Royal palaces of rajputana
“Rajputana” now known as rajasthan was the land of many princely satates, which includes jaipur . beaing a land of sparse vegetation, fierce dust stroms and blazing sun, cooking was inclined to the war like lifestyle and the availability of ingredients of the region. Dried lentils and beans from indigenous plants like sangri and ker are staples of the rajasthani diet. Ba
jra (millet) and makai (corn) are used for making rotis. In this desert belt, cooks still use very little water and instead use milk, butter milk and clarified butter as
Alternatives
The maharajas were inveterate hunters and the jungle maas” was a great favourite among them . due to the paucity of exotic ingredients in the camp kitchen,
The game was simply cooked in pure ghee’s alt and plenty of red chillies. The tables were laid with sterling silver dishes and gold trimmed plates; awaiting the arrival of the royal entourage’ the meal would be a long affair with lagre amount of wines and exquisite
Liquor
The Khansamas (royal cooks) worked in the palaces and kept their most mysterious recipes to themselves. Some recipes were passed on to their descendants and the rest were passed on as skill to the chefs. Our chef takes anecdotes from the royal khansamas and brings forth the true culinary valour of the ‘RAJPUT KINGDOM’
