3 Delicious Recipes Straight From Indore’s Royal Kitchen That You Need To Serve Up At Your Next Dinner Party
Indore, at the cusp of the Bundelkhand region in North-Central India, is a quaint little city, its streets filled with honest denizens in search of a meaningful existence. Industry, enterprise and education rule the place, as do a strong sprinkling of royal families who belong to India’s erstwhile princely states.
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Rajputs and Marathas turned the city into their home, living in havelis that are two generations old, sprawling and majestic. The scions of the Jhabua, Jobat, Barwani, Sailana and Limdi families all live here, mingling with each other and keeping their world of understated elegance alive; the craft, culture and cuisine that defined princely India.
HELLO! meets some of them at the graceful home of Kumar Ganesh Singh and Arunima Singh of Jhabua, a stunning and sprawling abode where their daughter Vijaya Singh, the Kunwarani of Sirmaur, along with her brother and self-taught chef Shivraj Singh of Limdi in Panchmahal, rustle up splendid fare. Both custodians of their inherited culinary legacy, they create a blend of Mewari, Nepalese and Bundelkhandi cuisine.
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The delectable lunch menu features an assortment of recipes from the royal kitchen of Jhabua. On the spread were Mutton Pasanda, Kadaknath Desi Chicken Curry, Hari Mirch Ka Keema, Yakhni Pulao, Anda Sadeko, Bhutte Ka Kees, Akhi Lal Mirch Ke Aloo, Palak Kofta, Urad Chana Dal, Golbheda Ko Pakeko Achar, Onion Tomato Raita, and Paniya. Mawa Bati Bambaison completes the meal as dessert.
Here are three of the dishes that you can try at home as well...
Kadaknath Desi Chicken Curry
Kadaknath Desi Chicken Curry
Ingredients
• Chicken - 1
• Onion - 1 (big; sliced)
• Asafoetida
• Red chilli powder - 1⁄2 tsp
• Coriander powder - 2 tsp
• Turmeric powder - 1⁄2 tsp
• Garam masala powder - 1 tsp
• Salt to taste
• Oil
For the curry paste (ground together)
• Onions - 3
• Tomatoes - 4
• Garlic - 50g
• Ginger - 50g
• Curd - 150g
For the baghaar
• Cloves - 4
• Cinnamon stick - 1⁄2-inch stick
• Bayleaf-1
• Green cardamom - 4 pods
• Black cardamom - 2 pods
• Peppercorn - 10 seeds
Preparation
1. Heat the oil in a pan and add the asafoetida, garam masala and sliced onion to it. Sautée till the onions turn golden brown and add the red chilli powder.
2. Add the curry paste, coriander and turmeric powder to the mix and fry well for 7 to 10 minutes, till the oil separates from the masala mix.
3. Add the chicken to the pan. Sprinkle salt over it all and cook well till the meat changes colour.
4. Add hot water to the pan to ensure that there’s sufficient gravy for the curry, and let the chicken cook till done.
5. Garnish with garam masala powder and coriander leaves.
Hari Mirch Ka Keema
Hari Mirch Ka Keema
Ingredients
• Keema - 1kg
• Curd - 400g
• Onions - 2 (ground)
• Whole garam masalas for the baghaar - cinnamon stick, black cardamom, green cardamom, bay leaves, cloves and peppercorn
• White pepper powder - 1 tsp
• Coriander powder - 2 tsp
• Garlic - 4 pods (ground)
• Garlic - 2 pods (whole)
• Whole green chillies - 250g
• Salt to taste
• Oil or ghee
Preparation
1. Heat the oil in a pan and add the whole garam masalas to it.
2. Next, add the ground onions and garlic and sautée well till the oil separates.
3. Add the whole garlic pods and coriander powder to the mix.
4. Next comes the keema and salt. Mix it all well and sautée further. To this, add the churned curd and sautée again.
5. Add the whole green chillies to the pan and cook further.
6. Expose the dish to the smoke of cloves.
7. Sprinkle ground pepper on top and serve hot.
Akhi Lal Mirch Ke Aaloo
Akhi Lal Mirch Ke Aaloo
Ingredients
• Baby potatoes - 500g
• Curd - 200g
• Whole red chillies - 12 to 15
• Salt to taste
• Ghee
Preparation
1. Prick the potatoes with a fork.
2. Heat the ghee in a pan. Add the baby potatoes to it and fry till they turn a little brown.
3. Add the curd, salt and chillies. Cook them all on low flame till the curd dries up.
Photos: Karan Takulia; Table Setting and Styling: Amber Tikari
This has been adapted for the web from a story originally published in the January 2022 issue of Hello! India. Get your own copy of the latest issue right here!
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