India, July 15 -- India's royal kitchens are living museums-repositories of culinary legacy where spices whisper stories and every ingredient carries the weight of history. Long before fusion and farm-to-table became buzzwords, maharajas and maharanis across India were curating menus that blended regional flavours, local produce, and global inspiration. These recipes were perfected over centuries-some shaped by scarcity, others by celebration-but all bound by the royal pursuit of excellence.
Today, a new generation of royal custodians is reviving and sharing these age-old culinary traditions. Whether it's mutton slow-cooked in fresh orange juice in Sailana, or the comforting gram flour-based patod ki sabzi from Bikaner, each dish reveals a slice of India's regal past. Join us as we step into the homes-and hearts-of five royal families and explore their cherished recipes.
Preserving Himachali heritage, one meal at a time
Do Piyaza Narangi - royal recipes
Representative Image (Photo Credit: Unsplash)
Maharani Shailja Katoch is not just a cultural custodian of the Katoch dynasty; she's a connoisseur of legacy. With roots in Sailana, a princely state in Madhya Pradesh known for its gastronomic heritage, her passion for preserving traditions is evident in everything from textiles to tableware. Her signature dish? A citrusy meat preparation that speaks to both innovation and nostalgia.
Recipe: Do Piyaza Narangi
This unique dish stands out for its distinctive preparation: tender mutton slow-cooked in fresh orange juice instead of water, giving it a vibrant, tangy flavour.
"Sailana holds a rich culinary legacy. My grandfather Maharaja Dilip Singhji and father Maharaja Digvijay Singhji were passionate connoisseurs who curated recipes collected from royal households across India. In the royal kitchens of Sailana, each dish was perfected with a unique twist-often a secret ingredient that subtly transformed the original, making it truly one-of-a-kind." - Maharani Shailja Katoch of Kangra-Lambagraon
Ingredients (Serves 4-6)
Mutton leg muscles 1 kg
Cumin seeds 3 gms
Coriander seeds 6 gms
Ghee 120 gms
Turmeric, powdered 3 gms
Curd 120 gms
Ginger, scraped 12 gms
Fresh orange juice 360 mls
Salt 15 gms
Red chillies, powdered 12 gms
Method
Heat the ghee and add meat along with curd, salt, red chillies, cumin seeds, turmeric, ginger and coriander seeds. Cook while stirring occasionally till liquids dry up completely and the meat is well-browned. Add only as much water as it should dry up when the meat is half-cooked.
Oranges should be semi-ripe. Take out the juice through a strainer and add it to the meat. Cover and cook on medium heat till the meat is tender and very little liquid remains. If necessary, extra water may be added to make the meat tender. Then reduce the heat to the minimum and put some live charcoals on top of the lid. Simmer till the liquid dries up completely and only ghee remains.
Bringing Marwari flavours to the modern table
Patod Ki Sabzi - Royal recipes
Representative Image (Photo Credit: Mahima Kumari; Wikimedia Commons | EAT&ART TARO, CC BY-SA 4.0)
A key figure in the cultural revival of Bikaner's royal legacy, Mahima Kumari seamlessly blends regal traditions with contemporary sensibilities. Known for her poised elegance, she is actively involved in heritage preservation and estate management. Among her culinary favourites is a rustic, comforting classic from Rajasthan's arid heartland-patod ki sabzi, a dish as rooted in place as it is in memory.
Recipe: Patod Ki Sabzi
"A beloved dish from Bikaner, patod ki sabzi is a rich and spicy Rajasthani curry made with steamed gram flour (besan) rolls simmered in a tangy, flavourful yoghurt-tomato gravy. Born in the arid regions of Rajasthan, it reflects the ingenuity of using non-perishable staples like besan to create hearty meals in a resource-limited environment." - Maharajkumari Mahima Kumari of Bikaner
Ingredients
For Patod: Besan, turmeric, red chilli, ajwain, cumin seeds, ginger paste
For Gravy: Onions, tomatoes, yoghurt, cumin, coriander, garam masala, kasuri methi
Method
Make Patod: Mix spiced besan batter, cook on a greased surface, roll and slice.
Prepare Gravy: Saute onions, tomatoes, and spices until oil separates.
Simmer Together: Add patod to the gravy and cook until flavours infuse.
Serve Hot: Garnish with coriander and pair with roti or rice.
Custodian of Odisha's sweet traditions
Jhilwan - royal recipes
Representative Image (Photo Credit: Wikimedia Commons | Subhransuphotography, CC BY-SA 4.0)
A member of the Danta royal family and the cultural heart of Kalahandi in Odisha, HH Maharani Rituja Kumari Devi is deeply involved in the preservation of local traditions, including food rituals. Her chosen recipe, jhilwan, is a delicate sweet that once accompanied princesses to their new homes after marriage-a symbol of sweetness and familial love.
Recipe: Jhilwan
A festive sweet from Kalahandi made with wheat flour and flattened rice.
