epitomize the prudence and ardent perspicacity of these royal kitchens and would prepare a final menu that will engross my guests like anything.

Okay, now the kitchens have been picked up but who in the world would possess the erudition that is needed to prepare dishes from all of them. Thankfully, Kitchens Of India is there to resolve our predicament. They offer dishes that cover the depth and breadth of the country and dishes that are in true sense a reminiscent and a faithful intimation of the royal delectables that once represented the glory of our nation. These dishes are not only prepared under the most stringent of environments in terms of taste and quality control, they are also crafted by masterchefs from kitchens of some of ITC's luxury hotels. Hence one can extrapolate that it's a pretty safe buck to leave to Kitchens Of India to provide to us the dishes that we need to consummate this party that we plan to do. Moreover, most of their dishes need either no or a very minimal amount of effort to prepare, hence it'll not be as humongous and as bamboozling a task to hold this party than it would have been without their proffering.

Although Kitchens Of India provides a whole host of canny traditional dishes, we'd choose the ones that have a sheer ostentatiousness vested in them. Dishes that in a way please your taste buds to such an extent that you're always left asking for more. So, based on that theme and without showing any impudence to the general scenario, here's the menu of my party, my own gourmet party :

Okay, this is one dish that I simply cannot afford to miss out on. The queer softness of the supple chicken pieces and the scintillating richness of the mesmerizing gravy will not only liquidate in your mouth, it will also liquidate your senses and will send you on a ferry of imagination.

Pretty much the veg counterpart of the last dish, this one also has to offer the tenderness of cottage cheese and a sheer amalgamation of softness and taste that is hard to get enough of. The kind of feeling that is persistent after having a dish like this cannot be envisaged, it can only be felt when you have it.

And here comes the dish which has an amalgamation of shrewdness and supremacy. A kind of flavor which can enlighten your senses and even revitalize your mood. I always believe that this combination of spices and condiments alongwith the rotund chicken pieces is a source of delight like none other.

And this dish is a perfect example of how innovative and insightful our royal kitchens were. A simple dish with ingredients that are so very commonplace and yet the recipe for preparing it is so audacious, that the ultimate result is something that will make you drool over its very sight.

And finally, we have that one dish which specifically represents the indomitable methods and techniques of the royal Mughal kitchen. A kind of dish that can be consumed without paying heed to obesity and other superfluous considerations. One of the best things you're likely to eat in a lifetime. A royal appetizer that in a way is capable to assert its very presence and a taste so intangible that you simply immerse in it.

And now we have a dish that is indubitably simple in terms of ingredients and preparation, but is far more superior than it seems. This dish has a kind of tinge which is so immaculate that it connives your appetite to increase itself. A kind of dish that cajoles you to have more of it. A smashing combination of freshly ground spices and curry leaves that is simply unmatched.

And what is a royal feast without a Dal and when it comes to this ingenious Dal Bukhara, it's like icing on the cake. One of the most conventional and commonplace items on an Indian plate and yet this dish shall bring that peculiarity, all credit to the coal cooking method, that it will be a divine delight for everyone who has it. The simplicity of the lentils combined with the intricacies of the simple spices cooked over coal fire in pure ghee, it will be something that is a class apart.


8. Jodhpuri Moong Dal Halwa

And to sum it all, we have the final dish of the night. A dessert that is simply too hard to resist. The conventional and yet so pleasing Halwa that literally blasts into flavors with every bite. Unlike usual sweet dishes, you'd like to indulge in it so that you could savor every bit of it. The granular and savory Moong Dal bits are enough to evangelize any person while they're eating it.

With this, the royal feast shall come to an end, but I'm pretty much certain that my royal feast would be such a success that I might very well revamp the Dawat culture that was once so very prevalent in our societies. A kind of renaissance when it comes to our food and a kind of revolution when it comes to our social gatherings. How badly I wish for those 1500's to manifest themselves again. 

This post was written with intent of submission towards Indiblogger's and ITC's My Weekend Party With Gourmet Food blogging drive. Visit the link to know more.

To know more about Kitchens Of India and their impeccable offerings, visit this link. 


  1. Nice post Tushar! I wanted to know how did you get the badge for Tresemme contest. I too want to get one since I also won and want to put up the badge on my blog. Please let me know.

    1. Hi Samar. I'm glad that you liked the post. First of all, I'd like to congratulate you on winning the grand prize in that hard fought contest. It must have taken quite some skill. Now coming to the winners' badges, it's a pretty trivial task to acquire yours. Indiblogger team must have sent you an intimation mail a good few days after the results were declared and you were deemed as one of the winners. That very mail contains a link to your winners badge. Sometimes, direct redirection from the mail client fails. So, visit that link on a separate tab and there you shall have your badge. :)

  2. Good one Tushar! Congrats on winning the first prize :-)

    1. Thanks a lot, Anne. Glad you liked the post :)