"In the past, when princesses would leave for their marital homes, jhilwans and other sweets were lovingly packed in beautifully painted earthen pots to be sent along with them, symbolising love, care, and warmth." - HH Maharani Rituja Kumari Devi of Kalahandi
Ingredients
Wheat flour
Flattened rice (chuda)
Mishri (crystallised sugar)
Ghee (purified butter)
Camphor
Coconut
Method
Mix wheat flour with water, sieve into hot ghee, and fry.
Grind the fried mixture into a coarse paste with a mortar & Pestle
Drain excess ghee.
Mix with powdered mishri, camphor, and fried coconut.
Shape into small oblong forms.
Roll in sugar syrup and then in flattened rice.
Where Awadhi elegance meets artistic expression
Teral Pasanda - royal recipes
Representative Image (Photo Credit: Pexels)
Known for his cinematic and design excellence, Raja Muzaffar Ali's creativity flows from the same cultural reservoir as his royal heritage. Through the House of Kotwara, he's revived many Awadhi traditions-including its refined cuisine. His dish, teral pasanda, reflects the richness of Avadh with a slow-cooked depth and a delicate finish.
Recipe: Teral Pasanda
Escalopes of lamb leg infused with aromatic spices and slow-cooked to perfection.
"This dish embodies the finesse of Awadhi cuisine-layered, subtle, and soul-satisfying." - Raja Syed Muzaffar Ali Khan of Kotwara
Ingredients (Serves 8)
Leg of lamb (raan), thinly sliced, 1 kg
Raw papaya, minced 100 gm
Salt 1/2 tsp
Whole red chillies (sabut lal mirch), medium-sized 4-5
Coriander (dhaniya) seeds 11/2 tsp
Vegetable oil / Clarified butter (ghee) 1 cup
Onions, finely chopped 1 kg
Yoghurt (dahi) 11/2 cups
Roasted chick peas, powdered 1 cup
Garam masala 11/2 tsp
Ginger-garlic (adrak-lasan) paste 2 tbsp
Clarified butter 1 tsp
Cloves (laung) 2
Salt to taste
Pandan essence (kewra) 10-12 drops
For garnishing:
Onion, medium size, cut into rings 1
Mint (pudina) leaves, chopped 1/4 cup
Method
Mix 1/2 tsp salt with the minced raw papaya. Smear the meat with this paste and set aside to marinate in the refrigerator for at least 1 hour in summer and 3 hours in winter.
Dry roast the whole red chillies and coriander seeds in a frying pan. Then powder them together.
Heat the oil in a pan; fry the onions till brown. Add the marinated meat and fry for 20 minutes. Add yoghurt, roasted chick pea powder, garam masala, ginger-garlic paste and the red chilli and coriander paste. Continue to fry on very low heat till the meat is tender for at least an hour. Add the pandan essence.
Take a small steel bowl and place burning coal in it along with 2 cloves. Place this bowl on a washed banana leaf or the skin of an onion in the pan containing the meat dish after the heat has been turned off. Drop 1 tsp of ghee on this burning coal.
As it begins to smoke, cover the vessel with a lid. Let it smoke for 15 minutes. This should be done just before serving.
Serve hot, garnished with onion rings and mint leaves.
A statesman who serves heritage on a platter
Taar Gosh - royal recipes
Representative Image (Photo Credit: Pexels)
As the custodian of Rampur's illustrious legacy, Nawab Kazim Ali Khan carries forward both cultural and political responsibilities. The Rampuri kitchen is famous for its refinement and use of unique ingredients like watermelon seeds and khushboo char spice blends. His offering, taar gosh, is rich in aroma, history, and slow-cooked indulgence.
Recipe: Taar Gosh
A signature Rampuri mutton dish with rich spice blends and onion-garlic base.
"This dish is a culinary testament to the elegance of Rampur's royal kitchens." - Nawab Kazim Ali Khan of Rampur
Ingredients
Mutton 1 kg (preferably bone-in for more flavour)
Garlic paste 100 g
Ginger paste 100 g
Curd 350 g
Refined oil 350 ml
Onions, sliced 600 g
Red chilli powder 1 tsp
Yellow chilli powder 1 tsp
Turmeric powder 1 tsp
Coriander powder 1 tsp
Cloves 10 g
Green cardamom 10 g
Watermelon seeds 50 g (soaked & ground preferred)
Coconut powder 25 g
Spice Blend (khushboo char), nutmeg (jaiphal), mace (javitri), star anise (badiyan), cinnamon (dalchini) ground together 1/2 tsp
Method
Heat oil in a pan. Once hot, add half of the 600 g sliced onions. Fry until golden brown. Remove the onions and set aside. Let the oil cool.
In the same pan, add watermelon seeds and grind them into a smooth paste using some of the remaining oil.
In the same oil, add the mutton pieces. Mix in curry leaves, red chilli powder, turmeric powder, and coriander powder. Then, blend the remaining 300 g of onions into a paste and add to the mixture. Add whole cloves and green cardamoms. Let it marinate for 2-3 hours.
After marination, leave the mutton in the same vessel used for cooking. Let it rest for at least 1 more hour.
Place the vessel on the stove. Add 400 ml of water. Cover and cook until the meat comes to a boil and becomes tender.
Once the meat is cooked, roast it well until the oil separates and flavours develop.
Mix in the brinjal and brown onion paste. Stir and cook for a few more minutes.
Sprinkle garam masala and your special aroma powder on top.
Across India's royal households, recipes are more than instructions-they are heirlooms. They tell tales of regions, rituals, reigns, and personal memories. Whether you replicate these at home or simply savour their stories, each one offers a taste of India's royal past-rich, layered, and always memorable.
A recipe rooted in respect and remembrance
royal recipes
Murgi Survedar (Photo Credit: Ahilya Fort)
As a spirited young boy, Richard Holkar once shot down a small bird and proudly showed it to his father - who simply said, "Alright, now eat it." When Richard protested, his father gently reminded him that hunting was not just about the thrill, but about respect - for nature and the food it provides. The next day, they hunted a partridge with intention and prepared it with the now-legendary Survedar Masala, a spice blend rich in flavour and memory. Though hunting is no longer a part of Indian life, the recipe lives on, now used with chicken or quail.
Recipe: Survedar Masala
"Every time I taste it, I'm transported back to that early moment of learning: a quiet lesson in respect, intention, and connection with the world around us." - Maharajkumar Richard Rao Holkar
Ingredients
For the Chicken:
Minced garlic 2 tsp
Minced ginger 1 tbsp
Vegetable oil or ghee 1 tbsp
Chicken pieces 1 1/2 lbs
Salt 2 tsp
Turmeric 1/2 tsp
Unsalted cashews 30
For the Masala:
Powdered cloves 1/2 tsp
Powdered cinnamon 1/2 tsp
Powdered cardamom 1/2 tsp
Powdered black pepper 1/2 tsp
Minced ginger 2 tsp
Garlic buds 8
Minced onion 2 1/2 tbsp
Clarified butter/ghee 6 tbsp
Chopped onion 1/3 cup
Yoghurt 1/4 cup
Thick coconut cream 1 cup
Poppy seeds 1 tbsp
Method
For the Chicken: Drop garlic, ginger and oil into the blender and puree. Pour this puree into a heavy, medium-sized pot and saute over medium heat for 5 minutes. Ensure that the masala does not stick; add a little water as needed. Add all remaining ingredients in this section. Stir to mix well. Raise heat and continue frying adding a little water from time to time until chicken is golden and all liquid has evaporated. Add 3 cups of boiling water. Cover and simmer until just tender. Remove chicken and nuts, drain, and reserve. Strain broth, reduce to 1 cup and reserve separately.
For the Masala: Drop the cloves, cinnamon, cardamom, black pepper, ginger, garlic, and onion into a blender. Pulverise each before adding the next. Add 1/4 cup water and blend to a smooth, thick paste. Set the masala aside next to the stove.
For the Masala: In a heavy, medium-sized saucepan, heat the butter and fry onions until they are just turning colour. Put off the heat, stir in the masala blender mixture, yoghurt, coconut cream, and poppy seeds. Turn on the heat and continue frying, scraping and turning with a spatula. Add 1 tbs boiling water whenever necessary to prevent sticking. Continue thus until butter bubbles up to the top of the spicy paste, and it moves as a single mass when stirred.
Add the reserved broth, cooked chicken and nuts and heat without boiling. To serve, sprinkle 2 tbsp fresh chopped coriander.
A royal feast of Gujarati, Rajputana, and Tribal flavours
Paaniya
Paaniya with Mutton Curry (Photo Credit: Vrishankaditya Parmar)
The centrepiece of the cultural and royal legacy of Santrampur is the Santrampur Thaal-an antique silver platter inspired by the palace's jharokhas. One standout is the rustic paaniya. It's typically served with a robust chicken or mutton curry and a fragrant green chana bhaji made with yoghurt-simple, hearty, and rooted in the land.
Recipe: Paaniya
A hard maize flour dumpling wrapped in Akda leaves, slow-cooked on a wood fire, then generously soaked in ghee.
"Parsi flavours have left their mark on the royal kitchen, a testament to the close bonds once shared between the Santrampur royals and local Parsi families. Neighbouring tribal communities have contributed to the cuisine as well, especially with staples like maize." - HH Maharani Mandakini Kumari of Santrampur.
Ingredients
White maize flour 1kg
Milk 1 ltr (or enough to form a dough)
Ground cumin 2 tsps
Oil 50 ml
Ghee 500 ml
Leaves of the Akda or Palash
Salt to taste
Method
Mix the flour with milk, cumin powder, salt, and oil and knead well.
Shape the dough into flat dumplings using your palms and wrap them in leaves of the Palaash/Kesuda tree (flame of the forest) or the Akda Plant (milkweed).
Slow-cook the paaniyas over the organic fuel of dung cakes.
Once cooked, the leaves wrapped around should fall off. Douse the paaniyas in generous amounts of ghee or clarified butter. Paaniyas are best paired with daal for a vegetarian option and chicken or mutton gravy for a non-vegetarian option.